Thursday, October 23, 2008

CORN AND POTATO CAKES WITH SOUTHWEST SEASONINGS


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.*

6 comments:

River said...

Oh man, these look so good! You always have such fabulous meals!

Virginia said...

those look good and seem that they are probably pretty easy to make! gotta get that cookbook, i have heard good things!

Lisa -- Cravin' Veggies said...

Whoa... these look awesome! Want. some. now!!!

Jeni Treehugger said...

Mmmmm...they do look gooooooooooood.
:)

Destiny's Vegan Kitchen said...

Those look like boobz! :o)

VEGAN TICKLES said...

hahaha....thanks for noticing.