Another week of plant-based dinners: Monday – leftover Chickpea Biryani (brown rice, chickpeas, cashews, raisins, spices) Tuesday – Lentil-Barley Stew with Kale (I’ll be teaching this in my class on Feb. 29), thick slices of Tyee Mountain bread (“A hearty, lightly sweetened “mountain trail” bread made with a blend of organic local whole wheat flour, organic local spelt flour, organic…
Notes from a local kitchen