Okay, plant cooks, I need your help, please!
I am getting overwhelmed with garlic scapes (this is just today's!). Chopping a couple up each day on our salads isn't getting through them fast enough.
Has anyone got any ideas, recipes etc? Plant based only, please. #fedihelp#EllieKPosts#veganFood#WFPB#recipe#veganRecipe
@EllieK@wfpb@vegan they are great wherever you want a mild garlic flavor. They are excellent in Just Egg frittatas. Throw them in a Buddha bowl. Add them near the end to any veggies you’re cooking up.
@EllieK@wfpb@vegan coarse salt helps with the texture when you add it to the blender, and citrus juice can be a pleasant note. doesn't take much of either.
New ferment underway. This batch follows what seems to be my now-standard list of ingredients except that I had forgotten to buy Medjool dates. Next time I'll remember.
Oh, my! Excellent chili. It's the best so far. Tempeh-based, it's a whole-food non-animal chili. Also fits a vegan diet. Tempeh is homemade. Zero added salt. Substantially more than a single serving.
A quick lunch that turned out to be very tasty rapini (AKA broccoli rabe) and arugula for the greens, young red garlic, Cambray onion, fingerling potatoes, and so on.