This week's CSA
Gold Potatoes: The Garden Of, Los Olivos, CA
White Nectarines: Etheridge Farms, Dinuba CA
Rainbow Carrots: Sage Mountain Farms, Temecula, CA
Curly Kale: Tamai Farms, Oxnard, CA
Grand Rosa Plums: Etheridge Farms, Dinuba, CA
Cilantro: Tamai Farms, Oxnard, CA
Apricots: Etheridge Farms, Dinuba, CA
Jalapeno: Tamai Farms, Oxnard, CA
Green Beans: Tamai Farms, Oxnard, CA
Cucumber: Tamai Farms, Oxnard, CA
Romanesco Squash: Sage Mountain Farm, Temecula, CA
Farmer's Choice Lettuce: The Garden Of, Los Olivos, CA
The Grand Rosa Plums are small round gems...I haven't tried one yet but they look delicious! I took my bike to pick up the CSA this week. I'm trying really hard to make it a habit to pick it up via bicycle rather than driving, but sometimes, riding on Rose is so bumpy and scary.
After I put away this week's take, I quickly made a salad with the lettuce (I think some sort of butter type, very delicate, but reddish), some leftover edamame, a cucumber from last week's CSA, and some vegan Caesar salad dressing. It was delicious. I also cut up the apricots and plums from last week and a white nectarine that was soft in this week's haul. The nectarine was sublime! I loved it!
I still had yellow carrots from either last week or the week before (I have to use immediately!) so I made a carrot cake drink, which is almond milk, the bunch of carrots, cinnamon, and honey.
Overall, it was a really satisfying and healthy lunch.
Thursday, July 26, 2012
Thursday, May 10, 2012
CSA this week...and a carrot epiphany!
1 bunch carrots
1 bunch of green garlic
1 head of romaine lettuce
1 zucchini
1 basket of strawberries
1 bunch mizuna
1 bunch kale
4 tangerines
1 grapefruit
1 broccoli head
I still had the bunch of carrots from LAST WEEK! So, I think last year, I was obsessed with getting rid of all the beets that we had (I put it in smoothies, roasted them and ate them in salads, by themselves, etc) and I think this year, the struggle for me is carrots!
I do love the NY Times' Miso Carrot Salad Dressing and I've made it a bajillion times. I've since kinda overdoing that recipe, I've put carrots in spaghetti sauce (sometimes pureeing it so I don't notice, except last time, I think I put too much!), made tons of carrot cake, put it in my smoothies, and now, I think I've given up.
My new revelation, is Ina Garten's roasted carrots. I was a little hesitant, because I don't like eating mushy, cooked carrots, but these weren't at all! It's weird because even though I tried it and they aren't mushy, my natural inclination is to cringe before eating it.
Her recipe wasn't especially different from any other roasted vegetable treatment: salt, pepper, 400 degrees, roast for 20 minutes. A bonus was I got to add parsley from last week's CSA also. That, with sauteed bok choy in olive oil and green garlic, pearl couscous, made a great lunch for today.
1 bunch of green garlic
1 head of romaine lettuce
1 zucchini
1 basket of strawberries
1 bunch mizuna
1 bunch kale
4 tangerines
1 grapefruit
1 broccoli head
I still had the bunch of carrots from LAST WEEK! So, I think last year, I was obsessed with getting rid of all the beets that we had (I put it in smoothies, roasted them and ate them in salads, by themselves, etc) and I think this year, the struggle for me is carrots!
I do love the NY Times' Miso Carrot Salad Dressing and I've made it a bajillion times. I've since kinda overdoing that recipe, I've put carrots in spaghetti sauce (sometimes pureeing it so I don't notice, except last time, I think I put too much!), made tons of carrot cake, put it in my smoothies, and now, I think I've given up.
My new revelation, is Ina Garten's roasted carrots. I was a little hesitant, because I don't like eating mushy, cooked carrots, but these weren't at all! It's weird because even though I tried it and they aren't mushy, my natural inclination is to cringe before eating it.
Her recipe wasn't especially different from any other roasted vegetable treatment: salt, pepper, 400 degrees, roast for 20 minutes. A bonus was I got to add parsley from last week's CSA also. That, with sauteed bok choy in olive oil and green garlic, pearl couscous, made a great lunch for today.
Thursday, November 18, 2010
CSA this week
red leaf lettuce
dinosaur kale
roma tomatoes
butternut squash
delicata squash
sapote
oranges
tangerines
lemons
hachiya persimons
cauliflower
persian cucumbers
parsley
dinosaur kale
roma tomatoes
butternut squash
delicata squash
sapote
oranges
tangerines
lemons
hachiya persimons
cauliflower
persian cucumbers
parsley
Sunday, April 25, 2010
Day of Cooking
The other day, I made a Chili from the Vegetarian Times Web site, but with 1 package of Yves Meatless Ground Meat instead of 2 packages of seitan, and ate it with Smart Dogs as Chili dogs. I've eaten this for the past 3 days. Yum. Eating normal food, but vegetarian is great.
