Snapshot of a Meal

I know I usually post recipes, but today I just wanted to share my lunch from the other day. No, no, I promise I’m not that person who takes a picture of every meal I eat, just ones I make that I feel I’ve put a good amount of thought or effort into.

One of those days when plating just wasn't my friend

One of those days when plating just wasn’t my friend

This was inspired partially just by my mood, but partially because I wanted something that felt like it would help me kick this little cold I have. So I put together a super colorful meal, packed with veggies, and flavored with lots of garlic, onions, and ginger. It comprised of mashed sweet potatoes with garlic sauteed mangold and caramelized onions, plus a little hint of musky white pepper.

Close up on mashed sweet potatoes

Close up on mashed sweet potatoes

The second part of the meal was based around this tomato “jam” I made (because I somehow got it in my head that I had to eat a gingery tomatoey jam with my lunch). It was actually very simple with a base of garlic and red onion, then two chopped tomatoes, a few teaspoons of grated ginger, two bay leaves and some rosemary. I sauteed the onion and garlic first, then added the rest of the ingredients, which I let cook until the tomato had become smooth, save for their skins. I realized that tomato jam on top of mashed sweet potatoes maybe wouldn’t be the best texturally speaking, but I didn’t have any bread, and quite frankly, I didn’t really want to add bread to this meal. In a stroke of genius, I remembered we had a bunch of tofu in the fridge, which I quickly dipped in a few tablespoons of tamari mixed with a touch of liquid smoke, and then pan seared to perfection. All in all, quite a delicious late afternoon lunch.

Close up on smokey seared tofu with ginger tomato jam

Close up on smokey seared tofu with ginger tomato jam

One final note on this meal, since I finished the leftovers last night, is that I completely transformed the last of the tomato jam into an asian fusion pasta sauce.  I added some cubed, roasted butternut squash, a splash of Cava, a touch of coconut milk, and a touch of red curry paste.  It was completely delicious, and completely different.  Which I guess is to say that one of these days I’ll do a post on transforming leftovers, but in the meantime, don’t throw them away!

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