Happy Labor Day. Making it even happier is we’re into Whole Grains Month, celebrating the whole range of whole grains, from amaranth, the It whole grain of the moment, to old friends like brown rice and oats. They’re cheap, sustainable and sustaining. I could go on. In fact, I was going to go on and write a Labor Day/Whole Grains Month blog post when I got an email from Anna Thomas.
Add to the many reasons I love Anna — she’s all about the value add. She’d already contributed a spectacular guest blog for the debut of My Favorite People, My Favorite Recipes, shared her exquisite (and easy) whole grain flatbread recipe from her new book Vegan, Vegetarian, Omnivore. But she emailed because she wanted to give you a sense of what you can do with the flatbread — use it a giftwrap your favorite vegetables in pastry for a stylish gallete, enjoy a conduit for hummus or your favorite dip. Swap out the rosemary for a sprinkling of cumin and fennel seeds for a more Middle Eastern flavor. It’s versatile, it dresses up everything. Don’t take it from me, here’s Anna’s recipe for rosemary flatbread with truffle honey. Veganize it in a nanosecond with agave or Bee Free Honee, and save the bees, too.
Thank you, Anna, for showing how delicious and versatile whole grains are, for doing the Labor Day labor for me. I don’t know about you but I’m taking the day off to celebrate.