Excited about activating and utilizing this space to document my food creations as well as document upon the Buffalo Food Exchange and my experience with it.
Its been 4 weeks since I joined..below are the meals I have prepared thus far:
week 1 (oct. 27): chesnut fennel soup with apple walnut chutney and orange spice kale salad. served with vegan quinoa bread.
- Soup recipe came from friends in france, ask for details..
- Chutney was inspired by the following recipe: http://www.yogajournal.com/lifestyle/food/recipes/recipe/8855
- Bread made from this recipe: I used cooked quinoa and oats as the "multi-grain cereal" http://www.care2.com/greenliving/quick-whole-grain-spelt-bread.html#
week 2 (nov. 3): Chawli Bhaji [black eyed pea curry]. served with rice and quinoa.
- Inspired by: http://www.youtube.com/watch?v=1Wri5A1m0ME
week 3 (nov. 10): gorgonzola spice pasta. served with mixed greens.
- Again, merci France. Gorgonzola, cream, butter, nutmeg, cinnamon, orange & lemon zest, salt & pepper. Topped over farfalle.
week 4 (nov. 17): polenta pie with sweet potato, spinach & portabella, covered in roasted tomato rachero sauce.
- A creation inspired out of the need to get rid of a lot of corn meal lingering in the cupboard...
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