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Amelishof organic CSA vegetables week 27, 2012

  • pak choi
  • red scallions
  • basil
  • lettuce
  • broad beans
  • turnip tops

Another bunch of awesome greens to plan this week’s menu with! In addition I got some green beans, carrots, marrowfat peas, courgette and fennel from another organic farm nearby.

Menu plan July 3rd – 10th

  • [Wednesday] ‘Hokkaido pumpkin soup’: made up from kombu dashi & Japanse pumpkin out of the freezer, rice with Teresa’s garlic shoot stir-fry (La Dolce Vegan! p.138), using mizuna instead of chard and marrowfat peas for sweet.
    'Hokkaido' pumpkin soup
    Garlic shoot stir-fry with tahini sauce
  • [Thursday] Batavian endive ‘sajoer boontjes‘, nasi goreng, tempeh asem manis (Vegetarisch Indonesisch Kookboek p.116), emping.
    Nasi goreng, Batavian endive 'boemboe boontjes' and asem manis tempeh
  • [Friday] Tomato soup, lentil salad (Bonenkookboek), bake-off baguette and faux tuna salad.
    Friday Night Dinner: tomato soup
    Friday Night Dinner: lentil salad
    Friday Night Dinner: faux tuna salad
  • [Saturday] Tip-top tofu loaf for La Dolce Vegan! for cookalong on NVV forum (p.154), broad beans and cajun potatoes (Groot Vegetarisch Kookboek). Red berries and cherries for dessert.
    Tip top tofu loaf from La Dolce Vegan!
    Tofu loaf, broad beans cajun tatoes and salad
  • [Sunday] Fennel beans (Puur plantaardig), pasta marinara with fresh basil.
  • [Monday] Thai carrot soup, pak choi stir-fry (Groentegerechten) with spring onions & marrowfat peas, spring rolls (freezer stash) & noodles.
  • [Tuesday] Tomato soup, pasta zucchini cream wine sauce, salad.

Also:

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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!

– – – – –

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

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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

Amelishof organic CSA vegetables week 31, 2011

Often when we’ve picked up our CSA veggies there will be a curious kitty checking out the new stuffs. So in most of the photo series we took there’s at least one picture with either Ringo or Juno — or both. Alas, with Ringo gone there was no cat interest this week :(

  • Parsley
  • Red beets & chioggia
  • Red lettuce
  • Carrots
  • Leek
  • Shallots

Menu plan

  • [Thursday] Carrot-lentil soup with aubergine caviare (starters, Met machtig mooie menu’s de wereld rond p.60+61), tortilla with chilli leftovers and cabbage salad with avocado (main course, Groentegerechten p.58), faux sour cream (La Dolce Vegan!) and avocado purée for side dishes.
  • [Saturday] Asian beet soup (Groentegerechten p.49), Indonesian takeaway leftovers with home-made sambal bawang, lalab, tempeh térik (Vegetarisch Indonesisch kookboek p.117) and possible sambal goreng cabbage.
  • [Sunday] Home-made gnocchi (Groot Vegetarisch Kookboek p.) with Italian veggies.
  • Cold avocado-tomato soup (Groentegerechten p.17), eggplant pilaf (Zonnig Zomers Tafelen p.39), sweet root vegetables in ginger coating, salad.

Today I’ll be eating out at Happy Herbi’s huiskamerrestaurant with a friend and Mr Gnoe will get his chance to cook something for himself.

I’ll leave you with a picture of Ringo seizing the bag I use to pick up my veggies :)

Ringo in our vegetable bag

ExtraVeganza logo, © variomatic

Day 10 is officially the last day of my ExtraVeganza! pilot project. The test phase ends here, but my adventures in the world of (wannabe) vegans will go on!

I’m determined to try and keep eating vegan as much as possible. I have a book bloggers meetup Afternoon Tea coming up next Tuesday where 100% vegan isn’t an option — yes, I checked — but I made sure I won’t be getting any cheese at least. The day after that we’re supposed to have dinner at my mother-in-law’s so I’ll call her tomorrow and will offer to cook. It won’t be difficult as I know she likes chilli!

And then there’s this VERY special occasion on Friday, when a dear friend will get her PhD on Bartholomeus van der Helst — she is the specialist on the 17th century artist (from the Dutch Golden Age), and we’ll be having a celebration dinner afterwards. It’s a buffet, so there’s bound to be something I can enjoy!

I’ve made a vegan menu plan for the upcoming week. Are you interested? I’m going to serve it to you anyway! ;)

Menu plan February 6th-12th

  • Ratatouille with chickpeas & couscous
  • Mushroom risotto with spinach, tempeh & bean sprout salad
  • Miso soup, tofu puffs (inarizushi), Japanese sesame broccoli and salted lemon wheels; maybe I’ll finally try my hand at gyoza
    (Hello Japan here I come! ;)
  • Mexican chilli with tortilla wraps, guacamole and possibly salsa picante [Wednesday]
  • Turkish bulgur and red lentil soup, kohlrabi salad

Now that the ExtraVeganza pilot has ended I won’t be blogging daily about my food anymore. But here’s what I had today!

Menu Day 10 (Saturday February 5th 2011)

Breakfast
This morning I went for the successful oatmeal in almond milk again.

Lunch
Three slices of toast for lunch:

  1. Tartex olivera with olives and alfalfa.
    Good.
  2. Yesterday’s ‘green gunk’, which had gotten a little brown but was still tasty. ;)
  3. Tofutti ‘cream cheese’ with sun-dried tomato & radish.
    Good.

You may wonder about the rotating Tartex, tofutti, avocado (& smoked tofu). There’s just so much I can eat at a time so I don’t want to open any more types of spreads.

