Monday, October 12, 2009

Today's Praise: Morning Star Original Chik'n Tenders

Today's Recipe: Fancy Trail Tofu with Quinoa

Well, its time for Angie to have a reality check, get my head out of the clouds and be an upstanding memeber of society again. I had a little too much fun this weekend, did a little too little studying (and sleeping), and am still paying for it. Despite a bigtime hankering for a damn fast food cheeseburger on Saturday night (I'm sure brought on by the partaking of things that make one want to munch), I managed to get by with a few potato chips and no meat. Go me!

Now speaking of cravings, let me talk about Fried Chicken. I LOVE me some good old fried chicken. And I love it so much that I don't descriminate. In fact, any chicken with a crispy fried texture is my best friend........until I stopped eating fried food.....AND went veggie. What am I doing to myself? Enter Morning Star Chik'n Tenders. Now, I have said before that I'm not a fan of processed food, but I'm sorry sometimes a girl just needs her FRIED CHICKEN! These things are good, they get crunchy in the oven (who would dare do psuedo fried in a micro!?) and paired very nicely with the indulgence of some McCain Sweet Potato Fries. Haha.

This week's recipe is inspired by a backpacking trip I took earlier this summer. It was my first backpacking trip and the friend I went with is vegan. A recipe similar to this is what we made for dinner over the camp stove, and it was delicious! When we made it at the camp, we made it with cous cous. I've been wanting to try Quinoa, so I decided to use it in this. Came out great (recipe makes about 4 big servings).

6 oz Firm Tofu
1-1/4 cup Quinoa (prepared according to package. I used 1-1/4 cups dry)
3-4 Cloves Garlic
1 Medium Red onion
Medium head broccoli florrets
1 medium yellow squash (I used about 3/4 of it)
1 medium zucchini (I used about 1/2 of it)
Olive Oil

Make Quinoa or Cous Cous according to package. Heat skillet and olive oil over medium heat. Mince garlic and add to pan. Chop onion into large (1/2 - 1 inch) pieces and add to pan. Sautee while you cut up the tofu into 1/2 inch pieces. Add to pan and stir. Next, chop broccoli into small pieces and add. Lastly cut the squash and zuke into half moons and add. Use as much or as little of everything as you desire (remember, I don't measure!). Let all the goodies do their thing for 5 or so minutes while the grain finishes cooking, then add it to the skillet, mix, and simmer for a minute. And its ready! I like to dump a bunch of romano or parm on it :)

And since this was inspired by my backpacking trip, here is a picture:

The trail we backpacked on is called Missouri Lakes/Fancy Pass - hence the name of the recipe. Some of the most beautiful stuff I've ever seen.

Happy Start to the Week!

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