April 13, 2016
Coconut and sesame crusted tofu with a side of brussels sprouts and cauliflower makes a nice lunch. The veggies were leftovers and the tofu cooked to order.
The potato was cooked in the microwave and the beans came from a can. You can season the beans any way you like. I used nutritional yeast, salt and pepper. Add a side salad and you're set.
We sure do seem to like brussels sprouts. Here are leftover roasted ones with carrots and cauliflower served beside pasta with soy curls.
When I need something fast and tasty I often turn to chickpea flour cakes. I seldom use a recipe, just add this and that. For example, I might use just chickpea flour, leavening and seasonings, or, I might start with 1/2 cup of chickpea flour, then add two tablespoons of hemp seeds, a tablespoon or two of millet flour (or buckwheat flour or ???), 1/4 to 1/2 teaspoon of baking powder, smoked paprika, sage, oregano, salt and pepper. I mix it all together and add enough water to get the kind of batter I'm looking for — thicker for patties, thinner for pancakes. Organic local asparagus was cooked on the griddle next to the cakes for a tasty lunch.
On another day, a slightly different cake was served with broccoli.
I still love making tortillas and with all the herbs growing in the garden, it seemed like a good idea to enhance them by adding herbs to the dough — rosemary tortillas! These were made into tacos with chipotlé chili kidney beans and ginger-mustard cabbage slaw, and served with a side of rosemary-chive asparagus.Has anyone been making tortillas? It's really easy and so delicious. I highly recommend it! To learn more about homemade tortillas, check the links below.
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