Coffee silk in the back.
Rice stick noodles with Vege Thai sinfully amazing peanut sauce, tofu, kale, carrots and broccoli. Inspiration ala lolo.
Huxley and his new friend, mr. teeny eggplant with arms.
Random summer squash chili. With garlic scapes, carrots, zucchini & summer squash.
Half peanut, half kung pao organic wok bowl from New Seasons.
Super simple & quick lunch from a couple weeks back - Gardenburger herb crusted cutlet with homemade marinara and pesto tofu ricotta, fresh chinese broccoli and nectarine.
Ah, Dots grub.
Vegan Greek Salad with tofu.
Fresh cut fries with spicy tofu dipping sauce. The key is to get a little ketchup and tofu sauce on your frie. Oh, and to eat more salad than fries to avoid feeling like a monster.
My resident bartender, Thomas', Hazelnut Espresso martini.
The rain has returned to Portland, just for a bit, and I'm just fine with that. Sure, I don't adore the extensive rainy season, or misty season, but this summer has been TOO warm for me.
And with that, I've been eating less at home, at least less interesting food. I had dinner at the Red & Black cafe twice this past week alone, as well as enjoying the above New Seasons wok bowl on Friday night.
Speaking of Red & Black not only did we just post a review on Stumptown Vegans, but Thomas and I have made reservations for their Vegan Dinner benefit on Saturday night. Check it out if you're in the area and interested, support a fantastic local, vegetarian cafe.