The avocado is still the same from Day 1: each time I cut off a slice I cover the green pulp with lemon (keep the stone in of course) and a piece of saran wrap as snugly on the surface as possible. If I’m correct the browning of avocados is an oxidation process, which you can delay by letting as little oxygen touch the fruit as possible. I finished the avocado today (how appropriate!), but I’ll try to remember to photograph the next one. Yes, there are more yummy avocados in my fruit basket. ;)

Dinner
Our plan to conclude ExtraVeganza! by dining out at Kitchen Punx failed again, because the eatery is closed on Saturday due to other activities. No worries, I’ve made reservations for tomorrow! Eating at the only vegan place in all of Utrecht city must be part of this project.

So tonight we had some more of the Pumpkin-coconut soup from earlier this week instead and I tried a new recipe out of today’s Guardian newspaper: quinoa stir-fry with kale chilli and nuts. It was pretty nice — better than I had expected ;) Very lemony, which I like. I tried it with, and without soy sauce (like the article suggests) and appreciated both variations. A crunchy salad on the side would have been good but on the other hand we couldn’t have eaten any more food. ;)

One of the attractions of this dish is that author Hugh Fearnley-Whittingstall states it’s good hot as well as cold… Me thinks “bento!” ;) So Monday will introduce my first Quinoa Bento ever. Before today I had never eaten, let alone cooked this type of ‘grain’ before! While it’s up to 7000 years old and was considered sacred food by the Incas. And it’s a great source of proteins!

Will I make this recipe again? I may, or may not — just not sure!

Quinoa stir-fry with kale & cashews

Snacks
In the afternoon I had a fruit salad (apple, pear, kiwi, banana) with lemon juice, ginger syrup, toasted coconut, walnuts and almonds. Yay for vitamins & fibres! ;)

I’m not sure whether it’s permanent, but over-all I seem to crave less food in between meals..?! As a matter of fact: I stocked up on a whole bunch of hearty vegan snacks (and I don’t mean veggies now ;) and haven’t opened a single package!

Experiences

Anything special about today?

Yep: it’s the very last day of my ExtraVeganza pilot. And I’ve told you all about it. ;) I hope you liked to read about Gnoe’s vegan adventures and maybe even got a little inspired? That I haven’t bored you to death for the last ten days is the best I can hope for! ;)

Any difficulties?

No. Having hardly ventilated any problems at all in the past 10 days, you must agree with me it was easier than expected! :)

Though the project ends here, you may expect more ExtraVeganza! posts on Graasland; whenever the topic or recipe is vegan. And someday Gnoe’s vegan adventures may migrate to the separate ExtraVeganza! weblog!

– – – – –

New recipe(s) tried for the Whip Up Something New! Challenge!

Whip Up Something New! button

We’re already two days into November and I haven’t even posted the last veggies of October yet. So let me present to you our wholesome winter food of this week.

Amelishof organic CSA vegetables week 43, 2010

  • Cox’s apples
  • mini pumpkins (great for Halloween!)
  • white cabbage
  • celeriac
  • small beets
  • curly red-leaf lettuce

Menu plan for October 28th – November 4th

  • Root night‘: French carrot soup, celery root au gratin, spicy beet salad with walnuts and fresh tomato salad [Thursday]
  • Cabbage quiche & lettuce with leftover eggplant-lentil salad [Friday]
  • Italian flag menu‘: Andy McDonald’s red beet risotto with Salade Caprese [Saturday]
  • Halloween dinner: Kookgrrl Ellen’s Indian vegetable curry with cashews served in pumpkin with basmati rice [Sunday]
  • Stir-fried cauliflower with Nigella’s ‘tomato & red onion couscous’, beet hummus and falafel
  • pitah bread with easy looking spinach balls from Louanne’s Kitchen, beet hummus, salad & sauce (balls possibly swapped for prefab falafel)
  • sambal goreng tofu, cabbage & bean sprout lalab (cucumber & steamed vegetables; carrot, cauliflower, cabbage, leek) with home-made sambal bawang (hot pepper sauce with shallots), rice/nasi goreng (fried rice)
    [Wednesday/Thursday; when mungo beans have sprouted]

Today I’ll be eating out with wlfr (a.k.a. @variomatic), who gets a small jar of the home-made sambal bawang. I hope he likes it! Mr Gnoe (a.k.a. @no1song) will have a dinner of leftovers or whatever else takes his fancy.

Since we’re already halfway the menu plan, I can show you some pictures of our food. Why wait till next blogpost, eh? ;)

Beetroot Risotto

Italian tricolore menu: salade Caprese & red beet risotto

Italian tricolore menu: Salade Caprese & red beet risotto

This beetroot risotto has become a returning guest at our dinner table. The colour is awesome and it tastes delish too ;)

Although we mainly follow the original recipe, we always swap a little of the vegetable broth for wine (red or white) and we normally skip the part where we’re supposed to make green herb oil from scratch: we just throw in some herbs and/or pick one of our bottles of infused oils. But since we have a lot of fresh herbs at the moment (basil, parsley, cilantro, dill, celery), it seemed silly not to use them this time around.

Indian veggie curry with cashews served in pumpkin

Indian vegetable curry with cashews served in pumpkin

Halloween night: Indian vegetable curry with cashews served in pumpkin

I only needed to buy a cauliflower to make this smooth curry recipe that seemed perfect for the two small pumpkins from our CSA batch. I had some coconut milk waiting to be used up and a piece of ageing zucchini; added carrots, frozen peas and a potato. Instead of roasting the squash in the oven, I nuked it in 1/3 of the time at 850 Watt. It was YUM!

Gnoe goes ExtraVeganza!

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