I'm flying down to Tampa, Florida this weekend to present one of my papers at a graduate conference. This couldn't come at a better time, as this happened here in Boston the other night:
And on the SAME DAY it was 80 degrees in Florida! I am excited for the conference. And nervous. Anyway, in honor of heading south, I present you with a southern meal!
Southern-fried tofu with a tomato-free barbeque sauce (no recipe yet, I'm perfecting it), collard greens, and cornbread! I love almost all things that involve cornmeal, and I'm always in search of the perfect cornbread. This time I used the cornbread recipe from Veganomicon, which is decent. I left out the corn kernels, though.
So one of the best parts about making cornbread is making more than you need, because then you can have it for multiple meals! I had it with leftovers, I had it for breakfast with agave and soymilk:
And then I still had a lot of cornbread that went stale. So what to do with it? I present:
Roasted Sweet Potatoes with Cornbread Croutons
2 Sweet Potatoes, cut into 1/2 inch cubes
2-3 large pieces of leftover cornbread, also cubed
1 onion, quartered, then sliced
1 tsp rosemary
1/2 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
3-4 Tbsp olive oil
Preheat oven to 425. Combine all of the ingredients except the oil in a large bowl, then drizzle the oil over it and stir until everything's coated with oil.
Spread on a baking sheet and bake for 25-30 minutes, taking it out to stir every 10 minutes.
This makes 2 large main servings, or 4 side servings. The picture shows it served over raw celery.
So to reward myself after my presentation, while I'm in FL, I plan to check out Grass Root Organic Restaurant. Any other recommendations for good eats in Tampa?