Sunday, November 27, 2011
After Thanksgiving Foods.
This morning I was in the mood for a fluffy stack of pancakes so I went with my go-to recipe from Vegan With A Vengeance (also in the Vegan Brunch book). The recipe makes PERFECT pancakes. No eggs or dairy necessary!
When I was little, I used to make scrambled eggs with slices of processed Kraft singles on top which would melt and make the eggs very cheesy. I recreated that today with scrambled tofu and Daiya vegan cheddar. I sort of mixed in small slices of Daiya into the tofu while it cooked in the pan. It got all melty and gooey.
Yesterday's lunch was a very simple congee (rice porridge) made with carrots, celery and leftover Tofurky bits. Sriracha is a must when eating congee.
Fast donuts made out of Pillsbury crescent roll dough. Deep fried and dunked in cinnamon-sugar!