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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)

A big pile of organic veggies this week!

Amelishof organic CSA vegetables week 25, 2012

  • snow peas
  • rhubarb
  • frisée lettuce
  • french onions
  • Swiss chard
  • beets
  • garlic scapes (flower stems)
  • strawberries for the 3rd time in a row!

And here’s what we’re planning to make with it!

Menuplan 20-26 June

  • Wednesday: lentil loaf, escarole salad with snow peas and mustard vinaigrette (Eethuis Iris’ Verrukkelijk vegetarischp.41), fried basmati rice leftovers, sautéed Swiss chard
    Lentil loaf (fallen apart)
    Photo 20-06-12 19 38 39
    Photo 20-06-12 19 48 33
    My lentil loaf fell apart but that was no wonder as I found some essential ingredients still on the kitchen counter the next morning… :\ Will need to have another go at it!
  • Thursday: Swiss chard tempeh with tomato (Vegweb), Mediterranean quinoa (herbes de Provence, balsamic vinegar), tomato salad with La Dolce Vegan!‘s creamy basil dressing
    Swiss chard with tempeh, tomato and quinoa
    Salad with creamy basil dressing
  • Friday: Kathleen’s Mom’s tortilla chip soup (adapted form La Dolce Vegan p.122) with nachos and mexican salad (corn, tomato, snow peas, cucumber, basil-chilli dressing)
    Tortilla chip soup
    Mexican salad
  • Saturday: carrot-beet soup (freezer stash) and small baguette with Veggiedeli‘s Leberkase, fried onions and vegetable toppings
    Bread roll with faux meat
  • Sunday: cauliflower with Wolffie’s ‘cheesy’ sauce (La Dolce Vegan p.175), Ottolenghi’s beetroot & rhubarb salad with Bute Island’s Blue Cheese Style Sheese, Vegalicioustofu kabobs with rhubarb chutney (translated in Dutch on Plantaardigheidjes), potato mash
    Tofu kabobs with rhubarb chutney
    Ottolenghi's Rhubarb-Beetroot Salad
  • Monday: pasta with creamy sundried tomato-basil sauce and broccoli (La Dolce Vegan p.133), leftover beetroot salad
  • Tuesday: eggplant bharta (La Dolce Vegan p.144), puy lentil-carrot salad & prefab naan or homemade chapati (La Dolce Vegan p.267), or flatbread

As I told you last time, we get loads of salad greens among our organic CSA. We love that, but notwithstanding the Salad Sac it’s sometimes still hard to keep up… Causing the veg drawer in the fridge to overflow. A perfect moment to put lettuce soup on the menu!

I’m sure some of you can relate to this, so today I’ll share the recipe with you after my menu plan at the end of this post. There will also be a translation available for Dutch readers.

But first: this week’s veggies!

Amelishof organic CSA vegetables week 24, 2012

Amelishof organic CSA vegetables wk 24, 2012

  • strawberries again!
  • pak choi
  • parsley
  • Romaine lettuce
  • vine tomatoes
  • garlic scapes (flower stems)
  • Batavian endive (escarole)

Another sunny bouquet of vegetables and fruit. :)

Menuplan 6-12 June

  • Mihun with bok choi, broccoli stems, chestnut mushrooms and ginger stir-fried in light soy sauce, ‘apple juice tempeh‘ and salad with miso dressing (miso, ume vinegar, sake, agave syrup, cumin, sage). Cantaloupe and strawberries for dessert. [Wednesday]
    Veggie stir-fry, mihun and 'apple juice tempeh'
    Mixed salad with miso dressing
  • Leftover pumpkin curry with cashews, pimped up with peas, baked garlic scapes, Thai noodle salad with leftover rice noodles (La Dolce Vegan! p.80), cantaloupe and the first 2 strawberries harvested from the balcony for dessert. [Thursday]
    Pumpkin curry and baked garlic flower stems
    Cold Thai noodle salad
    Cantaloupe and 1st strawberry harvested from balcony
  • Snow pea salad with Japanese dressing, (VEGAgerechten p.191), garlic-sunchoke soup (freezer stash) and bake-off mini baguette. [Friday]
    Garlic-sunchoke soup
    Snow pea salad with Japanese dressing
  • Potato mash with endive, faux ‘chicken’ from the Vegetarian Butcher and tomato salad with homemade basil dressing (La Dolce Vegan! p.91).
  • Saffron couscous with vegetable goulash (La DolceVegan! p.140; challenged by Dani on NVV forums).
    Saffron Couscous with La Dolce Vegan!'s Veggie Goulash
  • Courgette & fresh peas in persillade, lentil loaf, escarole salad with mustard vinaigrette (Eethuis Iris’ Verrukkelijk vegetarisch p.41) Fry’s schnitzel and baked potato.

