Monday, April 6, 2015

Vegan Greenling Meals - Local Box 4/6/15

I love getting my box on Mondays! It kind of sets the stage for the week of joy:

here's what i got:

Baby Collard Greens
Spearmint
Green Onion
Oyster Mushroom
Lettuce
Kale
Strawberries
Meyer Lemons
Sweet Potato

i really only need to say one word  - and that is TACO's!!

I am going to make Oyster Mushroom Tacos and you know what? I may just throw in the Collards to super food it all up

Otherwise the Baby Collards are likely to end up in a smoothie - I've been back at the early early gym routine and sometimes make up a smothie the night before and just blend up in the morn.

Spearmint - the first thing i thought of when I saw this beautiful bunch of leaves was minty water. Not sure why, but I can picture an ice cold mason jar full of water and mint.  Refreshing!

I can also make this very yum looking Strawberry Mint Smoothie!
I can add mint to any smoothie really

Kale - now both my kids are obsessed with kale saleds massaged with Annie's Goddess dressing - so I'll probably get none of this - can i complain really??

meanwhile here is a picture of an amazing salad i made with the lettuce, micro greens, watermelon radish & fennel from the last box. I added a dressing made with tahini, red wine vinegar and the oregano. It was absolutely amazing.








Monday, March 23, 2015

Vegan Greenling Meals - Local Box 3/23/15

i love the bounty of a new box full of beautiful fruit & veggies!




Here's what came today:

Heirloom Garlic
Oregano
Grapefruit
Fennel
Sweet Potatoes
Microgreens
Swiss Chard
Watermelon Radish
Green Leaf Lettuce
Brussells Sprouts

Except i can't actually see any brussel sprouts, well except extremely tiny ones, like the beginnings of ones, so honestly, I'm not sure what to do.... I will investigate further and see

here's what it looks like!



Heirloom Garlic - well, they are so beautiful, and purple. I'm probably just gonna saute them with something, onions, tomatoes, beans, and make tacos, or scratch the beans and make a pasta sauce. with the Oregano too!
Could also use the garlic with the Swiss Chard 

I will also use the aromatic Oregano in a salad dressing to top the Lettuce and Micro Greens

Sweet Potatoes - I just eat them all the time - lately i've been steaming them and mashing up and putting in tacos, or roasting and eating as home fries.

Fennel - I haven't decided yet - but I found this great list of Top Ten Vegan & Vegetarian Fennel Recipes - so one of those fo sho


Meanwhile - here is what I did with the Collard Greens from last box - beautiful almost raw wraps that I shared with my dear friend Rochelle after some yoga and talk:


I steamed the leaves a little to get them softer, then made this Sweet Ginger Dressing - and we filled them with bell peppers, grated carrots, cucumbers, spiralized beets, red cabbage, avocado & Nutritional Yeast and they were nothing short of incredible!






Monday, March 16, 2015

Vegan Greenling Meals - Local Box 3/9/15

Hi gang - it's been AGES since I posted - I've been all consumed by packing and moving to my new house, and my new delivery day of Mondays!

I got my first box last week - so exciting - and perfect timing, my fridge was bare, I had been existing on packaged food and take out during all the upheaval.

Also I've decided to add onto this blog and post about other local vegan eats, new products, surprise vegan items at local restaurants ect...

back to business - here are the box contents:

Lettuce
Rainbow Carrots
Cauliflower
Parsley
Turnips
Avocado
Grapefruit
Green Onions
Green Garlic
Collard Greens

seeing as I've had the box for a week i've already made a bunch of yummy stuff

Salad, with Rainbow carrots, and avocado and apples.



another salad with carrots and a few raw cauliflower florets



Cauliflower:
I made a Cauliflower rissoto with half of it - you put the cauliflower in the food processor till it's the consistency of rice adn then saute with garli, ocnion and ad some broth and other things and simmer till soft, soooo tasty


Than I used the other half with the turnips to make Clauliflower/Turnip mash. Steamed them up then mash in the food processor, add Earth Balance, salt pepper, splash of plant milk and some nutritional yeast, so delicious.



Green Onions - i have been using these chopped up on everything this week, tacos, salads, lentil soup...

I want to make wraps with the Collard Greens.


Friday, January 23, 2015

Local Box 1/22/15 - Vegan Greenling Meal Plan

I'm still gettting really into eating about 80% Raw right now- it's so much fun to explore

so this weeks delights: (box shows kholrabi that came in some box, i got kale instead)




Lettuce
Chinese Celery
French Sorrel
Pea Shoots
Cabbage
Red Kale
Butternut Squash
Turnips w/tops
Myer Lemon
Oranges


So of course Salads with the Lettuce, Cabbage, Sorrel & Pea Shoots

Also maybe this Lemony Green Sorrel Smoothie

and I'm kinda into this Pea Shoot & Pear Green Smoothie

Kale - a kale salad, i've never had the red Kale, will try in a smoothie too

Chinese Celery. This is a new one to me, it looks a bit like Italian parsley on the leaves and there is no thick stalk like traditional celery. I took a bite and it was quite strong, I don't think I would want it raw. Research shows it's added to soups and stir fries for flavor.  A noodle soup sounds good

Oranges - I'm kind of obsessed with smoothies made with Orange, Spinach & Basil

Butternut Squash - I have not made a butternut sqash soup yet this season! must do




Thursday, January 22, 2015

Raw Burritos & Rainbows

I made so many amazing raw dishes this week. I really kind of like the raw dishes, there's a lot of variety even when using many of the same ingredients. And altho there is so much prep with chopping and mixing, it generally all comes together so fast and the clean up is soooo easy.

