Apple Pomegranate Fruit Rolls

I had amassed a collection of various types of apples from the CSA that Tim and I never got around to eating for some reason. Since my beef jerky success, I've been wanting to make use of my dehydrator again.

Apples + dehydrator = fruit roll-ups!I peeled and chopped 3 apples, threw them in the food processor with the seeds from half of a pomegranate and the juice from one orange and half a lemon, pureed. Spread the puree on a fruit-roll sheet (and the extra on parchment paper) and dehydrated for about 4 hours.

Pretty good! I need to find a way to strain the puree to rid it of the pomegranate seeds, but still get all of the apple goodness, as the texture was a little weird. But overall, they were pretty tasty, and I didn't have to add any extra sugar.

Orange Pan-Glazed Tofu

Colleen sent me this tasty looking orange pan-glazed tempeh/tofu recipe a couple weeks ago, but I didn't get around to giving it a try until this week, and she's busy hiking the Inca Trail... good news is, the recipe is great, so I'm happy to make it for her when she gets back. I bet at that point, she'll probably be ready for a break from Peru's national dish, guinea pig.Crispy tofu coated in a sour, sweet, gingery glaze was delicious served with rice (to which I added some lime juice, cilantro and minced scallions) and roasted broccoli. The only change I made to the recipe (because it seems like I'm incapable of making a recipe word-for-word these days) was to add a couple big squirts of Sriracha to the glaze prior to adding to the tofu, because I like it spicy.