What Vegans Eat – Day 17


Breakfast: When I need inspiration for what to eat for breakfast I go to the Responsible Eating And Living App on my phone and look for the recipes I love. We typically have a variety of gluten-free flours and starches on hand along with nut and seeds, nut and seed butters, homemade fruit butters and frozen berries. I decided on the Blueberry Peanut Butter Scones.
This was a modification of an earlier recipe, Strawberry Tahini Scones, which was a modification of a recipe I found in Laurie Sadowski’s wonderful cookbook, Allergy Free Cook Bakes Bread. Do you see where I am going? Cooking is an art, and like the form in music, Theme and Variation, where the piece begins with a theme that is the main melody which is followed by one or more variations of that main melody, I will start with one recipe and over time make one or more variations on that main recipe. I substitute one flour for another, one starch for another, one berry for another and one nut or seed for another and I have got a new tasty creation. I updated the recipe to reflect the possible substitions.
The result? Mmm, good.
Daily Green Juice: Kale, Collards, Celery, Lemon, Lime
Dinner: Working on the last of our CSA vegetables, the less familiar ones remain, including celery root and Kohlrabi. This evening the celery root was chosen and became a part of a Hearty Lentil Stew which was served alongside a Kale Salad tossed with Little Seed Caesar Dressing, our latest favorite.
Evening: Teeccino and Dark Chocolate

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