Thursday, February 27, 2014

Girl Garden, Flax Eggs- Vegan Cornbread & Chili

This week thus far there's been plenty of Snap Circuit play, reading more electricity and circuit books and an enormous amount of time spent outdoors- its been gorgeous! With the outdoor play, our daughter proposed that she get a section of the yard for 'her' garden, a girl garden- one she will design, weed and plant all on her own- and she has big idea's for a wooden deck with patio chair and table set. Hard to get her outside to do any weeding or yard work- we were excited about her proposition- of course we told her- so she's been working this week on researching plants and flowers, grass and plotting a plan as well as researching decks and materials- she even asked to take a trip to home depot so she could look and make a list. I love saying yes to these kids and see them fly with an idea and inspiration. Our son checked out multiple books on owls, a field guide and ones about specific species and has been working on coming up with his own 'make believe' game for him and his friends. He also took a big leap out of his comfort zone and we ventured to 'Lego Club' at the Library this week as well. He decided it wasn't for him but just the same I am incredibly proud that he suggested going to something new with children he didn't know.

 Usually using applesauce or banana for egg replacements this week we tried 'flax eggs'. Corn bread is one of those things I just haven't perfected with out the use of eggs, but this week, the corn bread recipe turned out fluffy, rose and tasted great- I will be testing these flax eggs in other recipes as well!
1 Egg = 1 Tbsp Flax, 3 Tbsp Water
 We modified this recipe for cornbread:   
Modified- We used 1 1/2 cups cornmeal
1/2 cup flour
Also 1/4 cup melted Earth Balance (instead of Coconut oil)
it was slightly bland, so next time hubbie suggests a bit more syrup, but it tasted great with a dab of butter on top or our son put honey on top to sweeten it up!

 Made so much chili, we had a meal of chili and cornbread and later this week we'll have leftovers of chili over baked potatoes too.
Our stand by recipe for Vegan Chili:
2 cans dark red kidney beans (drained)
2 cans light red kidney beans (drained)
1 can black beans (rinsed/drained)
2 cans diced tomatoes in tomato juice (pour in juice and tomatoes)
1 can corn (pour in corn/and water)
2 bay leaves, 3 tbsp chili powder, 1 tbsp cumin, salt/pepper
Simmer for 1 hour
Enjoying a week of beautiful sun, light breeze and plenty of days outdoors.

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