Planet of the Scapes: Protein pop

Pearl Pirie

How to use all the produce? You can grind beets and zucchinis and sneak them into banana bread or chocolate cake.

You can do canning, but how many pickles and sauces do you need? Christmas is coming…

Slipping a few bits of greens into the omelet is a pain-free way to make more room in the fridge from the garden-of-plenty time of year.

Fresh peaches can easily ripen faster than they can be eaten. This dessert helps you catch up on the crop. Ginger is good for digestion, nausea and health. That makes this dessert – for practical purposes – medicine.

An idli-filled omelet, with the idli on the inside. Seen on the side are squares of Norview Dairy Goat Gouda from Keene, Ontario.   Pearl Pirie/The BUZZ
An idli-filled omelet, with the idli on the inside. Seen on the side are squares of Norview Dairy Goat Gouda from Keene, Ontario. Pearl Pirie/The BUZZ

Main Dish: Idli-filled omelet

You may like the idli (dosa pancakes) on the outside and egg on the inside, or vice-versa. It depends on how you like it – or how the flipping turns out. The egg outside is more colourful.

You could grind together your own idli with black urad dal, rice, and leavening. See the recipe at www.onegreenplanet.org/vegan-recipe/soft-idli-scratch/.

Or you could buy a package of instant idli mix, and then add water (the amount called for on the box), and pour like a pancake. I did the latter. It is more dense than steamed but as good.

Omelet mix:

  • 2 free range eggs
  • splash of oatmeal milk
  • ½ green pepper, diced
  • 1 green onion or scape, diced or minced

Put a handful of fresh baby spinach at the bottom of the pan before you pour your eggs to get more nutrients and green packed in.

Tuck one pancake inside the other. Serve with a side salad of fresh market greens.

Peachy Ginger Shortbread Squares use up the cornucopia of peaches available now. 
Pearl Pirie/The BUZZ
Peachy Ginger Shortbread Squares use up the cornucopia of peaches available now.
Pearl Pirie/The BUZZ

Dessert: Peachy Ginger Shortbread Squares

Ginger shortbread:
Mix:

  • ¾ cup margarine
  • ½ cup icing sugar
  • 1 cup unbleached flour
  • 1 cup whole wheat flour
  • ½ cup minced candied ginger
  • ½ tsp ground ginger

Press into a 9×9 pan and prick through with a fork, Bake at 300 degrees F (150 degrees C) for 50 minutes or until lightly golden.

Peachy top:
Mix:

  • 4-5 peaches, skinned, pits removed, and sliced thin
  • 1 cup unsweetened apple juice
  • ¼ cup sugar
  • ¼ cup peach or apricot jam

During the time that the cake is in the oven, boil on low to reduce the juice to a syrup. Once the cake is out of the oven, spread the mixture evenly over the top and let cool. It’s a showy square and doesn’t last long.

Pearl Pirie’s fourth poetry collection, footlights, has been short-listed for the Archibald Lampman Award. Get your copy at Perfect Books. Check out her author site at: www.pearlpirie.com Most importantly, keep washing your hands, phones and masks to protect us all. Two immunizations isn’t complete enough for the Delta variant.