Well, I was in the mood for food today! I did lots of cooking (and eating!) today... so there are lots of fun pics!
First, for breakfast I made the **delicious** peanut butter banana french toast that I first learned about on Chris and Darlene's blog. I must say, I feel a deep and permanent sense of appreciation for them, because I am insanely crazy about it!
With breakfast we had fresh figs & fresh pears! Yum yum! These figs are great, my aunt and her boyfriend picked them yesterday. The pears are from the farmer's market - perfectly ripe!
Also! Here's a fig from our little fig tree! How exciting! I took a picture, and then I ate it!
I was just in the mood to bake... and I saw this recipe for "Lemon-Poppy Sunburst Bread" in an ad for "Joyva Tahini" in the recent issue of Vegetarian Times. It's really, really good! It's sweet like banana bread or something along those lines. Here's the recipe:
2 T flax Seeds
1/3 c water
1/3 c sunflower oil
3 T tahini
3/4 c sugar
2 c flour (i used half normal & half whole wheat pastry flour)
1 T baking powder
1/2 t salt
1/2 c plain soy milk
1/4 c lemon juice
lemon zest of one lemon
1/2 c sunflower seeds
1/2 c golden raisins
1-2 T poppy seeds
Preheat oven to 350. Grease and flour a 9x5 loaf pan.
In a blender, grind up flax seeds until coarse, then add 1/3 c water, and blend until thick and goopy. Set aside.
In a large bowl, combine oil, tahini, and sugar. Beat with electric mixer on medium until well-blended. Beat in flax mixture. Add in the flour, baking powder, and salt. Blend with mixer on low speed. Beat in the soy milk, lemon juice, and lemon zest. Fold in sunflower seeds & golden raisins until blended. Spread batter into the pan.
Sprinkle poppy seeds evenly over the top. Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Cool in the pan for 10 min, then invert onto a rack to cool. Cool completely before slicing.
Beet Risotto! This is one of our favorite meals. I usually make it with normal dark red beets... and it makes a shocking, beautiful red dish. This time I used the pink and white striped "chiogga" beets... and it wasn't nearly as beautiful. But still really tasty. It's such a nice dish, and the recipe is from "Deborah Madison's Vegetarian Cooking For Everyone".