I did not start out to clean the kitchen. The kitchen was pretty clean already. I started out to make lasagna with some of our frozen basil. The more seeds planted in our garden, the more nervous I get about what’s in the freezer from last summer. So I made the classic lasagna recipe from Fat Free Vegan and instead of using spinach I used a bunch of basil.
See, last summer I washed, dried, pressed and froze a whole bunch o’ basil…
I also wanted to make a trial batch of Easy Whole Grain Flatbread from Mark Bittman’s NPR post about being a part-time vegan. We have chickpea flour (besan) and he said that made this way, it would be a great pizza crust. This is important because we’ll be making pizza this week at school, and the gluten-free crust recipe I already have is pretty complicated, and this looked easy. The recipe states that a pizza pan is the optimal baking surface… and it further states that the batter should be the consistency of thin pancake batter. Well, pizza pans are pretty thin, and so was the batter…. and it didn’t help that I was on the phone at the moment I went to put it in the oven… and let’s just say that next time I make it, I’ll use a cake pan or something, and the heck with authenticity. That way, I won’t have to clean my oven, my floor, my pants, my Birkenstocks…. unless, of course, I really want to! The good news is that now my oven is nice and clean, the lasagna came out great, and even the bit of batter I had left baked up nicely and tasted good.
In other news, we had some more torrential rains, which will certainly help the garden grow…. at least, the things that haven’t washed away! Here is Spotty taking one for the team by drinking up one of the puddles.