Last week, I took more food photos than I had days to post them so I have a little surplus. Since I didn't cook this weekend (except for a coconut icebox cake that I neglected to photograph!), I thought I'd share a couple of last week's meals. Both are testers for my Southern vegan cookbook. Here's my Fried Green Tomato & Tofu Sandwich:
Mmm-mmm. I wish had the fixin's to make this sandwich again right now. I love the way the savory flavor of the baked tofu compliments the tangy fried green tomato. The homemade Dijon-maple sauce really ties it all together.
My breakfast several days last week was this Sorghum Molasses French Toast with Local Blueberries:
The toast is prepared using my vegan French toast recipe, but the sorghum syrup (subbed for the traditional maple) is what really makes this dish shine. Down South, we love our sorghum syrup. If you've never had it, it tastes a little like molasses but much milder. A lot of folks call the syrup sorghum molasses, but there's really no molasses in sorghum. They're similar, yet completely different products — sort of like the sweet potato and the yam. In a pinch, you can certainly sub out blackstrap molasses for the sorghum in this recipe though.
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