I don't know about you, but there aren't many things I like to find in my mailbox as much as a new copy of VegNews. I love love love that magazine - great articles, great recipes... When I saw their email notice asking people to apply to participate in a focus group to brainstorm ideas for the magazine, I got super excited. I filled out the questions, sent off my email, and waited for a response. Well! Today I got an email that I'll be participating in the VegNews brainstorming roundtable session! There will be a few of us readers, along with the staff - thinking up ideas for the magazine (and eating veggie food!). It's Friday, June 2nd, in San Francisco. If you've got any ideas or thoughts you'd like me to carry along - issues that you'd like to see discussed in the veg*n community, or in VegNews particularly, please let me know! I'm super excited to an opportunity to meet the great people at VegNews and to contribute something the veg*n community. Hoorah!
Meanwhile, I've been making some more recipes from the Real Food Daily this week. This is the Tempeh and Potato Salad - very nice. The flavor of the tempeh is not very strong, so it's basically like a more nutritious potato salad. But a good one!
After one bite, Musty and I both decided that 2 pieces of bread was more than enough, so we made it into an open-faced sandwich. The tofu slices were so delicious - and luckily we have two more for lunch tomorrow. The sandwich is made with bread, the sundried tomato pesto, caramelized red onions, lettuce, & the marinated tofu (I baked mine since we don't have a grill). In the end, it was so filling that I didn't even touch my potato salad.
If you have the RFD cookbook, I really recommend this recipe. I loved it!