December 19, 2017
'Twas all leftovers for me today ~
Red Split Lentil soup, with sautéed onions, carrots, nooch (nutritional yeast) and plenty of fresh & dried **parsley for brunch, with a rye cracker topped with my black bean hummus, cherry tomatoes and basil.
Dinner was my plant-based shepherd's pie, loaded with black beans, mushrooms, onions, carrots & peas. I'm still working a plant-based version of a Worcester sauce - a key ingredient to the British humble pie, though was pretty happy with my concoction. Served with peas, but of course!
Comments