Local Box 3/22/12 - Kohlrabi!

i have never gotten Kohlrabi before - but i've always wanted to! it was the "K" in a children's book about vegetables that i used to read to my kids. it's very cool looking, kind of intimidating - may websites with recipes describe it as "sputnik" looking

Avocado
Swiss Chard
Collard Greens
Kohlrabi
Dill bunch
oranges
Carrots
Limes
Broccoli
Rutabaga

Well i have already made a couple of things!
here is a plate of both mashed rutabaga AND rutabaga fries that i ate with a veggie burger patty

And this is  Dijon Dill Green Beans  from Blissful Bites cookbook by Christy Morgan

As well as some quinoa that has lime juice in the dressing.

my son loves little purple potatoes so I am going to make this Creamy Dill Potato Salad with more dill -I also think i'm going to experiment with the dill & lime to make some salad dressings, i'm getting into making my own dressings, they are so much tastier!

I already used the Chard but i forgot a picture! I made Chard with Capers & Olives from the Viva Vegan! cookbook.

I'm not sure what to do with the Kohlrabi but this WEBSITE has some ideas - right now i like the idea of adding it raw to a salad, but i need to investigate more

Collards  - i am going to use Blissful Bites again - she has this great recipe that i used before with a different green called African Collard Stir Fry, it has orange juice and carrots too!

Broccoli - again from Blissful Bites (i really love this cookbook) - Broccoli Salad with creamy Mustard Dressing, has a carrot in it too, maybe i will sub Kohlrabi for the radish or just add it!

Bliss in a box - the results

So this week my goal was to use the local box contents in recipes all from Blissful Bites cookbook by Christy Morgan. It was a really fun challenge making everything from one cookbook! I had to be creative and sub ingredents as not everything that was in the box was exactly in the book. so here's what i made:

Mustard Greens: I modified the African Collard Stir Fry

Christy gave me permission to publish the recipe! (thank you!)
1/2 Cup Water
2 Cups Sweet Potates cut in matchsticks
Pinch sea salt
1/3 cup Orange Juice (I used Tangerine juice from the box)
1 Tablespoon Peanut Butter
2 Tablespoons Tamari
1/2 teaspoon curry powder
1/2 cup carrot matchsticks
2 Tablespoons raisins (optional - i used them, i love raisins in my greens)
1 Bunch Mustard Greens (instead of collards), cut in chiffonade

heat water in skillet. When it boils add sweet potato & sea salt, cover with lid, & simmer for 3 to 5 minutes. Meanwhile whisk together juice, peanut butter, tamari & curry. Add carrots, raisins & greens with the sauce and mix in the skillet. simmer for 3 to 5 minutes until veggie are tender, not mushy.

Love the peanut butter, curry combo in the sauce with this!

Oh and i also made her  Southwest Tofu Scramble which used mushrooms from the box -i ate them with the stir fry (above)

Mizuna & Komatsuna - I subbed for arugula in her Arugula-edamame salad with orange-sesame vinaigrette
I also used a tangerine instead of orange in the vinaigrette and used tangerine segments in the salad instead of canned mandarin oranges

this salad was so good i ate it for lunch and for dinner in the same day and then it was all gone.

Cabbage - Not-your-average cabbage slaw
interesting twist with walnuts & cranberries and a delish dresssing

Mint - Goddess Mint Dressing
this was my fave thing i made i think! Tahini based made it so rich & the suprising mint made it refreshing, here it is on one of my mega salads using the Green Leaf Lettuce from the box

Butternut Squash - Macro "mac & cheeze"
wow - quinoa pasta for more protien and gluten free, and butternut sqash blended up with nootch and other stuff to make the "cheeze" sauce. My son gobbled it up and i didn't tell him it was butternut squash till after!

 

All the recipes were so good and i kept finding more and more i wanted to make as i was pretty much glued to this book for over a week! Also -and observation - i am almost out of Tamari & Maple Syrup after cooking from Blissful Bites! They were both in almost every recipe - i think Tamari was in every one i made! good thing i love it.

Blissful Box 1/12/12

I had dinner AND breakfast last week with Christy Morgan the author of the cookbook Blissful Bites and the writer of one of my fave vegan blogs - http://theblissfulchef.com// - we talked about food alot, of course. And about fun cooking challenges, like veganizing a cookbook, or cooking one recipe from all your cookbooks like she is doing. So i figured in honor of all that i would make everything this week from Blissful Bites! She also said i could reprint one of the recipes here which is very cool of her

Mustard Greens
Komatsuna/Mizuna Bag
Green Leaf Lettuce
Green Cabage
Crimini Mushrooms
Mint Bag
Green Onions
Tangerines
Yellow Onion
Butternut Squash

Mustard Greens i'm going to sub for the Collard Greens in her African Collard Stir Fry - this recipe also uses orages so i will sub the Nectarines here - also it has sweet potatoes and i happen to have one left from the last box - Oh and i may add a few Komatsuna leaves in here for kicks but also will use them in a salad (see below)

Cabbage - it's a huge cabbage so i think i can make two recipes.  I want to use a few leaves and the Mushrooms in Chinese cabbage roll ups, stir fried veggies wrapped up in raw cabbage leaves like a taco.
The rest i want to use in Not-your-average cabbage slaw - i love coleslaw, this has walnuts and cranberries in it. LOVE

Mint - There's a recipe for spring rolls called asian rice paper rolls with almond bliss dipping sauce - i love making spring rolls, the mint will be great in these. The almond bliss dipping sauce is like peanut sauce but better.

Butternut Squash - OMG there is a recipe called macro "mac and cheeze" - that has butternut squash, quinoa pasta shells, tofu, nootch n other stuff and the photos looks amazing so, yeah, i'm making that.

Mizuna & Komatsuna - I'm going to use the Mizuna and some Komatsuna instead of Arugula in Christy's Arugula-Edamame salad with orange Sesame Vinaigrette using of course a tangerine instead of orange. The recipe also calls for mandarin oranges, i could probably use tangerine segments here too

Here's to a Blissful week!

you can find Christy's book on Amazon or check her website link above, and you can follow her on twitter @theblissfulchef