Tofuism

Nothing screams of spring louder than when every friggin’ dude in the hood with a Bbq starts grilling beef, pork and poultry practically every day of the week.

As much as I’ve enjoyed eating vegetarian cuisine for close to a year now, the smell from the neighborhood’s collective Bar-B-Quers is damn near torturous.

The shot above is from my lunch today at Green – created by yet another superb chef with impressive consistency, Johan Andersson. As good as it was to munch on grilled veggies, pasta, homemade pesto and deep fried tofu today, I’d be lying if I didn’t admit that I actually deeply long for a thin slice of lightly smoked ham with Dijon, a juicy, charcoal grilled burger decorated with a salty, kosher pickle and drenched in Hellman’s mayo and a side of coleslaw – or, why not just an inch thick, sirloin steak topped with a generous portion of Béarnaise.

Vegetarians dream of sheep. Grilled sheep.