Summertime makes me want to go frolicking around town in a summer dress, overdose of cherries, make apricot jam and eat colorful things. This summery recipe is inspired by one of my favorite dishes at The Plant Cafe in SF. Remember my first video recipe of the Kale and Quinoa Salad? That was inspired by The Plant Cafe as well and I just can't get over how much I am in love with that place. I end up taking all my friends that visit from the east coast to TPC just so I have an excuse to eat there...again and again. Last time I was there, I analyzed their dish very carefully and tried my best to extrapolate the flavors. I decided to give it a try at home and I patted myself on the back as I devoured this deliciousness. The original recipe at TPC is made with tofu and veggies tossed in miso sauce but I didn't have tofu or miso on hand so I added edamame, which is also a great source of protein, and made the sauce with tahini. I can't believe how simple and fast this recipe is, similar to my Tofu-Stir Fry recipe - now you have another weekday dinner option to add to your list.