The Scrambled Tofu or Panir for Brunch recipe (page 211) is one of my favorites. I made it with lots of chopped kale, carrots, and sweet red peppers. I added Maharishi Ayur-Veda Vata churna for a nice depth of flavor. Scrambled tofu served with toast, marmalade and the Oven-Roasted Potatoes (page 120) made a very scrumptious brunch.
Monday, March 07, 2011
Scrambled Tofu or Panir for Brunch
The Scrambled Tofu or Panir for Brunch recipe (page 211) is one of my favorites. I made it with lots of chopped kale, carrots, and sweet red peppers. I added Maharishi Ayur-Veda Vata churna for a nice depth of flavor. Scrambled tofu served with toast, marmalade and the Oven-Roasted Potatoes (page 120) made a very scrumptious brunch.
Sunday, March 06, 2011
Pan-Browned or Oven-Roasted Potatoes
The Pan-Browned or Oven-Roasted Potatoes (page 120) are super simple to make. I chose to oven-roasted them in olive oil then added some thyme and they were delectable. I served them along with Scrambled Tofu (page 211) and toast for our Saturday morning brunch.
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