I can not consume everything that is coming out of my garden! It is crazy how well it is doing. I have eaten enough cucumbers, zucchini, and kale (even though I love it I have had my full, almost) to last me until ... next year I guess haha. But I do love my garden this year. We tried growing beets (I will have a post dedicated to them soon) and they were great and so were their greens. Our green beans are just about done but the tomatoes are growing full force now. I haven't had enough of my lemon basil though. That stuff is great in anything, I really do put it in anything. It gives a nice fresh flavor to anything you put it in. Love it!!
So what have I been making lately...
Garden tacos: roasted zucchini, tomatoes and lemon basil from the garden along with roasted mushrooms, guacamole, brown rice tortillas, and Daiya cheddar style cheese.
Garden hash: baby zucchini, baby beets, kale, tomatoes, and lemon basil from the garden and a left over baked potato and Daiya cheddar cheese. This came out shockingly great. I was nervous how the "cheese" would taste with the beets and kale, but yum!
Oh I totally forgot to mention the eggplant we are growing!
Eggplant Pizza-ish: roasted eggplant on a brown rice tortilla with Diaya mozzarella style cheese, topped with tomatoes and lemon basil (getting the jest yet on the lemon basil? =]).
Funny how all my food kinda looks the same, it isn't I promise!
And I made a kale dip like pesto thing....
Kale Pumpkin Seed Pesto
1/4 cup toasted pumpkin seeds
1 lemon, zested and juiced
2 tablespoons tahini
1/4 teaspoon each cumin, coriander, and black pepper
6 kale leaves
1/4 cup lemon basil
2 tablespoons water
Place the pumpkin seeds, lemon juice, zest, tahini, and spices in the food processor.
Pulse is a few times to start to chop the seeds.
Add in the kale and lemon basil.
Turn on the processor and slowly add in the water as needed.
Serve how ever you like, I ate it more like a dip with cucumbers and tomatoes but top some pasta with that stuff!
I was watching TV the other day and saw a new donut pan! They are the long twist like donuts and was like "Oh I want that!" and my mom was like "You don't even use the ones you have." True dat momma.
Carob Banana Donuts
1/2 cup whole wheat white flour
1/2 cup carob powder
1/4 teaspoon salt
1 tablespoon baking powder
1 large ripe banana
1 tablespoon flaxmeal
1 tablespoon water
1/4 cup cacao nibs (optional)
1/2 cup cashew butter
2 teaspoons cinnamon
Preheat the oven to 375 degrees. Spray/grease 1 large sized donut pan.
Mix the flaxmeal with the water.
Mash the banana.
Add in the flax egg.
Add all the dry ingredients.
Fold in the cacao nibs if you want or add in carob chips. Or a nut, whatever or don't. Place in a zippy bag.
Cut off on tip and pipe the batter into the pan. Bake for 18 to 20 minutes. Turning the pan during baking.
For the frosting mix the cashew butter with the cinnamon. Top donuts when you are ready to eat them.
Yay!! That is all for now....
Sorry about not posting in a while, but like I said a beet post will be coming!!