August CSA’s, and Getting Dave to Eat Tofu

October 18, 2010 at 9:16 pm · Filed under Food, vegan ·Tagged african, cabbage, chinese, CSA, greens, rice, sandwich, stew, tofu, vegan

8/12/10 CSA:  cauliflower, cucumber, bell peppers, plums, cherry tomatoes, heirloom tomatoes, pears, patty pan squash, basil and a cantaloupe

Most of these veggies went into a salad that wasn’t worth mentioning, but some of them went into this.

I turned a standard tagine recipe into a stew by adding more broth and some millet.  Also included were cauliflower, carrot, chickpeas, tomatoes, peas and dried apricot.  This turned out pretty well, but the flavor was a little watered down, so I guess I didn’t compensate for the extra ingredients by adding enough spices.

8/26/10 CSA:  lemon cucumber, jalapenos, fennel, lettuce

lots of tomatoes, pears, apples, peaches and a cantaloupe

Some of these veggies went into a delicious Mexican-inspired meal which I will post about, just as soon as I get those recipes written up!

One Friday afternoon we came home from work, both ravenous.  I didn’t have anything planned for dinner and wanted to throw something together quickly, and asked Dave if he wanted to have what I was having for dinner.  When Dave is hungry and has no food in the house, it’s easy to get him to eat almost anything.

Ugly picture, tasty sandwich.  I thawed a block of tofu that had been living in the freezer for lord knows how long, and baked it with a smoky maple sauce.  Topped with a really nice tomato and crisp lettuce, and served on wheat toast with Vegenaise.  Who could say no?

I had some rice left over from Chinese takeout which was begging to be made into fried rice, so I threw it in the wok with all the veggies I had – onion, garlic, carrot, celery, tons of cabbage, edamame and broccoli.  This was light on rice and heavy on cabbage, and if I remember correctly Dave had some of it too.

Lastly, some braised mustard greens that I made to accompany some beanie weenies.  I bought the greens in a pre-washed and -chopped package from Trader Joe’s, which made ’em that much quicker to prepare.  I started by cooking onion and garlic slowly to develop the flavor, then added the greens, a chopped tomato and a thin layer of veggie broth.  And, if I know myself at all, there was probably a bit of liquid smoke.  The greens turned out really well, and I could’ve easily eaten the entire pan at once!

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