It’s Vege-Wednesday! This week we’re excited to have a recipe from Chef Sider at Redstone Winery & Restaurant for you.

The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that certifies vegan and vegetarian products. This means the wine in question was not made using any animal byproducts. But some of you have been wondering, what does that mean?⁠

⁠ 🌱Sometimes fining agents that are made from things like eggs, isinglass, and casein are used in the production of wine. This would result in a wine NOT being considered Vegan!⁠ Wines of ours that do not have any of these animal byproducts used during production proudly carry the VegeCert certification of being Vegan. ⁠

Apricot-Glazed Tofu with Catalan-Style Spinach

INGREDIENTS
  • 2 lbs extra firm tofu, pressed & dried

Glaze

  • 1/2 cup granulated sugar
  • 1/4 honey or your favourite substitute
  • 3 tbsp apricot jam
  • 1/8 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp yellow mustard
  • 1/2 tsp cinnamon
  • pinch each ground nutmeg, ground cloves, black pepper

Catalan-Style Spinach

  • 2 tbsp olive oil
  • 1 Granny Smith apple, peeled, cored, diced
  • 1/2 cup unsalted mixed nuts (or whatever you have on hand! We like almonds, pine nuts, walnuts, and pistachios) toasted and roughly chopped
  • 1/2 cup mixed dried fruit (Chef recommends raisins, apricot, dates, and figs) roughly chopped
  • 1 shallot, minced
  • 5 oz baby spinach
  • splash of dry white wine (2016 Cuddy Chardonnay works perfectly!)
  • salt and pepper to taste