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  • Writer's picturekaydee777

Vegan gourmet

What’s for lunch? 

Just out of the oven: vegan cornbread made with carrot pickle brine and a mix of Hopi Blue Corn and Painted Mountain rainbow coloured corn. The last 2 ingredients were grown in the Back Forty last season and then one before (since I can only grow one kind of corn at a time if I am avoiding cross pollination for seed purposes).  

THIS is why I grow flint corn not sweet corn. 

Now imagine some sauerkraut and fermented veggie salad dotted with pecan pieces and pomegranate seeds. That’s what’s for lunch. #homebaked #growyourfood #growyourownveg #kitchenalchemy #vegangourmet #vegan 

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