Local Box 4/18/13 - Vegan Greenling meal plan

this box was heavy!

Live Thyme Plant
Arugula
Lettuce
Kale
Fennel
Salad Mix
Oranges
Grapefruit
Baby Carrots
Turnips

I really want to try to use the thyme here and there, intuitively, in things. we shall see

But I can use thyme AND carrots in this Thyme-Marinated Carrots

Kale - i always want to use kale in smoothies - but i'm kind of craving a "bowl" - like the ones in Appetite for Reduction by Isa Chandra Moskowitz. Basically a grain, steamed veggies and a sauce. I am liking the sound of Mexicana Kale Bowl - brown rice, black beans, steamed kale, steamed sweet potato with Red Velvet Mole

Arugula and Lettuce - Salads - But I think i will use most of the Arugula in Curried Scrambled Tofu with Wilted Arugula, also from Appetite for Reduction

Orange - I am dying to make these Orange Scones from Skinny Bitch - Utimate Everyday Cookbook by Kim Barnouin

Fennel - I've made this before - Fingerling Potatoes and Fennel - and it was so good, simple and i love potatoes.
Also this Carrot and Fennel Soup looks easy and tasty and uses the Carrots, yes! we shall see.... 

Turnip - I got so over turnips a couple of months ago when i kept getting so many, but i was just roasting them, I think i will try this Chickpea Curry with Turnips!

check this out, I made a super delicious smoothie for breakfast this morning with an orange, a grapefruit, almond milk, banana, frozen mango, cashews, goji berries and kale  - and i enjoyed it with a lovely mug of strawberry green tea

the legend of the girl who ate an entire head of cauliflower...

it's about me - and the story goes like this - a girl cut up a cauliflower head one evening, tossed it in some olive oil and roasted it, generously smothered in Nutritional Yeast - then proceeded to eat the whole thing.

The End

I have a feeling this legend will be repeated

for the rest of the stuff - I made a TON of salads, I have always loved salads but lately have been making my own dressings and am even MORE in love with salads

Here's one with the mixed salad greens, and the Orange Miso Dressing from Dreena Burton's e-book The Plant Powered 15 - oil free too! served with a Field Roast Italian sausage and a rice/lentil mix

here's a big ole salad with a ton of stuff, using the lettuce, some arugula, choopped up raw Kohlrabi (which is SO GOOD).

Here's the Swiss Chard and Chickpeas from Color me Vegan by Colleen Patrick-Goudreau

Also from that cookbook is the Baked Potato and Mushroom

Local Box 4/4/13 - Vegan Greenling Meal Plan

Ermergerrrd Strerberries!!

sorry, my daughter is mad me for putting that.  but seriously! Strawberries are my fave, and such a short lived appearance.

Here's the full list:

Strawberries
Arugula
Mushrooms
Swiss Chard
Kohlrabi
Lettuce
Salad Mix
Cauliflower
Cilantro
Oranges

Strawberries - no recipe needed, they will go in Gabe's lunchbox, smoothies and at least one salad

Arugula, Lettuce, Salad Mix - will all be my mega salads!

Mushrooms - Mushroom Topped Baked Potatoes from Color Me Vegan by Colleen Patrick-Goudreau

Chard - Lemony Pan Fried Chickpeas with Chard from Color Me Vegan again

Curried Cauliflower Soup - from Color Me Vegan - i'm on a Collen kick because she was just here for Austin Veg Fest and i had to work and missed seeing her :( :( :(

Oranges - besides smoothies, I am going to make Orange Miso Dressing from Dreena Buron's new downloadable e-cookbook - Plant Powered 15

Kohlrabi - well i'm a little stumped but I trust Fat Free Vegan so I'm going to try this Kohlrabi & Carrot Soup

Strawberries & Cheerios - simple delish breakfast for  Gabe

Mint Condish

Am i the only one obsessed with that quote?
A reusable shopping bag from The Gill Agency to the person that tells me what movie that's from :)

well I already showed you all the photo of Goddess Mint Dressing, but here it is again because it's so amazing. It's from Blissful Bites by Christy Morgan. Here is her website - The Blissful Chef - it's the perfect mix of salty, tang and sweet.

My other winner this week was also from Blissful Bites - Broccoli Salad with Creamy Mustard Dressing

I used radishes from the box and took it to Easter feast at my parents house.

I also used some limes on sauteed asparagus for Easter. But didn't get a picture.

Most of the last box was salad stuff, avocado, greens, kale, lettuce, even the cauliflower.
I did make the creamy curried veggies i mentioned last week, but it wasn't too great, so let's just not dwell shall we?
see you in a few with the next box!