The wonderful food from the garden keeps coming. What a tremendous blessings it is to enjoy such bounty that are grown just feet from our table!
As it happens a lot here on the urban homestead, this week we made up a new dish (well, at least it’s new to us!). As matter of fact, we “make up” quite a few dishes as we go along . Using up what’s growing in the garden is a fun food challenge. This week ,there was a surplus of apples and carrots sitting on the kitchen counter. Of course, lots are devoured fresh, much is “put up” but sometimes culinary inspiration strikes and you think “hey, why not try this mixed with that.” For this “instant inspiration” dish, we chopped up apples, grated carrots, added leftover brown rice and a bit of spices. Not bad, actually, it was quite good!
Next on the homegrown food front, we are (right now) vegetarian and have been for nearly 20 years. But, when it comes to meat-less products, there’s a lot more to choose from these days. However, these so called health/organic foods are not always what they seem. This recent article warns of the hidden toxin found in the “fake meat” products that are on the market — Which Veggie Burgers Were Made With a Neurotoxin?
The food and agriculture nonprofit found that most non-organic veggie burgers currently on the market are made with the chemical hexane, an EPA-registered air pollutant and neurotoxin.
In order to meet the demands of health-conscious consumers, manufacturers of soy-based fake meat like to make their products have as little fat as possible. The cheapest way to do this is by submerging soybeans in a bath of hexane to separate the oil from the protein. Says Cornucopia Institute senior researcher Charlotte Vallaeys, “If a non-organic product contains a soy protein isolate, soy protein concentrate, or texturized vegetable protein, you can be pretty sure it was made using soy beans that were made with hexane.”
BLECH, if that’s the case – give me a free range MEAT burger. At least I know it came from a cow! Well, you can tell the cows not to worry because we actually do a pretty good job making our own. With the summer cornucopia of vegetables, we like making our own “meat-less” patties that contain brown rice and veggies – no gasoline byproduct included! Once again, we really don’t follow a recipe, just using up what we have on hand. But you could also use mushrooms or dried beans to make your own veggie patties. There are tons of recipes on the internet – Three Easy Ways to Make Your Own Veggie Burgers
Time saving tip: make up more and put into freezer!
WEEK OF EATS AT THE URBAN HOMESTEAD
All food items are homemade/homegrown/home preserved unless otherwise specified
Our Food Pledge
If not from backyard, then locally produced
If not locally produced, then organic.
If not organic, then family farm.
If not family farm, then local business.
If not local business, then fair trade.
Breakfast – blueberry pancakes with strawberries
Dinner – flour tortillas with spanish rice, topped with sauteed green peppers and red onions
Breakfast – skillet granola (organic oats, sugar and oil) with strawberries and yogurt
Lunch – Saturday dinner leftovers
Dinner – avocado, lettuce, tomato sandwich with carrot, raisin citrus dressing salad
Breakfast – french toast with honey
Lunch – veggie patty (onions, herbs, squash, peppers) with salad
Dinner – veggie patty (onions, herbs, squash, peppers) with salad
Breakfast -skillet granola with strawberries and yogurt
Lunch – avocado, lettuce, tomato sandwich with carrot, raisin citrus dressing salad
Dinner – herb pizza dough topped with tomatoes, basil, peppers, garlic with roasted beet and apple salad
Breakfast – french toast and honey
Lunch – stuffed squash blossoms (herb cheese) with summer squash herb rice
Dinner – herb pizza dough topped with tomatoes, basil, peppers, garlic with carrot, raisin citrus dressing salad
Breakfast – grapefruit
Lunch – carrot, apple rice medley with salad
Dinner – no knead bread, fresh tomato sauce (tomatoes, onions, peppers, parsley, basil) over spaghetti with salad
Care to share what you’ve been enjoying, eating recently? Are you making more meals from scratch or homegrown ingredients. What new dishes have you tried and liked?