Cooking & Baking

Chopped celery, yellow pepper, carrots, parsnips, onions, mushrooms and garlic, steam-fried in veggie broth and evoo. Press the water out of a block of extra firm tofu. Mash 3/4 of the block in a large bowl with a potato masher. Add the tofu to the cooked vegetables. Add Fresh Jax tofu scramble seasoning and Penzy’s Sunny Paris spices, s&p to taste. After plating, use the microwave to melt a slice of Parmela’s Creamery Plant Based cheddar on top. Served with grilled organic sprouted grain bread with Miyoko’s “butter”.
Fruit salad of strawberries, blueberries and mandarin orange slices for desert. Iced green tea, our usual beverage.