I’m Really Impressed
George made an Ethiopian influenced dinner tonight and it tasted amazing. There was sweet potatoes with tempeh, broccoli with jalapeños and mushrooms, and some sort of lentil mush that was made from leftover Indian food. I can’t believe he made this. Which one of you vegan readers helped him out?
When interviewing George about tonight’s dinner, he had this to say:
“My secret to the sweet potatoes was chili powder, xanthan gum and I used premium tempeh.” George later added “you never thought I’d finally find a use for xanthan gum.”