Ostara (aka Spring Equinox) is just around the corner, and I've been in an eggy mood! This week, I made some Tofu Egg Salad from a e-book called the 4-Week Vegan Meal Plan. It's a little different from the eggy salad in my cookbook, Cookin' Crunk, so I thought I'd give it a try. It has the usual vegan mayo base but no celery or red onion. Instead, there's parsley, green onion, nooch, lemon, and turmeric. It's good! I added some black salt because no tofu egg salad is complete without it.
Earlier this week, I made a Tofu Eggy Breakfast Sandwich with fried vegan tofu egg (seasoned with Vegg) and topped with melted Follow Your Heart shreds. It needed avocado, but I didn't have any.
I'm kind of playing around with a new cookbook project (with a fitness theme). I'm not sure if it'll ever see the light of day or if I'll get bored (which happened last time I tried to write a second book). But I'm having fun in the kitchen for now. Earlier this week, I came up with a red lentil dal that I'm calling Root Charka Red Lentil Coconut Curry. It's more yellow/solar plexus-colored though, thanks to all the turmeric. I also made some Easy Indian Streetbread from the No Meat Athlete book for dipping.
And finally, here's a tasty and fun meal! I bought a box of Daiya Cheezy Mac with bacon bits on a whim. I hadn't had the Daiya mac in a couple years! It was always so good, but I'm cheap, and I just kept telling myself I could make a cheaper, healthier version myself. And that's true. But sometimes, you need a quick, out of box, not-healthy-at-all plate of mac. I had some kale to balance that out.