For pb&j 2.0/ waffles/ the perfect solution to a just ok batch of bread! I recently found a date sweetened banana bread from the blog @sweetsimplevegan that I really like, but as my bananas were not ripe, I subbed in carrots and then played around with different flours, and the result was a just ok batch of bread. But what can ya do, I’m not gonna waste a whole loaf. Sooo I smothered it in this ginger blueberry compote and problem solved. Also, it’s great with almond butter and coconut whipped cream* (drown the bread). It’s now a super sweet, gingery and breakfasty treat. Here ya go:
Ginger blueberry compote
3 cups frozen organic blueberries
1 1/2 tsp ginger powder, (or about 1 Tablespoon + 1 1/2 tsp fresh grated ginger)
1/4 cup maple syrup
Method:
In a small pot, bring all ingredients to a boil and then simmer until the blueberries are tender and jammy, but still mostly intact. Stir occasionally. It took me under 10 minutes. Remove from the heat and let cool in a separate bowl (it will thicken as it cools)
Note: I use the super easy coconut whipped cream recipe from @thecolorfulkitchen #whipitrealgood
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Published by Caroline Mann
So it all started on July 23, 1994... *muffly, high pitched fast forward sound* And now I'm a person who's hungry and likes food that kills two birds: tastes delicious and nourishes the bod/ celestial bod, aka Earth. I should add that zero birds are killed in this scenario... my recipes are plant based, meaning flexible, but mostly plants. In culinary school, I learned how to bring vegetables to the foreground while seeking local, seasonal, organic, unprocessed and wholesome ingredients whenever possible. A lot of words but ironically these kind of foods are the least complicated. I believe a plant centric diet is best for our planet's sustainability and personal health, and find this approach to cooking the most fun and innovative. I also understand that food is very personal (you are what you eat amirite), and dependent upon cultural backgrounds and belief systems. Half my class was vegan, and we all got along just peachy/ smoothly like butter. Mostly because we were cooking together and had to cooperate and all. Just kidding, we successfully hung out in other settings and I love them a lot. Anyway, Natural Gourmet Institute taught us to ask ourselves where food comes from and what practices we are supporting, no matter what lifestyle. If I ever try fish or shellfish, I check the Seafood Watch app to make sure I'm not ordering the last shrimp of all. NGI also taught how to cook, I should add. I graduated in January 2018, and have since been cheffin' in a vegan restaurant and at home. So, as I am constantly stirring, I want to share some ideas with you so we can all eat beautifully, live it up and prance with the plants.
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