Saturday Lunch wasn't completely from the farmer's market, but I'll share since I planned to share our vegan menu for the second week of May anyway. We found that the farmer's market booths are slowly but surely starting to fill out with more fruits and veggies, and there are plenty of plants for the gardens, pots, both veggie and flower. I can't find quite enough to make a variety of meals each week though. Soon.
For lunch today, we had black bean hummus with red pepper, cucumber, carrots and celery, with some corn chips as well. The celery and the green onions in the hummus were fresh from the farmer's market this morning, as well as the side of blueberries.
Black Bean Hummus
1 cup cooked black beans
1 cup cooked garbanzo beans
1/4 cup sliced spring onions
2 tbsp tahini
1 tbsp apple cider vinegar
1-2 tbsp olive oil
1 tsp cumin
1 tsp salt
Blend all ingredients together in food processor and serve chilled.
The first of the blueberries began rolling in this week from our favorite blueberry farmer at the market. He said that this variety (I don't remember what it's called.) ripens a little earlier than the usual but he should be at the market from now until September with his delicious berries.
For Saturday dessert, we had vegan spelt strawberry cobbler. It was a little tart and a little sweet and perfectly delicious. I do wish I had added a bit more cornstarch to the strawberries because the juice was quite runny. I suppose I'll have to make it again so I can get it right!
Our vegan, wheat-free menu for last week (the second week of May) was as follows:
Monday: quinoa spaghetti with veggie marinara (the sauce is essentially this recipe with sauteed carrots, onion and squash blended and mixed into the marinara) and strawberry-lemon sorbet
Tuesday: corn on the cob, field peas with green beans, steamed broccoli, fried potatoes
Wednesday: vegan lentil salad, spinach smoothies
Friday: take out from our favorite Indian restaurant :)
Saturday: pictured above