Ok, not really, but I’ve had an overwhelmingly large number of people ask me that question in various forms
“Are you a vegetarian?”
“Have you drank the CA kool-aid?’
“Have you denounced the east coast yet?”
and my personal favorite:
“Are you guys living in a commune?”
People, I have written posts on bacon and steak. I’m pretty sure two months of California living isn’t going to make me turn away filet mignon anytime soon. That said, I think I went a little overboard with the beef jerky while hiking in Yosemite last weekend. I haven’t eaten any meat, poultry or fish in four(!!!) whole days. This evening’s dinner was no different, I threw together some veg-friendly products into what my roommate called, “A Vegetarian Super-Protein Dinner.” It was pretty good. If I didn’t like steak so much, I might consider being a vegetarian.
It started with veggies:
and more veggies:
and ended with a delicious well-rounded meal
Vegetarian Super-Protein Dinner
- 1 cup uncooked Quinoa
- 9 oz. Firm Tofu, cut into 1-inch pieces
- 1 Zucchini, diced
- 1 Bell Pepper, chopped
- 1 can Artichoke Hearts, halved
- 1 1/2 cups Cherry Tomatoes, halved
- 1 Onion, chopped
- 4 tbsp Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- 1/4 cup Red Wine Vinegar
- Cook quinoa according to package directions.
- Saute onion in 1 tbsp olive oil until tender. Add zucchini and bell peppers.
- Once all the vegetables are tender, add the artichoke hearts and tofu and heat until warm
- Meanwhile, whisk together the remaining olive oil, Dijon mustard and vinegar
- Combine the cooked quinoa and warm veggies. Drizzle the Dijon dressing over the mixture, add the cherry tomatoes and carefully stir.
- Serve hot or cold, with a side of bacon.
