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Strange Tastes? Herbed Banik and Tomato Mussel Soup.

I have a lot of recipes to share..but I have a lot of other stuff to share too. What first?

So..I looked at my lunch today and wondered if it would be thought of as very weird. Most of the people in my life would think so. It sucks because it makes me isolate a lot because I just can't edit my creativity anymore. So I tried to make banik bread again, and this time it was so flippin delish I had to open a good bottle of wine. (Ha that's the excuse today).

So I snipped off the biggest leaves off my sage plant and laid them in  frying pan with olive oil and let them fry..while my dough was rising. I heard somewhere that if you fry sage leaves you give the oil the flavour. I ate them after also...yum.

I'm not one for measuring. The dough was..a cup or so of spelt flour, 1 tsp yeast, 1 tsp olive oil, 1 tbsp cornstarch, chopped rosemary, chives and enough water to make a good dough. Cover with a towel and let rise for an hour. Make flat patties and fry in oil. OMG so good!

The tomatoes from my little garden are unusual this year. Some are sweet and lovely and some are small and dry. I put 3 large and 20 cherry in a pot with a chopped onion and 2 cloves garlic, salt and pepper and a big squirt olive oil to simmer for half an hour. Oh plus half a cup of water. On it's own this was awesome but I added leftover mussels in white wine to it. Holy moly. 

You could easily replace this with any kind of fish or fowl or tofu.
In a big fry pan or wok add 1 cup water, 1 cup white wine, 3 cloves garlic, 1 tsp red pepper opt, tbsp coconut oil, tsp sesame oil, pinch fennel. Let simmer 10 minutes. Add your protein, cover and simmer 10 more minutes.

Earlier Event: August 25
Vegan Red Rice #1