Today I made baked eggs with creamy leeks from Vegetarian Cooking by Linda Fraser. It was the first time I had leeks and I loved it! I topped it with crumbs made from the bread I baked yesterday.

I rode to the farmer’s market and only purchased from basil, garlic stems (?) and 4 quarts of strawberries. I used one quart to make smoothies using the yogurt I made yesterday.

I then baked some hazelnut biscotti from the Veganomicon cookbook. I didn’t have hazelnuts and the batter from the recipe was too dry so I used hazelnut liquor. I topped the biscotti with pecans.

Now I am making granola for this week’s breakfast. I added some flaxseeds to it. 

Several months after arduous suggested making a meatloaf for a dinner party, I’m finally going to make it for my husband’s lunch this week.

I’m also going to make some stir fried noodles (with buckwheat noodles) using whatever veggies are starting to get forgotten in the crisper.  

I’m also going to make some pesto for sandwich spreads and pizza toppings.  

Update: with pictures:

Granola

 


Strawberry Pie. I made the crust using the same local flour but added 1/4 cup of corn flour which made the dough easier to handle and roll out. For the topping, its the crumbcake style topping using flour, local butter, sugar, cinnamon and pecan nuts.

 


The purples things are purple cabbage. I also added snow peas(?), onions, sesame seeds a dash of sesame oil and soy sauce.