Serve these Staffordshire Oatcakes with our REAL Apricot Butter on a Autumn or Winter morning. 1 1/2 cups warm water 1 1/2 cups warm, unsweetened, plant milk 1 tablespoon sugar, optional (we use vegan evaporated cane juice) 1 (.25 ounce) envelope active dry yeast 2 1/2 cups rolled oats 2 cups All Purpose Gluten-Free Flour…
Breakfast: My cold has peaked. It is a day to rest. Gary made a nice breakfast of Rolled Oats, Apples, Raisins and Soy Milk. We found some of the teas we had left in the Pool House we are staying in from the last time we were here. I had Chai. Lunch: Gary took…
Breakfast: It’s time to hit the road again. Before leaving Watsonville we had our last meal at Dave’s. I made a pot of Steel Cut Oats and topped them with Blueberries. I woke up with a cold. I was not surprised. I had been running all month taking care of my dad and trying…
Breakfast: Dave was excited about making his pancake recipe and leaving out the eggs so they’d be vegan. They were gorgeous! I made the compote with Pears, Blueberries, Strawberries and Bananas. He prepared individual thermoses for each of us. Mine had Jasmine Tea and Gary had the decaffeinated Darjeeling. Lunch: We decided to spend…
Breakfast: Staying at Dave’s house is like being at a Bed & Breakfast. He had baked a Sourdough bread that he served with Inna Jam, made with apricots grown locally in nearby Gilroy. Then he showed us all of his coffee-related paraphernalia and toys. I am not a coffee drinker but after hearing about…
Breakfast: The objective this morning was to catch up on sleep. But I was also hungry. I got up to check out the hotel breakfast. I thought I would see what was available, bring it back to the room and go back to sleep. It was pretty standard fare for a “free” hotel breakfast, and…
Breakfast: Our flight is in the early evening. We’ll leave in the late afternoon, no rushing, no panicking. We recently purchased new luggage and everything is packed, neat and ready to go. This feels good! We had Rolled Oats with Raisins, Dried Apricots, Apples and Soy Milk. I munched on the rest of the Celery.…
Breakfast: Ann Hodgman, author of Vegan Food for the Rest of Us, who I interviewed recently posted an article on Facebook by someone who wrote about celery and how much they hated it. I kept thinking about how I loved it! And then I craved it. Celery with Peanut Butter was my choice for breakfast.…
Breakfast: We have a lot of fun with leftovers, especially Oatmeal. Just put it in a glass bowl, let it firm up in the refrigerator and unmold it the next day. It’s my kind of Sundae, with Soy Milk for cream, Flax Seeds for Sprinkles and Raspberries all around. Lunch: I was off again…
