I’ve been remiss in my food blogging non-duties. Sometimes I post my dinners on Facebook, but I haven’t been good about taking photos. Does it matter to anyone? eh.
Well, I’d like to get back into it, since Vegan MoFo 2015 is approaching. Today is Saturday, so I made breakfast. I love savory breakfast, but it’s too much work for an average weekday. This wasn’t anything super special, but a “use up all the good stuff in the fridge” undertaking. I’ve been making the Isa Does It chickpea scramble a lot lately (it is amazing and if you haven’t made it yet DO SO NOW), but my dill already went south and I don’t have any bread for toast, plus I live in fear that boyfriend’s tastes will change/get bored, so I gotta go my own way once in a while, right?
I had: four odd-shaped purple potatoes, one ear of bi-color corn, one perfect heirloom tomato, avocado, serrano peppers, basil, onions, garlic, and a lime.
So I made: purple potato hash with tempeh, onion, serrano pepper, and garlic (+ a sprinkling of soy sauce, nutritional yeast, and oregano for good measure), and a corn salad topper with tomato, avocado, and basil with lime juice.