The Sprockettes Breakfast Sandwich, The Next Episode
Last weekend we had yet another chance to play on the Hot Knives breakfast sandwich creation. This time around Ali whipped up a sun-dried tomato polenta to compliment the mouth watering collection of smoked tempeh, garlic sauteed spinach, and dill aioli. Vegans rejoiced! Once again the sandwich was a huge success...so much so that we ran out of polenta, making it a Saturday-only weekend brunch special. We'll let y'all know ahead of time when we are going to go for round three on this recipe.