Yesterday was supposed to be rainy, we woke up to blue skies (and some amazing pink over Mt. Rainier), that I looked at Weather Underground and packed Walker and Alistaire in the jogger stroller and walked to town. There is something in me that walking in our neighborhood is like being on a treadmill. I get bored and want to be done. But if I walk to town, I have a goal to make. And before I know I have nearly 5 miles under me by the time I get home. Alistaire happy in his side –
Walker being cool. He rocks 80’s ski goggle sunglasses like a bro –
I have found a path that weaves through the heart of the town I live in, trying to avoid the non-pedestrian-friendly main roads that have almost no sidewalks. If anything we see few cars and I get a bonus workout pushing 100+ pounds of stroller and kids up and down hills. I get a lot of comments about my stroller setup – from their lap covers, to the plush seat inserts to that I have a mounted GPS on the handlebar. Go big or go home…
Wandering through the library recently, I saw a copy of Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia, and had to read over it. If one thinks Southern Appalachian cuisine is Cracker Barrel, they are missing out on a lot of good food. And while there are plenty of fattening recipes with meat, there were some hidden gems that are vegan/plant-based diet friendly, such as the Wheat Germ Biscuits I adapted from page 98. I made mine whole wheat but otherwise followed the recipe. They went nicely with our hearty stew.
The biscuits are hearty and did I mention easy? Fast? No kneading, no rolling out. Pick up a copy and read it over – you might find yourself dreaming of Tennessee. Minus the rampant use of pig parts…..
Whole Wheat Germ Biscuits
- 2 cups white whole wheat flour
- ¼ cup wheat germ
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 1/3 cup vegetable oil, of choice
- 2/3 cup milk, non-dairy of choice (homemade almond)
Preheat oven to 400°.
Combine the flour, wheat germ, baking powder and salt in a large bowl. Mix the oil and milk in a small bowl, add to dry and stir till mixed.
Lay a sheet of parchment paper on the counter, drop the dough out and pat till ½” thick, then cut out biscuits, pat out the leftovers and continue cutting.
Bake for about 15 minutes, until lightly browned. Serve while warm for best taste.
Makes 12 biscuits.
White Bean and Spinach Stew
- 2 Tbsp extra virgin olive oil
- 1 large white onion, peeled and diced
- 4 large carrots, peeled and diced
- 2 large stalks, diced
- 14.5 ounce can diced tomatoes
- 7 cups water
- 7 Tbsp vegan broth mix
- 1 lb red potatoes, diced
- 15 ounce can white beans (white kidney or great northern)
- 1 pound spinach, chopped
- Salt and pepper, to taste
Heat oil in a large pot over medium heat, add in onion, carrots and celery, sauté until tender, about 10 minutes.
Turn to medium-high, add tomatoes and cook, stirring for about 3 minutes.
Stir in water, broth mix, potatoes and beans, bring to a boil. Turn to medium, simmer until potatoes are fork tender, about 10 minutes.
Add spinach, cover and let cook till wilted, a few minutes. Season to taste and serve.