Pumpkins!

I frequently complain that I am 'crazy busy' and that's true to a large extent. But it was Halloween. What was I suppose to do, not carve a pumpkin?

That I found this guy smashed on Nov. 2 in no way diminished the fun it was to make him.

(It's a college campus. Pumpkin smashing is expected.)

Spicy Sweet Potatoes and Onions with Tofu

Spicy Sweet Potatoes and Onions with Tofu
Serves 4
Ingredients

• 1 package of firm tofu
• 2 sweet potatoes
• 1 onion
• 1 garlic bulb, broken into whole cloves (optional)
• 1 bottle of chili sauce
• 1/2 tsp of ground ginger*
• 1/8 - 1/4 tsp of red cayenne ground pepper*
• aluminium foil
• 1 cake pan, about 9" by 13"

*omit for a less spicy dish

1. Preheat the oven to 400 degrees F
2. Slice the sweet potatoes into thin slices and the onion into strips. 
3. Line the pan with the foil - this is to collect the juices and prevent the pan from burning
4. Spread the sweet potatoes, onions and garlic in the pan and cover with the entire bottle of chili sauce.
5. Cover the pan with more foil and cook in the oven for 20 minutes
6. While the vegetables are cooking, cut the tofu into small pieces and trap under weight to squeexe out the juices.
7. After 20 minutes, pull out the pan, add the tofu and recover with the foil
8. Cook for another 40 minutes and then serve.

This is a scaled down, vegetarian version of Caribbean Chicken.