'Tis the Season for Rosemary

Today I found out my nephew did a super considerate thing. In one of his classes, they made pie. He wanted me and my sister to be able to eat it so he asked the teacher if he could make it different. He left out the milk the recipe called for an just used water instead. For a pie crust, this should work great. I often find myself around people who know I am vegan but do not make an effort to make sure I can eat what they bring to share with people. It is great to see my nephew already being so thoughtful of others. Now when I visit him and other family members at Christmas, I'll be able to try this fabulous pie.

On a completely different note, I love rosemary. I received the perfect culinary christmas tree as a gift from a friend. I decorated it with tiny ornaments and it is now resting in my livingroom brightening up the atmosphere and contributing a great smell to the area. Now I can make this savory tofu squares recipe anytime since I now have fresh rosemary growing in my house. The recipe is very versatile and the herbs give it a unique flavor that works just right. The tofu is a perfect topping for pizza, can be used in sandwiches or wraps, in burritos and so much more. I hope you find more unique ways to use this as well.

Savory Tofu Squares

2 oz. Tofu, diced

1 tsp Olive oil

1/2 tsp thyme

1.2 tsp Rosemary

1/4 tsp garlic Granules

1 Tb Braggs liquid aminos

Fry tofu in the oil until brown on medium heat. Add the rosemary, thyme and garlic and cook an additional minute. Add the Braggs and cook until all the liquid is absorbed. Use as desired.