I love experimenting too! You never know what you’re gonna get !
Cleaning out the refrig again. Three eggplant, one tomato, and a little bit of celery.
At first I thought about a simple stir-fry. But then, I thought maybe a curry. A quick search on the internet, a recipe for eggplant and tomatoe curry (sometimes I’m not so crazy after all).
Substituted celery for onions.
A little salt, curry powder, and sugar.
The Cat thought a little heavy on the curry, but overall pretty good. Maybe I’ll add some pork belly next time (coconut milk too). 🙂
Enjoy. Eat well.
These healthy beauties are a cross between a comforting bowl of oatmeal and a satisfying scone. Sturdy enough to be sliced and toasted, serve them with almond or walnut butter and your favorite marmalade: all the pleasure and none of the (pain) of conventional breakfast pastry. Note: the oats need to be soaked for 8 hours or overnight, but don’t underestimate the pleasure that comes from executing an advance plan and using (fermented) oats!
The recipe was inspired by one that Uncle Howard sent from the UK – thanks to him and others for keeping the suggestions coming.
Vegan Oatmeal Currant Scones
1 cup GF oats
2 cups water
1 tablespoon apple cider vinegar
1/2 ripe banana, mashed
1 tablespoon flaxseed meal (remember, you can grind your own in a coffee mill)
2 tablespoons coconut oil, melted
1 tablespoon coconut flour
1/2 teaspoon ground cinnamon, plus a little extra…
View original post 201 more words