Happy Autumn! Today marks the first day of fall, and though I'm sad to see summer go, I'm growing more and more comfortable with the thought of warm hoodies, turning leaves, and pumpkins galore.
Apparently, my body is adjusting to the new season as well — I woke up with a sore throat, stuffy head, and lots of snot (ick!). At first, I was certain I was dying of the swine flu, but my mom reassured me that my lack of a fever was a good sign. I'm feeling a bit better now, but that may just be all the cold medicine.
Despite battling the sickies, I couldn't resist cooking a delicious meal to celebrate the Autumn Equinox (also known as Mabon, the traditional celebration of the second harvest). I whipped up this Southern Fried Tofu with Roasted Beets and Whipped Garlic Taters & Gravy:
The tofu is another recipe from my upcoming cookbook (fyi for those who've asked — there's no date set yet, but I'm aiming for some time in 2010). It's beer-battered and deep-friend, just the way tofu should be.
On the side, I whipped some boiled Yukon Gold potatoes and roasted garlic in the Kitchenaid. Then I topped them with Road's End Organics Golden Gravy.
The locally-grown beets were tossed with a little olive oil, salt, and maple syrup and roasted in a 400 degree oven for about 35 minutes. The perfect heavy meal to welcome autumn and say sayonara to summer.