I have loads, but will try to keep the post small and just share the goodies.
Sunday night I made a rather simple, but really satisfying Tuscan Bean dish with Roastie Rosemary Potatoes. Perfect combo.
Mmmmm. Monday's Lunch was also quite yummy. I had a multi-grain bagel with avocado, yellow peppers and raw zuchi. I made a little fresh sweet pea and zuchi salad to go along with it - with a little sesame oil on top. Just look at those fresh peas? One thing I really heart about Brussels is the bevy of fresh local produce that is available throughout the week at various open air markets.
And then yesterday I used my date syrup to replace sugar in a Rhubarb, Ginger and Strawberry Pie that I just had to make. I saw the Rhubarb sitting there all local-like and fresh in my kitchen windowsill, and I knew it wasn't destined for ANOTHER crumble. So, I got down to it and made a couple of pie shells with whole wheat all purpose flour (since I was out of w.w pastry flour). The innards of the pie were inspired a wee bit from this 2006 post on Vegan-licious. But then, as usual, I just started winging it. Enter the date syrup. I couldn't live with chucking the required amount of brown and white sugar into the pie, so I went with the date syrup that A.K. inspired me to whip up on Friday. I used this naturally sweet syrup to sweeten and lengthen the flavours of the rhubarb and ginger.
I also made Brown Rice Sushi. I know I have posted a gratuitous amount about sushi, but this seems worthy of another mention since I managed to find brown sushi rice here in Brussels. The texture was much chewier and a touch heavier then when I have used the 'regular' white sushi rice, but it was super nummy and I felt less nasty after ingesting more then a couple of rolls.
Rhubarb, Ginger and Strawberry Pie
(For Dena)
Pie Crust
3 cups of whole wheat pastry flour (or all purpose if need be)
3/4 cup of vegan margarine (or you can substitute this for oil)
6 tablespoons of water (or more if you find you need it)
Extra flour for your rolling pin and counter top
Pie Innards
6 big stalks of rhubarb (cut into bit size)
1 bunch of strawberries (about 8 biggies, or 20 little guys)
1 thumb of ginger
1 lemon (you need the rind and the juicy inside)
2 tsp of cinnamon
2 tsp of cloves
2 tsp of nutmeg
3 tbsp of cornstarch
1 cup of date syrup
I cut the fruit up, added the lemon rind and the lemon juice. I grated my fresh ginger into the fruit and let it sit while I made the pie crust. For the crust I simply added the flour to a big bowl, cut the margarine into the flour, and then made two balls - one slightly larger then the other. I floured my rolling pin and counter, and did the best I could to make a circle out of each ball. I stuck the first in the bottom of a silicon pie dish, which I immediately sat on top of a cookie sheet (I knew this pie was going to be squelchy). And the second I added once I had the filling in my bowl.
To complete the filling I added the date syrup, gave it all a good mix, and then I added the remaining ingredients. The cornstarch got to work super quick thickening the filling! Who doesn't love chemistry?
I baked the pie at 350 for 55 minutes and Kevin dove right in after dinner - thumbs up all around.
VeganBaby Update: Still swimming around inside his mommy. Currently 9 days away from expected date of arrival (a.k.a. Kevin's birthday!). I still feel great (minus the continued crampy, crampy, pinchey, ouches). Can't wait!!!! Thanks for all of your supportive and warm comments about the baby - you guys rock! And just because I love you guys so much - here is Kitty Eliott giving you a little bit of kitten love!
