The week is almost over but I didn’t have an opportunity to share my CSA vegetables and menu plan before today! I bet you could hardly wait.. ;P

Amelishof CSA vegetables week 26, 2012

  • tomatoes
  • leek
  • turnip tops
  • lollo rosso lettuce
  • escarole
  • 3 varieties of radish

In addition on Friday I got some local organic broad beans, marrowfat peas, cilantro and (curled) parsley.

Other ingredients in my fridge that need to be used up:

  • 3 stalks of rhubarb
  • scapes (garic shoots)
  • snow peas
  • spring onions
  • avocado
  • carrots
  • mint
  • basil
  • cranberries…
  • open jar of cooked brown lentils
  • soygurt
  • soy cream
  • La Bute Island’s “blue cheese style” Sheese
  • firm tofu
  • silken tofu
  • creamy basil dressing
  • rhubarb chutney & syrup
  • cranberry compote

So here’s this week’s menu!

Menu plan June 27th – July 3rd

  • [Wednesday] Turkish takeaway from Ana’s Kuzin for Mr Gnoe’s B-day!
    Starters: prosecco wine with mixed nuts, Lebanese & pide bread, houmous, baba ganoush, antep ezmesi (chilli peppers, tomato, garlic & herbs) and non-vegan eggplant-yoghurt spread (ali nazik).
    Entrée Imam Bayildi (stuffed eggplant), börülce (beans in spicy tomato sauce), kisir (summer salad), rice with chickpeas and bulgur with peas.
    Dessert: fresh mint tea with homemade (!) baklava, limoncello ice from Roberto’s and cherry, followed by ice wine.

    Vegan baklava (virgin voyage)

  • [Thursday] Turkish leftovers (including dessert! :)) and mixed salad with pide croutons.
  • [Friday] Chloe Coscarelli’s avocado-pesto pasta with steamed snow peas and spicy sautéed turnip tops with mustard & pecans (great recipe that I will share someday).
  • [Saturday] Mr Gnoe: probably something cheesy ;) / Gnoe herself: lunch & veggie BBQ  @ Viva Las Vegas Food fest > leftovers at home because I was too tired to stay for the party.
    Hemp burger for lunch @ Viva Las Vega's food fest
    Leftovers 30-06-2012
  • [Sunday] Lunch: Happy Herbivore’s fat-free tofu scramble with mushrooms using black salt for the 1st time!
    Dinner: escarole mash with ‘blue cheese style’ Sheese, oven-roasted cashews and mushroom gravy, sided with cool cucumber salad (La Dolce Vegan! p.83) and more baklava for dessert.
    Tofu scramble with mushrooms & kala namak
    Escarole mash with mushroom gravy
    Cool cucumber salad
  • [Monday] Leek & potato soup with cilantro (La Dolce Vegan! p.109), mini crustless tofu quiches and broad bean salad (Mediterraan koken p.48).
    Mediterranean broad bean salad
    Lee & potato soup with cilantro and crustless tofu quiches
    Tomato-basil salad with creamy basil dressing
  • [Tuesday] Rice with Teresa’s garlic shoot stir fry (La Dolce Vegan! p.138) OR another scape recipe via PPK forum (to be decided) with eggplant.

Optionals: Wolffie’s Black Bean & Lentil Salad (La Dolce Vegan! p.72),  puy lentil-carrot salad.

What’s on YOUR menu this week?

Meatless Monday button (NL-versie)

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