I’ve been pretty busy lately, and I realized tonight that I’m going to be even more busy for the next two or three weeks, so I wanted to make sure to get a post in before I go haywire!
Here’s a CSA delivery I got way back at the beginning of June.
broccolini, rosemary, lettuce & bok choy
blueberries, peaches, beets, potatoes, cantaloupe & cauliflower
With the beets and lettuce, I decided to make beet hummus lettuce wraps, even though I had never had beet hummus before. It just sounded good.
I topped the wraps with shredded carrot and daikon radish, which was a great idea. Right around this time, I started counting calories and making an effort to lower the fat content of my meals and include more veggies, so you’ll see a lot of meals like this from me for a while. That’s why this hummus is low-fat, with no tahini or oil. I went back and forth trying to decide if I should include at least a little tahini, but in the end the beets made the texture and flavor so nice that it didn’t need any added fat. I meant to include a clove of garlic but forgot, so that would be a nice addition.
Low-Fat Beet Hummus
1 bunch beets, about three large
1 15.5-oz can chickpeas, or 1 1/2 cups cooked
2 Tbs lemon juice
1/4 tsp ground cumin
1/4 tsp ground coriander
1 dash cayenne
1/4 tsp sea salt
2 tsp minced fresh dill
3 Tbs water
1. Trim the beets, but do not peel. Bring a medium pot of water to boil. Add beets to water, cover, and simmer for 50 minutes to 1 hour, until beets are easily pierced with a fork. Drain and let cool. Once cool, peel the beets with the side of a spoon and chop.
2. Place beets and all remaining ingredients, except water, in a food processor. Blend until smooth, stopping to scrape down sides as necessary. Add water, 1 Tbs at a time, to reach desired consistency.
Amount Per Serving
Calories From Fat (7%) 7.04
% Daily Value
Total Fat 0.84g 1%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 311.27mg 13%
Potassium 334.15mg 10%
Total Carbohydrates 20.61g 7%
Fiber 4.61g 18%
Protein 4.11g 8%
Lunch the next day, with leftover risotto and dried pears.
This is kidney bean and broccoli stem ragout. I meant to use the broccolini in whole for this dish, but by the time I got around to cooking it, the poor broccolini was looking pretty bad, so I just used the thin stems.
With the ragout, I served rosemary-potato-cauliflower mash. Adding the cauliflower was a nice way to still have potatoes but cut the calories a little.
Lunch the next day, with persian cucumbers and blackberries.
Next CSA delivery: lettuce, carrots, zucchini, chard & cauliflower.
Tomatoes, strawberries, plums, cantaloupe, blueberries and nectarines.
With the return of summer and fresh zucchini, I returned to my spiralizer. This is soba and zucchini noodles with carrot-ginger sauce, mung beans, long beans, cilantro and green onion. I adapted the carrot-ginger sauce from this recipe, but to be honest I didn’t like it very much. I think I just don’t like fresh carrot juice though, so if it sounds good to you, give it a try! One great tip I did learn from this meal is that when you mix cooked soba noodles and raw zucchini noodles, you can barely tell the difference texture-wise. It’s a fantastic way to extend the volume of soba noodles without adding a ton of calories.
Along with the noodles, I sauteed some purple kohlrabi. I wasn’t going to have a side dish, but when I saw the kohlrabi at the farmer’s market that morning, I had to have it. I love kohlrabi.
I had leftover carrot-ginger sauce and mung beans, so I combined them with short grain brown rice, arame and steamed broccoli for another meal.
One pot meals rule my world! This is tempeh with leeks, carrots, swiss chard, mushrooms, capers, tomatoes, white wine and quinoa. Delish.
To use up the last of the CSA veggies, I turned to Vegan Fire & Spice. This is the Kashmiri Vegetable Soup. Simple yet tasty, I really enjoyed the emphasis on cardamom in the spice mix. You could add protein and greens to this soup and call it a complete meal. And, because the veggies are cut into chunks, the prep was really fast.
Soup close up!
To go with the soup, I made Many Bean Salad, also from Vegan Fire & Spice. This certainly lived up to the cookbook title – it was spicy! I really liked the combination of beans and the addition of peas, which gave the salad a lovely texture.
A few Sundays ago, Dave left the house ridiculously early to attend a Nascar race up in Sonoma, and when I finally got out of bed I had a mad craving for pancakes. Seeing as I’m doing this calorie counting thing, I wanted to make filling, relatively low-cal pancakes without having any leftovers. I googled pancakes for one and came across this Buckwheat Pancakes for One recipe, which turned out fabulously.
I didn’t have any buckwheat flour though, so I used half whole wheat pastry and half quinoa flour. They were a little gummy in the middle, but I actually like my pancakes that way. Because I only had to cook one batch, these pancakes were much more quick to make than my usual recipe. And, my entire breakfast was less than 350 calories, including the 2 tsp of blueberry agave nectar on top. I will definitely be adding this to my weekend repertoire!