— Anthony J. D’Angelo
You may have guessed by now that I love food. Well, in the process of reviewing my finances from August, I realized that I may love food too much. Last month I broke my own record and spent more on food than on my rent. Eek!
At first I wanted to kick myself for all the trips to the farmer's market for extra tomatoes or nectarines. These certainly aren't necessities and, of course, I could live without them. But, where would my life be without these things?
I had an internal debate with myself for awhile and then decided that even though these costs add up, the joy they bring me is worth it. This is the time of the year to enjoy perfectly ripe nectarines or tomatoes that aren't flown in from Mexico. And, this blog was started with the intention of reconnecting me with my food. Apparently it has worked! I can now confidently say that pleasure and joy are present in every one of my meals.
So, instead of regrets, let's celebrate! Let's celebrate and live up tomato season while we have it. After all, it won't be here forever.
This salad is a vegan twist on the classic Greek salad. With marinated tofu, you won't miss the feta and it makes the dish a bit heartier.
2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
1 block tofu, sliced into small cubes
1 cucumber, seeds removed & sliced into half-moon shapes
1 pint cherry tomatoes, sliced in half
1/3 cup kalamata olives, sliced in half
1/2 red onion, sliced
Salt & pepper to taste
Mix the ingredients for the marinade and let the tofu soak it up for a few hours. Then mix the tofu and other ingredients together. Finish it off with a drizzle of olive oil and salt & pepper to taste.