I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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 Homestead Corner | 2021-11-14 00:32:40 |  10,056 Views |
Cooking Wheat Berries from Your Prepper Pantry ~ Hearty Breakfast
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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This is better than milk and dry cereal I promise. Thinly sliced baked pears ruby-red cranberries and plump golden wheat kernels are sweetened with generous scoops of maple-sweetened yogurt and topped with lots of toasted pecans and a sprinkle of dried persimmons ginger and dates. The pecans are just crunchy enough to offset the chewiness of the wheat kernels and the maple-syrup yogurt is just sweet enough to offset the tart edge of the cranberries. While I’ve enjoyed individual servings of this in my own breakfast bowl I imagine it would look beautiful plated up served family-style at the next brunch I go to.
