The air was tons warmer over the weekend. The giant snow banks are gone and the sun is working at melting the rest of it. This is the time of year that gets me really excited thinking about hot weather and hot weather food. I made iced tea and a big pot of pasta salad. My idea with the pasta salad was to make it like my Mom’s but Vegan and GF friendly. Her pasta salad features egg which I replaced with tofu. Normally I would have crumbled the tofu but it makes it hard for the baby creature to eat so in my version I cubed it.
Brown Rice noodles (I like rotini) – you need about 4-6 ounces.
1/4 cup Red onions – chopped
1/4 cup of a Green vegetable – ideas – Peas, chopped asparagus, broccoli
1/2 package Tofu – crumbled or cubed if you have baby creatures.
Amounts of the following vary to taste:
ginger, S&P, soy sauce, corriander
** If you you can get the vegan version of Dinonaise it’s awesome and perfoct for dishes like this.
Cook the noodles. Cooking brown rice noodles is a little tricky. If you over cook them, they’re not just a little limp like regular noodles, they become slimey and rather gross. Follow the directions on the package, or time them. I put mine in for 7 minutes. Rememeber, they continue to cook after you drain them unless you drop them into cold water. While doing that, saute the onions and then the Tofu with it. Season with a bit of soy sauce, ginger, and corriander.
Then combine everything.
Put them in a big bowl and take them to your picnic. This is one of those dishes that is well suited to being served at room temperature.
I’ve started a new knitting project. I’ll have to save that for later. I need to go open the shop now.