½ large fresh E.T. Bagel sliced & toasted, vegan “butter” spread, and Dana's homemade hummus.
+ french press coffee and I dusted off the old style grinder as I am sick and tired of the airplane taking off in my kitchen whenever I use the burr grinder not to mention cleaning coffee “soot” off every foresaken surface in the kitchen after some of it lands in the coffee maker while the rest flies away statically charged. To all you coffee snobs who swear by burr grinders, I respectfully disagree. I'll stick with my $8.95 rotary grinder and have all the clean control I want. And guess what- I never have to take apart anything to stick some silly brush in there like a bumbling doofus to unclog coffee at 5:45 am when I can't even see straight, nor do I have to replace $89.00 burr blades every 6 months. Whew!
Lunchtime crept up fast as I was scrambling all morning to get work done. Dana offered to heat up some paella however I chose to sneak in a run instead. When I got back I wolfed down paella, more bagel and hummus, and a small glass of rice milk.
Leftover veggie paella (doggie bag from tapas restaurant)
For dinner I promised to cook so I really went to town.
Baked Yellow Squash with Garden Medly and Tofu
2 enormous yellow squash from road-side farmer's stand
Preheat oven to 400degF. Add some olive oil to a shallow baking pan, and slice squash lengthwise and place flat side down in olive oil, while rubbing a little on the tops. Top with plenty of cracked black pepper. Bake for 35 min, then reduce heat to 200degF while you sauté the rest.
Also get a medium pot of quinoa going, you've seen the recipe before (if not leave a comment with your email and I will “CC” it to you!)
Chop the following:
½ Green pepper
½ red bell pepper
½ jalepeno pepper or Anaheim pepper
1 med onion
1 small endive
900 cloves of garlic.....7 will do fine
½ cube firm tofu
1 package of mushrooms (I used white; anything will do)
Other ingredients you will need:
2 tspn capers
¼ cup red wine
2 tspn blue agave
cracked black pepper
kosher sea salt
in wine, capers, basil, parsley, and 3 of the chopped garlic cloves.
Heat 2-3 tblspn olive oil in a large pan on med-high. Add onions, carrots, and peppers. Sauté for 3-5 minutes, then add mushrooms and all but the tofu soak. Cook for another 3 minutes...stir stir stir.. and add the tofu, strained. Cook for another minute, and finally add the wine mixture along with 2 tspn agave.
Serve the yellow squash like a filet of salmon, with quinoa and tofu with veggies on the side. I added vegan “butter” to the quinoa and seasoned all on plate with the kosher sea salt. Top with a little more cracked pepper and you are home free.