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!

Lettuce
Kale
Swiss Chard
Spinach
Brussels Sprouts
Meyer Lemons
Oranges
Avocados
Cauliflower
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