seasonal plant-based recipes
I’m not feeling verbose today so I will just say this to get my point across: ROASTED STRAWBERRIES & CARDAMOM. If I could get away with putting cardamom in everything I think I would. You can head over to Vegan Housewives to see these two lovely things combined in an easy quick bread. Click here for the full recipe. Have a great weekend friends!
I FINALLY got my hands on some local strawberries this past weekend. I’m pretty sure I ran over with a goofy smile on my face, picked up a flat (8 lbs), then ran back to my table before all of the market customers would come and inevitably buy every last berry. Yes, I literally ran. And my arms might have been flailing. And I may have almost tripped…
The berries are awesome this year: bright red, plump, and bursting with that sweet strawberry flavor. When they are this good, I like them raw. It doesn’t take me long to start finding ways to use/eat them in everything. This past weekend, I felt like making a stack of simple pancakes on the one morning I get to sleep in and take it slow. I’m constantly messing around with gluten free flour combinations and I think this one worked out really well. They are soft and moist with a bit of a cakey quality to them. They absorb the syrup really well and of course they provided a lovely canvas for the fresh, sliced strawberries.
These pancakes can serve as a starting point for fancier versions. If you want to go with a spring vibe, try adding some poppy (or chia!) seeds into the batter along with some fresh lemon zest and juice. Or, if you are still feeling the late winter thing, add in some chai spices and toasted chopped almonds. Have fun and go enjoy some pancakes my friends 🙂
…