= more biking in the hot sun! I think I need to affix an umbrella to my bike! We biked to the east side farmer’s market and picked up:
- Asian pears
Yums! All for about $14 – not too bad.
[FYI, I’ve done this before but have not documented it on KERF]
About 24 hours later we had….
What some call "yogurt cheese." A thick slab of yogurt with the whey pressed out. It’s more the consistency of cream cheese than greek yogurt and still retains the regular plain yogurt tang (so the flavor isn’t as great as greek yogurt) but the texture is super fun
Matt is so disgusting. He drinks tuna can juice, pickle juice…and he tried the whey
He said it tasted like a tart slimy oil. He did not like it as much as tuna juice!
I stored the yogurt cheese for a rainy day
After yogurt, I made breakfast!
Overnight oats in a jar for us both – see you tomorrow!
Then we made dinner…
On the right… roasted eggplant and Twin Oaks Tofu (herbed) simply seasoned with a little olive oil and salt/pepper. Baked for ~30-40 minutes.
Best tofu on the face of the earth!!!!!!!!!!!!!!!! It tastes like pizza. Incredible. [I also <3 eggplant]
And on the left side of the plate… a spring mix salad topped with red quinoa and a Yogurt Curry Herb Sauce with a few airplane crushed peanuts. Out. Of. This. World!
For the yogurt sauce, I blobbed in about half a cup of Stonyfield Low-Fat Plain regular yogurt plus about a tsp of yellow curry powder and half a tsp of garam masala (just use a touch of cinnamon if you don’t have any GM)
And then the secret ingredient.. a Napa Valley Herb Rub that I think dates back to last year’s Foodbuzz Festival swag. I’ve carried this with me through the move and I have no idea why. We don’t use rubs that much (since we don’t eat meat all that much at home) but something told me to keep this guy.
SO GLAD I did. The mix is a combo of fennel seeds, dried lavender, dried lemon, dried tomato, dried chile, and spices plus sea salt, which is the secret ingredient in the secret ingredient.
I never thought to use it in something that wasn’t going to be cooked, but it was so good in this (and would probably be excellent in a salad dressing!)
All stirred up
The quinoa warmed the sauce, but the greens underneath stayed room temp. Worked out so nicely!
Feelin’ like a piece of chocolate. Better go get it!