So, I tweaked (a lot) the cornbread recipe in HH
Here’s the recipe for the bread pictured above:
1 c cornmeal
.5 c corn flour
.25 c whole wheat pastry flour
.25 c whole grain rye flour
1T baking powder
.5 t salt
1 c Unsweetened Vanilla Almond Milk (Trader Joe’s) w/1 tsp lemon juice
.25 c butternut squash puree
.25 c maple syrup
Raw sugar for the top.
Mix the dry in one bowl, mix the wet in another bowl (make sure you mix the milk and juice ahead of time and let sit for a couple of minutes). Mix it all together - but not too much, if you beat your batter too much, you’re gonna get a brick. No brick! Anyways, put in a pie dish (or anything else you want) and put in a 400degree F oven for 20 min.
The end. Yum!
Farmer Market Saturday - yay!
My son and I walked to the local FM today. A mommy note: I am happy that he still grabs for my hand when we take walks. I know precious moments like these won’t happen much longer. Anyways, it was a gorgeous day. The hills are still green and the weather is perfect. We bought lots at the market: carrots, kale, green onions, strawberries, spinach and lettuce. I handed my son a bag to carry (he is very helpful) and I asked him, “oh, what did I give you, what’s in you bag?” He looked down into the bag, “kale.” Lol - Yep, you know your raising a healthy herbivore when he can recognize kale by sight.
My brother, who has been eating more vegetarian fare lately, messaged this pic to me of his dinner: vegetarian chili w/ polenta rounds, and veggies. Go brother!
Happy Herbivore Abroad’s Masoor Dal and Vegetable Korma over Quinoa. Yummmm!
Tale of Two Dinners:
My son’s: Farro w/earth balance and pinto beans. Plain purple carrot on the side. <——-Simple dinner
Mine: Farro salad w/spicy green olives, parsley (from my deck-a-garden), beans, and lots of other awesome stuff. Green salad w/red leaf lettuce, purple carrot, tomato, radish, and roasted pepitas topped with a homemade balsamic dijon dressing. <———let’s-throw-everything-together-and-hope-it-tastes-good-dinner.