I don't include non-food photos very often, but I took this during a cook out in the park last night. We broke out the mini grill and met up with a couple friends at Laurelhurst Park, and cooled off, though cooking, under the giant trees.
Corn on the cob with earth balance and sea salt (grill marks are the best part) and grilled garlic scapes. We also had grilled portabella burgers that were eaten too quickly to remember to take a nice shot of.
I have to say this is my favorite way to eat the scapes so far. They were tossed in olive oil, sea salt and freshly ground pepper prior to grilling. These are Julie's plates and are freaking cute, I want to buy new plates come fall and I'm not desperately saving money to move.
Grilled tofu. Good, but this tofu was less firm that I thought - not ideal for grilling.
Below we have the previous evening's side dish - Vegan with a Vengeance style sesame asparagus, but minus the asparagus, plus garlic scapes and carrots. And minus the sesame seeds... This accompanied Black bean chipotle burgers.
Lunch from Veggie Express, the new Vege Thai food cart: Massaman Curry with tofu, carrots, potatoes, peanuts and brown rice. Weekend breakfast- Toast with earth balance and a tofu scramble.
I like making tofu scramble when I have random and/or extra veggies; it's a definite and delicious way to try a variety. Scrambles also reheat well in a toaster oven. This one in particular includes arugula, spinach, cherry tomatoes, garlic scapes, carrots and cremini mushrooms.
Last but not least - recipe testing for Catherine - English Tea Scones.
Now, I love scones, and these do not dissapoint. Additionally, they have wholesome ingredients. I ran out of currants so I used cranberries and threw a small handful of almonds in, because I love almonds and had them. The batch made 4 (perfect size) and I've had one for breakfast every day since I've made them. They hold up pretty well over time, too.