Wednesday, June 1, 2011

Scallops with Poblano and Grilled Corn

Today, I scoured the isles of my local Wholefood Market wannabie for new finds. Next to the tofu based cream cheese I found vegan sour cream. My eyes lit up: this opens up possibilities! I love to add creme fraiche to creamy pasta sauces, dips, and to intensify the taste of vegan soups. Now I have a vegan option. Must try!
For lunch I tried a tablespoon of vegan sour cream in a saute of fresh poblano pepper and grilled corn with some caramelized scallops. So good!
scallops
The sour cream from the same company that makes Vegenaise:
vegan_sour_cream

No comments:

Post a Comment