Wednesday, December 26, 2012

Christmas brunch: vegan ebcb

Here's a photo of the British-style brunch plate that my boyfriend, Matt, dished up this Christmas. He is a long-time fan of ebcb reviews on the blog eggbaconchipsandbeans. I guess this non-traditional, vegan version could be called ttcb, for tofu, tempeh, chips, and beans.

Matt made a delicious silken tofu "scrambled egg" and baked fat and crispy sweet potato chips. He served these with Lightlife's organic smoky tempeh and Whole Foods' 365 Organic baked beans. For condiments, we had ketchup and malt vinegar on hand. Sadly, no brown sauce, which I guess is proper. Served up with piping hot tea.

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