This pumpkin bread is moist and spicy and actually gets better after a couple days. I used brown rice flour, buckwheat flour and canola oil, and sweetened it with agave and stevia. It is lighter and healthier and every bit as delicious as traditional pumpkin bread. In the last week I have made it as one large loaf, mini loaves and muffins.
After giving this cabbage a rough chop with my chef's knife I tossed it in olive oil and caraway seeds and roasted it in a hot 400 degree oven until well browned and wilted. The seeds toasted nicely as the cabbage cooked and added a subtle aromatic flavor.
These tiny black lentils only resemble the caviar they're named after when uncooked. I prepared these with carrots, mushrooms, cumin, lemon zest, cilantro, and a drizzle of olive oil. Tossed with greens and served cold they would be a welcome addition to a salad. Below are photos of the dry lentils, shiny and black, and after soaking overnight.
I soaked this quinoa overnight and then cooked it quickly in a small amount of vegetable stock. In the meantime I roasted cauliflower in olive oil and curry powder, and then tossed in black beans and cilantro. This made a fluffy light salad that I served at room temperature.