I've been emerging from my grilled tofu obsession.
While this post still features some and I have leftovers in my fridge, I have been cooking and baking focusing on seasonal produce, the Lost finale, and interesting new things from Fubonn, most of which will come next post. This week, get ready two farmer's market visits, since I go both Wednesday during lunch and Saturdays for the big one.
Freaking adorable morel mushrooms - waiting to be sauteed with red wine, maybe tonight.
These are the first ones I've bought and will try. I've been curious in the past, and then after reading them mentioned in the amazing The Road, I couldn't resist at the market this weekend.
Purple and green spinach mix from the farmer's market.
This past week's haul: morels, garlic scapes, spinach, kale, basil, mint, giant zucchini, summer squash and asparagus. When I say giant, I mean THIS for 50 cents? It's already been used in a curry and won tons.
Fresh mint from the market in a mojito. Perhaps my favorite cocktail.
Something of a tofu scramble - marinaded tofu, tomatoes, basil, asparagus, garlic scapes, spinach, carrots, chickpeas and spices. Being that this was marinaded, giving the tofu extra flavor - it was also the first scramble that Thomas has tried in ages. We credit the marinading.
Giant strawberry and almond flavored pancake, almost done.
I had some lovely ppkers over for the Lost Finale last Wednesday, and they brought me some Canadian Tandoori Doritos (yes, vegan) from their road trip. The finale was pretty nuts and frustrating, of course. The chips were way better, and spicier, than I'd anticipated. Not as powdery as I remembered at all. Nothing I'd order online since it is junk food, but you know, if someone in Canada wants to mail me some or swap or something...doot doot doot....
Aha! The grilled tofu. A very farmer's market lunch: thin spaghetti with the last of my roasted orange pepper and red wine marinara, grilled asparagus and garlic scapes, basil and grilled tofu and zucchini.
Sorry for the wretched photo - but this is the only one I got of my tropical fruit crisp from Lost night. It had strawberries, mango, nectarine, kiwi and rhubarb with a barley oat topping.
Soy Not Oi peanut butter chocolate chip cookies. Ala Charlie and Claire, Season 1.
I also made faux korean seitan dumplings.
Leftover coconut creme pudding from last weekend's pie, topped with chopped strawberries. I actually liked it better this way.
Marinated tofu sandwich from Backspace. Check out the recent Stumptown Vegans review of Backspace, here. This sandwich was really good, but served cold?? Not really my thing.
Mango tofu with red peppers. My first attempt at recreating this dish from Island Hopper in Boston. Next up - fine tuning the sauce and learning to serve it in a mango skin!