Alas, I got super into huevos rancheros (eggs with mexicany toppings) right before going vegan. When I picked up Vegan Brunch last weekend, I knew this had to be one of the first recipes I tried. In this recipe, the eggs are replaced with soft polenta (corn grits) cooked on a stovetop. And it works very well.
The base is black beans in a tomato/onion/garlic sauce, and the toppings here included avocado, cherry tomatoes, and green onions.
I really should stop using that chipped bowl when I take pictures.
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