Winter Feast

I suppose winter is on its way out (judging by the drip-drip of the melting snow outside the window), but this meal was wintry through and through. Roasted root vegetables, slightly spicy tofu, and a fruit salad giving a sense of springs to come all came together to create an entirely satisfying dinner.




The tofu was made with my usual technique - soy sauce, sweet chili sauce and the burner on high:



And the roast veggies (beets, carrots, parsnip and sweet potato) were first roasted for 30 minutes drizzled in sunflower oil, then taken out of the oven to be doused in a mixture of orange juice, maple syrup, salt and pepper and returned to the heat (about 450 degrees) for another 25 minutes:




The fruit salad was simple and delicious - apples, grapes, blackberries and blueberries tossed with a little more of that maple syrup:




Altogether a perfectly delectable late-winter dinner, especially when accompanied with a local Macintosh Apple wine.