Archive | CSA RSS feed for this section

Frizzled Cabbage and Smashed Bean Club

29 Aug

I recently received a massage head of cabbage in my CSA and wanted to make something interesting with it. After requesting help from my facebook friends, I decided on the following recipe. Unfortunately, I got nervous with using 8 tablespoons of butter, so I tweaked it a bit. Still delicious, but not quite “frizzled.” If you would like to try the true frizzled version, click the link below. Otherwise, try out this sauteed “frizzled” cabbage alternative:

Frizzled Cabbage

(Adapted from Food.com)

1 head of cabbage

2 tablespoons of vegan butter

Salt

Pepper

1.Core and very thinly slice the cabbage.

2. Melt the butter in a large skillet (I use non-stick) over medium heat.

3. When it is bubbling, add the cabbage.

4. Salt and pepper the cabbage.

5. Stir occasionally and cook until mostly wilted, about 10 minutes.

6. Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.

7. Do not let burn.

Read more at: http://www.food.com/recipe/frizzled-cabbage-83524?oc=linkback

For lunch today, I followed another one of the Happy Herbivore’s meal plan recipes: Smashed White Bean and Avocado Club. Definitely one of my favorites!

~Kate

Recipe: Chickpea Salad!

26 Aug

I recently was at the store and ran across a pre-made Chickpea Salad that was vegan. It tasted great, but I figured I could easily make my own version at home. I copied the ingredients and with the help of a few online recipes, I pieced together what turned out to be an amazing salad!

Kate’s Chickpea Salad

1 can of chickpeas, rinsed

1/2 green pepper, diced

1/2 red pepper, diced

1/2 onion, diced

1/4 cup sun-dried tomatoes

1-2 cloves garlic (or the equivalent in garlic powder)

1 handful of fresh cilantro, chopped

2 tablespoons of olive oil

4 tablespoons of apple cider vinegar

Juice of 1 lemon

Salt

Pepper

1. Saute onions and peppers over medium heat for about 4-6 minutes. Onions should be slightly translucent. You can skip this step if you prefer raw veggies.

2. In a large bowl, combine veggies, garlic, chickpeas, and cilantro.

3. In a small bowl, combine vinegar, olive oil and lemon juice. Mix and pour over salad.

4. Season with salt and pepper.

5. Refrigerate before serving so all the flavors can combine.

I also wanted to share one of the most exciting items I have received from my CSA: MELON!

The Sweet Simple Pleasures of Late Summer

24 Aug

My neighbors started a small but amazing garden this year. They generously gave me some of their tomatoes the other day.

These tomatoes are the most flavorful tomatoes I can ever remember tasting. They are far and above, way better than the tomatoes in my CSA.

I ate these tomatoes by themselves and they were awesome, but what really hit the spot was my open faced tomato and  mayonnaise sandwich.

I have a sweet memory of my first tomato and mayonnaise sandwich. I was probably 11 when I went through a pretty severe Harriet the Spy phase. Harriet love tomato and  mayonnaise sandwiches, so of corse I needed to try one.

My Nanna lived with us, and she saw me making the sandwich in the kitchen and got all excited. Seeing the tomato and  mayonnaise sandwich stirred up memories of her past and childhood when she used to make them all the time. She said that she had not seen one in years and years and decided to join me and have a sandwich of her own.

Now tomato and  mayonnaise sandwiches are like comfort food. It always brings me back to that day with my Nanna in the kitchen and Harriet the Spy on my mind.

I made my tomato and  mayonnaise sandwich open faced this time because the tomatoes were so beautiful I thought it would be a shame to cover them with a piece of bread.

I toasted scali bread in the toaster oven (an italian style bread covered with sesame seeds), and topped the toast with vegan  mayonnaise and large slices of tomato.

I could eat this everyday for the rest of my life.

-Kerri

Cold Cucumber Rice Salad

21 Aug

I’m always looking for things to make for lunch at work. This cold cucumber and rice salad is the perfect thing because I can make it ahead of time, and the flavors blend beautifully by the time my lunch break rolls around. I made a batch of this and ate it two days in a row, and it was even better the second day.