Lettuce soup

Lettuce soup

Ingredients
Serves 3-4

  • 1 tbsp neutrally flavoured cooking oil
  • 1 potato
  • 1 shallot
  • white of 1 leek (sliced)
  • 1 bundle garlic (sliced) or garlic clove
  • about 3/4 litre vegetable stock (fresh or instant)
  • 1 head of ordinary lettuce
  • 1 dl soy millk
  • 1 tsp tarragon
  • black pepper
  • optional: a dash of white wine
  • optional: chives to garnish

Preparation

  1. Clean the vegetables
  2. Cube the peeled potato.
  3. Tear the lettuce into pieces.
  4. Shred the shallot.
  5. Heat the oil and gently sauté the onion, leek and (bundle-)garlic until the shallot is transparent.
  6. Add stock and potato and bring to a boil.
  7. After about 10 minutes add lettuce and simmer for a few minutes more.
  8. Add soy milk, wine, tarragon and more (hot) water if necessary.
  9. Purée the soup.
  10. Flavour with salt and pepper to taste and heat the soup before serving without letting it boil.
  11. Serve in bowls and garnish with chives.

Enjoy!

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Sustainable Salad Sac

You may have noticed that we get a bunch of lettuce in our CSA every week. And I’ll be honest with you: when it still needs to washed once I’m making lunch, 8 times out of 10 I just leave it sitting in the fridge. Guess what happens after a week or two…

So. I need to wash my greens right when they come in. I used to spin them dry and store ‘em in plastic zip-lock baggies. I reused these, but that doesn’t really feel like the most appropriate way for sustainable living with local veggies.

Now I’ve discovered the Salad Sac! Additional advantage: there’s one step less in the process because you don’t dry the leaves before they go into the bag – its wetness moistens the fabric so that the lettuce stays crisp and is ready to use.

You know what? It works! Here’s a pic that I took on the morning of our next CSA, when I had the last salad leaves of the previous week for lunch.

Lettuce

A plus of plastic over cloth is that it’s transparent. As the salad sack is rather big I sometimes put several leafy greens in together and there’s a lot of digging around to get the right stuff out. Or Mr Gnoe doesn’t dare put in his hand at all as he has no idea what’s in there. ;) Then again, transparency would allow light to filter in, which is not helpful in keeping the vegetables fresh!

But it would be wonderful if the bag came in different sizes. Of course I’ve thought of making some pouches myself… But I think it may be a special kind of terry cloth, maybe even treated (although it’s supposed to be 100% cotton). Any thoughts on that?

I haven’t yet tried to put in things like sliced cucumber or other chopped vegetables. But the ‘instruction tag‘ says that works too!

Now just in case anyone wonders: I bought this article with my own money and am not in any way connected to the manufacturer, nor do I get paid for a (positive) review. I’m just a happy user! :)

On with our colourful organic CSA vegetables of the past three weeks.

Amelishof organic CSA vegetables week 21, 2012

Amelishof organic CSA vegetables week 21, 2012

  • red Batavian endive
  • pointed pepper
  • spinach
  • pumpkin chutney
  • rucola
  • spring onion

Amelishof organic CSA vegetables week 22, 2012

Amelishof organic CSA vegetables week 22, 2012

Don’t you just LOVE the purple of the beets and mustard greens?

  • Swiss chard
  • mustard greens
  • mizuna turnip tops
  • curly leaf escarole
  • beets
  • bundle garlic
  • ramson flower (daslook)

Amelishof organic CSA vegetables week 23, 2012

Amelishof organic CSA vegetables week 23, 2012

This week’s veggies:

  • leek
  • plain lettuce
  • spring onions
  • basil
  • tomatoes
  • strawberries!!!

On the 2nd of May our local CSA season started. It is still a bit too cold for the time of year over here (we even had night frost during the weekend) so the weekly loot is small — but TASTY!

Amelishof organic CSA vegetables week 20, 2012

Amelishof organic CSA vegetables week 20, 2012

  • Red leaf lettuce
  • Bundle garlic
  • Rhubarb
  • Escarole
  • Plum tomatoes (grown in an unheated glass house)
  • Thyme

Menuplan May 15th – 19th

  • Tuesday (dinner guest) ~ vegan Chinese takeaway: mini lumpias, satay, tofu in Tausi (black bean) sauce, bami goreng, cassava krupuk.
  • Wednesday ~ Indonesian dinner: rice with toemis broad-leaved endive (escarole), tempeh boemboe Bali, leftover satay & krupuk.

