Since I can’t stop baking bread and my family is getting tired of bread and oil or butter, I have to find some new ways to serve it!
Ingredients 6+1 TBSP olive oil 1 tsp minced garlic 2 tsp chopped fresh rosemary salt pepper 1 pint grape or cherry tomatoes 12 bread slices (baguette or artisan loaves) 1 lemon, juiced 1 small red onion, chopped vegan parmesan
Process Mix oil (save 1 TBSP), garlic, rosemary, salt, pepper, and tomatoes. Marinade tomatoes for 10 minutes. Remove tomatoes from marinade and roast at 425* for 20-30 minutes. Brush bread with marinade and toast in oven until golden. Mix lemon juice and oil and marinade onions. Spread bread w/ tomatoes, lemon oil mix, and add onions and parmesan
Good morning! I hope you had a healthy breakfast today. I’m not going to tell you that I did – exactly – but it was delicious. Last night for dessert, I made sourdough strawberry shortcakes. I didn’t have any then, so I gave myself permission for a shortcake breakfast. So yummy!
There are many ways to do the cake/bread part of shortcakes, but I grew up having them as biscuits, so that’s what I made. Specifically, I used this Flaky Sourdough Biscuit recipe. The only change that I made was a little sugar on top before baking. They came out lovely!
While the biscuits were cooking, I made the strawberry topping. I made it with a wee bit of rhubarb, which you can’t taste much. It just gives a hint of something to the strawberry. If you like rhubarb (I love it, but not everyone in the house does), you can certainly add more here!
Ingredients 4 cups strawberries, cleaned and sliced 1-2 large rhubarb stalks, cleaned and chopped 2 cups water 4 cups sugar
Process – Add water and sugar to a pan, whisk, and cook over low-medium heat until the sugar dissolves. – Add rhubarb and continue to cook until the rhubarb breaks up to the degree you want (if you like rhubarb, just get it tender; if you are not a fan, keep going until it pretty much dissolves when you stir it). – When complete, remove from heat and allow to cool. – Once cool, if you don’t really like rhubarb much, optionally use an immersion mixer to fully incorporate it into the sauce. – Add berries and chill an hour or until you are ready to serve!
The idea for this recipe comes from amazing meals at my favorite plant-based restaurant, Vedge. It’s not anywhere near as amazing as theirs, but it will do in a pinch.
Ingredients 4-5 large carrots, peeled and sliced into planks ΒΌ cup Bragg’s aminos or soy sauce 2 TBSP liquid smoke 2 TBSP balsamic vinegar 2 TBSP olive oil Salt and pepper to taste
Process Preheat oven to 400* Lay carrots out on a baking pan. Whisk remaining ingredients together and brush liberally, on both sides of the carrot planks. Place in hot oven. Rebrush every 10 minutes until you run out of the liquid. Continue to cook until carrots are tender but not overcooked. Salt and pepper to taste.
