Reminder: This Saturday, 2pm - free cookies at Herbivore! Come sample some cookies I'll be making from Veganomican, plus a ton more from other fantastic PDX bakers.
Speaking of Herbivore, their new online edition is up for July, featuring my interview with Mr. Mrs. tofu of What the Hell Does a Vegan Eat Anyway? If do say so myself, it's a great read, and features a mac & cheez recipe, and links to more.
By the way, if you have any ideas on who/for/of my vegan blog interview-ees, feel free to comment or email me~
Webly and I made Raspberry Coconut cream tarts on the 4th, based on her coconut pie recipe.
The crust recipe is from the upcoming Veganomican.
I made a few extra crusts, and she made some impromptu apricot-mango yogurt tarts, topped with mango nectarine, kiwi and raspberries.
Webly also helped me create a marinade for this tofu of fresh parsley, basil, rosemary, olive oil, tamari, mustard, agave, pepper, roasted garlic and fresh garlic. The tofu was baked for 20 minutes at 425 with spray oil, then marinaded for an hour, then grilled. Must make this again!
Vegan yum yum grilled corn salsa, with black beans. My favorite yum yum recipe yet!
And the grilling (panning) begins....
Altogether we had: eggplant, zucchini, yellow squash, portabella, garlic scapes, white mushrooms, tofu, tofurkey brats and yves good dogs.
Other than the portabellas, the vegetables were simply brushed with olive oil, garlic, pepper & sea salt. The whole portabellas were marinaded overnight in red wine, balsamic vinegar, tamari, olive oil and fresh basil.
The final of the fourth foods: salad
From last week - random dinner of whole wheat penne, fresh string beans and baby spinach, grilled tofu, portabella and sundried tomato and red wine marinara.