Wednesday, June 24, 2009

Thanks to everyone who participated in our wedding! We had a wonderful time, and hope that all who attended did as well. We had several requests for recipes of the veggie options at the wedding dinner - so here they are (thanks to my mom - Evie - and my sister-in-law - Aimee)!!

Evie's Tofu Cutlet Parmesan
24 oz. tofu—cut into 15 slices
2 eggs, beaten
1-2 cups seasoned bread crumbs
12 oz. whole wheat spaghetti
1 jar pasta sauce
1 cup shredded mozzarella
parmesan cheese & oregano to top

1. Preheat broiler to low
2. Coat tofu slices in egg & bread crumbs; put on oiled cookie sheet and broil ~8 minutes per side
3. Layer a little pasta sauce in baking dish, then 1/2 cutlets, then sauce, then 1/2 cheese
4. repeat layers; sprinkle parm and oregano on top
5. cover and bake 20 minutes at 350

Skillet White Bean
(I think they used wild rice at the wedding)

½ cup chopped red onion
salt & pepper to taste
1 TB ketchup
2 TB butter
1/6 cup lemon juice
1 TB brown sugar
1 ½ cups uncooked brown rice
shredded cheese to top
1 tsp sage
1 can (15 ounces) navy beans, drained
1 can (15 ounces) butter beans, drained

1. Cook rice in 3 cups water; set aside
2. Meanwhile, in large skillet-- cook onion in butter over medium heat. Stir in lemon juice, brown sugar, sage, ketchup, salt, & pepper. Add beans & stir to coat.
3. Cover & simmer over medium heat 10 minutes until heated through.
4. Serve over rice & top with cheese

Love Anica and Aaron Kaiser

1 comment:

Shanti and Aimee said...

What a great time and a beautiful couple you two make! You can also make the tofu cutlets in a single layer on a baking sheet ( updated this on my recipe blog). Thanks for the fun weekend!