Yummy Organic Blueberries for $1.39!!!!

Stop in this weekend and pick up an 8 oz container of Organic Blueberries for only $1.39!    Also, you can snag information about Chautauqua Hills Farms Naturally Grown Blueberries!      You can go pick them yourselves or they have local pick up available!  Rumor has it, many are already nickle sized and almost ready to start harvesting!

Vegan Wednesday! Vegan Recipe!

Here is a recipe for a delicious vegan blueberry-banana bread from Fat Free Vegan Kitchen's blog. Yum!

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles.

In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

Servings: 12

http://blog.fatfreevegan.com/

Vegan Wednesday! Blueberry corncakes!

Blueberry Corncakes

1 1/4 cups whole wheat pastry flour,divided

3/4 cup cornmeal

1 1/4 t. baking powder

1/2 t. baking soda

1/4 t. sea salt

1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice

1/2 cup apple juice or water

10 oz. fresh or frozen blueberries

safflower oil

Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.

Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.

Makes about 16 pancakes.