My CSA had a bunch of cilantro and parsley and I've been DYING to make these lentil snacks, so I decided to the lentil snacks as falafels and make pita sandwiches. The parsley would be used to make tabbouleh and the cilantro would be used to make hummus.
But one problem was that after making the chili, I had no more canned beans. I had some dried garbanzo beans, which i thought would be perfect, but i only had about 1/4 c when I decided to make the hummus.
White beans to the rescue. And I have been wanting to try this "No Soak, 90 minute" bean recipe, which intrigued me.
So in went the beans, salt, water. Brought it a boil for 15 minutes and into the oven for 75 minutes. At 45 minutes, I checked the water level. Meanwhile, I made the tabbouleh, lentil snacks, and then finally, the hummus, once the beans were done.
And were they done. The no-soak method is amazing. I'm so glad for it.
Now with the pita bread, I have a feast waiting for me for dinner!
My CSA had a bunch of cilantro and parsley and I've been DYING to make these lentil snacks, so I decided to the lentil snacks as falafels and make pita sandwiches. The parsley would be used to make tabbouleh and the cilantro would be used to make hummus.
But one problem was that after making the chili, I had no more canned beans. I had some dried garbanzo beans, which i thought would be perfect, but i only had about 1/4 c when I decided to make the hummus.
White beans to the rescue. And I have been wanting to try this "No Soak, 90 minute" bean recipe, which intrigued me.
So in went the beans, salt, water. Brought it a boil for 15 minutes and into the oven for 75 minutes. At 45 minutes, I checked the water level. Meanwhile, I made the tabbouleh, lentil snacks, and then finally, the hummus, once the beans were done.
And were they done. The no-soak method is amazing. I'm so glad for it.
Now with the pita bread, I have a feast waiting for me for dinner!
Tuesday, February 2, 2010
Vegan Oatmeal Raisin Cookies - a test
My CSA gave these flame grape raisins last week. I still had a bag of them from last time. What to do with too many raisins? I googled "vegan oatmeal raisin cookies" and chose VeganYumYum, because i like her style! She was actually testing VeganFamilyFavorites.com recipe, and I trust them as well, so gave it a whirl.
I only had 3/4 cup margarine. Still made them with 1/4 cup less oats. First batch went in the oven looked really dry. So with the remaining dough, I added applesauce to make it more moist. Baked the second batch.
The results:
First batch came out looking really dry and unappetizing, but after they cooled, they were actually not! They were delicious! The flavor was very buttery and chewy like a non-vegan cookie would be.
The second batch came out looking excellent - they browned around the edges and looked very moist, and they were, but i thought the applesauce was too prominent. They were definitely more cake-like.
In the end, I discovered looks are definitely deceiving. Even though something may not look appetizing, they turned out really good and better than expected!
I only had 3/4 cup margarine. Still made them with 1/4 cup less oats. First batch went in the oven looked really dry. So with the remaining dough, I added applesauce to make it more moist. Baked the second batch.
The results:
First batch came out looking really dry and unappetizing, but after they cooled, they were actually not! They were delicious! The flavor was very buttery and chewy like a non-vegan cookie would be.
The second batch came out looking excellent - they browned around the edges and looked very moist, and they were, but i thought the applesauce was too prominent. They were definitely more cake-like.
In the end, I discovered looks are definitely deceiving. Even though something may not look appetizing, they turned out really good and better than expected!
Saturday, January 23, 2010
My Breakfast Ritual
Once I get to work, I usually have a giant cup of warm water with a lemon slice. Once I finish 3/4's of it, then I get to start on my green smoothie.
I've been having a green smoothie every day (usually weekday) for breakfast and it's getting to be a part of my daily fuel. Lately, I've been buying frozen spinach and wild blueberries and other assorted frozen fruits from TJ's like mango, papaya, pineapple, and I individually portion them in ziplocs (which I reuse) to make things faster in the morning. What takes time is adding the extras. But this is what I have been drinking lately, every since I got the beautiful VitaMix 5200 that I got from my family for a mixed birthday/xmas gift:
1 stalk celery
frozen spinach
frozen blueberries
frozen papaya
1/2 frozen banana
almond milk
hemp protein powder (only $10 at TJ's!)
3 tablets of spirulina (TJ's)
flax seed
sometimes 2-3 dates
water
= YUM! I good til lunchtime!
After my smoothie, my drink of choice is yerba mate. I've grown accustomed to its earthy, smoky taste.