I thought of this dish because i wanted something with a light flavor, that would stick my your ribs. I had a lot of cucumbers but i didn’t think my Cool Cookout Cucumber Salad would fill my up enough, and I didn’t want anything with a slot of dressing. This salad has just the right balance of flavors and texture. I’m really happy with the way it tuned out.

Cold Cucumber Rice Salad

1 cup plain rice (measured uncooked rice)

2 cucumbers

1 lime

1 teaspoon white vinegar

vegan mayo

I use extra long grain white rice. I make it like sushi rice because I love it slightly sticky. I make sticky rice by rinsing the uncooked rice with really cold water. I swish the water around and scrunch the damp rice in my fists so the grains rub against each other polishing the outside of the rice. Rinse several times until the water is pretty much clear. Drain rinsing water and add fresh water to the pot. Bring water and rice to a boil. Then turn the heat down and cover the pot to steam the rice. Simmer (watch out for boiling over) for 30 minutes.

While the rice is cooking cut cucumbers into bite sized pieces.

When rice is cooked remove from heat and place in mixing bowl, add white vinegar and fold into the rice.

Add Cucumbers to the bowl.

Add the juice from one lime.

Add a small amount of vegan mayo. Just enough to bring the mixture together. Taste test the salad until you get the right amount. People are very picky about how much mayo to use. Remember you can always add more if you want, but you can’t take it out once it’s in there.

You want to fold the ingredients together while the rice is warm and then place the batch in the refrigerator. I suggest making this at least 20 minutes before serving, but you can do it a day in advance. The flavor is better when its had time to blend.

Enjoy!

I’d love a comment if you try this recipe.

-Kerri

Veggies stacked in clear containers save space

12 Aug

Ok, I’m supposed to be writing my finals this week, so I’ll be brief. I just want to give a shout out to The Vegan Farm Girl in the City for helping me improve my refrigerator organization. YAY no more baggies flying all around my kitchen. Here is the photo you asked for :

Image

Go watch her video posted on her blog. She’s pretty cool!

-Kerri

Crazy Cool Tofu Ricotta in Eggplant and Pepper Lasagna

11 Aug

 

Tofu Ricotta Eggplant and Bell Pepper Lasagna

I have been getting a lot of eggplant in my CSA  for the past couple of weeks, so I have been experimenting with different ways to cook it. I wanted to make these little eggplant bites I saw on Pinterest but my eggplant was too short to roll up, so I decided to take the same flavors and present them in lasagna instead.

I layered slices of eggplant with garlicky tomato sauce and the most amazing homemade vegan ricotta. This tofu ricotta is so good that I almost ate all of it right out of the blender. Mike hates tofu and loves dairy and even he was impressed with the flavor! When Mike likes it, you know it’s a success.

Michael doesn’t like eggplant very much, so I decided to make half the pan eggplant layers and the other half layers of fresh bell peppers. Truth be told; we both ended up eating off of each other’s plates that night. I love this dish and I think it will become a new staple in my home. I think you could use several different veggies for this recipe. I can’t wait to try it with zucchini or portabella mushrooms.

 

Ingredients:

2/3 block of extra-firm tofu

juice from half a lemon (or lime, because I never seem to have lemons when I need them)

1 tablespoon basil

3 tablespoons nutritional yeast
(2 for ricotta and 1 to sprinkle on top)

1 tablespoon extra virgin olive oil

2 cups tomato sauce

1 small eggplant

1 bell paper

3 plumb tomatoes (optional)

2 slices of toasted crusty bread, cubed. (will make bread crumbs. 3tbs for the ricotta, and 3tbls to sprinkle on the top)

You will need a food processor. I use my Ninja;  everything always comes out perfectly when I use the Ninja.

Directions:

Thinly slice the eggplant (length-wise) and over with salt on both sides to draw out excess water.

Slice up bell pepper.

Make breadcrumbs. I had two slices of Panera’s country loaf that were a bit stale, you can use any crusty bread, or just use whatever breadcrumb you have.

Cut bread into cubes so it will fit in the food processer and toast in toaster oven. Set 3 tablespoons of breadcrumbs aside to sprinkle on top later.

