What’s on the Menu? (week 26, 2012)

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

• 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.

  

• [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.
  
  
• [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.
  
  
  
• [Monday] Leek & potato soup with cilantro (La Dolce Vegan! p.109), mini crustless tofu quiches and broad bean salad (Mediterraan koken p.48).
  
  
  
• [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?

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Fall Greens (CSA vegetables weeks 43 and 44, 2011)

I’ve got a lot of vegetables left over in my fridge, so it’s time for some serious menu planning!

Amelishof CSA vegetables week 43

Last week’s veggies:

• red Batavian lettuce
• cilantro
• pointed paprika
• (Batavian) endive
• leek
• celery

Amelishof CSA vegetables week 44

This week’s greens:

• pumpkin
• lollo bionda lettuce
• Elstar apples
• parsley
• kohlrabi
• green beans

Menu plan Wednesday November 2nd – Tuesday 8th

You’ll even find vegetables on the menu from my CSA loot further back!

• Wednesday: eating out with birthday boy @variomatic in Hotel de Goudfazant (Amsterdam)
• Thursday (Mr Gnoe’s piano night): leek-fennel soup (veganized version of Vega Gerechten p.134) & veggie dog with greens
• Friday: spicy sweet potato soup, chili con ‘carne’ tacos and fennel-orange salad with black olives (Vega Gerechten p.150 & 179)
• Saturday: Indonesian dinner! Osèng-osèng kohlrabi, sambal goreng tofu & green beans with white rice (Vegetarisch Indonesisch Kookboek p.50 & 94)
• Sunday (Dexter-5 Night with Elsje): garlic-Jerusalem artichoke soup, garlic or rosemary bread from Vlaams Broodhuys, 2 types of hummus (red beet & pumpkin), cooking pears and red beet salad with walnuts and balsamico (Vega Gerechten p.81, 61 & 188)
• Monday: Ethiopian lentil dish (cutting from Leven, lente 2011) with ‘faux sour creme‘ (La Dolce Vegan!), pita bread and kohlrabi salad (Groentegerechten p.32) OR Indonesian leftovers with nasi goreng
• Tuesday: eating @ mother-in-law’s

Last greens of spring (CSA vegetables week 24 and 25, 2011)

Organic CSA vegetables week 24, 2011

Our tomcat Ringo coming to check out the escarole among the organic vegetables again…

• Radishes
• Broad-leaved endive
• Romaine lettuce
• Chinese cabbage (napa, michihli)
• Red & green basil
• Broccoli
• Scapes (garlic flowers)

Organic CSA vegetables week 25, 2011

• Pointed green cabbage
• Rhubarb
• Red lettuce
• Rapini (turnip tops)
• Courgette (zucchini)
• Snow peas
• Parsley

It’s the last rhubarb of the season and I haven’t figured out yet what to do with it. Any ideas?

Here’s the rest of our menu plan!

Menu plan June 22-27 2011

• Pea soup from a can [Wednesday]
• Sambal goreng cabbage tahu (Vegetarisch Indonesisch kookboek p.93) [Thursday]
• Szechuan noodles (leftover sauce) and Chinese cabbage with coconut (Exotic & Traditional Vegetables p.2) [Friday]
• Simple dinner with guests before going to piano recital: Cream of tomato soup (La Dolce Vegan p.114), salad with snow peas, brownies [Saturday]
• Imam’s Eggplant, mashed carrot salad & tabbouleh (World Food Café p.37, 39 & 31)
• Tomato, cucumber and green pepper mezze (World Food Café p.37), Turkish lentil soup (Met machtig mooie menu’s de wereld rond p.36), leftovers

From the menu plan I previously posted I’ve already shown you the Couscous salad with Orange Basil-Tempeh and Sweet Miso Dressing. Here are the pictures of two other dinners I photographed.

Lentil loaf (from Food for Thought podcast) and Turkish takeaway leftovers

Szechuan noodles from Vegan Family Meals

Join Beth Fish’s Weekend Cooking with a food related post!

Strawberrrrries! (CSA vegetables week 22, 2011)

• Radishes
• (Bundle) leek
• Red Batavian lettuce
• Tomatoes
• Endive frisée
• Bundle garlic (spring garlic)
• Strawberries

Yum, I’ve been anticipating those strawberries for a whole week! So much that I couldn’t resist buying some in the days in between ;) The very last one ended up in yesterday’s cold noodle bento. These strawberries in our CSA vegetable bag come from about 3 miles from our home! #greenliving ;) We immediately had them for dessert last night, so no need to come over to have a taste! ;)

I did manage to keep Ringo from devouring the endive (he haz a taste for it), so you may want to hop over one of the other nights?

Menu plan June 2-8 2011

• Asian fusion: tofu in tausi black bean sauce (leftover Chinese takeaway), nasi goreng (fried rice) and toemis spinach (Vegetarisch Indonesisch kookboek p.45) [Wednesday]
• Mexican night: bean burritos with steamed spinach [Thursday]
• Bihoen with faux ‘chicken’ (leftover Chinese takeaway) and Toemis endive (Vegetarisch Indonesisch kookboek p.46), pangek brown borlotti beans (Vegetarisch Indonesisch kookboek p.51), nasi koening (freezer stash) and salad with leftover miso dressing
• Endive-potato mash with mushroom gravy (La Dolce Vegan p.181), onion and vegan sausage, salad
• Tomato-garlic pie (Amelisbode wk.22), green salad
• Gnocchi with grilled zucchini and tomato salad

I’ll leave you with two more pictures of dishes from last week’s menu plan. The noodle salad was good, especially with emping for topping (chopped nuts will probably be great too), so I’ll definitely make that again. The leek soup recipe was a bit of a disappointment though — will need to look further!

