I made this dish to bring to a day-after-the-4th barbecue. (I also brought along some more hot sauce glazed tempeh, but just for me rather than to share since everyone else was going to be having meat.) This recipe is from Isa Chandra Moskowitz's newest book: Vegan Brunch. It's great to have an alternative to the typical mayo-saturated potato salad. The creaminess here comes from avocado instead, which gives it a gorgeous green hue.
I'm really excited to try out more recipes from this book. Breakfast can seem pretty vegan-unfriendly at times but this book proves otherwise.
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