A faux egg sandwich using the “egg” recipe here.
For taco tuesday I made 3 different tacos. All served on flour “street” sized shells.
Roasted crunchy chickpea tacos with fresh radish and Valentina hot sauce. Seasoned and sauteed heart of palm tacos with cabbage and spicy #vegenaise. Seasoned and sauteed radish tacos with grilled onion and #herdezsalsa.
Our day at the Kansas State Fair.
A friend gave us a few green tomatoes and an assortment of green peppers. I wasn’t sure what to do with the tomatoes and decided to try them in a curry.
I diced the tomatoes, chopped the peppers and cooked in a pan along with red onion. I then added a can of chickpeas, a can of coconut milk and a Tbsp of curry powder and dried basil. Was really good.
Some of the food we ate on our recent trip to Colorado.
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.