    Indonesian dinner

    Indonesian dinner

  • Thursday ~ Lettuce soup, mushroom spaghetti with veg balls Provençal, escarole salad with mandarin and mustard dressing. Leftover beetroot-poppyseed cake.
  • Indonesian dinner: Nasi goreng, leftover tempeh boemboe Bali & toemis escarole, garden peas ‘Indonesian style’ (with soy sauce & curry), lalab (lettuce, cucumber, carrot & sambal).
  • Saturday ~ Savoury crêpes for the Evernote Cook-along
  • Mediterranean vegetable stew (recipe acquired via Uniflame), salad.

Also planned: rhubarb cake and lentil loaf.

This week I’m testing my sustainable Salad Sac full of already washed lettuce leaves!

Sustainable Salad Sac

Amelishof organic CSA vegetables week 19, 2012

Amelishof organic CSA vegetables week 19, 2012

  • Spinach
  • Lettuce
  • Red bell pepper
  • Spring onion
  • Combo of turnip tops and rocket
  • Leek

Amelishof organic CSA vegetables week 18, 2012

1st Amelishof organic CSA vegetables of the season (week 18, 2012)

  • Spinach
  • Curly red leaf lettuce
  • Radishes
  • Rhubarb
  • Bundle garlic
  • Tomatoes

Meals made with these vegetables:

Spicy spinach

Cherry-rhubarb crumble

Nasi goren with steamed spinach and mushroom salad

Not sure how to pronounce “quinoa”? Learn on YouTube!

Quinoa & Vegetable Laksa

Whaddayaknow: it’s is already the fourth time four Dutch foodie bloggers are getting together for a weekend cooking blog hop! This time we’re focussing on quinoa. Have you ever had quinoa for dinner? Or breakfast for that matter — I’ve seen several recipes but haven’t dared trying yet for myself. Just like I’m reluctant to eat rice in the morning… But what am I saying? Contrary to how it’s used in Western cuisine, quinoa is not a grain but a vegetable related to leafy greens like spinach and Swiss chard! Well, the seeds of it anyway.

The first time I tried quinoa was during my 10-day ExtraVeganza project. I made a stir-fry from The Guardian. Since then I’ve used it a few times in bento’s (#131, #161, #176, #177), but as I’m only halfway my second package… I guess it has not been used not that often! Rather surprisingly. O_o Because I like the taste, it’s quick & easy to make and belongs to the category of ‘super foods’ — meaning that it’s ultra healthy. ;) Quinoa is gluten-free, high on so-called complete proteins, vitamins B1&2, E, iron, copper and magnesium. Reading that you already feel better, right? ;)

The quinoa dish I’m sharing today is Quinoa & Vegetable Laksa. Laksa is an Asian chowder-like thick soup. Mr Gnoe and I had two helpings each so that our bellies were filled but not the I-need-to-lie-on-the-couch kind of full. Very satisfying but low-fat! This is a perfect weekday meal for when you’re tired and the fridge is empty.

I veganised the original recipe from BBC’s Good Food and made some adaptations dictated by the (barren) contents of my cupboards.

Quinoa and Vegetable Laksa

Quinoa & Vegetable Laksa

Ingredients – serves 2

  • 1 onion, sliced
  • 2 tbsp Patak’s mild curry paste
  • about 50 ml water
  • 500 ml oat milk
  • 400 g frozen mixed vegetables, or any veggies at hand which were in my case: frozen peas and green beans, corn kernels from a can, a large spring onion/small leek (sliced), an old turnip (nuked), some red and green bell pepper in small pieces
  • 85 g quinoa, rinsed (!)
  • 2 ts vegan broth powder
  • salt & pepper

Preparation

  1. Simmer the onion, curry paste and water for 5 minutes in a large saucepan, stirring from time to time. Begin with a splash of water and add some when the mixture gets too dry.
  2. Heat the oat milk in a jug in the microwave.
  3. Add the vegetables, quinoa, broth powder and stir in the milk.
  4. Bring to the boil, simmer gently for 10 mins until the quinoa is cooked.
  5. Season with salt and pepper to taste.
  6. Let it sit for a short while longer if the directions of the quinoa call for that.

Mixed salad that accompanied our laksaServe with salad and bread – naan would be awesome!

