Candle holder made of plumbing parts, a bicycle sprocket and a spring.
1/2 block of extra firm tofu (7oz)
1/2 cup aquafaba
1 Tbsp nutritional yeast
1 tsp turmeric
Salt & pepper to taste
Blend all the ingredients except for s&p.
In a skillet with a little oil, cook covered over medium heat for a of couple minutes.
Remove lid and scramble til firm (approx 10 minutes).
I made this seitan and lentil link sausage using the recipe here. I think it’s pretty good.
The next day I made more sausage in the form of a patty for breakfast adding some ground sage to the mix.
Our bird bath of many years broke. This satellite dish given to us by a friend will do until I come across something better.
Vegan pulled BBQ Jackfruit Sandwich topped with home-made bbq sauce and slaw. Served with homemade potato salad.
I didn’t really follow any recipes for any of this.
For the jackfruit I cooked it along with onion in a skillet I added black pepper, garlic powder, paprika, cayenne pepper, tamari and maple syrup.
1 can hearts of palm cut into piece (drained)
1/2 stalk celery finely chopped
sprinkling of dill
sprinkling of parsley
1/2 tsp garlic powder
1 heaping tsp old bay seasoning
splash of lemon juice
chopped red or green onion
1/2 cup vegan mayo
Mix everything together.
Serve on bun.
When the Simple Truth brand of a non-dairy ice cream showed up at our local grocery store, I bought the Sea Salt Caramel flavor which I wasn’t impressed with. I didn’t see or taste any caramel and it was way to sweet.
I later tried the Chocolate flavor which I did like. Pictured above with walnuts I added.