Egg Salad Egg Salad and VEGAN MOFO LIKE A CHAMP

My relationship with my younger brother is based largely on love and absurdity and obscure inside jokes from 20 years ago. Part of what keeps us in stitches when we're around each other is the uncomical nature of a lot of our jokes. He'll say something like, "Meredith, that man over there... is wearing a TIE!" and look at me with a pointed sense of doom. It sort of destroys me.

So one time he replied to a text message with just the words "egg salad."

"Tyler go home you're drunk."

"No Mere say it out loud egg salad."

Eeeeeeeeeegggggggg sa-lad.

It has stuck with me ever since, so today I give you lunch:

Truly, it's not a traditional egg salad, but it IS a salad with a QUOTE fried egg patty QUOTE on it. I posted the details about my new-found love of fried egg patties in a previous post about The Egg McMuffin, but as Vegan Mofo marches on valiantly into the abyss, I confess I have no apologies about recycling recent recipes. 

A quick refresher on the fried egg bit, for those of you who don't follow my every update on various forms of social media.... Here's what you'll need: 

extra firm tofu, well-pressed and drained, cut into thin slices

1/2 Cup soy creamer

1/2 Tbl turmeric

salt and pepper to taste

1/4 Cup nutritional yeast flakes

Whisk all these (but the tofu - obvi) together in a small bowl, then dip the tofu slices into the batter. Fry these over medium-high heat in a skillet for about 5 minutes, then flip and fry another 5.

Also included in Egg Salad Egg Salad:

romaine

chopped pistachios

avocado

agave mustard dressing

shelled edamame

Awwwwwwwww yeah.

Sweet Quinoa Salad

This week has involved a lot of prep work to Thankscooking, therefore I have become even more lazy at lunch. This is my favorite go-to quick lunch, when I am busy, and on-the-go, and urban, and working, and…. ok it’s mostly for when I don’t feel like cooking and it goes well with Sports Center.

Health benefits of quinoa aside, this salad is bomb just for its sweet/earthy balance. The carrots and cranberries balance out the quinoa. It’s delish, and it will keep for about a week in the fridge.

All you do is mix these guys together (duh):

2 cups cooked quinoa
1/2 cup steamed edamame, shelled
1/2 cup chopped almonds
1/2 cup shredded carrots (I usually use a vegetable peeler to get really thin slices)
1/2 cup dried cranberries

Of course, adjust the measurements as you see fit. Easy peasy!