Cornmeal-Crusted Tofu

Source: Veganomicon

3 TB oil, spread out on baking sheet
16 oz. tofu, drained & pressed
1 cup almond milk
2 TB cornstarch
1 cup cornmeal
1 1/2 tsp salt

add-ons: 2 TB chili powder, 1 tsp cumin, & 1 TB lime zest
or
2 TB dried sage
or
try your own creation!

1. Preheat oven to 400. Slice the tofu into 8 slabs. Combine the milk & cornstarch in a wide shallow bowl (whisk). In another shallow bowl combine the cornmeal, salt, & any spices.
2. Dip each slice into milk mixture, then dredge both sides in cornmeal mixture; place on oiled baking sheet. Bake 7-10 minutes per side, or until browned & crispy.

Baked Kalamata Olives

Source: The New Vegetarian Cooking for Everyone

2 cups kalamata olives
1/2 cup dry red or white wine
3 TB olive oil
3 cloves garlic, sliced
1 tsp oregano
2 tsp parsley
1/2 tsp red pepper flakes

Preheat oven to 375. Place olives in baking dish in a single layer. Add wine, 1.5 TB oil, & garlic. Cover & bake 45 minutes. Stir in remaining ingredients.