Food Plant

• 2 cloves garlic, minced
• heaping teaspoon ginger, minced
• 1 small shallot, sliced
• 1 tablespoon fresh mint, chopped (or 1 tsp dry?)
• pinch of cardamom
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons braggs or soy sauce
• enough water to just cover the marinating bits
• salt and black pepper

mix it all about, add a package of seitan or tofu, chill it overnight, then grill, bake or saute.

p.s. i marinated tofu slices ideal for a sandwich, but i think it’s a good idea to cut whichever protein you’re using into cubes for shish kebab.

edit: i can’t believe i forgot to list the central ingredient, pomegranate molasses/syrup! i believe i used a 1/4 cup of it, but since i’m going from memory you better go by your taste buds. it should tasty zesty in a tomato-y sort of way without overwhelming.

as promised, the chocolate mint cups whose recipe can be found here

kay had the genius idea of forming them into cups by “painting” melted chocolate with a fork inside truffle liners. she divided the filling in half and made the mint variety as directed, while i made the coconut kind using an equal amount of coconut extract, a splash of vanilla and dark rum, and a handful of shredded coconut. they do not kid about about the recipe making a ton!

and here are the cupcakes i made for the bakesale, VCTOTW’s hazelnut batter with bits of raspberry and chocolate, topped with fluffy frangelico frosting and a chocolate covered hazelnut.

(more bakesale photos on the flickr)