Time for my weekly Cookin' Crunk plug! This week, I made my Sweet Potato Hash from the book for breakfast:
It's a hash made with grated sweet taters, onions, spices, and vegan beef (and you can either use the frozen crumbles or make my homemade TVP beef). By the way, fun fact: My publisher requested that I use "TSP" instead of "TVP" in the book. Apparently, "TVP" (which stands for "textured vegetable protein") is a registered trademark, so "TSP" (for "textured soy protein") is a safer bet.
Anyway, I like to eat my Sweet Tater Hash with toast (this time spread with hot pepper jelly) and orange juice.
Speaking of Cookin' Crunk, Joni Newman's giveaway of the book is still going on at Just the Food. Head over there if you haven't already entered.
Also, my first booksigning is scheduled for Saturday, September 29th from 3 to 6 p.m. at Imagine Vegan Cafe! Yea! Check out the poster! And if you live in Memphis, please plan to be there. We'll get crunk and have a big ole party.