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teaspoon salt
    1½ tablespoons cornstarch plus 2 tablespoons water, mixed
    step 6 Drain the oil from the tofu and almonds (being very careful), and place in a large bowl.
    step 7 Pour the sauce on top and gently toss to completely coat. The sauce should be thick and sticky; it shouldn’t pool at the bottom of the bowl.
    step 8 Serve immediately with fresh steamed broccoli, adding sesame seeds on top, if using. (Alternatively, add the broccoli in with the tofu before tossing with the sweet-and-sour sauce.)

Caramelized Leek and Spaghetti Squash Polenta with White Sauce
    I ’m not a huge fan of onions. My mother would always tell me, “Try leeks, they’re milder! You’ll like them!” Last season I roasted some leeks, but I couldn’t really get into them. I could see how other people would like them, but they were still too “oniony” for me. This summer we received more leeks in our community supported agriculture (CSA; where you pay a farmer at the beginning of the season to supply you with vegetables for the year) box and I decided to give it another shot.
    Meanwhile, I had a spaghetti squash sitting on my counter, and I couldn’t figure out what I wanted to do with it. Everyone says, “Treat it like pasta—just add sauce!!” but I’ve had that before. Why aren’t there more creative recipes for spaghetti squash out there?
    Thus, Caramelized Leek and Spaghetti Squash Polenta was born. It’s kind of crazy, but it’s good. And just so you know, I think it’d be good without the squash as well, so if you don’t feel like buying one, just try Leek Polenta and see how you like it.

Caramelized Leek and Spaghetti Squash Polenta with White Sauce
    Makes 4 to 6 servings
    step 1 To prepare the leeks, trim off the roots and green leafy ends and discard these parts. Slice leeks in half lengthwise. Remove outermost layer and discard, then rinse leeks under cool water to remove sand and grit. Slice leeks crosswise into very thin slices. You should have 1 cup of packed sliced leeks.

    step 2 Heat a cast-iron (preferable) or large sauté pan over medium heat. Add the leeks, oil, salt, and pepper. Stirring occasionally, cook leeks for at least 5 minutes or until partly caramelized (brown and soft). Leeks should taste sweet and almost buttery with a mild onion aftertaste (not raw, sharp, or bitter) when finished.
    step 3 Remove to a bowl and set aside.
    Ingredients
    1 cup thinly sliced leeks (2 leeks; see photos)
    1 tablespoon olive oil
    1 pinch salt
    1 pinch pepper
    Â½ spaghetti squash, de-seeded
    3 cups water
    1 vegetable bouillon cube
    1 cup cornmeal
    cooked leeks, from above
    Â½ teaspoon red pepper flakes
    Â¼ teaspoon salt
    black pepper, to taste
    White Sauce (or make the sauce recipe given in the Hurry Up Alfredo recipe on page 196)
    Â¼ cup margarine
    2 tablespoons all-purpose flour
    1 tablespoon tahini
    1 tablespoon lemon juice
    1 teaspoon stone-ground mustard
    (optional)
    2 tablespoons nutritional yeast
    1 cup soy milk
    Â½ teaspoon salt
    black or white pepper, to taste
    Squash Preparation Options:
    To prepare the squash, you may microwave, boil, or bake it (instructions follow below for all methods. You will be cooking the squash while preparing the polenta).
    If microwaving the squash (the fastest method):
    step 1 Halve the squash widthwise. This is a winter squash and it’s hard enough to cut as it is—most sources will tell you to cut the squash lengthwise, but widthwise is easier (and therefore safer since you don’t need your knife slipping when exerting a lot of pressure on it), and it will fit into your microwave better. Remove seeds from squash and discard them.

    step 2 Place the squash in a bowl, cut side down, and fill with water until 1 inch of the bottom of the squash is covered. Cover loosely with plastic wrap and microwave for 12 minutes on high, letting it stand for another 5 minutes in the microwave before