Planning Ahead (organic CSA vegetables week 39, 2012)

I’ve got a busy week coming up with the start of VeganMoFo on October 1st. I haven’t been able to blog much lately and now I’m supposed to post daily and share the wonders of eating without animal products for a whole Vegan Month of Food! But more about that later.

As usual I’ve planned my meals for the next few days so that I won’t have to think about that any more, nor run to the shops at the very last minute. Every little bit helps in finding time and peace to participate in the blogfest!

Now here’s our veggie haul.

• Red Batavia lettuce
• Leek
• Santana apples (hypo-allergenic)
• Rucola (rocket)
• Corn cob
• Patisson pumpkin
• Fennel

Other stuff in/around my fridge: carrots, chickpeas, roasted paprika, cauliflower, coconut milk, pumpkin & butternut squash, zucchini, cabbage, mushrooms, cilantro and some leftovers.

So here’s the menu.

Menu plan 28 September – 3 October

• Lettuce soup, leftovers lentil-beetroot salad and Greek chickpea salad, bakeoff bread [Friday]
  
  
• Seitan stroganoff, minty bulgar with leek (A vegan taste of Greece p.76) or Oven-braised potatoes and leek (p.67) [Saturday]
  
• Dal Tarka with cauliflower (possibly peas) but without sweet potato, roasted butternut squash with coriander seeds (Veganomicon p.112), basmati rice and (prefab) papadums. Maybe some mint dip [Sunday]
  
  
• Patisson soup and casserole with potato mash, leftover sautéed cabbage & roasted pepper, blue ‘sheese’ and a nutty crumble on top [Monday]
  
  
• Something improvised from the pantry, leftovers, takeaway – what ever’s easy [Tuesday]
• Stuffed courgette, fennel-avocado salad (A vegan taste of Greece p.89), bakeoff bread [Wednesday]
• Sometime during the week I also hope to make some roasted pepper houmous.

You’re welcome at our table if you see anything you like! :)

I edited last week’s menu with photos of my meals.

Advertentie

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

Cabbage and Carrot Salad Recipe (CSA vegetables week 26 and 27, 2011)

The first two weeks of summer brought some really nice greens to our dinner table. Introducing a new feature on Graasland as well! But you gotta read on a little for that. ;)

Organic CSA vegetables week 26, 2011

Here’s what we found in our CSA box the previous week.

• Leek
• Spinach
• Radicchio
• Gooseberries
• Celery
• Chinese cabbage (napa, michihli)

It may seem a bit meagre but there’s something missing from the picture! Half a head of Chinese cabbage and a whole head of red Batavian lettuce. We picked up the veggies on our way to my aunt’s and since our fridge was still rather full we decided to leave some of the loot with her.

Organic CSA vegetables week 27, 2011

Now more importantly: this weeks veggies…

• Broad beans!!! Love ‘em!
• Tomatoes
• Field peas
• Basil
• Iceberg lettuce
• Pak choi (bok choy)
• Savory (bonenkruid)

I hope I won’t bore you by sharing another menu plan?

Menu plan July 7-12 2011

Due to our schedule there’s a lot of ‘easy food’ on the menu this week.

• Vegan Spaghetti Bolognese [Wednesday]
• White bean & tomato soup (freezer stash), baguette, green salad with scapes, radicchio and pinenuts [Thursday]
• In between hike and going to the vets: Indian lentil soup (dahl, freezer stash), homemade pizza, cabbage & carrot salad (recipe below) [Friday]
• Broad bean soup, rosemary focaccia from Broodnodig, leftover mashed carrot salad, radicchio salad [Saturday]
• After a day of hiking: vegan ‘shoarma’ (Vivera roerbakreepjes) with pita bread, garlic sauce and leftover carrot-cabbage salad [Sunday]
• Field peas with veggies Provençale (adapting recipe for fresh peas), baguette, salad
• Stir-fry of pak choi, leek, mushrooms and tofu with rice

New feature!

Cabbage contours by Jacqueline Tinney

Many people don’t know what to do with cabbage. That’s a pity because it’s such a healthy vegetable; loaded with vitamins A & C, potassium, calcium, phosphor. It is also thought to be anti-carcinogenic! And if you’re a CSA participant like us you’ll often find it in your box. :)

So. I decided to share some cabbage recipes I like as a special feature on Graasland! Starting of with this week’s side dish of cabbage & carrot salad. Other recipes you can expect in the future are ‘Cabbage with Coconut’ and Indonesian ‘Sambal Goreng Cabbage’.

Easy cabbage-carrot salad

This is a veganised version of Eethuis Iris’ recipe from Zonnig zomers tafelen (p.20).

Cabbage-carrot salad & orange juice

Ingredients
Serves 4.

• 350 g pointed cabbage (I used a mix of pointed and Chinese cabbage; you could also take ordinary white)
• 100 g carrot, cleaned
• 3 tbs veganaise
• 0.5 dl fresh orange juice
• pinch of curry powder
• salt & pepper
• 2 tbs of roasted sunflower seeds
• chopped parsley (optional: it’s not in the original recipe but I added it for colour)

Preparation

1. Clean cabbage and cut out the hard core.
2. Shred the cabbage very finely.
3. Grate the carrot — or pulse a few times in your kitchen machine.
4. Make a sauce of veganaise, orange juice, curry, salt and pepper.
5. Mix vegetables and dressing, top with sunflower seeds and parsley.

On the contrary of what you may expect, the cabbage in this recipe is not overwhelming. I will make this salad again, maybe tweaking it here and there looking for an even better version: like adding a dash of lemon juice and possible some sweetener like agave syrup or golden raisins.

Do you have any favourite cabbage recipes to share? I’d love to hear them!

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

Recipe submitted to the July Whip Up Something New! Challenge hosted on Joyfully Retired

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

About Stalks and Stems (veggies week 24, 2010)

I’m pressed for time so I’ll just briefly log this week’s local organic vegetables, including a call for help: do you know what the greens below the rhubarb are called in English? In Dutch it’s raapsteeltjes, which would literally translate into… turnip stalks? :\

Clockwise:

• swiss chard
• snow peas
• rhubarb
• raapsteeltjes > turnip-tops
• red Batavia lettuce
• plum tomatoes

En weer een lekker tassie