What’s shaking? More Vegg, lentils, and other food stuff.

The Summerville, SC area apparently.  Another couple of quakes hit this past week.  Neat, eh?

Other than quakes, it’s the same old except in the kitchen.  I’m playing with The Vegg still and loving it more. The french toast and tofu scramble with cheesy grits were awesome!  And easy!  I didn’t follow recipes from The Veg Cookbook, but used it in my usual recipes.

Tofu scramble and grits with Vegg, nutritional yeast, garlic, a little Earth Balance,
and hot sauce.  Yeah, baby! 

French Toast made with Vegg, homemade raw cashew milk,
cinnamon, and turmeric.  Agave Nectar-topped with fruit on the side.  

Tonight is breakfast for dinner night, a family fav.  Pancakes, grits, scrambles (eggs for them, tofu for me), roasted potatoes, pear compote, and gluten-free cinnamon rolls are on the menu.  And yes, Vegg will play a role in there.

Today (and tomorrow) the plan is to play with lentils.  I’m challenging myself to come up with several ways to use them without making hubby bored.  So far, lentil soup/stew, curry served with greens, lentil loaf, shepherd’s pie, and lentil ‘meatballs’ with marinara come to mind.  I’l let you know how it goes.

For now, I’m out.  I am so stoked that I get to play with food for a living and for fun.  Feeling lucky, that’s me!

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