It makes me so sad that when someone asks “Do you like chicken?” what they really mean is “Do you eat chicken?”
These precious animals are not seen as living creatures, they are viewed as food and nothing more.
The word “chicken” isn’t even connected to a sentient being in most minds.
Sweet and Spicy Vegetable Crepes
This totally hit the spot for breakfast after being out last night at one of the best parties of all time. This is healthy and really delicious. I love the combination of crunchy veggies with sweet chili sauce and aromatic sesame oil. Mmmmm, It’s so good. The more cripsy veggies you use, the more crunchy and delicious it is. Use any vegetables you have on hand. This would be great with peppers, broccoli, & snap peas. I like to use Mung bean sprouts in this dish too.
I was in a hurry to make breakfast so I used crepe mix from the Korean market. I found it in the aisle with all the flours and cake mixes. Combine about 1 cup of the mix with 2 eggs and 3/4 cup or so water. Add more or less water to the consistency that works best for you.
Heat a skillet to medium.
Chop 1 small sweet onion, 3 stalks of celery, 5 or 7 mushrooms, 1 small zucchini, a few kale or chard leaves if you have them growing, and a mess of fresh green beans. Saute your vegetables in a skillet until just crisp tender. Season with a splash of Organic soy sauce and a little sesame oil. Set the veggies aside to cool on a plate.
Rinse the skillet and wipe it clean. Heat butter or cooking spray in the skillet, pour in some of the crepe batter, top the batter with some of the cooked veggies. Drizzle a little more batter on top of the veggies. Wait until the first side becomes golden and then flip. Cook another minute or two on the second side. Garnish with red pepper flakes, sweet chili paste, and hot chili sauce.
This is good for breakfast, lunch or dinner. Yum!
Red Velvet French Toast
Yum, this was a delicious experiment. I used organic beet powder for the red color in this dish, and the same amount of chocolate powder to give it the “red velvet” flavor. This is decadent but healthy because the beet powder has tons of nutrients in it. I bought it from an etsy seller. I use a little beet powder in scones, muffins and breads to amp up the nutritional value. The decadent part of this dish is obvious, chocolate chips, butter, powdered sugar and maple syrup. Use those at your own discretion. Yum.
In a large wide bowl whisk 1/2 cup milk with 1 tablespoon beet powder and 1 tablespoon dark chocolate powder. Add two eggs and mix until smooth. Add 1 tsp vanilla extract and1 tblsp sugar and mix well.
Soak bread in the batter until thoroughly soaked. I used oatmeal bread because thats what we had. Cook in a hot skillet in butter on both sides until cooked through. Garnish with chocolate chips, powdered sugar, a little of the beet powder and some real maple syrup. Yummmmmm
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