Tonight for dinner I made a recent recipe from The Fat Free Vegan Kitchen. You just can't go wrong with a FFVK recipe! Her version was Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole.
Since I didn't have tempeh or butternut squash, my version was Tofu, Sweet Potato and Cauliflower in Slow-Cooked Peanut Mole. And I just cooked it on the stove top for an hour instead of using my slow-cooker (which was an option in the recipe). This was really tasty! And it goes together pretty quickly. I served it over brown rice.
The recipe calls for frozen tofu, so I suggest you all put some tofu in the freezer and make this very soon!
And you know what today is....
You might not think this is much to show for a Work in Progress, but to me it is a big step toward starting a project I've been wanting to do for a while. I finally made it to the store to buy snaps!
These snaps are for some bracelets I'm experimenting with making. It is a project that has been in my head for a long time.
Wednesday also means Top Chef Finale! So excited to see who wins!
Carrot Cake Ice Cream
1 day ago