33Kitchens

Happy Friday!! Here’s a copy of the most recent menu. We also offer a weekly special and freezer stock. For more details, please sign up for the newsletter at https://33kitchens.com/contact.html This week we’re offering 4 new sourdough bagel varieties: Blueberry-Lemon-Ginger, Cinnamon Raisin, Cheddar Jalapeño and Cheddar Onion. We’ll also be cooking up a big batch of mushroom soup using homemade vegetable stock. ... Orders are due on Mondays at 11am for Wednesday delivery or pick-up. Delivery is free in Burlington, Waterdown and Carlisle with a minimum order of 2 items. Have a wonderful weekend!!! #burlingtonglutenfree #waterdownglutenfree #waterdownvegan #burlingtonvegan #burlon #glutenfreesourdough #glutenfreevegan

This is what it looks like when I procrastinate. - - Today I was going to work on hst reports and taxes , until I noticed that I had a few cups of cooked chickpeas in the fridge that needed using up. Then my creative juices started flowing , my tummy starting growling and I could sense a delicious lunch coming together . -... - The Salad : arugula, broccoli & radish microgreens from @fromthehartfarm , plum tomato, cucumber, red onion, yellow pepper, oven roasted sprouted chickpeas (coconut aminos, onion powder, garlic powder, turmeric, salt & pepper) and avocado. - - The Dressing : balsamic vinegar, maple syrup and Dijon-horseradish mustard (#oilfreesaladdressing @eatplantbased.com14 ) - - The Bagel : One of my sourdough everything bagels with homemade cultured cashew cream cheese & kimchi - - The Cookie : sprouted chickpeas, sprouted oat flour, date sugar, coconut oil and fair trade chocolate chips. - - Today I intuitively create/eat, tomorrow I will intuitively bookkeep Probably. * * * @33Kitchens #plantbased #wfpbno #veganlunch #whatveganseat #healthy #healthylunch #microgreens #lunchsalad #saladforlunch #sourdough #sourdoughbagel #veganfoodlove #healthyvegan #eattolive #fairtradechocolate #sprouted #sproutedcookies #sproutedbread #sproutedsourdough #sproutforhealth #glutenfree #glutenfreebread #burlingtonvegan #burlingtonglutenfree #waterdownvegan #waterdownglutenfree #hamiltonvegan #BurlOn See more

I am one of the few people who actually likes Mondays. It feels like a fresh start each week and I usually when I set few goals for myself. This week it’s to eat less junk food (I definitely over indulged in some holiday goodies plus all of that Christmas cheer ), learn how to use #timeblocking so that I can be more efficient and finalize my new menu. I may not get to all of that, but it’s a start! - - I’m still on vacation this week so I had time to make a custom orde...r for my hubby. He was craving stew so I cooked up a big batch of split pea soup: homemade veggie stock, yellow split peas, onions, carrots, celery, potatoes, tomatoes, fresh parsley and a big splash of balsamic vinegar. I paired it up with some toast from my newest sourdough variety, Turmeric Black Pepper Miso, slathered in homemade cultured hemp seed butter. I hope your Monday has been as delicious as mine! * * * @33kitchens #mondaymotivation #mondayvibes #mondaymood #vegan #glutenfree #veganlunchideas #vegansoup #veganstew #splitpeasoup #homemadesoup #soupseason #meatlessmonday #meatlessmondays #veganuary #veganuary2021 #sourdoughglutenfreebread #glutenfreesourdough #burlont #burlon #bakery #veganbakery See more

Day 12: Lemon Raspberry Scone Here’s a current menu item that I’m working on converting into a sourdough. To make these I used my custom gf blend, canned coconut milk, coconut sugar, frozen raspberries, fresh lemon juice and zest. I top it with a vanilla glaze and a sprinkle of organic raspberry powder. - -... Converting recipes to accept sourdough isn’t as hard as it sounds. But is does require math! Thanks to my 3 kids virtual schooling this year, my math skills are sharp. Pretty much all you need to do is substitute a ratio of flour and liquid (water or plant milk) from your recipe for sourdough starter. For example, let’s say you want to add 100g of starter to a recipe and your starter is a typical 1:1 ratio of flour to water. This means that of your 100g starter, 50g is flour and 50g is water. So all you have to do to modify your recipe is subtract 50g of flour from the dry ingredients and 50g of liquid from the wet ingredients and you’re good to add in your starter. But my starter isn’t an easy 1:1 ratio, so my math is a little harder. But it’s cool, I’ve been studying . * * * @33kitchens #scones #glutenfreebaking #glutenfree #glutenfreescones #vegan #veganbaking #veganbaker #veganscone #bakingfromscratch #sourdoughtips #lemonraspberry #veganbakedgoods #veganglutenfree #glutenfreevegan See more