Salad & Turkeys

When Dave and I made a quick trip to the grocery store this morning, I walked through the produce section and spotted some beautiful red leaf lettuce. It looked so fresh, plus it was local, and I knew I couldn’t leave without buying a head.

When I got home, I washed it and set it aside to dry while I made a quick dressing. I don’t have a recipe for the dressing (yet!) because it’s something I’m working on, but the general ingredient list goes like this: Extra-virgin olive oil, champaign maple mustard, apple cider vinegar, garlic salt, onion powder, and ground flax. Very simple, but also very delicious.

I grabbed some veggies off the salad bar at the grocery store to add to the salad, and I also made some tofu “croutons”. No recipe for those either, but they’re super easy. In a bowl, combine olive oil, nutritional yeast, salt and pepper and mix until it forms a sort of paste. Toss the tofu in it, and bake at 400 for as long as you want, until it’s to your desired amount of crispiness.

This salad was so incredibly tasty, and the tofu made it filling. It was a lovely lunch.

Now, the turkeys: when I went outside this morning, I was greeted by our turkey friends.

They’re in our yard all the time, and we watched them grow from chicks. Turkeys are such beautiful animals, it’s hard to believe that someone could murder and eat them.

I was also greeted by one of our cats, BP. She was taking full advantage of the beautiful warm fall weather.

To finish this post, I want to tease you guys:

David and I will be starting a vegetarian/vegan backpacking blog very soon. Today we put our new Excalibur dehydrator to use. I’ll post a link to the blog once it’s officially up and running.

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