VeganMoFo Day 9 ~ What’s On The Menu?

I had to play truant for a couple of days, but now I’m back at VeganMoFo with my traditional CSA (b)log post and menu plan.

• Red, yellow & chioggia beets
• Silver beet
• Lollo Bionda lettuce
• Hokkaido pumpkin
• Doyenné pears
• Parsley

I still got last week’s runner beans and will be getting cauliflower and purple kale tomorrow from another local organic garden. So what’s up this week?

Menuplan Thursday October 11th  – Wednesday 17th

• Thursday: homemade tomato soup, leftover pasta with pesto, and leftover saag with chickpeas made into a pasta sauce with mushrooms, leek and baked onions.
• Friday: rice with chili (freezer stash), avocado, home-made salsa picante and steamed silver beet.
  Baking pumpkin crumb cake with pecan streusel from Veganomicon (p.255) for my friend Loes’ birthday. Will adapt the streusel to a nut mix as I don’t have enough pecans.
• Saturday: Turkish beans (taze fasulye), carrot-walnut salad with soygurt dressing (cevizli havuç salatasi) adapted from Lokanta cookbook and pide bread or a grain dish.
• A variation of The Green Cuisine’s pumpkin-paprika soup -another VeganMoFo inspired dish!- and beet-potato salad
• Baked potatoes, veggiedogs and sautéed silverbeet with creamy cauliflower ‘queso’ from Cadry’s Kitchen.
• Quesadillas with leftover cauliflower ‘queso’; autumn salad with beetroot and baked pear/apple adapted from Baking Made Easy.
• Dessert: sugared puff pastry with pear and chocolate syrup.
• Snack: kale chips (or this VeganMoFo spicy kale recipe from The Green Cuisine).
• Sandwich spread: eggless salad with last week’s celery. Recipe recommendations really MUCH appreciated!

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The Last (CSA vegetables week 51, 2010)

Our third season of CSA has come to a closing. Now we’ll need to decide on which veggies to buy all by ourselves again… Not an easy task! #lazybums

• purslane
• leek
• thyme
• red cabbage
• choggia beets
• apples
• variety of onions: shallot, red and white

When I got beets last time I made Nigel Slater’s Beetroot Seeds Cake and it was goooood!

Clicking on the picture will bring you to Flickr, where I’ve put up the link to the on-line recipe and some adaptations I made.

Yesterday was another Meatless Monday (Plantaardig Maandag) and supposed to be December’s #twitterfoodparty about squash, so I made a vegan Indian curry with basmati rice and (prefab) mango chutney with last week’s hokkaido pumpkin. The picture didn’t turn out too great but it tasted better than it looks. ;) Anyway, the food party got postponed due to too many ‘twabsentees‘…! If you want to join in, just make something with squash on January 10th, use the hashtag and tweet a picture!

So, no more CSA (b)log posts until the first week of May 2011. Some of you might think that a good thing… But hopefully not all???

Turkish Delight (bento #80)

This first bento of the month should definitely make up for my bento-less last week!

Two years ago we went to Cappadocia, Turkey in October and had an amazing time. This bento contains some leftovers of Turkish take-away (dôh not that old of course). YUM! Unfortunately I don’t know the correct names for these mezze dishes, but I will try to add them later on.

Upper tier:
Hot pepperspread, eggplant spread (I don’t think it was baba ghanoush), summer couscous salad with watercress leaf, blue grapes, fishy with dressing, sundried tomato.

Lower tier:
Bean salad with paprika and onion, choggia beet stars, snow peas, dill and red batavia lettuce.

On the side:
Organic butterfly biscuit, mandarin (and I also took an apple and some toast for the vegetable spreads).

Last time I got some choggia in our weekly veggiebag I cooked it like ordinary beet, but then it became a homogeneous red. Now I kept it raw to preserve the beautiful pink and white pattern ;) When cooked for just a minute or so the pattern stays alive as well, but not as fresh as it is now. Someday I’ll try steaming it!

BTW a tip for Dutch people who would like to try more organic g/foods: until November 7th you can collect EKO-marks of products and swap them for fun fair trade and environmentally friendly Goodforall products!

CSA & organic: grapes, beet, lettuce, dill
Organic: watercress, biscuit

En weer een lekker tassie

Veggies van week 36

Deze week is de groententas van de Aardvlo weer lekker gevuld.

• bramen
• basilicum
• tomaten
• knoflook
• andijvie
• chinese kool
• rode kropsla
• lieve kleine bietjes
• 2 meiraapjes… of wacht even: het zijn chioggiabietjes; hehe a bento-er’s dream! ;)

We hebben toevallig heerlijke buffelmozzarella in huis dus dat wordt weer lunchen met salade caprese :) De andijvie gaat in stampot met rooktofu en ik had laatst op het web ergens een recept gezien dat speciaal voor kleine bietjes was bedoeld… Surfen maar!