I just bought this small cast iron skillet for a little added iron in my diet. It cooks everything so well. I just wish the handle didn't get so hot. I used Ener-G egg replacer in the batter, which made the lightest, fluffiest pancakes ever.
These cookies have a delicate cake-like texture and a robust lemony flavor. They are vegan and gluten free, and the perfect accompaniment to tea. The blueberries are tiny wild ones which had been dried. I soaked them for 20 minutes to soften them a bit before baking.
This is really a combination of two soups that could have been great on their own, but together produced more depth of flavor with layers of sweetness and spice. One is a carrot puree with cumin and ginger, into which I stirred red lentils and the zest of two large lemons.