Posts Tagged oranges

Summer CSA’s

I stopped taking pictures of my CSA deliveries for a while there.  I like winter squash, greens and citrus plenty, but after a while they’re not that exciting.  When summer produce starting arriving my interest was renewed!  Before I get to that, here are a few dishes that used up the last of my winter and spring produce.

Fajita-style poblanos, fennel and mushrooms over polenta cakes with lettuce, tangerine salsa, beans and a bit of Daiya.

I had some sweet potatoes sitting around and decided to try to make a sweet potato based bbq sauce.  It turned out a little grainy but tasted good enough on tempeh.  In the back is a brussels sprout and corn hash.

To use up some root veggies, I made this Root Vegetable Stew with Herbed Dumplings from Eating Well.

I used Tofurkey Italian Sausage and subbed egg substitute in the dumplings.  This was a very hearty and tasty dish.  You cook the dumplings right on top of the stew!  Some of my root veggies were beets, which turned the whole thing red and a little sweet.  Next time I would probably stick with neutral colored roots.

Black bean and sweet potato hash with cumin, coriander and orange; steamed broccoli on the side.

6-9-11 CSA - corn, lettuce, peppermint, carots and radishes

cherries, cantaloupe, tomatoes

This orzo salad was for Vegan Happy Hour.  I caramelized shallots then reduced some balsamic vinegar in the same pan, and blended the mixture with mayo and seasonings.  The orzo and dressing was tossed with diced tomato, raw corn and fresh basil.

This isn’t CSA related, but these blackberries came from my backyard!  We had some friends over on a Saturday and I had a bowl of freshly picked berries, so I made the Banana Chocolate Chip Muffins from Joy of Vegan Baking into a cake, subbing berries for the chocolate.  I added some cinnamon, which was a great compliment to the banana and berries.  This was a perfect snack cake – moist but not dense, sweet but not too sweet.

6-16-11 CSA - bok choy, avocado, lettuce, cilantro

melon, strawberries, carrots, gypsy peppers, tomatoes

Peppermint tea!  I’m not a huge fan of mint in food, so I boiled a pot of water then seeped a whole bunch of mint.  Strained, chilled and served cold with stevia and lemon, it was a great treat.

After my last CSA delivery included basil, I was wondering what I could use to make an interesting pesto other than nuts.  Lucky for me, that very same day Gena of Choosing Raw posted a recipe for hemp pesto.  Perfect!  I dont’ love hemp seeds as is, so I’m always looking for different ways to incorporate them into my diet.  I used only one tablespoon of oil, and mixed the pesto with some shirataki noodles.  In the back are some green beans cooked with coconut oil, onion, lemon and fresh dill.  I really liked the pesto, and had the leftovers on toast with arugula and sliced tomato.

Lastly, one of my favorite ways to use up random veggies, the hot dog salad.  This salad included lettuce, tomato, gypsy peppers, radishes, carrot, cilantro, sliced veggie dogs and Cesar Chavez Dressing from Appetite for Reduction.  What is most important about this picture is that I finally figured out how to take a good picture of a giant salad!  Normally I just pile stuff in the salad bowl while I chop it up.  For this picture, I kept a bit of each topping off to the side then sprinkled them on top at the end so that you can see all the pretty colors!  Obvious to some, maybe, but I was pretty proud of this accomplishment.

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Orange Tofu with Broccoli

Okay, so THAT is orange tofu with bok choy.  I realized after making this again that I never followed up with the recipe last time I made it.  I definitely wanted to share this one, cause I like it a lot.  As in, I made it twice in two months which is not normal for me.  I like that I usually have all the ingredients on hand.

The version with bok choy was just okay.  Make it with broccoli.  Trust me.  Oh, and here are directions for dry-frying tofu.

Orange Tofu with Broccoli

1 lb. extra-firm tofu, cut into cubes or triangles
bunch of broccoli, cut into florets
4 cloves garlic
4 green onions
3/4 c water
1/4 c orange juice
1 Tbs lemon juice
2 Tbs seasoned rice vinegar
4 Tbs soy sauce
1/4 c brown sugar
1/2 tsp red pepper
1 Tbs cornstarch

Dry-fry tofu until browned, or saute in oil if preferred. Steam broccoli until crisp-tender.

Whisk remaining ingredients in a small bowl. Heat a large skillet to medium, and add tofu, broccoli and sauce mixture. Bring to a simmer, then continue to simmer until the sauce is reduced to your liking, stirring occasionally.

Serve over brown rice.

Serves 4.

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Presents On My Doorstep

One of the things I was very excited about when moving to the Bay Area was the proliferation of farmers markets and CSA’s.  Ever since I first heard of the CSA concept I knew I wanted in.  There was precisely one option in Gainesville, and I tried to sign up during my last six months in Florida, but there was a long waiting list to contend with.

So as soon as I had the room in my budget, I signed up for one here.  I looked around and compared, and the best choice for me was Farm Fresh To You.  They run their own farm, as well as sourcing from other local farms to round out the seasonal offerings.  You can choose the frequency of your deliveries (every two weeks for me), postpone a delivery if need be, request to not receive certain items if you don’t like ’em, and best of all – they deliver!  To my door!  A lot of CSA’s around here require you to pick up, or charge for delivery, and with my schedule the way it is right now that wasn’t an option.  They also have different box options, including a smaller delivery, all fruit or all vegetable.  And apparently they have a permanent storefront in the SF Ferry Building, as well as appearing at multiple farmers markets.  And they send a newsletter with recipes.  Oh, and they post the contents of the box at the beginning of the week, so I can plan ahead and spend way too much time at work fantasizing about what I could make.

