What I ate today - It's cold outside!

​Winter finally arrived here in Chicago and I just want to stay inside and be cozy, how about you? I have been on a savory-for-breakfast kick lately. This morning, I made tacos with the left over green crema and cheeze sauce I had in my fridge. For the tacos, I used the same recipe as my tofu scramble. I substituted spinach for the kale and loaded it up on corn tortillas with salsa, avocado, cheeze, crema, avocado and Aji Sobremesa.  It was a little spicy and very filling. I like making the cheeze and crema at the beginning of the week and finding ways to use it throughout - tacos, nachos, chili, baked potato are all good uses for both sauces. 

There is nothing cozier on a cold winter day than sitting in the kitchen while veggies are roasting in the oven. Today, I roasted red and golden beets, sweet potato and carrots. It smelled divine and warmed our kitchen.  I served these grounding roasted root veggies with braised kale and basmati rice and drizzled the whole thing with a simple tahini sauce. The kale and veggies were tender and the tahini added a richness to the dish and tied it all together. Believe it or not, it's worth the time to dice the root veggies smaller like this. Not only do they cook evenly, they really do taste better. 

Savitree makes the richest, most decadent, sugar-free (what?!) hot chocolate using Droste Cocoa. I enjoyed every single sip. What more can I say?

​For dinner, I made grilled cheeze and polished off my cheeze sauce. This is my favorite sourdough bread, slathered with cheeze and topped with giardiniera, pickles and home grown pea shoots. The key to making a good vegan grilled cheeze is to use low heat and to cover the pan. Be patient! Cooking the sandwich slowly, over low heat helps heat the cheeze all the way through (whether you are using homemade or store bought) and also keeps the coconut oil from burning. It was a satisfying way to end the day.