It was a beautiful day for a jog with your dog. On President’s Day I helped Alan put on a 5k run/walk and dog jog at a private, upscale country club. Over 90 members participated, with about half of them bringing their dog along for the fun. There was no charge for the event, but the participants could donate to Sav-a-Pet, the local no-kill shelter. Sav-a-Pet was present with several adoptable dogs (dog-less members were encouraged to “borrow” a dog to walk with). They raised about $2,000!
This country club knew how to take care of its athletes! You should have seen the spread laid out even before the run (sorry no pictures of the food. Blogger fail). Fresh melon and pineapple, spinach frittata, scones and muffins, oatmeal (the real thing, not instant) with brown sugar and raisins, orange and grapefruit juice, coffee and tea. With real plates and silver. That’s the way to put on an event!
Alan brought about 20 of his track athletes to help out, so everything went very smoothly. A great time was had by all. Here are some photos of the dogs (obviously my favorite part).
I was off of work on Monday, but that doesn’t mean I wasn’t working. We spent about five hours at the Dog Jog, plus I had two private training clients to see. So when time came to make dinner, I was hoping for something easy. Unlike some much more organized people that I know, I rarely plan a meal more than a few hours in advance. Sometimes, as it was on Monday, I have no clue what I’m going to make until I’m standing in front of the refrigerator taking inventory of what I have on hand. Yeah, pathetic, I know.
I opened my freezer and discovered a frozen pie crust. Mmmm, that could mean pot pie, or, even better, quiche. I checked the fridge. Tofu: check, vegan cheese, check (those are the two requirements, everything else is just (soy) cream. I also had spinach, and wonder of wonders, vegan bacon.
- 1 vegan pie crust
- 1 pound firm or extra firm tofu
- 1 6-ounce package baby spinach
- 6 strips vegan bacon
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon salt
- ½ cup shredded vegan cheese
- Preheat oven to 425
- Press some of the water out of the tofu by wrapping it in towels and placing it under something heavy (like a few plates) while you prepare the spinach and bacon
- Spray a fry pan with cooking spray. Over medium heat, cook the spinach until wilted. Set aside.
- In the same pan, spray a little more cooking spray and heat the bacon over medium heat until slightly brown and crispy. Set aside.
- In a food processor, combine the tofu and all the seasonings. Process until creamy. You will want it to be somewhat thick, because it won’t thicken as it cooks, but you can add a little water if you need to.
- Spoon the tofu mixture into a large bowl. Break the bacon into pieces, and fold the bacon, cheese, and spinach into the mixture.
- Spoon into the pie crust. Bake at 425 for about 30 minutes, until the quiche is headed through and the pie crust is golden brown. If you’d like you can sprinkle a little cheese for the last 10 minutes of baking.
You can always add whatever veggies you have on hand. I love mushrooms, peppers, onions, or zucchini. It’s up to you!
Were you off on President’s Day? I hope you did something fun!