Eaten Up

Archives

Seitanic Supper

Seitan in ginger-tamari sauce over tri-colored cous cous and farm-fresh broccoli.

Pair o’ Perogies

aked brown beans, potato-onion perogies and yellow corn.

Curly Macaroni

Curly macaroni, broccoli and a sauce of sun-dried tomatoes, firm tofu, 1/4 lb. brown mushrooms.

Cranberry Barley Salad

Pita and dip with Contemporary Cuisine’s Buckwheat, Barley and Cranberry Salad with sunflower seeds, red and green onions, grape seed oil, lime juice, apple cider vinegar, garlic, salt, pepper, herbs and spices.

Eyed the Black Beans

Spiced rice in tomato sauce with black beans, green salad with radishes and a sesame tamari dressing. Beside that part of a pita with spread made from red lentils, ground almond, olive oil, cilantro.

Custard Tarts

Custard is quite easy once you know what to expect. Custard powder cooks up fast, so do frozen tart shells. Pop on some thawed blackberries and it’s a sweet looking dessert with not too much sugar.

White Kidney Bean Soup and Crescent Rolls

It’s still nice enough to eat outside.
The soup was white kidney beans, onions, carrots (coming into season), rehydrated sun-dried tomatoes, some sage and thyme.
The rolls were the crescent rolls this time rolled thinner and the dough cut into 8 triangles instead of quarters.