Monday, March 27, 2006
First, the Tofu-Dill Salad Sammiches from Vegan with a Vengeance. Mashed tofu mixed with fresh dill, Vegenaise, mustard, red onion, cider vinegar, salt & pepper. Simple and delicious. We had it on whole grain bread with more Vegenaise and sprouts and shredded carrots. And just when I commented that we couldn't get good fresh tomatoes here yet, we went to the store and there were organic cherry tomatoes from Florida on sale for $1 a pint. So with those I made a salad similar to one we often make in the summer. I quartered the cherry tomatoes and added some kalamata olives, cucumber, a little red onion, and some chickpeas. Then just a little olive oil, balsamic vinegar and salt & pepper. Often we'll do this with just tomatoes and olives, but we had the other stuff on hand so I threw it in.