-The breaded, tomatoed tofu, same recipe as the other night
-Quinoa
-Green beans
-Tomato basil salad (tomatoes with a little bit of olive oil, salt, and pepper, and a few leaves of fresh basil)
Every Tuesday, McGill has a little farmers' market. The vegan kitchen comes out to serve lunch, and a few booths are set up with local crafts, natural soaps, and FOOD. Unable to resist such a display, I kind of go to town each week. Suddenly, I find myself at home, with a fridge full of Jerusalem artichokes, and NO idea how to cook them. This week, I was a little more reasonable, though I couldn't resist the smell of the fresh basil. (Next week: I'm getting the slightly more obscure "cinnamon basil.")
Following my obsessive taste buds, I redid the tofu recipe from last night, just to make sure it wasn't a fluke. It was equally fantastic, with slightly less oregano used than the night before. Excited to use the fresh produce, I made a couple of quick side dishes of green beans and tomato.I just wanted to make sure that I was full of fresh food; I had to show off my skills in an hour or so at a local bar's TRIVIA NIGHT! I am MADE for trivia, having a brain that retains useless knowledge like it's its job. I was part of an all-star team, code-name Cold Turkey. Though we didn't win, I think that we made ourselves apparent as tough contenders. Next week: we take 'em down.
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