I think you can see where this is going.  I got my first CSA delivery.  And I love it.  I think I am going to have a long, happy relationship with all this produce.

There were far too many veggies to fit in one picture, so I went with green and not green.

salad greens, collards, bok choy, leeks, napa cabbage and dino kale

navel oranges, pinova apples, red potatoes, the largest butternut squash I have ever seen, and radicchio

I used the collards for my New Year’s Day meal, and the salad greens for…a salad.  Creative, I know.  The salad went with delivery pizza during the College Football National Championship game.  Go Gators!!!

I used the napa cabbage in some more fried quinoa, along with carrots and peas.  This fried quinoa wasn’t quite as good as the first time I made it, it was a little mushy.  I think the secret might be mixing in some rice.

I was interested in grilling the bok choy.  I found some recipes online that all included a sauce, but I wasn’t up for all that extra work, so I just sprayed them with some oil and grilled plain.  It was interesting – it has potential, but I definitely wouldn’t make bok choy again this way.  The leaves got nice and crispy, but the stems were undercooked and still crunchy, which wasn’t what I was going for.  This meal was better as leftovers, reheated in the microwave and cooked through a bit more.

I’m not a big fan of radicchio, especially raw, so I was very happy that the Farm Fresh To You newsletter came with a recipe for Radicchio and Squash Pappardelle.  I adapted it to be vegan, whole grain and lower in fat.  The taste is very simple; the sweetness of the squash, bitterness of the radicchio and heartiness of the pasta play nicely together.  It would be very good topped with toasted pine nuts or vegan parmesan.

Penne with Butternut Squash & Radicchio

2 Tbs Earth Balance
2 Tbs olive oil
1 lb butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 lb radicchio, cored and thinly sliced
1/2 tsp salt
1/2 tsp freshly ground black pepper
12 oz wholegrain penne

Melt butter and heat oil in a large, heavy skillet over medium heat.  Add squash and cook, stirring occasionally, until golden and just tender, 6 to 8 minutes.  Add radicchio, salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

Meanwhile, cook penne according to package directions.  Reserve 1 cup cooking water, then drain pasta.  Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes.  Add more cooking water to moisten if necessary.

Serves 4 to 5.

To go along with the pasta, I made a raw kale salad.  I’ve read about this technique to “wilt” kale without cooking, and when I saw a recipe on the Bauman College website I knew I wanted to try it.  The original recipe was for a main course type dish, so I made it more simple and side dish-like.

Raw Kale Salad with Oranges & Pecans

This would be good with dried cranberries or diced apples instead of oranges, or walnuts or pepitas instead of pecans.

1 bunch kale, cleaned, stemmed and finely sliced
2 Tbs olive oil
1 tsp sea salt
3 Tbs apple cider vinegar
1 Tbs lemon juice
2 oranges, supremed
1 cup pecans

Place kale in a large bowl.  Drizzle olive oil and sprinkle sea salt over kale.  Massage the mixture with your hands, kneading and squeezing until kale begins to wilt.  Add vinegar and lemon juice and toss with tongs to mix.  Divide kale between servings bowls and top with oranges & pecans.

Serves 4.

I knew I wanted to use the leeks and potatoes in a soup, and after searching through all my vegan cookbooks without finding the right recipe, I lucked out with Healthy Life Kitchen by Marilu Henner.  I bought this book on a whim because it was on super sale.  It isn’t exactly my style of cooking, and it includes fish and eggs, but every once in a while I find a nice, simple recipe like this one.

Potato Leek Soup

2 Tbs soy margarine
1 large bunch leeks, julienned
6 new red potatoes, cubed (I left the skins on, or you can peel them)
6 cups vegetable stock
3/4 cup soy milk
1/2 tsp ground nutmeg
1/2 tsp black pepper
salt
fresh chives

Melt the margarine in a large stockpot over medium-low heat and add the leeks.  Cook, covered, for about 15 minutes, or until they have softened.

Raise the heat to high, add the potatoes and stock, and bring to a boil.  Reduce heat to low and cook, partially covered, about 25 minutes, or until the potatoes are tender.

Transfer the solids to a blender or food processor and gradually add broth, pulsing until just pureed.  Return the puree to the pot.  Do not overheat.  Add soy milk, nutmeg, black pepper, and salt to taste.  Serve garnished with chives.

The recipe says it makes 8 servings, but for me it was 4.

To go with the soup I made the Smoky Grilled Tempeh from Veganomicon (the broiled variation) and boy oh boy was it every good.  The most juicy tempeh I have ever had.

As if the CSA goodness wasn’t enough, I got another present – my PPK December swap package!  My partner was Evan of Bjorked Off, and he sent some good stuff.

Homemade truffles, dark chocolate, mini Larabars, a photo, a cupcake postcard, Canadian maple syrup, and a pretty syrup-themed trivet that unfortunately broke in transit.  The truffles were amazing, as well as the one piece of chocolate I’ve eaten so far.  I’m not a huge fan of Larabars (can’t get into dates), but these mini bars were the perfect size for snacking without getting tires of the flavor.  The brownie flavor was good for the first bite, but after that it wasn’t very appealing to me.  The cashew cookie flavor was good all the way through.  I might even consider buying a normal size bar of that flavor.  There are people who are obsessed with Larabars though, so don’t take my word for it if you’ve never tried one!  Thanks Evan!

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