I posted some pictures up last night of the Hot Cross Buns, now here are the almond-apricot oatmeal cookie crisps ( the secret is to add more soy-free margarine and more brown sugar than the orig. recipe), the prep for the grilled vegetables, with pico de galdo and tortillas, the kasha, the Italian vegetable stew..enjoy feasting your eyes on these vegetarian treats:
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| top 2 pictures the almond, apricot (and prune) cookies |
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| marinated veggies for grilling, garlic, tomatoes, zucchini, scallion, mushrooms |
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| kasha- toasted buckwheat in dry form |
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| mixed with beaten egg |
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| cook to dry out and coat the grains quickly..then cover with boiling water, bring to boil then cover with tight fitting lid and simmer approx 25 mins until all water has been absorbed. |
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| the Italian Vegetable stew |
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| close up of the stew..more rosemary than basil in this one |
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| fresh veggies for the pico de galdo |
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| packed Pico de Galdo..add lime juice when serving |
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| pinto beans and pickled jalepeno for the grilled veggies and tortillas |
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| fresh corn tortillas..lightly grease a skillet and heat quickly on both sides just to make them flexible do not brown..then place in a clean tea towel as you do the rest. Then fill with the bean-pepper mix, the grilled veggies and top with the pico de galdo ..a great gluten-free vegan dinner |
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| the steamed Kasha now drying...it is important to air dry all your steamed grains, so that they remain whole and do not mush up ( also true of quinoa, rice, bulgur & couscous) |
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| the grilled veggies..again important not to overcook them as they will have to be re-heated at the client's home..either in a skillet or in a 400f oven for 15 mins. | | | |
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