Yummy Breakfast Treat

I saw this yummy looking breakfast treat/desert and thought I have got to try this!  The only thing I may have trouble finding is the vegan puffed pastry.  If anyone knows where I can get some, please leave me a comment or drop me a line at germaine.gordon@gmail.com.  Also if you try this recipe let me know how it turns out.  In the meantime, check out the recipe below.

 > Vegan Almond Apple Flowers <

The Southern Vegetarian Revolution Continues...

Check me out in the local e-zine 225 Dine.

Local Vegetarian Blogger

I am a Part of the Revolution!!!

Source: mindbodygreen.com via MindBodyGreen on Pinterest

My Favorite Whole Grain Pancakes for Mother's Day

Pancakes

• 1 1/4 cups whole-wheat flour
• 1/3 cup spelt flour
• 3/4 tablespoon agave
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups Almond Milk
• Egg replacer for 2 eggs
• 1/4 cup Earth Balance buttery spread melted plus additional for brushing griddle
• Whisk together dry ingredients in a bowl, then add milk, egg replacer, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional milk, 1 tablespoon at a time. Pour batter onto hot griddle, flip, and Enjoy!
  

adapted from epicurious.com

Tips for How to Keep Food Fresh

I have heard people say they don't like to buy organic foods because they go bad quickly.  Well here are some tips to keep your veggies fresh.

For more information click here!

A Diet Change for the Former President

Check out this short article on President Clinton's decision to go vegan here.

Great Food from Humble Beginnings

Recently, I moved to a neighborhood that doesn't have the fanciest supermarkets or an abundance of health food stores.  There are two food stores within 5 minutes of my driveway.  One store I only went to once because my Aunt likes the potato chips that are sold there, the other, is a locally owned joint that has a nice sized produce section and some healthy choices on the shelf.  Now, I could drive an extra 15 minutes to go to fancier stores but there is something to be said for the small local market.  I made polenta cakes with marina and sauteed spinach with items bought from my neighborhood grocer.  I bought oatmeal with flax and found free range eggs.  No, it's not perfect, and there wasn't any organic produce but for the folks who live in the area it's where they buy their weekly groceries and have a little piece of community.  It's big enough to shop for the week and yet small enough to see your neighbors.  I know most folks, including myself, talk about the importance of organic and all natural but what if you don't live close to that type of store?  What if the local grocer only has a few healthy items that could help a person transitioning to a better food lifestyle, feel comfortable about shopping?  How about the local folks, the local economy, and keeping the money circulating in the community instead of it being shipped to headquarters in Texas or Arkansas?  Just my rambling thoughts.  What do you think?

Below are the simple steps for my polenta dinner.

1.  I made Bobs Red Mill polenta according to package directions and place in a large oiled rectangular baking dish.  Place in freezer for ten minutes to set.

2.  In olive oil, saute' green onion and garlic.  Add spinach, salt and pepper to taste, cover and cook on low.  Allow the spinach leave to wilt slowly.

3.  Heat favorite marina sauce.  Add a little agave or honey to help mellow the acidity of the tomatoes.  Season to taste.

4.  Once polenta is firm cut polenta into squares.  Place marina at the bottom of plate, place polenta square on top, top square with marinara and the place some spinach on top. Enjoy!