Music: The Monkees, The Monkees Anthology
Jim has been making some delicious bean and grain salads for us the last few days. He whipped up this one using a recipe adapted from the Quinoa Spring Salad from Vive Le Vegan. Instead of quinoa, he made bulgur and added navy beans, onions, roasted red pepper, cucumbers, peas, carrots, hemp seed nuts, pecans, and fresh basil from his garden, and a dressing of Dijon mustard, apple cider vinegar, pure maple syrup, sea salt, & fresh ground pepper.
I had roasted two kinds of organic beets from the Farmers' Market earlier in the day. This picture was taken right before I put them in the oven.
I also made some Cumin Lime Tofu from Eat, Drink, and Be Vegan.
1/4 C fresh lime juice
1 1/2 tbsp agave nectar
1 1/2 tbsp tamari
3/4 tsp ground cumin
1/4 tsp curry powder
1/8 tsp allspice
2-3 pinches cayenne pepper
1/4 tsp sea salt
1 1/2 tbsp olive oil
1 12-oz package firm tofu, sliced in 1/4-1/2 " thick slices, and patted & dried to remove excess moisture
Preheat oven to 375 degrees. In a baking dish, combine lime juice, agave nectar, tamari, cumin, curry powder, allspice, cayenne, & sea salt and stir well. Stir in oil, add tofu, then turn to coat each slice. Cover with aluminum foil and bake for 15 minutes. Remove from oven and turn each slice of tofu over, then return to oven to bake uncovered for another 13-15 minutes, until tofu has almost soaked up most of marinade. Serve warm.
This is also good room temperature, mashed with Vegenaise and chopped veggies in a pita or sandwich.