As always on Tuesday Food Day, before I share my recipe, I like to forget about food for a moment and share pictures of my dogs to begin my post. They seem to get neglected (run-wise) during cross country season, so on Sunday I took them out for a run. All of them (just not at the same time). I started with Penny and ran two miles with her. Then two miles with Buddy, a little over one with the little girls, Lily, Olivia, and Coco. Then I finished up with a short walk with my two challenged athletes, Goldie and Sydney. So about five miles for me.
Weekends are pretty crazy this time of year. The dogs’ runs are not the only ones that get neglected during cross country season! To make some of that up, I tend to run around the course on our meet days. On Saturday, for example, I managed to log three miles just running from point A to B to C during each of the races. And yes, I wore my Garmin.
One of the most challenging things about cross country is also one of the most fun. Riding on a yellow school bus, something most of us haven’t done since our school years, is par for the course when traveling to meets. It really is fun. We bring pillows for the ride, since our days start early (3:00 am last Saturday!). The kids generally sleep on the way out too. It is the ride home that is enjoyable. The team is celebrating their accomplishments, and they are relaxed and fun to be with. The challenging part is the heat. No air conditioning on a school bus, not even here in the desert. On Saturday it was 110 when we were returning to the desert. Enough said about that!
Okay, back to the food. Here are two vegan recipes for you. I originally made these separately but I thought they would taste great together, so when it came time to have the leftover salad I made the cornmeal crusted tofu to go with it. Perfect match. There is a little cumin in both dishes, just enough to make them complement each other. The salad is really fast and easy to put together. I’d suggest making it first and allowing it to refrigerate while you prepare the tofu.
Easy Breezy Black Bean, Corn, & Quinoa Salad with Avocado
1 can black beans, rinsed and drained
1/2 cup corn
1/2 cup tomatoes, chopped
2 mini red peppers, chopped
1/4 cup red onion, chopped
1 avocado, chopped
2 teaspoons lime juice
1/4 cup parsley, chopped
1 tablespoon olive oil
1/2 teaspoon cumin
1 teaspoon salt
1/2 cup cooked quinoa
Combine the ingredients and toss together.
Cornmeal Crusted Tofu
- One package firm or extra firm tofu, drained, pressed, and cut into 4 triangles
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- vegetable broth
- ¾ cup corn meal
- ½ teaspoon cumin
- ¼ teaspoon red pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon Better than Bullion
- 1 teaspoon prepared mustard
- 1 teaspoon ground flax seed
- pepper to taste
- Combine olive oil and soy sauce in a measuring cup. Add enough vegetable broth to make ½ cup
- After pressing and slicing the tofu, place on a plate and spoon ½ the soy sauce mixture on top. Turn and spoon the rest of the sauce over the other side.
- Combine the cornmeal, cumin, red pepper and salt
- Take each slice of tofu and coat with the cornmeal mixture. Use your fingers to press extra cornmeal to make sure the coating is thick. Set aside for 10-15 minutes
- Pour the remainder of the soy sauce mixture back into the measuring cup. Add the Better than Bullion, mustard, flax seed and pepper. Add water to bring to one cup.
- Heat oil in a fry pan over medium heat.
- Add the tofu and cook until golden brown and slightly crispy on both sides
- Remove the tofu and set aside. Add the sauce to the pan (don’t worry about any remaining cornmeal, that will add to the flavor and the thickness of the sauce).
- Bring to a low boil, reduce heat and simmer until the liquid is reduced and the sauce thickens
- Pour a little sauce over each slice of tofu and serve
When was the last time you were on a school bus?