Whirlwind of Seasonal Eats Part 1

Spring is finally here, with a hint of summer this week (high 70's and sunshine)!! But sadly, it is only temporary. In terms of meals from the end of March to the beginning of April, we have cooked meals that have wavered like the wind- from winter, spring, and summer meals.

To celebrate the sunshine, we enjoyed many meals outdoors and ate crisp, refreshing, summer/spring-type foods:

Raw Buckwheat Pepita Pate with carrots, cucumbers, and collard greens. Very palatable, much like fancy tuna/chicken/chickpea salads. Good with lots of celery seed.






Raw Creamy Tomato Soup, with fresh red bell pepper, onion, herbs, and garlic for enhanced flavor, and with avocado for richness.


Fresh corn on the cob. We're ready for more sweet corn to make some corn soup. But for now we enjoyed the corn with some buttery olive oil on it.

Tempeh BLT's (no bacon of course), based off of this recipe. Awesome. We just started experimenting with tempeh, and it is so versatile, nutritious, and tasty. We love hearty healthy sandwiches, and the marinated tempeh with avocado and red onion was delicious!

Cheezy Quesadillas with pinto beans, based off of this recipe. This was almost too rich, slightly sweet. We love the idea though and feel this is a great idea to branch from. We are making cheezy hummus quesadillas when our parents come up to visit this weekend.

and Tofu Scramble Fiesta Wraps, with potatoes, black beans, salsa, avocado, onion, bell pepper, and jalapeno.

For breakfast, we made a refreshing Raw Buckwheat Porridge with fresh blueberries and sliced oranges on the side. Zesty, fresh, and flavorful! For a nice snack, we chomped on Kettle's Baked Potato Chips (the best potato chips, and baked, too). And, we savored some Homemade Root Beer Banana Ice Cream.


Stay in tune for Part 2 of "Whirlwind of seasonal eats" post - about the winter eats. :)
-LK