American Vegan Kitchen
Last Night's Menu: Peanutty Tofu Kale Pockets & Oatmeal Raisin Cookies
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| cucumber and carrots are hiding under the peanut sauce! |
Chad made dinner last night and I must say, he did a great job! This was the first recipe he picked earlier in the week, but we needed to get a few things for it. It was worth the wait! He started marinating the tofu and had everything else set out and ready to go when I got home. While the tofu was baking, we chopped and made the peanut sauce and by the time that was done, everything was ready to assemble. Pita, peanut sauce, sauteed kale, chopped veggies and a few chunks of tofu... yum! I guess I never realized, but Chad and I really like peanut sauce! We had a recipe that we made a few times last fall, and since this challenge started, we've made Brooklyn Pad Thai, Thai Chick-Un Pizza and now Peanutty Tofu Kale Pockets. I just love the combo of the peanut sauce with cucumbers and other fresh veggies and herbs.
For dessert, I made the Oatmeal Raisin Cookies, with a few changes. I used whole wheat flour and, since I was really craving chocolate, subbed chocolate chips for the raisins. The cinnamon was a really great complement to the chocolate. I made one regular batch and, for something different, made the rest in a mini muffin tin. They turned out like little brownie bite cookies. It was a fun variation, and they would've been delicious topped with a small scoop of ice cream!
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