capsicum

Everyone needs a good scrambled tofu recipe to treat people to a special Sunday breakfast or brunch or to put in tortilla or burritos. We eat this with rice and salad sometimes too.

When we were growing up my dad often requested a Waldorf salad. It wasn’t until a couple of weeks ago when I was invited to a shared meal gathering that I actually had made one. I drew inspiration from Yotam Ottelenghi’s cookbook Plenty More. It will definitely be on my table for celebration dinners and am thinking for those who celebrate Thanksgiving this could be a winner. This isn’t a traditional Waldorf salad it has a few additions.

How are you all? I Hope those of you in lockdown are doing okay. Please reach out, send me an email, I would love to hear from you. Anyone who wants to share with me what they are cooking is also welcome. Let me know what creativity is going down in your kitchen.

Hope you are all enjoying the change in season. It feels like we skipped spring where I live and moved straight into summer. I am sure the spring weather is going to arrive though. It’s just hot right now. And I have a hot theme. Are any of you on Facebook™ and do you follow the Healthy Vegan Food with Veet page? We are having theme weeks over there and last week’s theme was a request for #moodfood. It was a good one. We covered vulnerable, content, grumpy, discombobulated, sensual and grateful. What do you like to cook when you are feeling any of those moods?