Last weekend I experienced something I never thought possible: life had become just a little too sweet. My overactive sweet tooth was shutting down, begging for a long-awaited break.
I have worked in bakeries for years. There were days I decorated 50+ cakes, frosted hundreds of cookies, mixed 80 quarts of brownie batter. There were days I would come home smelling so strongly of buttercream frosting, chocolate ganache, or lemon curd that several showers later there would be a faint smell of bakery, yet I have never experienced sweet overload before.
So when I woke up last Friday morning and realized I needed a serious sweet break, I was taken by surprise.
The last few days have been delicious. Okay, I have a confession. I often eat cereal for dinner. Sometimes frozen ravioli. A couple times a week I get fancy and make basic stir fries or stews. As you can imagine, after spending hours in the kitchen, cleaning and making messes and cleaning all over again, dinner is often last on my mind. But banned from all things sweet, I have put my creative energies towards dinners and like I said, it has been delicious.
This Palak Paneer Pita Pizza became one of the outcomes of my sweets fast and will likely become a staple of our dinner meal rotations. Perhaps it may even sub out the cereal.
- 4 pieces whole wheat pita bread
- 2-3 green onions, chopped
- a handful of cherry tomatoes, halved
- a couple sprigs of cilantro, de-stemmed
- tofu paneer cubes
- palak pizza sauce
- 4 oz firm tofu
- 1/2 tbsp yellow miso
- 1/2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tbsp water
- 1 tbsp canola oil
- 1 yellow onion, roughly chopped
- 1 tbsp fresh ginger, peeled and chopped
- 2 cloves garlic
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- pinch of cayenne
- 4 cups loosely packed spinach
- salt and pepper
- Begin with marinating the tofu. Cut tofu into small 1/2 in x 1/2 inch squares. In a shallow, flat container combine all the ingredients for the marinade. Add tofu and toss to fully saturate. Cover with a lid or plastic wrap and place in the refrigerator allowing it to marinade for at least 2 hours.
- Preheat the oven to 400 degrees. In a large frying pan heat 1 tbsp of oil over medium heat. Add onions and saute until translucent - about ten minutes. Add garlic and ginger and saute for 2 more minutes. Add spices, stirring to coat vegetables. You may need to add a couple tbsp of water to get spices fully incorporated. Add spinach and cook until spinach has wilted. Remove from heat, season with salt and pepper and allow to cool for ten minutes.
- In a food processor or blender, puree the spinach/onion mixture. Spread a thin layer of palak sauce on each pita. Top with cilantro, tomatoes, green onions, and tofu paneer. Bake for about 10 minutes, until pita bread is crispy and tofu is cooked through.
- Serve immediately.
Stay tuned for Banh Mi Tacos, which we enjoyed for dinner tonight.
Do you have a major sweet tooth? Or have you always preferred the savory side of life?
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