It may be tattered, but it a precious piece of my past.
White linens and a white teacup on a white tile with a touch of dried yellow roses and some organic hibiscus tea make a fun flat lay shot.
It might just be a little bit windy here in the desert!
I really need no excuse to make my potato soup, but when the weather starts turning and I start my fall sneezing, the timing seems so much more right!
This dish is a tasty, animal free option for breakfast and can also be used for any other meal or a snack. I keep some in the fridge at the ready to be heated up as a main dish, a side dish, stuffed in a burrito, in a lettuce wrap, or mixed with a little hummus or vegan mayo for an eggless sandwich.
I am making granola at the same time, so given the weirdness of our oven, I turn on the burner first; otherwise, with the oven on, it won’t light. Yeah, I know.
Sauté diced portabello mushrooms, onion, and sliced small sweet peppers. I use a ceramic pan and there is no sticking, but if your pan sticks, add a bit of water or vegie broth. No oil.
After the onions are more translucent, crush garlic into the mix. Notice there are no specific ingredients. Add as much or as little according to your tastes.
This is 2 pounds of firm tofu after being squeezed of most of its liquid. Below is my fancy press–2 ten-pound free weights in Ziploc bags. 🙂 My hubby did not use them anymore, and they work like a charm! 🙂
Crumble the tofu into the pan and mix in.
I add the following: smoked paprika, cumin, black salt (eggy taste), turmeric, Frank’s Hot Sauce, and Bragg’s Amino Acids. Stir to incorporate flavors and dry any extra liquid. Then eat!! Yum!
And yes, the granola finished, too.
While I’m thinking about it, I’ll give their apricot sauce, too. It is also a yummy treat!
3/4 c. of diced, dried apricots (soaked overnight)
1/3 c. honey
1 1/2 c. water (or soaking juice from the apricots)
Cook apricots, honey, and water in a heavy saucepan (Heavy to me means, the wimpy one I have!) over low heat for about 30 minutes.
Cool slightly, then process in a blender till smooth. If necessary, add water or any fruit juice to obtain the right consistency.
Cool completely and put in sealed container in the fridge.
2 cup yield.
After having gone vegan, I don’t do ice cream anymore. But there are plant-based versions. I also use it over avocado-chocolate pudding. 🙂
I used to make the raspberry sauce from this Rodale Press book all the time, but somehow got out of the habit. So I am starting to use it again and thought I’d share it as well.
I used to serve it over pancakes and / or waffles, but the best was over an ice-cream topped carob brownie! Yum!
2 cups of fresh raspberries or 2 10-oz. pkgs, frozen (Organic is preferred!)
3 T honey
2 tsp. cornstarch
1/4 c. water
This is so easy. In a small saucepan, combine the berries and honey.
Stir over low heat till just below boiling.
Mix the cornstarch and water and add to the raspberry mixture.
Cook slowly till thick and smooth (5-7 min.)
The recipe calls for straining the mixture through a sieve, but most of the time I left the seeds in.
Yields about 2 cups. Cool and store in the fridge. It is also very yummy served warm over…
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