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What’s on the table?

This morning the garden offered up ingredients for a spicy Thai eggplant dish.

I added cashews and served with brown basmati rice.

Of course I ate with chopsticks.

The Thai deliciousness was washed down with a ruby coloured iced tea: a refreshing blend of hibiscus (nearing the end of my precious stash from a little island off the coast of Georgia) and hacienda grown mint and lemongrass.


#6thavenueshala

#growyourownfood

#gardentotable

#vegan

#veganfood

#vegancooking

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