|Dan and I enjoying our veg friendly eats on the tailgate.|
Friday night we prepared everything for the weekend. I made up a big batch of macaroni salad, a bunch of Soyrizo and tofu scramble breakfast burritos, and then we packed up some veggie dogs, buns, condiments, crackers, sodas, waters, and of course, some booze! We had everything we needed to get our tailgate on in the parking lot!
Saturday went as planned. We got there about 7am. It was chilly, but sunny. We fired up the grill and had a great time. Sunday started off on the sunny side, but ended up in the pouring rain. It even hailed at one point! But we still had a great time, and we didn't have to worry about what we were going to eat.
|Basil Pesto and Sun Dried Tomato Mac Salad|
Basil Pesto and Sun Dried Tomato Macaroni Salad with Arugula
For the salad:
1 pound elbow macaroni, prepared in lightly salted water
4 to 6 ounces wild arugula
1/4 cup pine nuts
1/2 cup julienne cut sun dried tomatoes
1/2 cup diced white or red onion
For the dressing whisk together:
1 cup vegan mayonnaise (I use Vegenaise)
1/2 cup basil pesto (store bought or homemade)
Salt and pepper to taste
Toss everything together in a big bowl and refrigerate until ready to serve.
|Soyrizo and Tofu Scramble Breakfast Burrito|
Soyrizo and Tofu Scramble Breakfast Burritos
1 block (1 pound) extra or super firm tofu, drianed and pressed
1 teaspoon turmeric
1/2 teaspoon black salt, optional
1/4 teaspoon paprika
2 tablespoons vegetable oil
1/2 cup diced white or yellow onion
1 teaspoon minced garlic
1/2 tube (about 6 ounces) of store bought Soyrizo
1/4 cup vegan sour cream
1/2 cup vegan shredded cheese (I used Daiya Pepperjack)
5 to 6 burrito size tortillas
parchment paper, optional
aluminum foil, optional
Into a bowl, crumble tofu. Mix in turmeric, black salt (if using) and paprika. Set aside.
In a frying pan, heat oil over medium high heat. Add onions and garlic and sauté until translucent and fragrant.
Add in Soyrizo and stir. Heat all the way through, stirring constantly.
Add in tofu mixture, and heat all the way through.
Stir in sour cream and cheese. Mix together until melted and well combined.
Remove from heat.
Heat tortillas until soft and pliable. Divide filling amongst the tortillas and roll up.
If eating now, serve while hot. If saving for later, wrap each burrito in a square of parchment and then in a square of aluminum foil, then refrigerate until ready to heat up.