I made 2 great new foods over the weekend but I don’t have any photos to share with you to go along with the recipes. Frankly I made the foods for the taste and they weren’t all that pretty photographed.
Soak 1 cup each of Pumpkin seeds and Raw almonds overnight.
In the morning drain them and process them with the s blade on your food processor. This is enough for 2 meals so I returned half to the fridge for the following day (it only lasts that long anyway) and the other half I put in some dried fruit and a cup of cashew milk. It was surprisingly good.
Roasted Stuffed Eggplant.
1 onion – chopped
3-4 cloves of garlic – minced
2 cups of sliced mushrooms
fresh basil about 1/4 cup chopped.
2 large tomatoes chopped.
– Cut the eggplant in half lengthwise and cut out all but 1/4 inch of the meat – cube that meat.
– saute the onions and garlic, then add the eggplant and mushrooms. cook until it’s reduced and yummy. Remove from the heat and stir in the basil and tomato. Fill the eggplant halves with this mixture. Cover it and pop it in the oven at 350F for about 20 minutes. Uncover and cook for an additional 15 or until you can’t stand it anymore and have to eat it now because it smells too good.
Knitting and spinning:
I wish I could say that I’ve gotten a lot done. I haven’t. Lots of stuff happening here has prevented me from doing a lot of knitting or spinning. I’m hoping things will return to normal soon and I’ll have something to show for my efforts.