Friday, November 30, 2012


I had so much fun shopping for the ingredients we needed, and cooking with my son Gabe, I wish i had taken a picture of him in the kitchen but we were so immeresed in chopping and stuff that it never happened!
And we still need to make the butternut squash kidney bean stew!

check out this gorgeous Salad with Aurgula, Lettuce and the Watermelon Radish - it had a dressing using avocado and orange juice - for the life of me i cannot find it online again! It called for macadamia nuts which i didn't have so I used some pecans and some pumpkin seeds. Pumpkin seeds are high in zinc and zinc absorption is aided by citrus so I thought it would be a good combo!

Here is the carrot turnip soup - this was in the slow cooker from the cook book "Fresh From the Vegetarian Slow Cooker" cookbook - it was a little heavy on the rosemary, maybe because some of the little leaves feel off and so actually got in the blender when transferred the soup to it.  but nonetheless tasty and so healthy it makes my head spin.

Pasta Con Broccoli - doesn't look too pretty, but we made it for my parents and they liked it!

Friday, November 16, 2012

Local Box 11/15/12 - Vegan Greenling Meal Plan

this box is really delightful!

Here are the contents:

Juliette Tomatoes - they look like slightly bigger grape tomatoes, I bet i eat most of these just straight from the container
Buttercrunch Lettuce
Yellow Wax Beans
Watermelon Radish bunch
Carrot Bunch
Butternut Squash

Today I'm enlisting my son Gabe to pick recipes! With Appetite for Reduction  By Isa Chandra Moskowitz in hand, he is busily looking through the index using the recipe list - these are his picks!

Curried Scrambled Tofu with Wilted Arugula - yummm

 Pasta Con Broccoli - a basic whole wheat pasta dish that my kids will like

Kidney Bean & Butternut Jamba Stew - kind of like a butternut jambalaya

Edamame Pesto with Cilantro

Wild Rice Salad with Oranges and Roasted Beets

Thanks Gabe!

The carrots I'm going to use in a Soup with the Japanese turnips from the last box

Lettuce = salad as usual

Watermelon Radish - last year at this time I made a really good salad with these for thanksgiving - looks like I will be doing that again!

Thursday, November 15, 2012


So for about a week of this time i was on a juice cleanse so didn't even get to eat! however before starting i did make this fantastic ratatouille using the eggplant and zucchini - it was made in the slow cooker!

I also made mashed potatoes with the red potatoes - i found a recipe using the Whole Foods app - it had tahini, almond milk & lemon juice, i brought it to a pot luck, super good

I still have the japanese turnips left - I found a recipe for baby & turnip soup so will add that on to next weeks makings!

Saturday, November 3, 2012

Local Box 11/1/12 - vegan meal plan

Ya'll won't believe it, i have found a use for the persimmons!

I have been having smoothies made in my Nutribullet every morning for a month now, and also many times for lunch too. Now that my fave summer fruits are not so easily available organic and fresh I have been using mostly apples and a couple of frozen choices.  soooo tadaa, i added one to the smoothie and it was really good.

Ok here are this weeks items:

Slicing Tomatoes
Summer Squash (zucchini)
Broccoli Greens
Red Russian Kale
Sweet Peppers
Fuyu Persimmon
Japanese Turnips
Red Potato
Gala Apples

Tomatoes - probably on toast or something with hummus, and salads

Zucchini - well, when i see Zucchini and Eggplant together, I think ratatouille! I found a recipe in The Vegetarian Slow Cooker that also uses a red bell pepper, so I will use one of the sweet peppers!

Broccoli Greens AND Russian Kale - well as much as would love to make some groovy recipe, I'm so addicted to my smoothies that these greens will probably be used in those every day. In fact, here is a picture of one of those smoothies. It has a Broccoli green leaf, 2 kale leaves, persimmon, gala apple, strawberries, avocado, then topped with some superfoods, Maca, Cacao & Hemp, and blended with coconut milk.

I may saute up the greens with the rest of the sweet peppers

Japanese Turnips - first time having these! found this simple recipe for Sauteed Japanese Turnip

Red Potatoes - I can't decide what to do right now, maybe roasted, maybe mashed, something yummy

Thursday, November 1, 2012

one potato, two potato

so many potatoes these days, and i love them all!

this week i made a lovely potato salad using the red potatoes with green beans - and the dressing was basil and lemon! It was really good and tangy - the recipe was from Blissful Bites by Christy Morgan  - you should check out her blog The Blissful Chef - she's a really awesome vegan resource!

I used the sweet potato and one red potato in Creamy Curried Vegetables from How it All Vegan - it's a cool recipe because you can use any vegetable you have, i also added mushroom, purple cauliflower and kale. and i ate it with aresenic - i mean rice oops
Creamy Curried Vegetables & rice

the lettuce, microgreens and tomato were used in this very good salad  - and I made Lemon Miso dressing again from Blissful Bites, I also added radishes that were left over from the box before, and hemp seeds for super nutrition.

The eggplant i roasted whole with garlic and pureed with lemon juice, tahini and olive oil and made a really good spread, here i ate it on a rice cake - yes people do actually eat rice cakes - with tomato and cucumber

Apples were eaten by my daughter and a couple in my morning smoothies.

New box tomorrow!