Combine the tofu, citrus, salt, basil, nutritional yeast, and olive oil with the 3 tablespoons of breadcrumbs in the blender.

Rinse the salt off of the eggplant and pat dry with paper towel.

Spread some tomato sauce on the bottom of a baking pan.

Place the veggies in a single layer on pan.

Spread ricotta on top of the veggies the best you can. It helps to use your fingers here.

Repeat to make at least two veggie layers. Top off with remaining tomato sauce.

Sprinkle the top with remaining breadcrumbs and a small amount of nutritional yeast.

Slice plumb tomatoes and place on top

Bake in a 350-degree oven for 30 minutes, until bubbly and golden brown on the top.

Let sit for a few minutes before serving.

Serves 4.

-Kerri

Vegan Fast Food

10 Aug

I started a new job today (woohoo) and needed to find something quick to eat in between appointments. One of the most, if not THE most, vegan friendly fast food joints is Taco Bell. I chose the Fresco Bean Burrito which consisted of refried beans, salsa, tomatoes, and onions. Although lacking in vegetables, it definitely gave me the protein boost I needed!

When I got home, I felt like I need to replenish my nutrients with some fresh veggies, so at 9pm, I heated up my skillet and sauteed some beet greens and broccoli from my CSA this week. No oil added, just a bit of vegetable broth!

 

I also had a bunch of kale, and considering last week’s kale supply went to waste, I decided to try Kerri’s super easy Kale Chip recipe. Once again, no oil needed!

Kale Chips

A bunch of kale ripped into half-dollar sized pieces

Seasonings of your choice (I used salt and pepper)

Preheat oven to 250. Place kale pieces in a single layer on a cookie sheet. Season lightly. Bake for about 10 minutes.

Super Easy. Super Delicious. Thanks Kerri!

~Kate

Meatless Meatballs with Marinara and Veggies

6 Aug

Once again, the Happy Herbivore has provided a vegan version of one of my favorite foods. I have been craving meatballs lately and decided to try the HH recipe. My experience with meatless meatballs in the past has not been very good, so I had pretty low expectations. I was pleasantly surprised with the result of these ones, though!

 

While the vegan meatballs were cooking, I roasted some tomatoes I got from my CSA and some eggplant. I also added some homemade marinara, pasta, sun-dried tomatoes, vegan Parmesan, and fresh basil to complete the meal.

 

Since I cannot share the meatball recipe (you will need to buy the Happy Herbivore cookbook for that!), here is my super easy, homemade marinara sauce recipe.

Marinara Sauce

  • 1 tablespoon Fra Diavlo oil (Omit if you don’t like spicy sauce or if you want it to be fat free)
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 1 -2 tablespoons Italian Seasoning (I like mine to have a lot of flavor, but adjust it to your tastes)
  • 1 can of crushed tomatoes
  • 1 can fire roasted diced tomatoes
  • 1 can tomato paste

Heat the oil and then add the onions and garlic. Cook until the onions are translucent. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 90 minutes. Enjoy!

~Kate

So much delicious-ness!

5 Aug

I found this great recipe on Pinterest, but tweaked it to make it a little healthier and give it a little more flavor. I put the changes in red 🙂

Black Bean, Corn, and Edamame Salad with Lime-Cilantro Dressing

Ingredients
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons canola oil (I used a few tablespoons of vegetable broth)
  • 1 small garlic clove, pressed
  • 1/2 teaspoon agave nectar (or sugar)
  • 2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups) (I used frozen corn)
  • 1 cup edamame, cooked and cooled
  • 1 15-ounce can black beans, rinsed and drained well
  • 1/2 cup red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon of cumin
Instructions
  1. In a small bowl, combine the lime juice, oils, broth, garlic, and agave or sugar. Whisk together and set aside.
  2. Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
  3. Pour dressing over the mixture and gently toss.
  4. Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

For dinner, I made a delicious stir-fry with string beans from my CSA, broccoli, carrots, snap peas, onions, peppers, and edamame. The night before, while making pesto tofu sandwiches, I set aside some extra dry-fried tofu to marinate. The marinade consisted of an vegetarian stir-fry sauce I purchased at the local Asian market, vegetable broth, granulated garlic, and ground ginger. Why the veggie broth? I saw the sodium content in the sauce and decided to dilute it. It was still tasted great! The only other item I included was Asian rice cakes that Kerri was kind enough to bring me last week. I love the texture and how they taste mixed in with the vegetables and sauce.

