What Vegans Eat – Day 960

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Breakfast: I got up ready to cook. My friend Beth was in town from Costa RIca and she requested I make her Brown Sugar Cinnamon Rolls. It was my neighbor’s 91st birthday and I would give her some of the Cinnamon Rolls and also bake her a small Raspberry Vanilla Cake with Swiss Buttercream Frosting. And if that wasn’t enough, I wanted to make Oatcakes for brunch. Year’s ago I found a recipe for Oatcakes that interested me. It used yeast and the batter had to sit overnight, ready to be cooked on a griddle the next morning. I remember liking them and filed oatcakes away in my memory. Recently I thought about them again and this morning I decided to make them. After baking the cake and rolls, I looked around the Internet and came up with my own version of Staffordshire Oatcakes. We’ll be making these a lot.
27sep2017-oatcakes
 
Not only are these Oatcakes tasty, especially with our Apricot Butter, but they are versatile. If you make them thick enough you can split them and toast them like English muffins! Gary and I each sampled one of the Cinnamon Rolls.
27sep2017-breakfast
 
Snack: A defrosted Sludgie made with Kale Stems, Celery, Carrots, Banana, Cacao Nibs, Lemon and Water was all I needed for a snack before dinner.
 
Dinner: I love when Gary’s takes out the Le Creuset Dutch Oven. That means some good home cookin’. He made Baked Potatoes with a stew of Red Cabbage, Cauliflower and marinated Tempeh.
27sep2017-cabbage-potatoes
 
And here it all is on the plate.
27sep2017-dinner
 
Evening: I am enjoying Apples a lot recently, especially the 5 pound bag we recently purchased. I don’t know what kind they are, but they are crisp, crunchy and sweet with light floral fragrance.
 
 

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