I've been enjoying spending lots of time in the kitchen over the last day or so, and with rain forecast for the next few days, I'm sure this will continue. Yesterday I made some vegan banana bread with spelt flour from the recipe in the Vegan Yum Yum cookbook. Dinner was soba noodles, store bought Korean dumplings and a simple soy broth with edamame, carrots, beans and spring onions which were lurking in our veggie crisper.
Today I pickled some radishes after being inspired by the tsukemono/Japanese pickles at our local Korean supermarket yesterday. Finally I made some granola with almonds, pecans and golden flaxseed, as well as dried apricots, figs and pears.