Back in the Kitchen

applesauce with strawberries and almonds

The day of fun was great, but time to get back to a more normal food routine.  Breakfast was a simple mix of    applesauce, sliced strawberries and almonds.

Lunch was leftovers.  I topped the broccolini and peppers  with the corn salsa. The leftover seitan with pesto  was the other half of lunch.

Lake Champlain Chocolates

Whole Foods had their Easter candy on sale.  A bag of Dark Chocolates filled with raspberry jam from Lake Champlain was only $1.00.

We had leftover Kale Stew for dinner.  To spice it up, I made a Garlic Pesto Bread with some nutritional yeast sprinkled on top.

The next few meals will be about using the odds and ends in the refrigerator. We started with a small salad made the remaining romaine lettuce and some almonds and dried apricots.  I finished it the everyday vinaigrette.

Veggies ready to cook

This is a mix of parsnips, celery, green beans, parsley, cilantro, and yellow squash.   This was a good sized plate of veggies ready for the skillet.

Sauteed veggies

Veggies over brown rice

Mixed grain flatbread

The dish of the night was a freshly baked flatbread. I used a cup of my sourdough starter and added a cup of  white flour, a cup of white rice flour, a cup of buckwheat flour and a half cup of nutritional yeast.  I added some salt and sesame seeds for flavor.  Rice milk was added to make it the right consistency for a bread.  I let it rise one hour then flattened out pieces. These were brushed with olive oil and cooked on a hot stone in a 500 degree oven.  They are nice and crispy and very tasty.