DUCK!
Phew.
That baby almost just poked your eye out!
Anywho, these are the things I ate for Memorial Day weekend.
A weiner (this one is a safer shot!):
More technically, a Tofurky Beer Brat. I'm a fan of all Tofurky's weiners. They are plump and spicy and exploding with flavor. I barbecued it on my mini grill (thank you, ex-boyfriend, for kindly leaving me this as I love it), and my only suggestion is, if you do the same, don't overcook. These things need maybe two minutes on the grill with frequent rotation and they're good to go. Cook them too long and they dry out.
As I was being a lazy cook this weekend, I also decided to try out the Morningstar riblets this year instead of making my own:
And what a disappointment. These are the reason people mistakenly think veganism is for yuppies with money. $4.50 splurge, and I could've eaten the whole box of ribs in one sitting. There are two "racks" of ribs, all about as long as your pinky finger, and as wide as your hand from wrist to fingertip. WHAT?!? I could almost squeeze a whole portion of them in my mouth at one time! And for that price, I expected them to taste startlingly like ribs. I mean, I've made homemade vegan ribs, and while they're delish, they admittedly aren't remotely close to normal rib consistency. But for $4.50, you expect them to be surprisingly realistic. But these weren't even close. The consistency reminded me of some food from my youth that I still haven't put my finger on, but definitely not ribs. And they were just ok in flavor. But definitely not worth the money. Thumbs down to Morningstar riblets! If you want good vegan ribs, just make your own. Here are two great recipes: FatFree Vegan's Ribz & VegFamily.com's.
And finally, I made the Veganomicon Quinoa Salad with Black Beans and Mango:
from VeganomiconSadly, I was only able to use about 1/3 of the meat from my mango because most of it was bruised and brownish. And also sadly, I've been shitting undigested black quinoa for days after eating this. Nonetheless, my mom loved this quite a bit, despite the fact that I was fairly indifferent towards it. But as it's super-simple and a good introduction to quinoa, why the hell not try it out sometime?
Quinoa Salad with Black Beans and Mango
INGREDIENTS:
- 1 mango, peeled and cut into small dice
- 1 red bell pepper, seeded and diced as small as you can get it
- 1 c. chopped scallions
- 1 c. chopped fresh cilantro
- 2 T. grapeseed oil (I used olive oil)
- 2 T. of red wine vinegar
- 1/4 t. salt
- 2 c. cooked quinoa, cooled
- 1 (15-oz) can of black beans, drained and rinsed
DIRECTIONS
Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine (or balsamic) vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve it immediately, or let it sit for a bit for the flavors to meld. It tastes great chilled or even better at room temperature.
(Recipe from Veganomicon, reposted at Happy Healthy Long Life)
