Geez, it’s been a long time since I posted my foods! I’ll try to keep my rambling and descriptions short, since I’ve got a lot of pictures!
8-27 CSA: corn, rosemary, pears, zucchini, cucumber & lavender
onions, figs, tomatoes, beets, squash & honeydew melon
When I got this CSA box, I was actually growing tired of snacking on fresh figs. Gasp! I’m spoiled, I know. I decided to make a poached fig salad, based on a recipe I found online that I can’t find again now! Which is a shame, cause it was really good. The fresh figs were poached in a whole bottle of port, then the wine was reduced down to a syrup. There was also a simple vinaigrette, pisatchios, shallots and faux feta cheese. The poached figs were STRONG, but good. I also had some herbed pumpkin seed crackers.
I had taken note of the Teriyaki Quinoa recipe in Eat, Drink & Be Vegan during my August cleanse but didn’t get a chance to try it then. I’m glad I tried it afterwards, because I love it! It’s so simple – just cook the quinoa and mix it with the sauce. I served the quinoa with stir-fried veggies (seasoned only with tamari and ume plum vinegar), and instead of sprinkling with sesame seeds as the recipe called for, I used some sesame gomasio that I had bought for no specific reason.
Quinoa close-up! Looks like…quinoa…
I had a huge heirloom tomato sitting around doing absolutely no good, and I decided I wanted to slice it up for a grilled cheese sandwich. There’s a big hole in the middle cause the tomato had a big, tough core that had to be cut out.
I wanted to make bread machine bread for my sandwich and…FAIL. I modified a multigrain bread machine recipe that I found online and it really didn’t rise at all. It was edible but incredibly dense. I don’t know if the recipe was bad or if it was the fact that I used the time delay feature and the ingredients sat there for hours before the machine started mixing.
The cheese in the sandwich is the Gooey Grilled Cheese from The Uncheese Cookbook, which I love. I also love pickles on grilled cheese. On the side was broccoli and cucumber with goddess dressing, and oven-baked beet chips.
I had corn and squashes left over from the CSA box, and thought they would make nice side dishes for black-eyed-pea gravy and biscuits. I have no idea where I got the gravy idea from, but it worked out.
For the biscuits, I used Happy Herbivore’s Whole Wheat Low Fat Biscuit recipe, and they turned out quite well! I rolled mine out and cut them into circles with a glass though, rather than just dropping them like the recipe calls for. That way you get the flaky sides, and they’re easy to cut in half.
Gravy close-up! The gravy turned out okay, but it was a little too acidic and the onions weren’t cooked enough, so I need to work on it a bit before I have an official recipe. For the creamed corn, I just cooked some corn kernels till tender, blended up some of them in the food processor, added it back to the pan with some soy milk and cooked a bit just to thicken. The squash and zucchini were sauteed with probably a pinch too much red pepper flakes.
9-10 CSA: lettuce, thyme, zucchini, swiss chard & grapes
tomatoes, plums, mushrooms, peppers, tomatoes, garlic & oranges
There’s nothing particularly special about this salad, except that it was topped with Annie’s French Dressing, which I had never seen before and like a lot.
With the abundance of tomatoes in this CSA box, I thought I ought to try my hand at making gazpacho. I’d had gazpacho before a number of times but never made it. Turns out it’s ridiculously easy to make! The blender does most of the work. I followed the recipe from Vegan Soups and Hearty Stews for All Seasons and it was perfect.
On the side is a slice of Bianca’s awesome Whole Wheat Beer Bread. I grew up eating beer bread, and this totally hit the spot. I added FYH cheddar and some rosemary just cause I could. I also totally screwed up and mis-read the recipe. I thought the bread only baked for 30 minutes, so I pulled it out then, let it cool, and was totally surprised that my first slice was completely raw in the middle! Then I re-read the recipe – doh! It bakes for 55 minutes. The slice on my plate up there went in the toaster oven just to finish, which is why it looks funny, and the rest of the loaf went back in the oven. Read your recipes all the way through, people!
9-24 CSA: swiss chard, lettuce, cucumber & more lettuce
beets, tomatoes, red onions, grapes & peppers. I also got a galia melon but it didn’t find its way into the picture.
Another sandwich, this time on store-bought sprouted bread. I had an avocado ready to use, and thought it would go perfectly with the CSA tomato and lettuce in a great sandwich. I was thinking along the lines of a BLT, so I sauteed tempeh then glazed it with soy sauce, maple syrup and liquid smoke. Delicious! The sandwich also had red onion jam, spicy mustard and a slice of vegan cheese. Those nuclear chips in the front there are Buffalo Chips from Food Should Taste Good. They didn’t really taste buffalo-y, but they were tangy and spicy and good. If you haven’t tried Food Should Taste Good chips yet, do so! They feel so much lighter than other chips, and their flavors are fun and imaginative.
10-8 CSA: arugula, lettuce, acorn squash, more lettuce & baby bok choy
plums, potatoes, apples, oranges, tomatoes, onions, peppers & beets
I haven’t done anything with last week’s CSA box yet, but…there it is.
Laptop lunches! I don’t have the time these days to neatly pack everything every night, but I do when I can.
9-8 pasta salad, steamed carrots, beanie weenies, cauliflower
9-10 biscuit & black-eyed pea gravy, creamed corn, spicy sauteed squash
9-15 cheddar-rosemary beer bread, gazpacho, baked beans, grapes
9-17 sesame noodles, sauteed cabbage, grapes
9-28 peppers lavender tofu, scalloped zucchini,
slow roasted tomatoes, grapes
10-1 multigrain sesame-beet pilaf, spicy daikon slaw, gf corn muffin, grapes
And armless Jake.