Regardless of how delicious my food tastes, I need a little something sweet to end the day. I lost a lot of cooking energy making these meals so I settled for some delicious vanilla cake with vanilla frosting from my favorite restaurant, Susty’s Vegan Cafe. A perfect end to the day!

~Kate

If Vegan Food is Scary, Try This Bruschetta

5 Aug

For someone transitioning to a vegan lifestyle, one of the scariest things is the idea that you can’t eat any familiar favorites. For friends and family of vegans, sometimes the word vegan is scary, not to mention how terrifying the idea of actually eating a vegan dish might be. Maybe terrifying is too harsh of a term, but there is a lot of intimidation that surrounds a vegan lifestyle.

People say, “Oh my God. You don’t eat meat? What do you eat?” or “Hmm, I’ve never had a vegan meal before”. Chances are, almost all vegans thought this way before switching. An easy reply to “I’ve never had a vegan meal.” Is “sure you have, what about spaghetti and marinara sauce, or peanut butter and jelly.”

A slow introduction to vegan dishes can be a lot easier than suddenly showing up to a party with kale chips, or seaweed salad.

Here’s a familiar crowd pleaser to bring next time you’re invited to bring food to a party or a meeting. Serve this oil free bruschetta you friends and family of all ages, it’s that good! It’s to full of flavor they wont miss the cheese, and they won’t believe it’s oil free! I came up with this the other day and it was gobbled up in no time. All the ingredients were from my CSA!

Kerri’s Oil Free, Tomato and Eggplant Bruschetta:

Serves 3

1 Eggplant – I used one of the light colored, long and skinny varieties.

1 hand full of salt (trust me)

2 Large Garlic Cloves, or 3 small ones

2 Cups of Chopped Tomatoes – I used plum tomatoes, whatever’s handy

Salt and Pepper to taste

3 Large Slices of Crusty Bread – I used Panera Bread’s County Loaf.

Balsamic Vinegar to taste

Slice the eggplant into pieces about a ¼ inch thick.

To get rid of excess moisture and to avoid mushy cooked eggplant, place the eggplant slices in a single layer in a colander or on a paper towel. Sprinkle both sides of the eggplant with a hand full of salt. Let the eggplant slices sit for 10 minutes with the salt. You will see the water bead up as it’s drawn out of the eggplant by the salt.

While the eggplant is sitting chop your tomatoes. I cut my plumb tomatoes into 3 or four pieces each, no uniform shapes. If you cut the veggies into non-uniform shapes, it will give your dish a rustic look and varieties of texture.

Place a garlic clove on the cutting board. With a broad knife over the garlic pound down with the palm of your hand to squish the garlic, therefore releasing it’s fragrant oils and flavor, and freeing the clove from it’s paper prison. Again, I love my food rustic so I use the garlic in this smooshed state, but if you want you can cut it up a bit too. Continue with remaining cloves.

Put tomatoes and garlic in a bowl, add salt and pepper, and mix with your hand until evenly blended.

Place tomatoes and garlic in a single layer on a baking pan and bake in a 350-degree oven for 10 minutes until juicy and colored on the edges.

Remove from oven and place tomatoes and garlic back in the bowl.

Wash the salt off of your eggplant and pat dry. Cut sliced eggplant into ¼ inch chunks. Place eggplant in a single layer on baking pan and bake in 350-degree oven for 15 minutes until lightly brown, may flip once mid way through.

Cut slices of crusty bread in half and toast in toaster oven. Do this while the eggplant cooks.

Add cooked eggplant into the bowl with the tomatoes and garlic. Mix well.

Serve with toasted bread.

My mom suggested dressing bruschetta bites with balsamic vinegar. I put it out so people could serve themselves, and the balsamic vinegar was a big hit.