delicious vegan cooking from Mission Terrace, San Francisco
Tuesday, May 26, 2015
Chard from the Garden!
These are two or three chard plants from our garden, fresh and ready to eat!
I stir-fried them with tofu, garlic, ginger, coconut aminos, and sriracha, and served the whole thing over rice noodles. There's nothing like eating vegetables straight from the garden.
We have great plans: tomatoes of four kinds, cucumbers, okra, and herbs. So far, the tomato plants seem to be doing fine. I hope there's lots and lots of fruit, because I just got an Excalibur Dehydrator and I plan to dry lots for the winter season.