DINNERYesterday I Made:
CHILES RELLENOS GRATIN for DINNER.
Recipe from Cooking Light Magazine.
Poblano chiles stuffed with black beans, fresh corn, red bell pepper, pine nuts, green onions, and spices.
Topped with a creamy-spicy breadcrumb topping and baked until golden brown.
Clean tasting with great textures.
Overall it was good, but not great
Today I Made:
SOUTHWESTERN TOFU SCRAMBLE for BREAKFAST.
Recipe from VEGETARIAN TIMES MAGAZINE.
Scrambled firm tofu with cumin, turmeric (for color), red bell pepper, carrots, green onions, jalapenos, and cilantro.
Made it especially for my husband and I'm happy to say that he loved it!
I'm not a savory tofu fan, but I did try it and it was tasty.
But I let my husband have the entire skillet.
And for Dessert, I made CRISPY BREAKFAST BARS from VEGETARIAN TIMES MAGAZINE.
These are basically vegan rice krispies using puffed whole grain cereal, dried fruit, cinnamon, and brown rice syrup.
Surprisingly, these turned out amazing.
Perfectly sweet with a slight crispiness.
These are winners and I will be making them again using different fillings.