Today I Made:
CORN AND POTATO CAKES WITH SOUTHWEST SEASONINGS for BREAKFAST.
Frozen corn, potatoes, red bell pepper, cilantro, soy milk, and spices.
Topped with more Tofutti sour cream and chipotle sauce.
Recipe from THE VEGAN GOURMET by Susann Geiskopf-Hadler and Mindy Toomay.
This recipe is so amazing.
Just a few simple ingredients and you get a gourmet breakfast.
We loved these so much, we're having them for dinner.
*Sorry, no figures today.*