This recipe was up on my old website, but I wanted to replace it with the tidied up version from the upcoming zine. Also, my friend Jen emailed me twice asking for the recipe, so it must be time for…

Autumn Vegetables and Tofu Roast
serves 4

This is the real fix it and forget it meal. Ten minutes of prep and then you’re eating an hour later.

I intentionally left a lot of room for variation here. My testers and I felt that the best part of the recipe is the freedom to pick up whatever produce and herbs were the most fresh at the farmers market, grocery store, or our own gardens. We especially enjoyed brussel sprouts, fennel, and sweet potatoes, but there were no wrong choices, no matter how many times we made it.

2 lbs of unpeeled red potatoes, cut into 3/4-1″ pieces
16-20 oz very firm tofu, cut into 1/2-3/4″ cubes
1 large sweet onion, sliced into thin strips
4-6 cloves of garlic, chopped
2-3 cups of autumn vegetables or roots, cut into bite size pieces
1/4 cup olive oil
3-4 tablespoons fresh lemon juice
2 tablespoons chopped parsley
1-2 tablespoons chopped fresh herb of your choice (basil, rosemary, dill, thyme)
1 teaspoon lemon zest
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Hungarian paprika

Preheat your oven to 425 degrees and spray a 9×13 baking dish with vegetable or olive oil spray.

In a large mixing bowl, combine all the ingredients. Toss well with a spoon or your hands. Dump into the baking dish. The dish should be filled to the top.

Throw this in the oven, uncovered, and roast for a half hour. Remove, mix well, and roast for another half hour. Serve warm.

Remember when I stopped working on my second cookbook halfway through because it had become a sucking void into which all of my joy for cooking had gone? Remember how I promised that I would release the recipes which had been tested so far as a zine, as soon as I moved into my house and life calmed down a little bit?

Well, that time is now! The theme of the zine is Potlucks, which anyone who knows me can tell you is a theme near and dear to my heart. There will be about 50 recipes, divided in categories like Brunch, Pizza Party, Valentine’s Day Dinner Party, Thanksgiving, and Christmas Cookie Swap, to name a few. I will include a few pages about how to throw a successful potluck, as well has how to be an ideal potluck attendee. Of course, this zine isn’t just for those who attend (or aspire to attend) potlucks regularly. All of the recipes taste equally delicious eaten alone or with your family in the comfort of your own home.

I will be fervently working on compiling the zine in September and October so that it can be released in early November and into your hot hands in time for those Thanksgiving recipes, because I know that’s the time of year where everyone (especially new vegans) gets most anxious about cooking for others. I’ll fill you in on the details as I have them. Yay! I’m so happy to be excited about this project again.