Monday, February 25, 2013

Local Box 2/21/13 - Vegan Greenling Meal Plan

first of all here's the Brussels Sprouts and Beets recipe from Blissful Bites by Christy Morgan that I made from the last box - I kind of ate the whole thing in a day, kind of like an all day snack fest of deliciousness and health

beautiful (as usual) box of green-ness this week!

Swiss Chard
Brussels Sprouts
Meyer Lemons
Live Garlic Chive plant

mmmm mmmmm mmmmm..........

Lettuce - Salads of course

Kale - I really want to make this Curried Chickpeas & Kale from Fat Free Vegan - i'm hoping the delectable smell of it cooking will entice my daughter to try it, she loves indian food, but in reality has only had one dish, the same one over and over. From a restaurant
Oh and i got the idea to make that because i had some leftover Lentil Daal & rice from Tarka, that wasn't enough for a meal, plus it needed some vegetables, so i started looking up curried kale and found that, but it was too time consuming for my lunch, so i just sauteed a few kale leaves in water with curry powder and garam masala - check it! (that's nutritional yeast sprinkled on top)

Keeping with the Indian Food trend - I will make Aloo Gobi - aka Curried Cauliflower and potatoes - from The Vegan Table by Coleen Patrick-Goudreau. It's always so hard to pick Cauliflower recipes because they are all so amazing, so this recipe is subject to change :) i adore cauliflower

In fact - i'm already waffling  - in Forks Over Knives coookbook i found Penne with Spinach Bechamel, I was looking for a spinach recipe, but get this,the Bechamel is made with cauliflower. erhmagerrd - i may have to make a mid week trip to the farmers market to get another cauliflower and do both.

Brussels Sprouts - you can't go wrong with just roasting these guys - but if i feel adventurous this week i'm going to make this Roasted Spaghetti Squash and Brussels Sprouts - from Fat Free Vegan - it has chickpeas again but well, you really can't eat them enough

Swiss Chard - this side dish Swiss Chard with Crisp Apples looks really good, there is also a recipe in Forks Over Knives that is Penne w/Swiss Chard Olives and Currants if i get in the mood to make pasta again

Lemons! - they always end up being used here and there but i know i'm going to use at least one in Coleen Patrick-Goudreau's Lemon Blueberry Muffins from The Joy of Vegan Baking - my son adores them

Avocados - you know me, i put them in smoothies, spread on toast, here I used one on some bean tacos my son an i made - and no, his did not have the jalpenos on them

Monday, February 18, 2013

Beets so lonely...

maybe only Austinites, and other old people will get that Pun - $5 Juiceland GC to the first person to comment on the blog with the answer :)

OK - as i predicted, i didn't get to everything due to the crazy schedule but here a few things

my son's fave breakfast - Avocado on toast with onion and Spike Seasonings

my fave breakfast - smoothie - I call this one a Red Velvet - Almond Milk, beets, banana, avocado, strawberries, maca powder and cacao powder

Tatsoi - i ended up using it on Chinese New Year, subbing it out for the kale in this Savory Greens Stir-Fry - from the Whole Foods recipe app that i adore. So fun to figure it out in the store and make your shopping list on the spot.  This was actually a huge hit with both my kids which is a miracle of all miracles.

I used the grapefruits in various smoothies, I tried to make an all citrus one with the lemon and an orange and it was too citrusy.

I am going to make the Brussels Sprouts today hopefully

In other vegan news, I was invited to a party where they were having a Frito Pie Bar, be still my heart...I offered to make a batch of veg chili so that I would not be deprived of this delight. You all know Fritos are vegan right? my junk food weakness.
I made this slow cooker Chili with sweet potatoes and it was a huge hit - i brought vegan sour cream and someone else bought some Daiya cheese. It was heavenly
Frito Pie Bar

Saturday, February 9, 2013

Local Box 2/7/24 - Vegan Greenling mealplan

got a brand new to me vegetable this week - Tatsoi - a green, originally from Asia. exciting

here are the lovely contents:

Mustard Greens
Mixed Lettuce
Red Cabbage
Brussels Sprouts

Avocados will go in my smoothies, and probably also on beans and rice this week

Mixed Lettuce - i actually made a delicious salad today.

Mustard Greens - Balsamic-Glazed Chickpeas &  Mustard Greens from the Wild About Greens cookbook - but it was originally from Fat Free Vegan - i have actually made this before from that website!

Tatsoi - Sunday is Chinese New Year - So I plan to make something celebratory - this Tatsoi Noodle Soup fits the bill. And I will leave a few leaves whole which is a symbol of a long life

Red Cabbage - In Viva Vegan by Terry Hope Romero there is a lovely sounding Fruity Chile Slaw with Creamy Ancho Chili Dressing. wow

Brussels Sprouts -My beloved Blissful Bites cookbook by my friend Christy Morgan, had the best recipe for this box - Lemon Roasted Beets, Brussels, and Yams - what could be better, uses 3 box items plus yams!

I did already us a small Beet in my smoothie this morning, mmm mmm mmm

it's a tough week for cooking - I'm in Real Estate futher education classes all day for 4 days - I'm not used to being gone that long and it's late for cooking some things when i get home, but if i prepare well by chopping ect I can pull it off

gotta go cook now!

Sunday, February 3, 2013

Turnip Convert

sorry, it's not a pun, i tried to turnip into one but alas...

but the reason I called this post Turnip Convert is that indeed I am one.  I did not make the puree mentioned in the last post, instead, as I was trying to decide what to put the AMAZING Dill Tahini Sauce on, I decided roasted Turnip & Sweet Potato would be perfect. So I chopped up a turnip and a sweet potato, tossed in some olive oil, and roasted till soft, and I steamed some kale, topped it with the Dill Tahini Sauce (from Veganomicon)  and I think this is my new favorite meal.

Broccoli, lovely Broccoli - i used the Broccoli in a Broccoli Rice Casserole from the Forks over Knives cookbook - it used a cashew based cheezy sauce, and it was good. I took it to a vegan pot luck i went to and there was none left, and i failed to take a photo. You can check out some of the recipes from Forks over knives on the website - Forks Over Knives

I also ate some broccoli in this simple dinner - Steamed broccoli, brown rice, steamed sweet potato and the Red Pepper Sauce from Forks over Knives cookbook that had some Dill in it.

Here are the Miso Collards with a Kick from Unprocessed  - i halved the recipe and at the whole thing for a dinner one night.

The Swiss Chard and Mushroom tacos were a hit! I fed neighbor Kristen with them and she was happy as a clam (a clam that is not being made into soup)

Till next week - where I think there will be a new to me item!