Thursday, May 18, 2006
Mock Egg Salad
The egg salad is made from extra-firm tofu. I squeezed out the excess moisture and mashed it with a potato masher. Then, I mixed in one stalk of organic celery chopped finely, half an organic cooking onion, paprika, turmeric, and a quarter cup of Vegenaise.
I put the egg salad on toasted whole wheat bread with an organic yam that I had microwaved for about 5 minutes. Since organic yams are sweeter than the conventional ones (at least I've found this.... has anyone else?), I only topped the yam with a little bit of Earth Balance Buttery Spread (vegan margarine).
This felt like the perfect dinner for my first week of intense triathlon training. I am calling 8 1/2 hours of training intense, which for some may be a walk in the park, but I'm definitely feeling like I'm working hard!