Your inner chef will whisper in your ear too as you play around in the kitchen with these new dishes more too. Every guest who makes a special request urges me out of my box and helps me to expand in my cooking skills. Ultimately they help me to see that there is so much more out there- Like the chef who taught me to “try one new thing a week, from the produce section and from the jar/can isle” Get familiar with capers, arugula, new spices, and on and on.
Here are some pictures of this morning’s breakfast in the making:
This really “makes it” The coconut creams it up, the ginger and cinnamon make it decadent…luscious….
Now it’s time to top after a long, much stirred simmer~and taste (:
We served this with Apple Quinoa Banana Muffins, Maple Smoked Sweet Potato Oven Roasted Fries, and Eggs- and non-eggs – on the Half Shell. If a vegan has to watch others eating a dish – like my guest says, “Oh, I’m used to passing things along” – well there’s something inherently wrong about that. So I came up with an alternative that I’m anxious to try with grilled polenta under the sauteed mushrooms, garlic, sweet onion and red bell pepper~
“Is Everybody HAPPY?”
