Great food from Whole World

Still eating rye bread, so no baking this week. And we're busy with the primary approaching in any event. So we ate out, at a favorate local place--

Whole World Restaurant and Bakery is one of the vegan glories of Clintonville, now celebrating its thirtieth anniversary. Happy to say we've been regular customers since Dan and Kim Otanicar opened the joint. Stopped by yesterday for soup (Ann had the minestrone, I had the tomato-peanut--both terrific, as usual). Brought home a couple of other dishes for later. Here's the nachos, on blue corn chips with black beans, avocado, tomatoes, onions, and a bit of soy cheese


and here's the Moroccan Stew--flavorfilled and terrific


The vegegarian meetup group is planning to eat there on March 22nd--unhappily, we'll be out of town, and so will have to miss. Too bad!

Did a large batch of pumpernickel bread this past weekend; mixed the barm on Friday, mixed the dough on Saturday, combined the two on Sunday, then formed the loaves and baked on Monday. Rich taste; recipe follows the two photos of the loaves, already in plastic bags on their way to the freezer!





Pumpernickel Rye

King Arthur First Clear Flour
King Arthur Pumpernickel Flour
Daily Grind Corn Meal
King Arthur White Rye Flour
Oat Flour
Mashed Potatoes
Ground Flax Seed
Hemp Seed
Caraway Seed
Cumin Seed
Sesame Seed
Kosher Salt
Organic Barley Malt
Molasses
Soy Milk
Budweiser Beer