Breakfast On The Go and Other Eats
I have been testing new recipes and updating concepts so my week has been hectic. This post is going to be short this week but there will be more recipes coming up soon.
Here is a flavourful breakfast on the go I made this week. They freeze well, the crust is whole wheat and the filling is made up of tofu and fresh vegetables and herbs and a bit of Caribbean spice to make the tofu pop.
You know tofu is one of my least favourite soy products but the filling was so flavourful and the texture was perfect because I semi froze the tofu and squeezed it out. I will share how to do a flavourful scramble in my future post.
This week I also worked on my vegan brioche and finally it is done…whew.. It was not a lot of work but I always tell people sometimes for vegan cooking you sometime have to do untraditional and somewhat weird methods to get a proper end result. Here is an inside shot of my brioche. It is coloured with a bit of turmeric. It looks almost cake like. I had to work on this recipe for my expo as I want to do some dishes that people would not identify with vegan food as well.
Finally I made this wonderful Calabaza Squash and Mushroom Soup this week with a bit of Soba…..one word yum ..sorry I made it without writing a recipe because I thought it was just a little thing I was making to curb my hunger. I was wrong…I am going to re do it. It is a mixture of Caribbean, Asian and Italian flavours.