Jornal de writingwyo, 02 mai 22

Looks delicious 🤤 

Thanks, Christine! I'm getting used to having just vinegar instead of vinegar and oil on my salads. I do know that the nutrients in greens absorb better with some fat, so I try to work in some nuts or avocados with them. The mushed up tofu that's pretending to be scrambled eggs is a newer experiment, so I'm still working out the right flavor combo on that 

V-8 juice makes a great salad dressing. Add a little lemon, some of your own spice preferences. Low sodium v-8 uses potassium instead of salt to give it a little tang so you get a good amount to add to your potassium RDI 

Thanks for the suggestion, Kenna! 😊 Not a big fan of V8 though, nor a fan of tomatoish dressings, but I suspect someone else might find it helpful. I've been doing a lot of tahini-miso and want to experiment with avocado. I'm thinking if I just throw avocado in the blender with some water and spices and a little lemon juice or vinegar it could work  

I just found some nice tofu. You just fried it with some spices? 

liv001 -- I've been trying to minimize added oils, so I just mushed it up with a fork with turmeric, garlic, and nutritional yeast. The turmeric and yeast gave it a yellowish color, and the yeast added some flavor. I'm a bigger tofu fan than the average person -- I can literally slice it off the block and eat it. You could certainly fry it, and I'm guessing that's what most people do. You might try googling for tofu scramble recipes for ideas 

what a great meal!  

DISHES MAKE A DIFFERENCE! I swear by my ramekin/saucer/salad plate/bowl collection...pretty dishes make the food taste better!!😍👍😋 

It makes the meal more of a special occasion, CrystalJo, definitely! 

@Writingwyo I've never ever had tofu. What flavor did you use?  

I love this meal. Thanks for sharing!  

They say we eat with our eyes. You just proved it🤗🇨🇦 

SeniorSaint, I just used plain tofu and flavored it with nutritional yeast, garlic, and turmeric. I've never used any kind of flavored tofu. I didn't achieve quite the taste I wanted, so I'm going to look up some tofu scramble ideas and keep playing. I've heard there's some kind of black salt with sulfurous undertones that can make it taste more egg-like. Need to do some research  

Thanks for the recipe! Love it. :)  

Hey 'Writingwyo' are you from Wyoming? If so, hi from another Wyomingite. From Green River but currently in Evanston.  

making food look pretty is so important! it feels more like an honor to eat it and i appreciate it more 

I am, kccarrot top! On the other end of I-80 in Cheyenne. Good to connect! 😃 

Beautiful plate 😍 

Fun! Thank you! 

Doncha just LOVE blackberries???? I had to transplant my bush 2 years ago because I put up a new fence. First year 1 berry, last year an entire 1/2 c. serving. This year hopefully a bowlful. Before I had to cut it down I was getting 4-6 gallons every year.