~ a cute little strawberry! ~
Breakfast; well, since each one was only the size of my pinky I did have something else to eat!
It's already getting some more strawberries. I hope I get a few more before the heat takes over. We skipped right over cool spring weather and headed right into the heat of summer.
Blueberry Hemp Cinnamon Crunch Muffins
I made these yummy muffins last month and never posted about them. I even bought another bag of hemp seeds to make them again! Lots of luscious blueberries and not too sweet. Vegan Thyme has the recipe on her blog.
Wheat Berry Minestrone
I used the last of my wheat berries to make this delicious soup. The wheat berries give it lots of chewy, meaty texture. The recipe is on Dr. Grandma's.
Roasted Rosemary Potatoes
from Betty Goes Vegan
My hubby brought me a box of freshly harvested red potatoes straight from the field still covered in dirt. This is a quick and easy recipe to use them. I think they could have roasted a little longer to get more brown but they were still tasty.
This last recipe I whipped up the other night using ingredients I had in my pantry and freezer. I cooked up three Gardein Chik'n Scallopini and chopped them into pieces. I rolled them into six corn tortillas with a little Daiya cheddar sprinkled on top. Topped everything with the Frontera Red Chile Enchilada Sauce and covered that with more Daiya cheddar. Baked for 20 minutes at 400 degrees, added a salad and had dinner ready!
Really handy to have in the pantry. Read the ingredients on the different flavors; some of them are not vegan.
I topped the enchiladas with some chopped cilantro and green onions.
I'm ready to get back in the kitchen and try some new recipes!