Tangy Taste Bud OverdrivePosted: June 9, 2010
Remember this guy?
I was thinking about candies I used to eat as a child and this was definitely one of my favorites! Do they still make them anymore? I never see them in the store. It’s probably for the best – I used to down them two or three at a time!
The Warhead memories got me in the mood for something tart, and dinner was heavy on the lemon infusion.
It started with a simple Lemon Pepper Baked Tofu (recipe here at savvy vegetarian). I didn’t have soy sauce on hand (blasphemy, I know!), so I improvised with the closest salty/briny liquid I had: Kalamata Olive juice.
Luckily, I got this craving early and had time for the tofu to marinate for two hours. The longer it has time to sit and absorb, the better it turns out in my opinion. I find that an hour and a half or more is generally ideal.
When I flipped the tofu, I sprinkled the top with some fresh lemon zest that I finely minced, as well as some roasted sesame seeds for some crunch.
It only seemed appropriate to lemon-ize my green beans too. I love how versatile citrus flavors are and how “fresh” it can make a dish.
Are these or are these not perhaps the greatest vegetable known to man?
Unlike the Warheads, one thing I can’t for the life of me remember eating – ever – is barley. Equal opportunity carbist that I am, I snagged some with high hopes. Instead, it left me with a question:
Why have I not made this sooner?
I cooked it according to package directions with a heaping helping of minced garlic, parsley, and a bit of sea salt. For the record, barley is incredible. I can’t think of another grain that has such a simultaneously chewy and fluffy texture.