We’re already two days into November and I haven’t even posted the last veggies of October yet. So let me present to you our wholesome winter food of this week.
- Cox’s apples
- mini pumpkins (great for Halloween!)
- white cabbage
- small beets
- curly red-leaf lettuce
Menu plan for October 28th – November 4th
- ‘Root night‘: French carrot soup, celery root au gratin, spicy beet salad with walnuts and fresh tomato salad [Thursday]
- Cabbage quiche & lettuce with leftover eggplant-lentil salad [Friday]
- ‘Italian flag menu‘: Andy McDonald’s red beet risotto with Salade Caprese [Saturday]
- Halloween dinner: Kookgrrl Ellen’s Indian vegetable curry with cashews served in pumpkin with basmati rice [Sunday]
- Stir-fried cauliflower with Nigella’s ‘tomato & red onion couscous’, beet hummus and falafel
- pitah bread with easy looking spinach balls from Louanne’s Kitchen, beet hummus, salad & sauce (balls possibly swapped for prefab falafel)
- sambal goreng tofu, cabbage & bean sprout lalab (cucumber & steamed vegetables; carrot, cauliflower, cabbage, leek) with home-made sambal bawang (hot pepper sauce with shallots), rice/nasi goreng (fried rice)
[Wednesday/Thursday; when mungo beans have sprouted]
Today I’ll be eating out with wlfr (a.k.a. @variomatic), who gets a small jar of the home-made sambal bawang. I hope he likes it! Mr Gnoe (a.k.a. @no1song) will have a dinner of leftovers or whatever else takes his fancy.
This beetroot risotto has become a returning guest at our dinner table. The colour is awesome and it tastes delish too ;)
Although we mainly follow the original recipe, we always swap a little of the vegetable broth for wine (red or white) and we normally skip the part where we’re supposed to make green herb oil from scratch: we just throw in some herbs and/or pick one of our bottles of infused oils. But since we have a lot of fresh herbs at the moment (basil, parsley, cilantro, dill, celery), it seemed silly not to use them this time around.
Indian veggie curry with cashews served in pumpkin
I only needed to buy a cauliflower to make this smooth curry recipe that seemed perfect for the two small pumpkins from our CSA batch. I had some coconut milk waiting to be used up and a piece of ageing zucchini; added carrots, frozen peas and a potato. Instead of roasting the squash in the oven, I nuked it in 1/3 of the time at 850 Watt. It was YUM!