Christmas Dinner 2007

Well... there's a few different things going on here:
one: a satay-style tofu - a mixture of garlic, ginger, peanut butter, braggs, honey, coriander, lemon juice, hot sauce, and water was used to marinate the tofu for one hour, and then baked for about 30 minutes. this idea was modified from a recipe in the cookbook, tofu cookery, by louise hagler.
two: ginger-garlic infused brown rice - here i simply cooked the rice as normal, then in a sauce pan i quickly sautéed garlic, ginger, and a chopped hot red pepper, added a little bit of water to make a creamy paste, and then i just mixed the rice in.
three: indian-style okra - i love cooking indian, and over the years, this has proven to be a challenge for me. i have some stuff down pretty well now though, and this dish, for instance, came out great. i sautéed various spices first, then added onion, celery, carrot, okra, a jalapeño, mushrooms, and tomatoes, and let it simmer for about 30 minutes.
four: fresh made persimmon juice - i took a persimmon (the non-astringent type) and put it in the blender with some water and ice - simple and yummy - and it sort of came out like a mango lassi (minus the yogurt), which was perfect for this indian meal.
and of course i'm going to have some of that pie (from the previous post) for dessert...
merry christmas.