I’m considering participating in VeganMoFo this year. (If you don’t know what VeganMoFo is, check out Kittee’s post here.) While some people save up pictures and posts to meet their self-set VeganMoFo post quota, I would like to catch up to at least fairly recent so I’m not blogging about food I ate three months ago! It’s harder to remember the details of all these dishes, but I will do my best…
7/1/10 CSA: cauliflower, gypsy peppers, green beans, zucchini, basil and lettuce
peaches, tomatoes, grapes, carrots and a watermelon
Taco salad! Lettuce, tomatoes, roasted corn, cilantro, a quick ranch dressing made from Trader Joe’s reduced-fat mayo (which explains the weird color and sheen), and to be honest, I don’t remember what the taco part on top was. I think it might have been sauteed peppers, mushrooms, onions, spices and other stuff – Whatever it was, I remember it being good!
Zucchini pizza on a brown rice tortilla with basil and Daiya mozzarella.
Tofu Almondine with Lemony Green Beans, adapted from Clean Eating Magazine’s Chicken Almondine recipe. I also had some dry-roasted cauliflower on the side. The flavor of the tofu and green beans was really good, but it was kind of dry. I felt some sort of sauce would have brought it together.
7/15/10 CSA: grapes, lettuce, beets, purple basil, corn and a lemon cucumber
peaches, tomatoes, plums, an onion, a cantaloupe and carrots
I wanted to eat the corn raw, and I remembered that when I was in England I tried corn mixed with tuna salad and actually really liked it. So, I made some chickpea tuna salad, mixed in the corn, and rolled it up in a Flat Out with lettuce. Those are Food Should Taste Good chips in the background. I love their chips! They’re so good that I don’t buy them very often, because I’ll eat the whole bag much too fast.
I don’t know what possessed me, but I decided that I would make beet-stuffed potatoes. I baked the potatoes and beets, sauteed some minced leeks, scooped out the potatoes then mashed the insides with the beets, the leeks, some parsley and probably some sort of vinegar, knowing me. They turned out a little dry, but tasted really good, and turned everything red!
Clean-out-the-fridge Roasted Veggies: sweet potato, onion, portobello, tomato, swiss chard and possibly some other things. I roasted everything except the chard, then tossed the hot veggies with the greens to wilt them slightly.
7/29/10 CSA: watermelon, lettuce, cucumbers & corn. I don’t know why they keep sending me watermelons! I don’t like ’em!
tomatoes, an onion, nectarines, grapefruit and grapes
Salad: lettuce, corn, black beans, lime-marinated cucumbers, salsa & pepitas. Super tasty and light!
Caponata over gluten free pasta. I used this recipe for the caponata. The raisins and red wine vinegar and capers made this TOTALLY delicious. The eggplant seemed a little undercooked, but that might have been because I reduced the oil called for a little. I would definitely make this again.
To go with the caponata and add some protein, I made mashed white beans, I think using this recipe. They were easy and tasty, with a very satisfying mouthfeel.
I was going to slice the zucchini into long, thin strips and use it as the “noodles” in a lasagna, but I was feeling really lazy the night I planned to make it, so I sliced it into half-moons instead and threw the lasagna together as a free-form casserole. Still just as tasty. Also in there was tofu ricotta, spinach, jarred sauce and Daiya mozzarella. This post makes me feel like I eat a lot of Daiya since I’ve mentioned it twice, but I’m pretty sure the cheese here was leftover from the pizza above.
This isn’t CSA-related, but I wanted to share it because it was really good – Tofu Migas for breakfast. I’ve never had real migas but have read several descriptions, so I figured I could wing it. I scrambled the tofu with Mexican spices then added salsa, tortilla strips and some green onion. I would definitely make something like this again if I had an extra tortilla laying around.