Cold noodle salad

Leek soup, noodle salad and emping kurupuk

The Second Veggie Loot of the Season (week 19, 2011)

Most weeks there’s one vegetable in our CSA batch that was grown indoors: tomatoes (last week) alternated with paprika, eggplant, et cetera. Or it’s interchanged with fruit, that doesn’t necessarily come from the glass house.

• Endive
• Leek
• Red lettuce
• Rocket
• Chard
• Pointed pepper

On the menu this week were mashed potatoes with raw endive and an Indian chard dish (in lieu of spinach) to eat with the leftover takeaway of cauliflower bhajee and dal tarka (lentils). And basmati rice of course — it’s the best smelling rice I know!!!

Unfortunately naan bread is often made with animal products like yoghurt. So I always make sure to have some bake-off organic naan that is 100% vegan in the pantry. Can’t have Indian food without it, can you? ;)

The End is Nigh

We’re halfway December and the end of our CSA season is nearing. Next week’s bag will be The Last!

But you haven’t even had a chance to enjoy any of this month’s organic vegetables… So, here are my veggies of weeks 48, 49 and (freshly picked up today) 50.

Amelishof organic vegetables week 48, 2010

• leek
• kale
• capsicum
• corn salad
• red beet (waiting for me to make Nigel Slater’s red beet cake…)
• pumpkin

Amelishof organic vegetables week 49, 2010

• brussels sprouts (on the stalk, just for fun!)
• parsnip
• corn lettuce
• kohlrabi
• onions (red & white)
• Elstar apples

Amelishof organic vegetables week 50, 2010

WOW, what a mega bag of vegetables we got today! Remember the Invasion of the Broad-Leaved Endive Heads? This time there were even more! It makes a nice green background for the rest of the veggies ;) And Ringo totally went for it… Crazy cat :)

• kale
• endive
• carrots (not washed, so they’ll keep longer)
• root parsley (on the left of my pile of carrots, hiding behind the…)
• kabocha pumpkin!
• celeriac
• cooking pears
• Jerusalem artichoke

I’m not planning our menus and we’ve been eating out, visiting relatives et cetera so next to this HUGE new batch we still have some veggies of the previous weeks to use up: beetroot — but like I said; I’ve got great plans for that ;) — parsnip, kohlrabi, leek and 1 small pie pumpkin. Maybe I would be wise start planning again ;)

Say, Elsje: if you see anything you’d like to use for our 24 mini-marathon dinner next Friday, just give a shout!

Invasion of the Endive Heads

This week’s organic vegetable packet did not bring us one, not two, but THREE heads of endive!

Wow. I guess it’s obvious what we’ll be eating this week… ;)

• lollo rossa lettuce
• pumpkins
• endive
• topinamburs
• fennel
• Elstar apples

I considered changing plans and serve yesterday’s guests potato mash with endive for dinner instead of the planned hutspot but decided against it: the idea of cooking the dish I hated so much as a child was way more exciting! Up until this week I have never, ever made it myself. So it felt like a real challenge to try this new recipe.

I won’t keep you in suspense any longer: I liked it! We caramelized some onions and toasted some pecan nuts for topping, and had vegetarian ‘meatballs’ and fennel-tomato salad as side dishes. (*) There’s just one BUT.. If I’m completely honest I wouldn’t really call this dish hotchpotch: the carrot and potatoes aren’t mashed together — it’s just a mix of cut up parsnip, potatoes and carrot, like my oven-roasted root vegetable dish with honey. I even used honey instead of the required maple syrup since my cupboard lacked the latter. So I’ll need to re-challenge myself another time ;)

Do you have a dish you hated when you were young and still won’t eat today?

(*) Side note for Dutch readers wanting to make the hutspot recipe: it took the vegetables 45 minutes at 200 °C (gas oven: 5) instead of 30 to get done.

The Telepathic CSA Supervisor

I sometimes believe there’s a telepathic csa supervisor somewhere, tuning in to (very) special requests. This afternoon I scouted several stores in search of celery but couldn’t find any. I desperately wish to turn some leftover corn into perkedèl djagoeng (corn fritters) for my next bento you see, and it won’t work without that specific herb! :(

When I went to get our weekly vegetable bag it briefly crossed my mind… but nah, that would be really improbable and too much to hope for. Well. YIPPEE!

Just like that time when I was craving eggplant!

I was also pretty happy to see some more of those scarlet globes, french breakfast and icicle radishes among the veggies for this week.
(Thanks for teaching me their names Judy!) Haven’t they grown since last week? :-o

• celery
• bunch of 3 radish varieties
• eggplant
• endive (frisée)
• red chili pepper
• leek
• lettuce

ETA: The celery was used for corn fritters (dôh), bami goreng (twice), Russian salad and several other dishes. Half of the curled endive went into a potato stew with gorgonzola and almonds (which should have been cashews but we were out of those), the rest became toemis andijvie with bami. The leek was also used for perkedèl djagoeng and bami; the chili pepper dito and stir-fried with last week’s bok choi.