Did you know that Trader Joe’s is not in Canada? The closest thing we have (well, those who live in Vancouver) is Pirate Joe’s. They temporarily renamed themselves Irate Joe’s as they were being sued by TJ’s. TJ’s lost but is continuing to appeal. In any case, we’re getting our fair use of TJ’s while still in Houston.
Sadly, though, it took me 10 months to locate their perfect salsa. Their chunky salsa is totally my favourite. Perfectly spiced with a robust tomato flavour, I love it. I also managed to go through a container in less than a week. I started adding it to everything.
In fact, this is such an easy recipe, it is almost non-recipe. I envision this as the perfect travelling meal – mix and eat. Until then, it will have a happy place in my kitchen.
Mix some salsa with chickpeas and chopped bell pepper. Throw it overtop some shredded broccoli and carrots for more crunch on a taco shell, and you’ve got a meal. I topped mine with a healthy dose of nutritional yeast which became creamy and gooey with the extra salsa. Totally not optional for those who love nooch.
I may go into salsa withdrawal. Can anyone recommend a good recipe? I cannot imagine it being hard to make. ;)
Thank you so much for the kind words from my last post. New friendships take a while to develop, at least for me. I am definitely keeping my chin up… and moving forward. Or perhaps trying just to enjoy what is. It really was a stressful whirlwind last year and it might be nice to embrace the emptiness. Thank you, Anna, for pointing me to this lovely video.
One thing is for certain: I couldn’t do this without Rob. I could not imagine doing this year apart.
Since Rob works from home, and I labour in the hospital, it is funny how the roles have reversed slightly. I swear, Rob has been more adventurist in the kitchen than me. Rob is cooking up a storm, while I am relishing in my quickie salads, hehe.
And the best part? If we time it just right, I can come home to freshly cooked food. Some foods are just not meant to be eaten as leftovers, which is why they are such a treat.
Case in point: arepas. The moist and fluffy arepas with a crispy shell only happen when you make them fresh. We long learned not to make leftovers since they are very lacklustre. They are one of Rob’s specialties, although previously reserved for the weekend when we have more time for food prep.
They seem to fit with most any dish, at least in our fusion household. We like to make it with tofu scramble, but this time Rob went all out with the bean-quinoa chorizo crumbles from The Great Vegan Bean Book. I found them a bit spicy, so I threw together a spin on vegan egg salad: tofu-avocado salad. The avocado, tahini and Dijon make for a creamy dressing while chunky avocado and tofu are surprisingly reminiscent of eggs. The dill adds a nice spin, too. I used dried but I think fresh would be best.