This morning Andrew and I went to the Meyer May House. It was designed by Frank Lloyd Wright in 1909 and was renovated to historacal accuracy in the 80s and given to the community. So it's a museum now and it was really cool to tour it...it's only a few blocks from where we live which is another cool thing. It's amazing. So much detail and lighting and the windows are gorgeous and my favorite things might've been the window seats although the dinner table was great, on each corner was a lamp post sorta thing with a plant under the light, difficult to explain but the guide called it a "room within a room." Apparently the garden is something so we might go back in the summer to check it out.
So later in the day the two of us made some zuchinni bread together (The Joy of Vegan Baking), it was awesome, can't get enough of it. Then I made dinner which was Orange-Chipotle Glazed Tofu (vegetariantimes.com)
1 cup fresh orange juice
1/4 cup maple syrup
2 Tbs. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce
1/4 tsp. salt
2 14-oz. pkgs. extra-firm tofu, drained and patted dry
1 Tbs. vegetable oil
Whisk together orange juice, maple syrup, vinegar, chipotle chile, adobo sauce, and salt in small bowl. Cover, and chill.
Cut each piece of tofu crosswise into 8 slices, each about 1/2-inch thick. Place tofu in large shallow glass dish. Add 1/2 cup orange juice mixture and oil to tofu, and turn to coat. Cover, and refrigerate at least 30 minutes or up to 8 hours, turning from time to time. Reserve remaining orange juice mixture, covered, in refrigerator.
Preheat broiler. Line large baking sheet with foil, and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved orange juice mixture in small saucepan. Bring to a simmer. Cook over medium heat 12 to 15 minutes, or until syrupy. Keep warm.
Broil tofu 6 to 8 minutes per side, or until golden, basting occasionally with orange juice mixture. Serve with remaining sauce.
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