Friday, January 3, 2014
The top picture is of a tofu-potato pate that I made over the holidays. It is savory and so very good on crackers or toast.
The next one is what we had for dinner tonight, Black-Eyed Pea & Barley Soup.
We make bean soup here often. Just throw beans, water, diced onion and garlic, veggie bouillon, carrots, celery, peeled and diced turnip, kale, or whatever you have around into a pot. I use my pressure cooker. Then turn on, get to pressure, cook for 30 minutes. Add salt and pepper to taste and enjoy!