Pearl Sutton wrote:Wayne: I made an awesome batch of bread using winter squash, whole grains, and doing a 3 day ferment on it. That was some excellent sourdough! I'll have to make your veggie tortilla things, I do a bean flat bread that way, run beans and spices through the blender, add flour till it's bread dough. Haven't tried random veggies! You adding any spices? I like my flat breads spiced.
wayne fajkus wrote:
No. Just keeping them as tortillas. Sometimes a little salt. I do see trying some spices though. Right now just tortillas for fish tacos, eggs, or just on their own. I do have black eyed peas i canned last New Years from leftovers. I just recently thought about trying that.
Its nothing life changing. Its a way to use up canned veggies to rotate stock, or get someone to "Eat their squash" without knowing it.
Jan White wrote:
One thing I make in the summer that I really like is a hummus/pesto kinda thing.
I put lots and lots of basil, some chickpeas, lemon juice, walnuts, and miso in the food processor until it's thick and smooth. Make sure it's salty and tangy and funky and basily and you're good to go. Really nice mixed into grilled zucchini and adds some calories to make it a meal.
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