Purple Cabbage
I got a cute little purple cabbage in my CSA yesterday, and didn't know what to do with it. Browsing the internet sent me the idea of roasting it (why didn't I think of that!). I love roasted cauliflower, roasted brussel sprouts, roasted kale (really kale chips!)...pretty much all roasted veggies =) So I wasn't surprised to love the roasted cabbage that came out of the oven. YUMMY! It was like a large brussel sprout - I should have guessed...roasted cabbage, where have you been all my life?
To round off the roasted cabbage, I made Wednesday Food Blogging's "Maple Mustard Tempeh" and instant mashed potatoes from Whole Foods with a little vegan chicken broth powder, earth balance, fresh thyme and dill.
It was yummy!
Roasted Cabbage: from Martha Stewart
Ingredients
Serves 6
1 red cabbage, (about 3 pounds)
2 tablespoons olive oil
Coarse salt and ground pepper
2 to 3 tablespoons balsamic vinegar (I didn't use this)
Directions
Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.
Maple Mustard Tempehfrom Wednesday Food Blogging
1/2 lb tempeh, cut in 8 triangle shapes
1/4 cup tamari or soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup Dijon mustard
1/4 cup maple syrup or brown rice syrup
1/2 cup flour
1/2 cup bread crumbs (the dried style, like panko)
1/4 cup vegetable oil (canola oil or rapeseed oil)
First, marinate the tempeh: Combine the tamari and the garlic powder and the onion powder in a small dish. Place the tempeh pieces in the dish. Let marinate for 1-4 hours, turning halfway to marinate the other side.
In a small bowl, combine the mustard and the maple syrup with a small whisk. or a fork. Set aside. Place the flour and the bread crumbs on a plate. Pour half the mustard sauce onto a plate; reserve the rest to serve later.
Over low-to-medium heat, heat the oil in an 8-inch saute pan. Dredge the tempeh pieces in the flour, then the mustard sauce. Then place them in the bread crumbs and coat with bread crumbs.
Fry the pieces over medium heat until brown on each side. You may have to brown them on the sides as well to get even browning. If the oil is too hot, the tempeh will brown too quickly.
Serve with the mustard sauce.
______________________________________________
My notes on the tempeh:
I only had around 1/4 cup dijon mustard left in the jar, so I added a little hot water to the jar and shook it up to get every piece that I could. Then I added the maple syrup, less than cited above because I had less mustard.
Fried the suckers in the ol' cast iron pan.
I didn't think the tempeh needed that much sauce - I ended up having extra.
The tempeh was delicious! Very yummy!
* This was a really good meal =)
To round off the roasted cabbage, I made Wednesday Food Blogging's "Maple Mustard Tempeh" and instant mashed potatoes from Whole Foods with a little vegan chicken broth powder, earth balance, fresh thyme and dill.
It was yummy!
Roasted Cabbage: from Martha Stewart
Ingredients
Serves 6
1 red cabbage, (about 3 pounds)
2 tablespoons olive oil
Coarse salt and ground pepper
2 to 3 tablespoons balsamic vinegar (I didn't use this)
Directions
Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.
Maple Mustard Tempehfrom Wednesday Food Blogging
1/2 lb tempeh, cut in 8 triangle shapes
1/4 cup tamari or soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup Dijon mustard
1/4 cup maple syrup or brown rice syrup
1/2 cup flour
1/2 cup bread crumbs (the dried style, like panko)
1/4 cup vegetable oil (canola oil or rapeseed oil)
First, marinate the tempeh: Combine the tamari and the garlic powder and the onion powder in a small dish. Place the tempeh pieces in the dish. Let marinate for 1-4 hours, turning halfway to marinate the other side.
In a small bowl, combine the mustard and the maple syrup with a small whisk. or a fork. Set aside. Place the flour and the bread crumbs on a plate. Pour half the mustard sauce onto a plate; reserve the rest to serve later.
Over low-to-medium heat, heat the oil in an 8-inch saute pan. Dredge the tempeh pieces in the flour, then the mustard sauce. Then place them in the bread crumbs and coat with bread crumbs.
Fry the pieces over medium heat until brown on each side. You may have to brown them on the sides as well to get even browning. If the oil is too hot, the tempeh will brown too quickly.
Serve with the mustard sauce.
______________________________________________
My notes on the tempeh:
I only had around 1/4 cup dijon mustard left in the jar, so I added a little hot water to the jar and shook it up to get every piece that I could. Then I added the maple syrup, less than cited above because I had less mustard.
Fried the suckers in the ol' cast iron pan.
I didn't think the tempeh needed that much sauce - I ended up having extra.
The tempeh was delicious! Very yummy!
* This was a really good meal =)
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