Blueberry pancakes (vegan) - I honestly couldn't tell you the last time I ate pancakes, but as I was resting on the couch trying to figure out what I wanted for dinner one night, I swear I could hear the wheat flour and dried local blueberries calling to me from the other room. "Heather... In here...Hello?"
Right. So, being vegan, I don't eat eggs or dairy, so I had to get creative and did some major editing to a typical pancake recipe. Here's what I came up with:
Heather's Awesome and Totally Vegan Blueberry Pancakes
- 1/2 c. whole wheat flour (ground locally)
- 1 tbs cinnamon sugar
- 1 tsp baking powder
- 1/2 c. water
- 1 tbs veggie oil
- handful of dried blueberries (local berries that I dried myself)
Combine ingredients and mix thoroughly. Add additional milk as needed for desired consistency. Place on warm (greased) griddle. Flip when bubbles start to form on top of pancake. Enjoy with your favorite syrup or jar of preserves!
Note: This only serves 1 person - lucky me! Feel free to double, triple, whatever and don't forget that pancakes freeze really well for a easy morning meal. Just save those plastic cereal liners to separate the pancakes in the freezer for easier retrieval.
Black bean dip on whole wheat crackers - Ok. A little more of that locally ground whole wheat flour for you. I haven't made these crackers since the last time I mentioned them on this blog (see recipe here). Again, the wheat flour is ground locally. The honey is also local. I topped the crackers with a homemade black bean dip and enjoyed a few fresh local plums on the side. Mmm, mmm! Right, so that bean dip:
Heather's Bean Dip
- 1 medium tomato, diced (local - from the backyard)
- 1 small onion, diced (local - also from the back yard)
- 1 cup black beans, cooked
- olive oil (farmers' market)
- salt to taste
Smash the black beans up with a fork. Add the diced tomato and onion. Drizzle with olive oil and just a pinch of salt. Stir together and enjoy. Now wasn't that easy? And it tastes great on top of those homemade whole wheat crackers.
Pasta, salad, and corn on the cob - Here's one of Dave's meals this week. The egg noodles were from the farmers' market. Unfortunately, the sauce was not homemade (still working on a recipe for that so feel free to give me help). Complimenting the meal was steamed corn on the cob (farmers' market) and a green salad (lettuce and onion from the backyard; mushrooms local from the produce market, carrot from the farmers' market).
All I can say is that it was a really tasty week! And what's with this wheat craving? Who knows what it'll be next week. Stay tuned to find out. In the meantime, Happy (and mindful) eating!