Holy shit! It's been a while, but over the past few weeks, I've managed a few meals at home - or at least throwing things together to dish out at work for lunch. And hit up the farmer's markets, of course.
Grilled BBQ tempeh, steamed kale, grilled zucchini and short grain brown rice.
I made this for a 4th of July vegan potluck: Gluten free Pesto & Roasted Garlic Mac & Cheeze with Green Beans. It was based on the Lower Fat New Farm recipe and I used rice noodles.
Berry Picking! Some friends I went berry picking a couple weeks ago on Sauvie Island, don't mind my crazy messy kitchen table! We picked strawberries, raspberries and blueberries (early). Berry picking is so therapeutic and I look forward to it every summer. Gets me through the warm madness!
Lunch at work: Leftover Rice & Beans from the Whole Bowl, Baked Tofu Bacon and steamed kale
More lunch at work: Some sort of noochy chickpea mix, lettuce, sugar snap peas and the last of the baked tofu bacon.
Someone is going to recognize this plate! I made dinner at Webly's house last week while I was dogsitting. Roasted potatoes, baked Italian pesto tofu and broccoli and corn with nutritional yeast and garlic. One of the best meals I've had lately (credit the lack of cooking).
Quick dinner from Papa G's - Mac & Cheeze with peas and a salad with ranch dressing.
The whole living-right-by-a-vegan-deli thing is sweet.
Recent farmer's market haul - zucchini, broccoli, garlic scapes (also known as tops and other names), apricots, baby new potatoes and corn.
A couple weeks ago I met Hannah from Bittersweet Blog and My Sweet Vegan. She was in town for a book signing (and treat sampling) at Herbivore and to record this segment of Whoopie Pie making on Everyday Dish. We also had the chance to chat at a mini PPK meet up at Townsend Tea's for bubble tea and knitting talk (of which I'm a total newbie). I tried one of her whoopie pies and oh, my.
Whoopie pies and mini muffins