I promised Magic Sauce, didn’t I? And I made it! 101 Cookbooks author and genius created this delicious sauce to be put with nearly everything except desserts. I mixed it in to quinoa and roasted chickpeas, and it was wonderful. Tomorrow I’m going to take her suggestion and cook our breakfast eggs in it. If there’s enough, I’ll spread it on toast. It’s that good.
Magic Sauce is simply olive oil, gently heated, with garlic and spices stirred in while it is warm, and fresh lemon juice added to deepen the flavors. She advises letting it sit overnight or for a few days if possible, to intensify and meld the flavors.
To roast the chickpeas, I rinsed a can of garbanzo beans off well, dried them, then tossed them in a small amount of olive oil. I used about half a tablespoon of oil, and probably could have used less. I have Frank’s Chili Garlic Salt, and once they were coated in olive oil, they got coated in that spice. I didn’t salt them, because the spice (obviously) has sea salt in it (along with kelp and other goodies). You could use any spice you like. About a tablespoon of spice should do it. I roasted them at 400 degrees for roughly 27 minutes, but next time I’ll roast them maybe 5 minutes longer. I like them very crispy! Shake the pan (carefully!) once every ten minutes or so to be sure they aren’t sticking to the pan and burning. 
Cooked quinoa, garbanzo beans, and a teaspoon or so of Magic Sauce, and lunch was ready.
Dinner, now, on this rainy day, with the sure knowledge that the basement was flooding underneath me, needed to be a bit special. One of my very favorite meals, and definitely my favorite way to cook tofu, is from Vegan With A Vengeance, by the glorious Isa Chandra Moskowitz. Pressing and slicing tofu, then marinating it in tamari, mirin, rice vinegar, and sesame oil, with the addition of fresh ginger and garlic to the marinade- it’s all fun because I know the deliciousness that awaits me. My husband, who is not a tofu fan, likes this. He especially likes to use the leftover marinade on his steak. 
The best accompaniment to this tofu is also from Vegan With A Vengeance- their Wasabi Mashed Potatoes are simply fabulous and I could eat the whole lot myself. Which is a big reason I didn’t make them today, since we went to a dessert party this afternoon and I knew my carbs quotient had definitively already been met (and exceeded) today. Instead, I swiped whole baby bella mushrooms through the tofu marinade and added them to the pan I roasted the tofu. The tofu roasts for about 30 minutes (depends how crispy, or not, you want it), getting flipped halfway through. I added the mushrooms about 15 minutes in. Sliced, with the tofu, they made a lovely topping for a huge mixed greens salad for my very satisfying dinner. 
I roasted peaches today, too, after tossing them in a bit of coconut oil and coconut crystals, a la Gena of Choosing Raw. If there are any left when I go back into the kitchen, I’m going to follow Gena’s suggestions and put them into the chia pudding I made today, and into a frozen banana/cinnamon/peach “ice cream” I’m going to make tomorrow. I promise pictures and reviews and more links for those tomorrow (too full tonight!). I’ll leave you with a not-great picture of way-great roasted peaches! 
