Vegan Eggs Benedict!
First I made a vegan eggs benedict for dinner. I mixed olive oil, apple cider vinegar, and sea salt and poured that over extra firm tofu, which I then baked for 20 minutes. I also topped the english muffin with tomato, steamed spinach, and a vegan hollandaise sauce. I used this recipe as a base for the sauce, but added a bunch more nutritional yeast, dry mustard, salt, pepper, garlic powder, and cornstarch to make it thicker and creamier.
lonely pie in a big oven
the pie other pies pick on
but sarah seems to like it!
After dinner, Sarah came over to help me make a strawberry rhubarb pie. I bought the rhubarb at the farmers market and added strawberries, lemon juice, white sugar, brown sugar, cornstarch, and some cinnamon. I made the pie crust from a recipe off of chooseveg. I think I should have doubled the crust recipe in order to tame the heinous amount of filling that we made. It was sloppy and sticky - as desserts should be in the summer time.
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