Eaten Up

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Snacky

Some fresh rye bread, crackers and a dip made from pureed red pepper and almonds, oil, spice. The crackers with the seeds that look like sesame wafers are actually “mexican crackers” made by Biosphere as raw flax seeds and tomato, liquid amino, spice.

Tortellini

3-cheese tortellini, tomato sauce, asparagus and green beans (with maybe some of that plum cake for dessert).

Plum Cake Cockaigne

Looking at a dozen plums coming into season, found a place for them in this recipe modified slightly from the Joy of Cooking (1973 edition).
1 cup whole wheat flour
3/4 tsp baking powder
1/4 tsp salt
2 Tbs sugar
3 Tbs butter
Chop together until like oatmeal pastry texture. Add
1 egg
1/2 tsp vanilla
Add enough condensed skim milk until the […]

Cous Cous and veggies

Cous cous with some parsley and lemon turned into it. On top some chopped onion, quartered button mushroom and zucchini cut together and microwaved with a little olive oil, a little water, a lot of savory and thyme. It made a sauce to go over the cous cous naturally. Served with asparagus.

Broccoli Chickpea Casserole

A bit of this vegan casserole beside egg noodles turned in a cheesy hot pepper sauce with pickles.

The recipe is at the voracious vegan. It worked really well.

Light Fare: Roll Ups

Tomatoes and lettuce, steamed egg rolled in a spinach flat bread.

Sweet potato cut in sliced and baked to be served with a green salad.

Broccoli Pizza

Red peppers with the broccoli on whole wheat, thin crust.