Live from Verona, Wisconsin, it’s
SATURDAY NIGHT VEGAN MOFO!
With deadlines looming around every corner, writers at my company are having a late-night work night this evening. I’m surfacing from the world of revisions, revisions, and more revisions to make a quick little MoFo post about last night’s dinner. Last night, you see, I got my mojo on:
You’re looking at the Tangy Orange Mojo Baked Tofu with a side of yuca with Cuban Garlic-Lime-Mojo Sauce, all from Terry Hope Romeros’ fabulous Viva Vegan! Oh. My. Word. If you don’t have a copy of this cookbook, you might want to rethink the completeness of your cookbook collection. I mean, I’ve only made two recipes from it, but already I can tell that it’s going to become a favorite. Terry’s filled it with all sorts of recipes for rockin’ your palate with Latin cuisine, and she includes lots of tips about traditional ingredients and where you can find them. The book deserves a much longer post, but suffice it to say that the Mojo Baked Tofu totally blew my mind. I ate the leftovers for lunch today, and they were a bright spot of happiness in an otherwise soul-crushingly busy day. I cannot wait to give more of Terry’s recipes a whirl!
And with that, it’s back to writing for me. Except not the fun MoFo kind, alas. How’s your Monday? Anyone else having a stressful week already? I hope not!