It’s been a busy week, first with work, then with weird tummy problems that have kept me in sweatpants all day. Ah, but I’m never too busy for bread and beans, two foods which took center stage on Tuesday.
The bread: A loaf of no knead bread baked using wheat flour, wholemeal flour, and whole ryeberries. The result had a nice, soft and light crumb with a delicious crispy crust.
The beans: First, leftover lentil soup for lunch. Later, baked beans for dinner. But these were no ghetto Heinz baked beans, no, I made the “Mediterranean Baked Lima Beans” from Veganomicon: The Ultimate Vegan Cookbook
, using some big ol’ butter beans I boiled last week and stashed in the freezer. Seasoned with oregano, thyme, parsley and mint, the baked beans had an Italian flair. They were perfect with the bread. Like glorified beans on toast.
As I am behind with things, my exercise for Tuesday escapes me. I know there was some swimming, and probably some walking. Amazing how the memory goes, isn’t it?
Diary for Tuesday, March 3, 2009
Bircher Muesli with Bananas and Yogurt
Shorabat Addas with Salad and No Knead Rye Berry Bread
Mediterranean Baked Beans with Steamed Greens and Broccoli and a Slice of No Knead Rye Berry Bread