November 22, 2013

Kale and Tofu Brunch with Mushroom Gravy and Baked Oatmeal Apples

It's Thanksgiving time! The wonderful season of the year where a warm blanket of savory gravy covers every teeny morsel and the root-roasting oven keeps the apartment toasty. Try this heartening brunch as a plate or layer the ingredients on two slabs of seedy toasted bread. What's not to love about crispy baked tofu slabs on a bed of wilty sauteed kale with a smothering of Isa's Mushroom Gravy?

These baked apples were a bit of an experiment, but I'll perfect a recipe and post it soon! Halved and cored apples stuffed with a combination of oats, cinnamon, brown sugar, almond slices, earth balance, water and baked at 400 degrees until soft. Delicious!

Yours in the sun,

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