Last night I prepared Quinoa (from the Quinoa Corporation). It’s a unique grain grown almost exclusively in the Andes (apparently, though, they’re starting to grow some in the Rockies). It has a good taste and is easy to prepare. Plus it’s the highest vegetarian source of complete protein. It’s also now relatively easy to find in the International section of the supermarket. It’s being marketed as a “Supergrain of the Future,” which kind of bugs me, but there’s no doubt that it does have a number of very healthful qualities to it.

Eggless Egg Salad, part 2

I realized that my previous comments about the Eggless Egg Salad recipe may have been premature. Turns out that I totally skipped a part of the recipe. :)

Anyway, last night I made up this Eggless Egg Salad recipe, using Nayonnaise instead of mayonnaise. The end result (today’s lunch) was amazing. It really tastes very similar to egg salad and the consistancy was right on. Plus, the added bonus of soy protein with very little (if any) cholesterol! Next time, I will likely take one of the reviewer’s suggestions and use extra firm tofu (rather than just “firm” tofu) and dijon mustard (instead of regular mustard) to make it even better.