Suggestions

Next time I would like to try this recipe with almond milk instead of oat. Mr Gnoe thinks that will be too overwhelming but I think it may be good. Or maybe half of each. Of course you can use any plant-based milk but some will be better than others.

Also, the original recipe was titled “Spicy vegetable and quinoa laksa” but my tastebuds failed to notice any heat. Of course that depends on the the type of curry paste: I may use a stronger one next time, or just add a red chilli.

Always remember to rinse your quinoa seeds before cooking. They have a bitter-tasting coating (called saponins), which is mildly toxic and meant to make the kernels less-palatable to birds and other seed-eaters. These days quinoa has already been cleaned by the manufacturer but it’s good to get rid of possible remnants. Just follow the instructions on the package.

<whisper mode> Of course I shouldn’t say so in a post dedicated to quinoa, but you can also use 150 grams of basmati rice instead — just cook until done. But you didn’t hear that from me, okay?! ;) <whisper mode off>

And now that you’ve opened a package of quinoa: hop over to my fellow foodies for their awesome recipes!

Chinoiseries goes south with her North African Quinoa Stew ~ vegan
JannyAn serves a Quinoa Salad with Cranberries and Apricot ~ vegan
Uniflame baked some Black Bean & Quinoa Burgers ~ vegetarian

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I’m terrible late in posting the last four batches of organic vegetables from out local supplier. I’ve considered skipping but as my CSA (b)logs are meant to keep track of our weekly veg loot, I decided against that. Better late than never.

At the end of 2011 this log helped me fill in the survey about greens we’d missed and the ones we’d rather do without. ;)

organic CSA vegetable loot weeks 48 to 5, 2011

From upper left to bottom right:

Following is a large selection of the dishes that came out of it. Some special, like pumpkin tempura on New Year’s Eve, others your ‘everyday meal’.

Celery soup with truffle oil and tempeh bacon on Christmas Eve

Creamy celery soup with truffle oil and tempeh bacon on Christmas Eve

Japanese New Year's Eve Dinner (2011)

Pumpkin Tempura on New Year's Eve

Japanese New Year's Eve Dinner (2011)

Japanese Cabbage Salad on New Year's Eve

Japanese New Year's Eve Dinner (2011)

Tofu Patties on New Year's Eve

Japanese New Year's Eve Dinner (2011)

Vegetable & Mushroom Rice on New Year's Eve

Roasted tomato & onion salad, 30-11-2011

Roasted tomato & red onion salad with balsamic vinegar

Pumpkin risotto with awesome roasted tomato & onion salad

Pumpkin Risotto, Grilled Zucchini and Roasted Tomato Salad

Semolina pudding with apricot sauce and almonds

Semolina-coconut pudding with apricot sauce & almonds

Yummy roasted vegetable salad from Karma-free

Roasted vegetable salad

Red cabbage salad with orange and pistachios

Red cabbage salad with orange and pistachios

Leek soup & toast with green olive tapenade

Leek soup & toast with green olive spread

Raddicchio salad with walnuts, oyster mushrooms and garlic croutons

Raddicchio salad with walnuts, oyster musrooms and garlic croutons

Creamy carrot soup, parsnip patties, coleslaw and spicy tofu with garlic sauce

Creamy carrot soup, parsnip patties, coleslaw and spicy tofu with garlic sauce

Bean & paprika stew

Bean & paprika stew

Simple solo dinner

Coleslaw, Spinach, Veggie Pattie & Stuffed Paprika with Morrocan Couscous

Oven-roasted kale with olive oil and spices

Spicy Oven-roasted Kale (recipe posted)

Sunchoke casserole, baked pear salad, rice and tempeh satay

Sunchoke casserole, baked pear salad, rice and tempeh satay

Cabbage salad (coleslaw)

Cabbage Salad with Lime Vegenaise dressing

Rösti rounds, vegan hamburger, onion rings, poached pears and spinach

Rösti rounds, vegan hamburger, onion rings, poached pears and spinach

Spicy falafel & hot tomato sauce, Brussels sprouts and nutty rice mix

Spicy falafel & hot tomato sauce, Brussels sprouts and nutty rice mix

Mediterrenean Carrot Spread

Mediterrenean Carrot Spread (recipe posted)

The quality of the photos logging my weekly CSA greens from Amelisweerd are showing how the end of the season is nigh. Not that we’re getting less, or ugly vegetables. Now that the days are shortening quickly it’s just getting harder to make good pictures without a photostudio in da house.
(Jump to menu plan)

