Happy Tuesday!! Or as Ryan called it “Tantalizing Tuesday!” LOL. First of all I want to thank everyone for entering the Primal Vegan Jerky mini giveaway. I was glad to have a giveaway so I just wanted to let you know that Kirsten @ Kirsten’s Kitchen. She has a great vegan blog and I hope you enjoys these faux meat jerky! Thanks for entering Kirsten!
Remember that I have a Hand Mixer and Cake Mix Giveaway still going so don’t forget to enter!
Thank you everyone for the lovely comments on our anniversary blog post. It is incredible how time flies. We topped of the last day of our vacation in Ohio by going to a deli in Perrysburg, Ohio called JB Sarni Shoppe that was very much like a New York Deli. We found out that the owner orders the bread from New York Bakery and finishes baking it in his Deli in Ohio. Cool! It was delicious bread too! Ryan ordered a Muffaletta sandwhich while I was happy that he pointed out that they had a portabella sandwhich on ciabiatta bread. Look at this:
So what do we actually do on our anniversary day? We worked. I had to get to my normal schedule, but this also included getting back into exercise mode.When I plan tripsI incorporate ALOT of walking. When Ryan plans them well, let’s just say this was the first time. We did not walk too too much. I can get a little out of hand. Just ask my mother when I planned the London and Italy trip. Either way, we missed our regular racquetball games and we got a great workout yesterday for a good HOUR. So good.
Mexican-style Tofu Scramble with Vegan Chorizo
1–12 ounce box of extra-firm tofu, pressed for 30 minutes
1/2 cup (1/4 link) Trader Joe’s vegan chorizo
2 garlic cloves, minced
1/2 tsp cumin
1 tsp tumeric
1 1/2 cups asparagus, chopped
1/2 tsp salt
1/2 tsp pepper
In a medium non-stick pan, add the pressed tofu and crumble with a wooden spoon and heat on medium-hit heat. Add the chorizo and garlic and cook and semi-fry the mixture for 15 minutes.
Add spices and 1 Tbsp water to prevent tofu from sticking. (I try not to add oil to make this healthier). The chorizo has a little oil so this helps all the flavors to come together.
Last thing to add is the asparagus. Add 1 more Tbsp of water and asaparagus and mix well and cook for 5 minutes.
Remove from heat and serve with oven roasted potatoes w/onions.
See recipe. Add 1/2 onion and chop 1-inch thick.