This was inspired by a picture on Stephen Cooks blog. I was sitting here, wondering what to make for dinner when I came accross his pic of the corn salad. I had leftover grilled veggies I needed to use immediately, so I tossed those with some blanched corn, carrots, edename, fresh rosemary, thyme, and chives, and mustard vinaigrette, then topped it off with some grey celtic sea salt and ground chipotle pepper. Delicous. I have some leftovers too. You know, if it was cool outside, I'd toss this with potatoes and some cashew milk for a nice veggie chowder. I'll probably mix this in with some pasta and creamy pesto sauce for a pasta salad later on today. That will be good.
I'm thrilled to report that my oldest son LOVES my new seitan. (post before this) I admit, I lied and told him I made it all out of soyflour and it is kind of like homemade tofu. I haven't cooked it in a dish yet, I just gave him a piece of the teryaki marinated seitan. I know he'll love a grilled teryaki sandwich with it. Woohoo! This makes me very happy.