It only looks like I took the weekend off! I did from actual blogging and internetness, but I did have my digital camera with me on my vegany weekend in Portland (is there any other type?) while I cooked, shopped and ate. In fact, I was with vegans and we even discussed our future MoFo posts.
On Saturday I went with some friends to Taqueria Los Gorditos for nachos. You can witness it on Strawberryrock's revived blog. I want their beans and rice once a week. I have started cooking now that my fridge has been restocked, but the arrival of fall has provided fewer opportunities for shots I'm content with. Bear with me as Get Sconed! travels to the dark side now and then till Spring~
On a lighter, more vibrant note -
From the downtown farmer's market:
Which brings us to...
Fresh from the Farmer's Market Tofu Scramble
With firm tofu, yellow and red bell peppers, troutdale sprouts, spinach, yellow and red roma tomatoes, garlic, spices, sea salt, pepper, bragg's diced eggplant and fresh basil.
First I sauteed the diced eggplant in some olive oil, then I added the bell peppers and troutdale (brussel) sprouts, followed by the cubed tofu and garlic for a few minute, and lastly the spices, a pinch of nutritional yeast, tomatoes and fresh basil right at the end. It was so fresh and vibrant in appearance and taste, holla.
As seen at the market, Liberty apples.
Cherry Bomb peppers
At first I was disappointed that I had no faux sausage or olives in the kitchen to add for extra boldness, but it worked so well on its own. Hurray for such true vegetable flavors! My first MoFo post from last year was about Tofu Scrambles, and making this one brought a nostalgic smile to my face.