Wednesday, August 18, 2010

August Meal a Success!

August 13th 2010: Turkey & Tofu Salad w/ Couscous & Green Salad

Delicious Turkey Salad made with Greek Yogurt.
Turkey courtesy of New Beginnings Farm.

Emily & Ilan serving a fresh & local green salad.

Kali & Richard making the special dessert!

Thank you to everyone who supported and joined us at August's hearty meal!

The menu was turkey salad made with greek yogurt, a fresh and local green salad, steamed corn on the cob, couscous with slivered almonds and currants, and a tofu salad. Dessert was homemade chocolate chip and peanut butter cookies with a special fruit and chocolate pudding truffle made by Richard!

Good company, good food, and good weather made for a successful meal. A special thanks to New Beginnings Farm for supplying the turkey and to When Pigs Fly bakery for all of the bread for sandwiches!

See below for the recipe for the tofu salad. We hope to see you next month on September 10th at 6:30pm!

Emily and Rebecca

Tofu Mock Chicken Salad:
1 block extra-firm tofu, drained and cubed
2-3 stalks celery, diced
1/2 large red onion, diced
1/4-1/2 cup crushed walnuts
a couple of handfuls of red graped, halved
1/4-1/2 cup golden raisins or craisins or both
Veganaise to taste (around 1/2 cup- add by the spoonful and mix in to prevent drowning it)
Paprika to taste
Onion Salt to taste
Pepper to taste

Mix all ingredients and chill for at least 1/2 hour-1 hour for best results. Can be eaten alone, on a sandwich, atop a salad, or any other way you choose!