Greg and I went to our friend's show last night so we stopped and got some food (and some beers too! First since last Wednesday!) after a bit of a trouble deciding where to go. I never eat out, so it's a little hard for me to deal with it, but we stumbled on a really good Mexican place - Taco Chulo. I got the Santa Cruz burrito, which is specifically marked as vegan on the menu, and came with spinach, black beans, pico de gallo, avocado, radishes, lettuce, a choice of potatoes or rice (I got the potatoes), and tofu sour cream. It was a little pricey, but it was really delicious and huuuge. I shared some with G and still had some leftover to take home.
I had the piece for lunch today with leftover steamed vegetables from a few nights ago, and ended up putting some of them in the burrito as well.
It was nice to have leftovers around because I was in the midst of preparing an early dinner of the last two Cookbook Club recipes from Appetite for Reduction (at least within the designated time frame - I'm going to skip the next cookbook, Skinny Bitch, and continue making more from AfR.)
Anyway, we had two Asian-themed dishes: Apple-Miso Tofu and Orange-Scented Broccoli. I picked these two because I had the major ingredients already (tofu, miso, broccoli, spices...) and just went for a quick stop at the grocery store after church.
Two notes: 1 - I didn't have any sesame oil. I used canola oil. I'm sure sesame would have made this even better. Oddly enough, there must be a typo in the book because though sesame oil is listed in the ingredients, it's left out of the directions. I assume it gets mixed into the marinade. 2 - I also didn't have mirin and I'm not 100% sure what it's like but I subbed apple juice (a tip I learned in V'con). This could have changed the saltiness of recipe.