Under A Black Cloud

Breakfast: eggs, lox, red onion, and spinach. (Taken with instagram)

5 crazy, at times stressful, fun years. Thank you Fidelity National Financial and Ticor Title! (Taken with instagram)

Chef salad. Yum. (Taken with instagram)

Poached eggs, Canadian bacon, tomato, and avocado. (Taken with instagram)

Afternoon snack: carrots, bell pepper, and hummus. (Taken with instagram)

Chicken Enchilada Ring (Taken with instagram)

Homemade Ground Beef Gyros. Mmmmmm. (Taken with instagram)

Field Roast Smoked Tomato Salad

This salad reminds me of the ham salad my mom makes with Easter/Christmas leftovers. Whole Foods often has a fantastic version of this in their prepared foods section. It is easily one of the vegan foods I crave the most, even when I’m not eating vegan. Since Whole Foods doesn’t always have the salad readily available, I sought to reproduce it myself, and this is what I came up with. I like to eat this with Kavli crispbread, but the salad is also good on top of greens, or as a sandwich filling.

Ingredients:
1 Smoked Tomato Field Roast (quarter loaf) - available at Whole Foods in the refrigerated ‘meat alternatives’ section.
3/4 cup diced carrots
3/4 cup diced celery
1 cup Vegenaise

Crumble the entire roast (I used a blender), mix in a large bowl with carrots, celery, and Vegenaise. Eat. Enjoy. :)

KONY 2012 (Taken with instagram)

Whatchoo want?! (Taken with instagram)