VWAV breakfast

Tempeh bacon, tofu scramble, local russet homefries and Grand Central rye toast with whipped earth balance, and ketchup.

Homefries - first I steam the potatoes for 6 minutes, then fry them for 15-20 minutes. These are pan fried in olive oil, and seasoned with sea salt, freshly ground pepper, garlic powder, spike and yup, Emeril's original seasoning (which I think is pepper, garlic powder, paprika, cumin and one or two others).


VWAV - based tofu scramble with cumin, spike, chipotle chili powder, sea salt, paprika, garlic, turmeric, cherry tomatoes, broccoli, carrots, corn, black beans, snow peas (what the hell), Aardvark habanero hot sauce - served with avocado on top.

I bought an Endangerd Species Dark chocolate with Deep Froest Mint on sale for 1.69 this week, since Tropical Source mint has been my long standing favorite chocolate bar - I tried a small piece but it's dark to eat alone, so I'll use it chopped or melted or maybe shaven in a future project.
As for tofu scrambles, I very rarely make them and over the past 6 months I've really been cutting down on soy. I tend to get bloated if I eat it too regularly. Regardless, I've had it more than usual this week..but I had a chunk leftover and have been inspired by all the talk of the scramble on the ppk boards. I made this extremely close to the original recipe but halved it, and I shouldn't have fully halved the spices, but with hot sauce all was well. I should have quartered the recipe, I've been used to making dinner for two this week and always forget I don't dig tofu scramble leftovers and my boyfriend has passed on tofu scramble since an accident with a leaky tofu scramble burrito. I had 1/2 a piece of toast left and a piece of tempeh bacon..and an enormous amount of potatos, but those leftovers will definitely get eaten and were created purposely.