Whole Wheat Vegan Pancakes
After Chile posted about her pancake breakfast last week on McDougalling with Chile and Friends, I was seriously craving some flapjacks. And with a jar pear butter from the farmers' market sitting patiently in the fridge, pancakes were soon on the menu. They aren't 100% local, but the whole wheat and honey are both local, as well as the pear butter (instead of maple syrup) which is made with local pears. With a side of some whole local pears I picked up at the market on Saturday, I had a a few delicious and filling almost-all-local breakfasts this week.
It was another week off my regular stir-fry diet (ok, that's not really a diet, but I'm notorious for eating a stir fry almost every day), and quick and easy veggie sandwiches really hit the spot. With temps still soaring here in Central Texas, a nice cool lunch was just what I needed.
Although it's hard to see in the photo, there's some of the bean burger mix I froze last week on the top and bottom of the bun topped with spinach and tomato (farmers' market). On the side is a carrot and some cucumber slices (farmers' market); and that little pepper in the front is the very first pepper harvested from the backyard. It was small but sooooo good!
As I mentioned yesterday, the neighbor girls came by with some cucuzza squash on Monday. Most of it found it's way into a couple big pots of soup, but not before I took a vegetable peeler and got some nice long squash strands from each of the cucuzza. The veggie strands ended up in a frying pan with some chopped mushroom and a little olive oil. Once cooked through, they make a wonderful pasta substitute. I added a little of my canned all-local pasta sauce and voila... Veggie Heaven! This was so good, I ate it for lunch again on Wednesday. Lucky me, there's enough for another meal. Delicious and all-local. Doesn't get any better than that!
Veggie Soup and Wheat Crackers with Bean Dip
Also as I mentioned yesterday, I made 13-1/2 quarts of soup with the rest of that cucuzza. Thirteen of the jars were canned and that last pint made for a wonderful dinner Tuesday night - all those veggie in a tasty herbal sauce and every last bit of it local. Mmmm!
On the side there are some whole wheat crackers I made, but instead of using my local wheat flour, I used the wheat grits (a by-product of grinding wheat berries into flour). I had to adapt the cracker recipe a bit to get the right consistency, but they made for a nice cracker that's just loaded with fiber (and local ingredients). Topping those crackers in my all-local bean dip - tomatoes, pinto beans, and salsa (all from the farmers' market).
So much for monotony. This was a really dynamic week on the culinary front. And the best part is I just make this stuff up as I go along - you know, whatever sounds good. Eating local doesn't have to take a lot of work or planning. Just jump right in and see where the food leads you!
Have a great Thursday, everyone. And as always, Happy (and mindful) eating!