Roasted Blue Potatoes, Golden Beets and a single Russet, with coarse sea salt, olive oil and pepper.
I’ll take golden beets over red any day, any place, any time zone, as long as there’s a working oven.
Huckleberry’s Bistro style Tofu Scramble with Italian kale, green cabbage, kalamata olives, yellow bell pepper, creminis, lemon juice, shoyu, garlic and spices. I like this style because it channels the scrambles I used to make as a young vegan, over-relying on soy sauce for flavor!
Lightly fried rice with broccoli, carrots, Zesty Lemon Tempehtations (in my freezer from an old product review), leftover brown rice, sesame oil, almonds, tamari, garlic and white pepper. Definitely a ‘what do I have to work with??’ type of dinner.
Total Hodgepodge dinner. Steamed spinach, baked tofu, kalamata olives and roasted chickpeas (loosely based on Tamari Roasted Chickpeas from Eat, Drink & Be Vegan).
Not boring – just great! Lazy Samoans (with even lazier chocolate drizzlin’ and dippin’) from Vegan Cookies Invade Your Cookie Jar
My recent flickr stream informs me that I’ve been saving money by cooking at home lately! As much as I enjoy visiting new and old favorite establishments and socializing, I’m part hermit cat lady and have been spending time the past couple weeks enjoying fortunate holds on dvds the library (30 Rock! LOST! The Departed!)!
Isn’t that a swell segue for mention of a presentation I’m giving on this site and Local & Vegan Eating in Portland later this month at the library? Sure! I’m flattered that the library likes vegan bloggers! I’m flattered if one of my friends even half considers going!