“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

1. Cook quinoa according to package directions.
2. Saute onion in 1 tbsp olive oil until tender.  Add zucchini and bell peppers.
3. Once all the vegetables are tender, add the artichoke hearts and tofu and heat until warm
4. Meanwhile, whisk together the remaining olive oil, Dijon mustard and vinegar
5. Combine the cooked quinoa and warm veggies.  Drizzle the Dijon dressing over the mixture, add the cherry tomatoes and carefully stir.
6. Serve hot or cold, with a side of bacon.