My Girlfriend Election Gift.
Please listen as you prepare this dish to Amina Claudine Myers, The Circle of Time and Amina Claudine Myers Salutes Bessie Smith. Womanly grace sung by a beautiful gal many years ago. On Spotify.
Jewel Sweet Potato Bowl
1 Large Red Onion
1 Scotch Bonnet Pepper
2 Large Cloves of Garlic
1 Jewel (that is you ladies) Sweet Potato
1/2 Tsp of Yellow Curry Powder
1/2 Tsp Turmeric Powder
1/2 Tsp of Oregano
1 Can Native Forest Coconut Milk
2 Tab Local Honey (Duchess Honey from Mike Austin)
4 Tsp Organic Lemon Juice
1 15 oz Package of Fresh Tofu Inc or Twin Oaks Tofu
(One from Allentown PA, the other from Gordonsville VA)
1/2 Cup Lotus Volcano Rice
1 Handful of Fresh Callaloo or Arugula
Salt and Pepper to Taste
Cut the tofu into 1/4 inch thick slices. Marinate the tofu in 1/2 can of the coconut milk, mixed with the turmeric, curry, shallot, 2 tsps lemon juice, 1/2 of the pepper diced, 1 tab honey, minced garlic, and a shake or two of salt and pepper. Meanwhile sauté the red onion with the oregano in a bit of olive oil. Cook the thinly sliced potato in the remaining coconut milk plus one cup of water, 2 tsps lemon juice, a little salt, the rest of the Bonnet pepper, and 1 Tab honey. Bake the tofu at 350 degrees for about 35 minutes until lightly browned. When the potato is done add it to the red onion mix, saving the cooking water. To the reserved coconut water, add the rice and cook for 30 minutes. When the rice is done blend it with the onion and sweet potato mixture. Add the julienned greens. Cook for a few minutes. Arrange the tofu on a bed of the rice mixture. Top with sprouts, fresh onion, or other local harvest beauties.