In comparison, here are Andy made pancakes. He switches back and forth from the Candle Cafe cookbook and Vegan Brunch, so these could come from either cookbook. The blueberries are from the recent harvest.
Back in mid July, I was lucky enough to find garlic scapes at PCC. Garlic scapes aka ramps aka whistles are the flower stem of garlic. Some farmers cut off the stems before the plant flowers so that it can focus it's energy on the garlic bulb instead of making a flower. I'm all for that because I like to eat them. They have the texture of asparagus and taste slightly like garlic. I used them in a stirfry.
Next up is a veganized version of my mom's version of Rinctum Ditty. It's pretty simple stuff that might sound gross, but it's tomato cheezly goodness. If you search online, you will find recipes that ask for more ingredients and pour it over toast (as well as some disgusting definitions, ignore them). Using crackers is much easier than making toast.
- Heat up a can of stewed/diced tomatoes (use about 1/2 the liquid, reserve the rest).
- Add some grated cheddar Cheezly and stir once in a while.
- When the cheezly has melted, and it's runny enough (you might need to add some of the reserved tomato liquid), pour over crushed saltines.
Glutino makes "Dark Chocolate Candy Bars". They look like chocolate coated styrofoam in the pic below, but they taste like kit kats! Seattle peeps, you can get them at Sidecar.
I had a craving for English Breakfast recently, so I fulfilled it with canned baked beans, toast, slightly fried tomatoes, fried mushrooms, gardenburger brand fake sausage, and tea. Andy, if you're reading this, we're having this again for dinner tonight.
Kobie and I are going outside now to see if the blackberries are ready for harvest. I might as well take advantage of the plant that has invaded my yard.