I’m baaaaaack. I can’t believe it’s been over a month since I last posted… or read a single blog post. My apologies as I do love the little blogging community I have built up and friends I have made over the years. I just needed a break. It started with a technology free weekend in Tahoe (you know I love my tech free weekends!) and when I got back, I got laid out with a really nasty stomach bug that had me out of commission for about a week. After that, I just had a hard time catching back up on life, so I had to take care of myself first before I could do other things. I have missed blogging terribly though, so although I’m not sure I can be quite as involved as I was before, I’d like to see where this takes me again. Thanks for all check ins and cute notes =)
And taking time off of things, means more time for socializing with my awesome vegan posse:
Now, on to a fun, summer salad!
I don’t know about you – but it is HOT here. I have not been much for turning the oven or stove on. But a girl still needs to eat! And although I’m tending to crave cooler meals like salads, I still want them to be delicious & filling. We had a fun long weekend in LA several weeks ago and a restaurant served up a salad similar to this, so I had to recreate it when I got home. Perfect for hot summer days and strawberry season.
Strawberry Tofu Feta Salad
4 heaping cups of baby spinach, washed and patted dry
1 pint of strawberries, washed, de-stemmed and sliced
a handful of roughly chopped pecans
1 8oz. block of firm tofu, cubed
2 tbsp of apple cider vinegar
1 tbsp of extra virgin olive oil
1 tbsp of nutritional yeast
1/8 tsp each of dried oregano, thyme and basil
a generous sprinkle of salt & pepper
Place the cubed tofu in a an airtight dish with the marinade ingredients and allow to sit for at least 1 hour (the longer the better!).
1/2 cup of fresh or frozen strawberries
1 tbsp of olive oil
2 tbsp of balsamic vinegar
Place all of the ingredients in a blender and blend until well combined.
Layer the spinach on a plate, add the tofu, strawberries & pecans and drizzle on some vinaigrette. Enjoy!
This really hits the spot. It could also make for a good packed lunch for work, but keep the dressing separate.
What summer foods are you enjoying?