This weekend, I had the pleasure of making a tasty breakfast for a friend. I made tofu scramble on a bed of mixed salad greens, hashbrowns, broiled carrots, and a sliced strawberry. It was delicious.
A friend asked me to make some sloppy joes, so I created this recipe. I’m happy with how it turned out and will make it again. It was hearty and tasty. I paired it with my cajun yam fries and served on a toasted whole wheat bun.
It has been cold and rainy for the last several days. My friend was coming over for dinner and wanted something warm and comforting. Soup it was! We both agreed this was the best butternut squash soup we’ve ever tasted. Thick and creamy, it hit the spot perfectly!
If you’ve been following my garden blog, you’ll know that I have been growing a lot of microgreens lately. I love the variety of texture and flavor they bring to the table. I’ve been eating them daily for several weeks now. This meal combines two of current favorites: microgreens and roti.
Last weekend was a potluck vegan meetup. I went with some friends and had a nice time talking and eating the great food. I brought my black bean groundnut stew and some brown rice. It is one of my favorite dishes and quite popular with my friends and family.
Today, was ARC’s 2nd annual vegan hot dish cook-off. The event was well attended with what looked like close to 100 people. There were over 15 people competing in three different areas: official judges, number of tickets, and people’s choice. Each hot dish cost one ticket to try. A ticket cost $1 and the proceeds went to ARC.