Spring Veggie Chopped Salad

So fresh and crunchy and yummy. Tofu, tomato, carrot, green onion, cilantro, sweet peppers, cucumber, sugar snap peas and white wine vinegar. Served with pita and hummus.

Not Just for Stir-Fry Any More

Tonight's dinner was a nod to two of my favorite meals out: The blushing lettuce salad and the tofu/veggies/brown rice and peanut sauce at the Sunlight. I often have a difficult time choosing between the two, and of late I have discovered a yummy twist: I order the salad without dressing (though the lemon tahini is to die for) and get a side of rice and peanut sauce. Then I mix it in the salad and the flavor combination is delightful.

Tonight I didn't feel like going out or waiting for rice to cook, so I sauteed some Quorn (naked cutlets, basically faux chicken breast) and used a jarred peanut satay sauce (trader joe's, 30 calories for a tablespoon, so very nice and not oily) over tomatoes, romaine and cucumber. Very quick and a flavorful salad.

Fruits of the Grill

Tonight it was the stovetop grill, easy and so tasty. All the veggies carmelized, the tofu crisped up and got a little smoky flavor, and while things were grilling I had time to slice up the tomatoes and cook the quinoa.The veggies: japanese eggplant, zucchini, asparagus and tomato.
The seasoning: fresh garlic, salt, pepper, and balsalmic.
The add-ins: feta, dash of olive oil, and the tofu.
The diners: satisfied!