Finally, the LAST post in this series! I’ll bet you didn’t think I’d ever stop posting about food. But I will… for now 🙂 Naturally, this post wraps it up with desserts and sweetly-flavored ideas for breakfast and lunch.
Backstory on this series:
Behold, some vegetarian/vegan lunches and dinners we made at home and enjoyed with our mouths and bellies over the past few years. This is part of a short series that will catch up on past home-cooked dining experiences before I start posting current meals.
Mostly organic, mostly vegan*, mostly on the same plates.
Sorry, no recipes.** I didn’t much like rules back in these largely spontaneous and experimental cooking days shared here.
We made these meals with what was in the pantry and fridge, a few minutes of forethought, some fire, a feeling of goodwill toward the animal kingdom, and the inspiration of our appetites.
*Some of these were made when we were still vegetarian and not fully vegan. I included only ones I recall to have been vegan, but I don’t have a time machine so can’t swear on anyone’s grave about it.
**I’ll be sure to include ingredients and recipes with future creations, though.
Part 9: The Sweetest
Sweet ancient grains salad + fresh berries.
Fruit salad + raspberry drizzle.
“Strawberry Fields For Now.”
Cashews + wasabi honey + edamame.
Baked cinnamon peaches + honey-baked granola & raisins.
“PBHSO&BP” (Peanut butter honey + strawberry + oats + blackberry preserves).
Baked pear + nutmeg.
Chunky apple bites + blueberry preserves.
Cinnamon raisin + fresh peach bread pudding.
Amaranth/quinoa oatmeal + fresh blueberries/cherries/strawberries + hemp hearts + chia/flaxseeds + pomegranate seeds + almond yogurt.