Just had another wonderfully cool day in the Tampa Bay area. I am really going to be a bit unhappy when we warm up at the end of the week. I really like not running the air conditioning and running up a near 100 dollar electric bill in our tiny apartment.
Dinner was breakfast, for me today. I figured with the cool weather and lack of humidity, it would be a perfect day to make the Sweet Potato Hash from VwaV. The only thing I hate about this dish is cutting up the sweet potatoes, other than that I could easily make this weekly. Tonight it is paired with some more of the Puttanesca scramble made with Bryanna Grogan’s Chickpea Chilla. And since I cannot find any watercress around here, I use frozen spinach. I do lose some nutrition in squeezing out the thawed spinach, but that can’t be helped. A very nice little dinner.
This blog concentrates on making vegan/vegetarian food that is free from tofu, or tempeh based products. I hope to show you that this is possible, even though it is not easy. If you have any questions please contact me at email@example.com