Shitake Tamales, with Mole Mofu and Lime Dressed Salad

Yet another mushroom dish!  Clearly I'm obsessed.  Vegetarian tamales are pretty hard to come by in restaurants, and the frozen ones from Target have a frightening amount of fat in them.  In my opinion, if they are that fattening, they should taste better than they do.  So homemade tamales it was!

To round out the meal, I came across some mole dressed Mofu.  I've been trying to avoid eating tofu lately because of the concerns surrounding soy, but since Mofu is local and organic, I make the occasional exception.

Finally, a simple cabbage, kale and avocado salad with lime vinagrette.

Red Salad

My cousin in law always talks about her green soup, where anything green is a possible ingredient.  So I thought I'd apply that method to a salad with all red ingredients.  Ends up tasting like cole slaw no matter what you do, but that's a good thing.  This incarnation included red cabbage, red onions, red bell peppers, radishes, red beets - all shredded or julienned, and tomatoes in a red wine vinaigrette.  What other colors is this possible with I wonder?  Orange perhaps?  But I bet that would just end up tasting like baby food.

Big Salad

This is a favorite at our house and we eat it once a week.  I don't really like to plan it out too much.  I just throw everything salad-y in and it is always good.  The tofu is nice for it's texture but it's certainly not necessary with the chick peas and nuts covering the protein requirement.   Here are the ingredients:

Baked tofu (see shitake stir fry for recipe,) chick peas, crushed almonds, green onions from the garden, avocado, grape tomatoes, sliced carrots, shredded radish, fresh herbs from the garden, sliced red onion, thin sliced beets, julienne red bell pepper, cucumber half moons (not pictured,) bleu cheese (not pictured,) and your favorite dressing - mine is a simple vinaigrette made of balsamic vinegar, extra virgin olive oil, salt and pepper.   Toss all of this with the greens of your choice!  Sadly, my romaine lettuce has already bolted thanks to the heat.  So I used some leftover napa cabbage and spinach for the base of this salad.  Cabbage is more nutritious than lettuce any way, plus it is crunchier, so I highly recommend this for your next big salad!  These are all pretty sturdy ingredients, so go ahead and dress the whole thing, and throw the rest in the fridge for lunch tomorrow.  It will be different, but I quite like my veggies marinated over night. 

Side note, I ended up not using the beets in the salad when I got the idea to make beet crisps.  They were delicious, but I will wait to tell you all about it in a different post.