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!
The sour cream from the same company that makes Vegenaise:

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