Amelishof CSA vegetables week 45

Amelishof organic CSA vegetables week 45, 2011

  • Baby cauliflower and broccoli (ending up in Jumble Bento)
  • Lollo rossa lettuce
  • Celeriac
  • Spring onions
  • Mustard greens
  • Tomatoes
  • And oooops… I forgot to pick up my green cabbage! :\

Amelishof CSA vegetables week 46

Amelishof organic CSA vegetables week 46, 2011

  • Corn salad
  • Broad-leaved endive (escarole)
  • White cabbage
  • Topinamboers (Jerusalem artichokes, sunchokes)
  • Rocket (aragula, rucola)
  • Conference pears

Amelishof CSA vegetables week 47

Amelishof organic CSA vegetables week 47, 2011

  • Goudreinette apples
  • Raddichio rosso
  • Lettuce
  • Late baby corn on the cob
  • Parsnip
  • Red cabbage
  • Chervil

Menu plan November 25th – December 1st

I also got some organic veggies from another local garden that need(ed) to be finished: kale, carrots, leek and Brussels sprouts. Other foods in my fridge that won’t hold much longer are bell peppers, courgette, green beans, tofu, soy cream, shiitake mushrooms and coconut milk — a drinking variety which I don’t like and want to get rid of by cooking.

  • [Friday] Brussels sprouts with ginger, cumin, walnuts and raisins (Ecofabulous cookbook), parsnip-potato mash, salad of raddichio and corn salad
  • [Saturday] Chinese takeaway
  • [Sunday] Faux teriyaki meat from the Vegetarische Slager (‘Vegetarian Butcher’) with vegetables and noodles (I used this recipe with green beans instead of sugarsnap peas and no bok choi but Brussels sprouts and shiitake mushrooms)
  • [Monday] Spicy parsnip soup (Vegagerechten p.113), fruity red cabbage slaw and bakeoff bread
  • [Tuesday] Veggie stir-fry (green and red paprika, white cabbage, shiitakes, onion, leek, carrot, garlic, ginger) and leftover takeaway bihun goreng
  • [Wednesday] Pumpkin risotto with grilled zucchini, oven-roasted plum tomatoes & red onions (Vegagerechten p.375) on corn salad
  • [Thursday] Chervil soup with oyster mushrooms, bean & bell pepper stew (Vegagerechten p.244), salad with walnuts & garlic croutons made of bread leftover from Monday (Vegagerechten p.196)

One of these days I also hope to make an apple tarte tatin for dessert. And I can already tell you next week’s menu will bring a veganised version of coleslaw with lime mayonnaise (Vegagerechten p.203) and saffron-sunchoke soup (Vegagerechten) on the table. I can hardly wait! ;) Still need to think up something with raddicchio and celeriac.

As I’m only getting around to posting this week’s veggies and menu plan today, several of the meals have already been cooked and eaten. ;) I’ll add some pics below!

Parsnip-potato mash and Brussels sprouts with cumin and ginger

Parsnip-potato mash, Brussels sprouts with cumin and ginger, raddichio salad

Teriyaki

Teriyaki & cassava krupuk

Spicy parsnip soup and red cabbage slaw

Spicy parsnip soup and red cabbage slaw

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

Amelishof organic CSA vegetables week 43, 2011

Last week’s veggies:

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

Amelishof CSA vegetables week 44

Amelishof organic CSA vegetables week 44, 2011

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

Amelishof organic CSA vegetables week 42, 2011

As I was planning on baking a chocolate-beetroot cake this weekend (!), I was hoping immensily for red beets among Wednesday’s CSA vegetable loot. And YAY — a wish come true!

Other nice veggies too, like fennel which I needed for a fennel-bean dish I meant to make that evening for my visiting brother: a surprisingly good recipe from the new Puur Plantaardig (‘Purely Plant-based‘) cookbook that I mentioned in my Cookbook Sunday Salon.

Fennel-bean dish from PuurPlantaardig cookbook

Here’s the complete list of this week’s greens.

  • Dill
  • Fennel
  • Silver-stalked Swiss chard
  • Bundel of young beetroot
  • Lollo Rosso lettuce
  • Goudreinette apples

I’ll leave you with a preview of my unfinished beetroot pie: only the chocolate couverture topping left to do. That’ll have to wait till morning — so you must have patience as well. I hope you can handle the suspense..? I know I’m finding it difficult! ;P

Cooled down chocolat-beetroot pie in penultimate stage

This food-related post is also submitted to Beth Fish’s Weekend Cooking!

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