A day late but for the sake of completeness here’s #VeganMoFo Day 24: fried rice for a potluck with tofu and Brussels sprouts. Or simply “dinner.” I got I make what I can eat, y’know?
Yesterday’s broccoli tofu stir fry with brown rice has become…
Fried rice with added spinach, edamame, shredded carrot, scallions, avocado, and a little black sesame seed just for flourish. Lunch today at work. Better than the cafeteria.
Brussels sprout fried rice with chickpeas and mushrooms, topped with cilantro-parsley-garlic coulis and avocado, ‘cause why not?
Winning at veganism with a slightly modified brussels sprout fried rice from The PPK* and ginger beer tofu from Salad Samurai.