An oldie but goodie, esme’s sauce with pasta. It is a tahini and miso based sauce. It’s equal parts: tahini, miso, Dijon, nutritional yeast, lemon juice, soy sauce and garlic. I always go easy on the mustard and soy sauce. Soooo good.
Lemon gem cupcakes from vegan with a vengeance.
The baked tofu was so good. Marinade was olive oil, soy sauce, whole grain mustard, garlic, bouquet garni, chili flakes, salt, pepper. Baked for 15 to 20 minutes per side at 400 F.
My taste buds are so happy right now. I was craving two different flavors today: Indian and Southwestern Tex Mex. I made vegan Richa’s Veggie Potato Cutlets and a Black Bean and Corn Salad with a chili lime dressing. Yum yum yum! So delicious!