I used the Collards for two different but similar things - a veggie wrap with carrot ribbons, cucumber, avocado & tomato




and here are the amazing raw burritos from Fully Raw Kristina  here is the youtube video on how to make them: RAW BURRITO

Making the burrito





then I also made a couple of incredible colorful salads. I've always loved big salads but for some reason when eating more raw food in general, they are tasting even better and looking so much more vibrant and colorful.  One thing i'm putting a few less ingredients, like nuts and adding more variety.
I used beets, arugula, watermelon radishes, green onions, the mixed salad greens



Sunday, January 11, 2015

Local Box 1/8/15 - Vegan Greenling Meal Plan - Happy New Year!

Happy New Year folks!

I got caught up in the holidaze and didn't ever do a follow up post on the last box, let me tell you though, it was all just yummy ok? Ok.

Here's what I got in the first box of 2015!



Collard Greens
Mixed Beets
Arugula
Key Limes
Salad Mix
Spring Onions
Garlic Chives
Sunchokes
Grapefruit
Apples
Watermelon Radishes
Purple Turnips

So for kicks and to change things up a bit, i'm following a 21 Day raw challenge from Fullyraw Kristina.  She's a youtouber fully raw vegan who is super animated and energetic and pretty fun to watch.  Her challenge started Jan 5th and it introduces one raw meal a day, so you don't have to go 100%, just one meal a day to check it out. It's fun and delicious and I've been getting into it and eating raw for some of the other meals too! It really is fun to challenge yourself and switch up the routine like this, and honestly, i feel great.

Collard Greens will go ito raw burritos and raw veggie wraps

Beets - smoothies and grated into salads

Arugula - salads, and they are in those burritos

Key Limes - always using lime juice in the sauces

Salad Mix - ummmm salads

Spring Onions - Kristina uses these a lot in her sauces for so much flavor

Sunchokes - i think these can be raw, i looked up some recipes and often the are mixed with Apples in a salad, i didn't care for the ones I found so I may make something up!  Last time I had these I roasted them and you know , that was good too :)

Grapefruit - smoothie, or i found this ayurvedic recipe for it with Honey, Ginger & Cardamom, and I can just use agave instead of honey

Watermelon Radishes - BIG SALADS

Turnips - apparantly these can be eaten raw too, who'd have thought? I'll let you know next post - but i do so love these baked with sweet potato so I'll see what i feel



Wednesday, December 24, 2014

Local Box 12/22/14 - Vegan Greenling Meal Plan Christmas Edition!

Because my delivery day happens to fall on Christmas Day - I got my box a few days early this week! Perfect, just in time for holiday cooking!

just a quick rundown of what I made from last box:

I did try collard wraps, steamed the collards a bit to get them soft then wrapped up hummus and cucumber, it was good but messy
I also sauteed some collard with onion, vinegar and nooch

Roasted potato and turnip & Buttenut -  made a batch and ate it with a few meals, such as mixing it with quinoa, and black lentils.

here is the salad with the vegan ceasar & the ranibow carrots.

Used a couple of the potaoes to make this potato casserole in the slow cooke frm The Vegan Slow Cooker cookbook.  It was kind of like scalloped potatoes!


Ok onto this box:



Apples
Watermelon Radish
Broccoli
Baby Spinach
Red Mustard Greens
Kumquats
Avocados
Beka Santoh
Sorrel
Lettuce

Lot's of ideas!

I found a recipe for a Strawberry Sorrel smoothie and already tried that this morning - it's cute the the website shows a pretty soft pink smoothie because of course with the greens and strawberry mix it was actually kind of murky brown/green.
I used almond milk and no stevia or ice as I don't like stevia nor too cold smoothies.  However still it tasted too light and springy for this chilly blustery second day of witner, so i added some almond butter and cinnamon to kind of ground it and get it more earthy and warm and then it was really perfect!

Tomorrow i will try this Kumquat Apple Ginger Green smoothie!

Avocados could go in a salad but my son today requested an old fave - toast spread with avocado, topped with sea salt and red onion. He declared he wanted it every day now so there goes all the avocado

Beka Santoh - my research shows it's a light asian cabbage, it looks very tasty and fresh and can't wait to try it in a salad with the lettuce and maybe sorrel.

Mustard Greens - I'm trying to just try sauteeing simply most of the hearty greens I get, I used to be more into recipes for greens but find its easiest and actually tastiest to saute with onion or garlic and a bit of vinegar.

Watermelon Radish - I promised a kale salad to Christmas lunch so look at this Kale Detox salad that has watermelon radish and apple....

Broccoli - steamed and plain, my fave

Spinach, probably in that Kumquat smoothie!