So our egg/meat/dairy supplies are begining to run out. The hubby had to go on a business trip today, so I made him some muffins to take with him. It was my first stab at a vegan baked good. As an egg substitute, you can actually blend oh-so-good-for-you ground flax seeds with water! Who'd have thought! The muffins have mollasses, raisins, 3 different types of flour (including soy flour) and the milk was soy milk. I have to say, the batter really did smell kind of grassy as I was putting them in the oven. But due to the amazing wonder of baking chemistry these nutritious muffins taste fabulous. They kind of remind me of hermits.
I have also been pouring over my many cookbooks on the hunt for good plant based recipes. For Christmas I got the Bob's Red Mill Cookbook. I LOVE this cookbook! Firstly, it addresses how to cook all the amazing whole grain foods that are out there. It also marks out each Vegan recipe with a big V, so I can peruse a bit easier. And to be honest, I have yet to try a Bob's Red Mill recipe that didn't taste good. We will soon beging to test the waters with grains like millet and if I can find it, teff. I have already played with bulgar wheat, barley and quinoa. All of them are pretty tasty. The one grain we have tried and strongly disliked is kasha. It is part of the buckwheat plant. When I made this, Anthony said it tasted like sheep or goat. We will not try that one again....ever.
Food is kind of like the lottery. You can't win if you don't play (or try new things).
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