Picnic, The Sequel

JenniferSchmoo doesn't get to have all the fun! For my picnic on Friday, I used up the leftover mashed tofu from Wednesday's stuffed pasta shells and turned it into eggless egg salad. You can find the recipe in a previous post of mine. With the egg salad I threw in some toasted bread squares (I didn't have any crackers). I have discovered NaSoya's Creamy Dill dressing and love it! It is great in eggless egg salad in place of veganaise or a homemade version, as a spread on Tofurkey sandwiches, or as a dip with veggies. I like to stir in extra dried dill, because I really don't think it has enough dill flavor.

I also packed a small salad of fresh organic lettuce, spinach and carrots with Goddess Dressing in the cute little container. Right above the salad is my new favorite thing: vanilla soy yogurt with rhubarb compote. The sweet, creamy yogurt paired with the tangy, fruity rhubarb is a heavenly combination and makes for a light, healthy sweet treat. Yummm!! You have to make this. Just take about 4 long stalks of rhubarb and chop them into small pieces. Place them in a saucepan with a few tablespoons of water, cover, and bring to a simmer. Turn down the heat, uncover, and simmer gently until the rhubarb falls apart and resembles thin jam. Stir in 2-3 tablespoons of sugar and stir until dissolved. Let cool before spooning over yogurt or ice cream.

This was a great lunch that gave me plenty of energy for a 2-mile bike ride!