today was a vwav night. we had scrambled tofu, which i haven't made in a while, and tempeh bacon which i made for the first time. it was only my second time working with tempeh so i know i could have done a lot worse. next time i will use a bigger skillet and put the flame a bit higher. due to the crowding, some of the thinner slices broke into shorter pieces, but it was okay because i always break them up to put them in my burrito anyway. i thought of making some potatoes, but good thing i didn't start up since i was already behind schedule and i had another recipe to make after dinner.
i normally wouldn't push myself so hard. by the time i make dinner and do the dishes, i am equally done. this week i've been super low energy, but yesterday i had the best bean salad ever. a coworker went to a seminar about isogenics (first time hearing of it) and they had this salad. since i've been sharing my soup surpluses with her, she said she was going to make some and bring it to work the next day. everyone who tried it wanted the recipe which she gave me today so i absolutely had to make it tonight. it's fairly easy, two cans black beans+ two cans corn,(drained). chop 1 red bell pepper, 1 bunch green onions, 1 bunch cilantro. the dressing is 1/3 cup olive oil, juice of three limes, 2 cloves minced garlic and salt/pepper/cayenne/cumin to taste (she put 1 tbsp each so i did that too). i'm thinking about adding an orange pepper and cubed tofu and serving as tostadas. oh and i forgot, the most important thing, the avocado. i chopped and forked that in last for fear of smashing it up too much while mixing. i scooped out the last of one of the halves and thought this looked like a heart, or maybe africa. who doesn't heart africa?
p.s. this is great conditioning for the holiday cooking to come.
1 comment:
that salad looks great. Totally my kind of thing.
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