I have several food goals that I’m working on this month. Well, actually, most months. I’ve found if I don’t put them down regularly I slack off.
The main ones are baking more bread, making more vegetable-centric dishes — even though I’m vegetarian, it’s easy to go heavy on cheese or eggs and skip the green stuff — and more fruit dishes. Also to use more of my spices because after a while they go bad, and that’s wasteful. And to push myself to try some new things. This has turned into an excuse to check cookbooks out of the library and see if there’s anything good in them. For example Lee Watson’s Peace and Parsnips gave me a recipe for these chunky-looking but tasty apple-date muffins.Next weekend I’m going to try the book’s recipe for a raw apple pie — no baking, just a lot of chopping, mixing and pressing together. We’ll see how it goes.
I also recently tried a Vegetarian Times experiment in spelt bread. Spelt flour, with a generous cup of sunflower seeds mixed in.The flavor was strong enough it would have worked better as a sandwich bread rather than just as toast. It also makes firm, solid slices for sandwiches; next time I plan some sort of fancy sandwich, I may make the bread again and see how it works.