A big yummy salad with spinach and spring greens, avocado and pomegranate served with Vegan with a Vengeance BBQ Pomegranate Tofu (pg. 149) and Coconut Rice with Toasted Coconut (pg. 109).
The picture above is from the first time I made this dish, and I've made it several times since. It's fast become my new favorite meal to share, as everyone (omnivore, veg*n, etc.) seems to have love for this BBQ sauce. My take has evolved into BBQ "Pomegranate" Tofu because after going to two Indian markets, an gigantic international market and Whole Foods, I've yet to find the pomegranate molasses the recipe calls for. Additionally, besides the first time I made the sauce, I've not been able to find pomegranates, as they're out of season.
Most recently, I brought in the BBQ Pomegranate Tofu, without any trace of pomegranate, for Fun Lunch Day(R) at my work. It was served with the coconut rice and a side of steamed veggies (orange, red, yellow and green peppers and cabbage) and a spring mix salad.
When at first I couldn't find the molasses, I used this recipezaar.com "Homade [no, that is not a typo] Pomegranate Molasses" recipe, http://www.recipezaar.com/86849. My method has slowly dissolved itself to any combination of pomegranate juice and/or regular molasses, or no substitution at all. I don't really notice the difference.
I'd still like to get my hands on some pomegranate molasses, if only out of the desire that seems to have built exponentially into an obsession since I can't find it near my home. I know I could find it online, but really, it's the thrill of the hunt, you know :)
And speaking of fun lunch, here's a gratuitous photo of momma Sam with a meal collected from several vegetarian side dishes in the prepared foods section at the DelVal Market. She was quite happy to show this off to her veg*n coworkers! Be sure to note Cinder's shameless chops-licking:
