Headed for........SPAIN!!!!

Z and I are headed to Spain in just a few days! So much to do before Friday! In addition to the usual packing, I have come up with a little "to do" list before the big day.

Wednesday: getting shellac on my fingers, wash one load of laundry, cook yummy potato soup for dinner 
Thursday: spray tan, another load of laundry, cook spinach tofu pasta recipe for dinner
Friday: Happy hour with Z's co-workers then PACKING, PACKING, PACKING!
Sat: 5am.....Airport!

And keeping with my recent vow to eat less meat and more tofu, here is the spinach tofu pasta recipe I mentioned above compliments of  www.eatmedelicious.com

Spinach Walnut Pesto with Smoked Tofu & Whole Wheat Rotini
modified from Quick-Fix Vegetarian

makes about 1 1/2 cups, serves 2-3 when with pasta

3 cups fresh spinach
3 cloves garlic
1/2 teaspoon salt
1 cup firmly packed fresh parsley leaves
1/3 cup walnut pieces
1 tbsp freeze dried basil
2 tbsp ground flax seed
1/3 cup extra-virgin olive oil or walnut oil

1 block of smoked tofu (about 8 oz)

Cook your favorite whole wheat pasta (I'm sorry I can't remember how much I cooked, but if you have leftover you can make pasta salad?).

Meanwhile, steam the spinach over boiling water for 1 minute, or wilt it in a covered bowl in the microwave for about 3 minutes. Mince the garlic with the salt in a food processor. Squeeze any moisture from the spinach and add to the food processor along with the parsley, basil, flax seeds and walnuts. Puree until smooth. Add the olive oil gradually and process to a smooth paste.

Cut up smoked tofu into squares or small strips. In the pot that you cooked the pasta in, add the pesto and the tofu. Heat over low until tofu is hot.


Sounds yummy!!!!