I cooked! Finally. Pictured is a little late-night grub version. It’s baked spaghetti squash with these delicious little beets on top, and BBQ marinated tofu on the side.
I’m gonna talk about the beets.
These beets were baked, wrapped in tin foil on a baking dish at 350 degrees until pierceable but not mushy. The length of time will range from 30min – 90min depending on how big the beets are.
After being taken out of the foil and let to cool a little while, slip them out of their skins, and cut into bite-size chunks.
Prepare a mixture of 1 tbsp. water, 1 tbsp. sugar and a few drops of vanilla extract in a small cup. Then put a tablespoon of butter and tablespoon of oil in a skillet, and get it hot. Put the beets in the pan and cover with the fat. Then pour the vanilla mixture over the beets and stir for 30 seconds until they are glazed. This makes the beets taste like candy.
Recipe is from the Passionate Vegetarian. It’s such a tome, and it’s so good.