Homemade and Local Love

Peanut Butter Tofu with Sweet Potato Mash, Steamed Kale, and 'Cheesy' Gravy.

I love to cook, so making the Homemade part that goes on the Handmade is never a chore for me, but when it's made well and with much love, I'm happy to plate someone else's Homemade on my Handmade!

And when it's made locally by one of my favorite restaurants, packaged with love and in compostable packaging right here in my own town, I'll happily pick it up from my local Coop's freezer to take it home. So while not all elements of this dish are 'homemade' by me, they were all made at home!

Rosetta's Kitchen is one of the best places in Asheville to eat. Rosetta herself is one of the best people in Asheville ... actually on the planet, and she's been feeding the family right since 2002. My first preference is always to go enjoy a great meal at the restaurant with friends, but now I can have a taste of Rosetta's in the studio when I'm working too hard! At the restaurant, her "Family Favorite" is on of my faves: baked peanut butter tofu, mashed potatoes, steamed kale, nutritional yeast gravy. Now that I can get the peanut butter tofu in the freezer section, I can fix it a million ways, but basing it on the original is still the best to me. 

So today's 'recipe' is an easy one ... well it's easy if you're in Asheville. Perhaps I'll look up a good peanut butter tofu recipe for those of you outside the reach of Rosetta's or my Co-op that sells the frozen peanut butter tofu nuggets. But I suggest you come here and check out the original, bring a cooler with dry ice, and stock up at the Co-op.

Peanut Butter Tofu: follow Rosetta's very nice directions, and bake with love
Sweet Potatoes: boil and mash them the way you like 'em
Kale: lightly steam or braise in a light broth
Gravy: mine was just a quick flour/Earth Balance roux, thinned with almond milk and flavored with nutritional yeast and salt. 

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