Tofu Salad

One thing led to another while making dinner last night, and one of the things was TOFU SALAD. One of my sons was making guacamole, and I had gotten a green salad ready — adding radishes, arugula, chives, sorrel, mizuna, baby kale, and cilantro from the garden to a big head of red lettuce. 

I had cooked some potatoes for a potato salad, and the pan of hot water was still sitting there, so I threw some lamb’s quarters on top of the potatoes to steam. They volunteer in the garden and are a good substitute for spinach. They, like spinach and chard, do contain oxalic acid, which binds with calcium, so they are not my favorite green for that reason since I eat greens for their calcium content, but they are fine occasionally and are very mild tasting and not as slimy as spinach. I dressed the greens with lemon, olive oil, and salt.

I made a marinade for the potato salad, including olive oil, apple cider vinegar, balsamic vinegar, tamari, vegan Worcestershire sauce, yellow mustard, Smokey Serrano hot sauce, chopped onion, and celery. I mention this because I used some in the tofu salad, which I turned to making, next. 

Noodle Salad and Vegan Pesto

Chopped collards, carrots and green onion

I don't feel like cooking every night in the summer, but cold pasta dishes are quick and easy to prepare, and enough can be made ahead, in case the next day is even hotter, or if you are going on a picnic or to a potluck.

Cook up a bunch of noodles in as big a pan as you have, filled three quarters full with water and a sprinkle of salt. There are plenty of different varieties of pasta, so pick your favorite. I usually use the organic spiral rotini or the diagonally cut penne tubes, just because I buy it in bulk and have a lot around. You can find noodles made from whole grains or gluten free varieties, if you want them.

Black Bean and Rice Salad served with Coleslaw

If you have a couple of cups of cooked brown rice left over, it is a matter of minutes to serve BLACK BEAN AND RICE SALAD. 

In a large bowl dump the rice, two fifteen ounce cans of drained black beans and a can of drained sweet corn.

If you have two medium tomatoes, chop them and throw them in. I only had a can of fire roasted chopped tomatoes, so I used that instead.

Pour on three Tablespoons of olive oil and a half a cup of balsamic vinegar.