I'm 2 weeks into a new job writing pages for a start up website, TownMe. Their idea is really cool - to create a Wiki for every city. Right now they are launching in major cities nationwide with hired writing teams. They're still in the beta testing stage but ultimately the site will become a living, breathing entity as Portlanders (and her visitors) update and elaborate on content.
Last week I wrote a page for them about farmer's markets in Portland. During my research I discovered the Interstate Farmer's Market and can't wait to check it out. They have some raw food and vegan vendors I want to check out. A vegan diet is fun and delicious to me - a way to celebrate the perfect beauty of Earth's bounty (and honor the equality of all species) and this summer the Earth has been especially rewarding. My family is half-way through the 8 pounds of blueberries Justin and I picked out at Bella's Organic Farm on Sauvie Island 2 weeks ago. I baked an ultra delicious vegan blueberry pie, making up a simple recipe . First I must confess I always use those frozen pie shells they have at Whole Foods or New Season's. Here's my quick and easy 3 step vegan blueberry pie recipe:
3 Step Vegan Blueberry Pie
6 cups fresh blueberries.
1/4 cup water
2 heaping tablespoons agar agar flakes or organic cornstarch
1/2 cup powdered sugar or 1/4 - 1/3 cup agave nectar
1 pie crust
- Smash about half of the berries with your hands and stir them together with the remaining whole berries.
- Stir the cornstartch or agar flakes into the water, pour that and the sugar or agave over the berries and stir it well.
- Pour into pie shell and bake at 350 degrees for 45 minutes.