No, there’s nothing wrong with my calendar. German Labor Day (Tag der Arbeit) is on May 1st, and it’s a public holiday. I took a few more days off to enjoy an extra long weekend. Yay!
Most of my meals were quite boring, as I’ve been feeling a little uninspired about my cooking lately. But there were a few ‘highlights’ that I want to share with you today.
Keeping it simple on a lazy morning. Finally, local tomatoes and cucumbers are back! And they are delicious! I get way too excited about produce, I know.
Confession: When I was a little girl, I loved ground meat on my pizza. Yes, I was a strange kid. I’m still strange, but that’s a story for another day. So when I saw Laura’s recipe for vegan bacon bits, I thought that they would be great on my Mexican style pizza. And they were indeed!
Scrambled tofu is my second favorite breakfast dish, after my savory sandwiches, of course. I hardly ever use a whole block of tofu at once, so I often have a leftover chunk in my fridge. (Note: Tofu can be stored in a tub of water in your fridge for 2-3 days.) Perfect for a single serving of scrambled tofu! Obviously, I’m the only person in my family who like to eat that dish. My version of scrambled tofu is based on a recipe from the book Peas and Thank You.
Actually, we don’t celebrate Cinco de Mayo around here, especially not in my European/Asian household. But I was in the mood for chili sin carne, and it was as good as I had hoped. Even my husband ate some of it. Success! I don’t really have a recipe for that dish, I just toss chopped onions, garlic, and bell peppers into a pot, add kidney beans, sweet corn, canned tomatoes, and a squirt of barbecue ketchup, and season to taste. That’s it!
Did you celebrate Cinco de Mayo last weekend? Or something else?