How To Cook Brinner

On Saturday, Stephanie (a.k.a. Poopie Bitch) and I presented our second cooking demo this month! This time, we cooked brinner for the fine folks at the Pu-Lin Buddhist Temple. We made a Tofu Scramble with Fresh Veggies and Diner-Style Home Fries. And we brought along a batch of my Whole Wheat Butter-Soymilk Biscuits to complete the meal.

We split up the demonstrating duties, and I got the Tofu Scramble. Here I am sauteeing the almost-finished product with mushrooms, spinach, carrots, vegan sausage, and tomatoes:

We used my recipe for scramble, which you can find here. But the people in this particular Buddhist tradition don't eat garlic or onions, so we left that stuff out. Here's my hand crumblin' some tofu into the second batch (we made four batches to feed the crowd):

Steph took the reins with the Diner-Style Home Fries, an onion-free variation on Isa's recipe from Vegan Brunch:

Look how preggers Stephanie is! Her vegan baby is due in July. Not only does she make vegan babies, she also makes some bomb-ass home fries. Check it:

We worked side-by-side, demonstrating the recipes and answering questions about veganism. My friend Greg was there too — occasionally chiming in with interesting vegan tips. He doesn't look very happy in this picture, but I assure you he was:

After the demo, we spread the food — scramble, taters, biscuits, and pineapple and cantalope — out on a table and filled our plates:

Here's the whole class standing in front of an awesome altar decorated with golden Buddhist statues:

The guy in the white shirt on the far right is Henry. He's the one who invited us to cook at the temple, which doubles as his home. Thanks Henry! And thanks to Steph's husband Richard for taking these awesome pictures with my camera!