And I’m pretty proud of myself too. I’ve never made scones before, so I was half excited, half prepared for disaster. But it wasn’t a disaster!
Blueberry Strawberry Oat Scones // See? It looks delicious, right? And these scones are vegan too! My husband ate three of them in about 10 minutes, which probably isn’t advisable, but it does attest to the fact that these are super tasty.
Ginger-Sesame Tofu with Asparagus and
Shiitakes Button Mushrooms // It’s almost June. Eat asparagus while you can! Eat it now! Get your fill of asparagus because once summer gets here, you’re gonna have to wait until fall for it to be in season again! (I sure hope the excessive amount of exclamation points has convinced you.)
Spicy Stuffed Peppers // I made a few substitutions in this: tempeh in place of turkey, black-eyed peas instead of black beans (just because), and Japanese sweet potatoes instead of regular ones. But yum! This was incredibly filling too.
Spinach Kale Galette with Wild Mushrooms // More substitutions! I used Red Russian kale from the garden in this and instead of leeks, I used a caramelized onion. (I also cheated and used prepared pie crust instead of making my own.) This was the perfect Sunday dinner.
Salad with Tempeh & Lemon Caper Dressing // The dressing was clipped from a mystery magazine several years ago. I can’t find it anywhere online, so I can’t figure out where it’s from, nor can I link to it (obviously). I’m very picky about salad dressings–creamy ones are too rich for me, but most vinaigrettes are too vinegary. This dressing is my absolute favorite and it was perfect with lemon pepper tempeh strips and fresh Brune d’Hiver lettuce from the garden.
I hope my American readers have a happy Memorial Day! Do you have any exciting plans? Perhaps involving picnics or barbecues? I’m so excited to have a day off of work–my to-do list is pitifully long and I could use a day to start knocking some things off of it. I’m taking a three-day weekend from blogging too, so there won’t be a new post on Monday.