Day 518 (Y2/D152): Main Dish Salads

Say what you will about meat analogs (fake meat for those of you not in on the veg*n lingo) their moderate use can help we veg*ns construct substantial, well-rounded meals, and they are often low in fat and high in protein (and even fiber) since they're made from things like soy, vital wheat gluten and occasionally mushrooms.

Hence my decision the other night, after a long day at work, and a long commute home, to combine a salad with some stir-fry and make a true Entree Salad. I call it my Warm "Steak" Salad, and it was both yummy, satisfying, and I think pretty healthy.

Breakfast:
Organic Banana
Green Tea

Lunch:
Organic Cashews
Safeway 'O' Black Bean and Tofu Enchiladas
Vegan Cookie

Dinner:
Tostitos Chips
Warm "Steak" Salad: Mixed Organic Greens, Organic Baby Carrots, Organic Crimini Mushrooms, Organic Roma Tomatoes tossed together. Trader Joe's "Steak" Strips, sauteed in Olive Oil with Garlic and Roasted Corn Kernels. Toss the warm Steak mixture into the salad (the oil means you don't need Salad Dressing.) Sprinkle Vegan Parmesan over it all and toss together. Voila.