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!
10 Best Vegan Passover Recipes
15 hours ago
omg you are the cutest. so, were you happy with the winner? he was my #2 pick, but poor Carla definitely screwed up...
ReplyDeleteSusan's recipes are the best - I need to go check it out! And I can't wait to see what your bracelets are all about! For me, getting the supplies is often more work than the actual project!
ReplyDeleteThe dish looks and sounds awesome. I will have to try it. And I am anxious to see the bracelet you make.
ReplyDeleteYou finally got snaps! Finally!
ReplyDeleteI am catching up on your posts and so hungry! I love your blog.
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