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A quick post about this week’s organic vegetables from Amelis’Hof. If you think you missed some veggies lately — you’re right! I’m two weeks behind but will post about them a.s.a.p.

Amelis'Hof organic CSA vegetables week 21, 2011

  • Spring onions
  • Bok choi
  • Leek
  • Lettuce
  • Parsley
  • Red bell pepper

Looking forward to next week when we’ll be getting STRAWBERRIES!

Menu plan for the week (#21)

Easy Carrot-Orange Soup from Vegatopia

Easy Carrot-Orange Soup

  • Carrot-orange soup, Puy lentil salad (from The Vegan Table Cookbook p.190 via Food for Thought podcast) and panini. [Wednesday]
  • Noodles & sesame-ginger stir-fry with tofu, shiitake mushrooms, pakchoi, leek, paprika and carrot (inspired by Eileen’s stir-fry in La Dolce Vegan! p.148). [Thursday]
  • Veggie hotdog, lentil leftovers & green salad.
  • Noodle salad & leek soup (Mc Donald’s Kitchen p.59).
  • Sweet potato with spicy cumin mayo (VEGA-gerechten p.364), veggie burger and baked leek with oyster mushrooms (Eethuis Iris’ Groentegetechten p.40).
  • Lentil loaf (from The Vegan Table Cookbook p.248 via Food for Thought podcast)

On Tuesday I’ll be dining out with friends so I’m guessing Mr Gnoe will be eating pizza, omelet or something else with cheese and/or egg. ;)

Do you have any plans for the week?

Lentil salad from The Vegan Table

Salad of Puy lentils

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Last weekend summer officially started and we’ve been having some fine weather in Holland since then! So on Thursday it was time for a mediterranean bento (#56).

Upper tier

  • currants
  • black olives
  • dressing for Greek salad
  • cashews with Provencal herbs
  • basil

Lower tier

  • Romaine leaves
  • basil
  • black olive
  • mix of feta goat’s cheese, tomato, spring onion, sundried tomato and red bell pepper

The salad leaves, paprika, basil and red currants all came from our weekly organic veggie bag!

Bento #29

So here’s the bento I took yesterday on my first day back to work. I tried to extend my holiday spirit by taking tabbouleh salad, fresh mint for tea and a mix of nuts that came all the way from Cappadocia in Turkey: roasted chick peas, apricot seeds and almonds coated in honey and sesame seeds. Yummy! I also added some dried cranberries.

But I took some other stuff as well: a La vache qui rit cheese wedge, cherry tomatoes, Japanese peas and kiwi (peeled and sliced in the morning) with some lemon juice on the side.

Another way of keeping my holiday near is reading Dance with Death by Barbara Nadel. It’s a thriller set in Cappadocia and I bought it on site ;) Thankfully we didn’t find any dead bodies in the caves we visited!

Gnoe goes ExtraVeganza!

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