Sunday, October 04, 2009
Poor Deprived VEGAN! All you had for dinner was: oven roasted sweet potatoes (12 to 3,) Cannellini Beans with Sautee'd Kale (3-8) and Provencal Chickpea Flour Pancake (9-11) Last 2 recipes from The Mediterranean Vegan Kitchen by Donna Klein.
Modifications include: subbed Navy beans for the Cannellini because I had some in the freezer, and added rosemary to the pancake because I'd had it that way before and LOVED it. Could NOT be an easier recipe - chickpea flour, water, oil, let sit... pop into preheated to nuclear cast iron, back into oven for about ten, and viola!
Served on plate thrown at Mark of The Potter in Georgia, atop a random crazy quilt crafted by yours truly.