breakfast and pizza. but not pizza for breakfast.

I found some beautiful raspberries at Trader Joe's yesterday, and I knew we couldn't go 24 hours without eating them. I decided to use them in some scones for breakfast this morning, and *whoa* were they ever awesome. I made the basic scone recipe from VwaV, and made half of the batch with the fresh raspberries and the other half with chocolate chips. Heaven is a warm scone with a smear of EB. Seriously.
We also had some tofu scramble so breakfast wasn't completely about bread. I don't really follow recipes for tofu scrambles anymore. I just start with a base of crumbled tofu, bragg's, nutritional yeast, pepper and oregano, then I throw in whatever we have. Today was onion, fresh spinach, garlic, and Fakin' Bacon. All and all a damn fine scramble.
The spread:



I mentioned pizza before. We eat pizza in some form or another, all the freakin' time. Sometimes I take the time to make crust, other times we buy pre-made crusts. Harry's and Trader Joe's both sell dough balls in the fridge section, so we use those as well. Last week we had the easiest of all the pizza variations by using two thin, pre-made crusts from Harry's.
The first one we had without tomato sauce. I just olive oiled and garlicked the crust before piling on broccoli and spinach with a shake or two of vegan parmesan. It was very nice and light, with the crust crispy kind of like a big cracker.



The second pizza we had with Vegan Gourmet mozzarella, Nate's Meatballs, purple onions, and a sauce I just kind of threw together by blending a can of diced tomatoes, olive oil, crushed garlic, and basil together with the immersion blender. As you can see, the sauce wasn't a nice dark, rich color like tomato sauce usually is. But it gave some moisture to the pizza, I guess.



We've been big fans of those "meat" balls for years, by the way. They are great for meatball hoagies and spaghetti.

Alright! I have no idea what's for dinner tonight. I'm still too full of scones to think about it.