Thoughts on edible landscape gardening, gluten-free vegetarian cuisine, do-it yourself language learning, interconnectedness and anything else that takes my fancy.
Thursday, October 20, 2011
Use a spiralizer to grate a zucchini into long "spaghetti" strands. Stir fry with a little coconut oil. Puree one to two tomatoes in the blender and add puree to pan. Add mixed herbs to taste. Add two dessertspoons of teff flour to add iron and protein as well as thicken the mixture. Cooked when zucchini is soft and mixture has thickened. Add vogel salt to taste. Serves one hungry vegan.