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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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Most weeks there’s one vegetable in our CSA batch that was grown indoors: tomatoes (last week) alternated with paprika, eggplant, et cetera. Or it’s interchanged with fruit, that doesn’t necessarily come from the glass house.

Amelishof CSA vegetables week 19, 2011

  • Endive
  • Leek
  • Red lettuce
  • Rocket
  • Chard
  • Pointed pepper

On the menu this week were mashed potatoes with raw endive and an Indian chard dish (in lieu of spinach) to eat with the leftover takeaway of cauliflower bhajee and dal tarka (lentils). And basmati rice of course — it’s the best smelling rice I know!!!

Unfortunately naan bread is often made with animal products like yoghurt. So I always make sure to have some bake-off organic naan that is 100% vegan in the pantry. Can’t have Indian food without it, can you? ;)

Indian Chard Dish

We’re halfway December and the end of our CSA season is nearing. Next week’s bag will be The Last!

But you haven’t even had a chance to enjoy any of this month’s organic vegetables… So, here are my veggies of weeks 48, 49 and (freshly picked up today) 50.

Amelishof organic vegetables week 48, 2010

Amelishof organic CSA vegetables week 48, 2010

  • leek
  • kale
  • capsicum
  • corn salad
  • red beet (waiting for me to make Nigel Slater’s red beet cake…)
  • pumpkin

Amelishof organic vegetables week 49, 2010

Amelishof organic CSA vegetables week 49, 2010

  • brussels sprouts (on the stalk, just for fun!)
  • parsnip
  • corn lettuce
  • kohlrabi
  • onions (red & white)
  • Elstar apples

Amelishof organic vegetables week 50, 2010

Amelishof organic CSA vegetables week 50, 2010

WOW, what a mega bag of vegetables we got today! Remember the Invasion of the Broad-Leaved Endive Heads? This time there were even more! It makes a nice green background for the rest of the veggies ;) And Ringo totally went for it… Crazy cat :)

  • kale
  • endive
  • carrots (not washed, so they’ll keep longer)
  • root parsley (on the left of my pile of carrots, hiding behind the…)
  • kabocha pumpkin!
  • celeriac
  • cooking pears
  • Jerusalem artichoke

I’m not planning our menus and we’ve been eating out, visiting relatives et cetera so next to this HUGE new batch we still have some veggies of the previous weeks to use up: beetroot — but like I said; I’ve got great plans for that ;) — parsnip, kohlrabi, leek and 1 small pie pumpkin. Maybe I would be wise start planning again ;)

Say, Elsje: if you see anything you’d like to use for our 24 mini-marathon dinner next Friday, just give a shout!

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!

Oops, it took me a whole week to post about bento #52! It came to work on Wednesday May 20th — and it’s been my last bento up until today. I was too busy! And I don’t have to go to the office for a while now, so bento’s will be sparse in the next few weeks.

In the picture my lunch looks quite cute — but don’t be fooled! The hint is a packet of Smint…

The red stuff you see in the left hand tier is Mediterranean bean paste, which erm.. had a bit too much garlic in it :-o I don’t like tasting garlic all day, so I came prepared.

Here’s another one of Gnoe’s tips: natural & healthy remedies against garlic smell (and taste) are drinking milk, eating an apple and — last but certainly not least — chewing on a bunch of parsley. That’s after you’ve eaten garlic, not before ;) In my experience these solutions work best if you don’t apply them immediately, but after you’ve brushed your teeth without result.

Well, my apple is not in the picture but it did come along. And in the photo you can also see some fresh parsley (not enough though, LOL) — and the before mentioned package sugar free Smint for emergencies ;)

What else could be found in bento #52?

  • red leaf salad (hiding)
  • 3 conchiglioni (pasta seashells) with herbs, slightly greased with olive oil so they wouldn’t stick together
  • black olives
  • slices of orange sweet bite
  • capers, small & large
  • yellow cherry tomatoes
  • parsley (like I said)
  • yogurt coated apricot
  • roasted sunflower seeds as topping for:
  • leek salad (leeks marinated in a basil-garlic dressing)
  • Mediterranean bean paste made of white beans, tomato, red bell pepper (paprika), onion, olive oil and oven-roasted garlic (to eat with the pasta)
  • grated cheese for the conchiglioni
  • pistachios and cashews
  • cranberries

Both the leek salad and the bean paste were easy to make. But… the bean spread was best on the day it was prepared. Next day it had gotten a bit ‘watery’ and needed the salty & sour addition of capers and olives.

So, bento #52 was like a wolf in sheep’s clothes: looking cute, but with a sharp bite! Well, I got a lot of work done that day with few colleagues disturbing me ;) Which is good — is it? It was really my day off… :\

Ik heb de smaak van het bento-maken duidelijk weer te pakken. Vandaag smulde ik van deze vrijdagse lunch-/snackbox! Met raapstelen, paprika en rode sla uit de eerste tas van dit seizoen. Hij voorkwam toch maar mooi dat ik op het station een zakkie chips kocht… :)

Wat zie je allemaal?

  • Griekse pilav met tuinerwtjes en rode paprika, walnoot, sinaasappelsap en cranberry’s (en een extra walnoot als garnering)
  • gemengde salade (van Romano sla, rode sla en raapstelen) met radijs, tuinkers en rode paprika
  • mosterddressing voor de salade in het kleine bakje
  • radijsroosjes en basilicum
  • geblancheerde courgettewigjes
  • notenmix van gerookte amandelen en ongezouten cashews
  • sterretjes van Port salut (een kliekje van het Brideshead Revisited loekavondje)
  • plakjes vegaworst
  • Japans superheld-sinaasappelsnoepje

En een frappucino voor het dip-moment in de dag :)

Voor de maand maart heb ik vast aan mijn opdracht voldaan en 2 dingen uit de hamstervoorraad gebruikt: roerbaksaus van zwarte bonen (die we in huis haalden toen we griep hadden en weinig puf om te koken) en het restant boemboe lemper, wat deze keer wel tot een geslaagd experiment leidde :) Bewijs is bijgevoegd, met excuses voor de weerkaatsing van de flits in het bord.

Stir fry & lemperVan de stir fry sauce ging maar een half zakje op zodat die er deze week nogmaals een roerbakgerecht op het menu komt.

Het is wel lekker (en supersnel), maar ik ben bang dat het iedere keer hetzelfde smaakt. Dan gooi ik net zo lief zelf wat kruiden door elkaar met goela djawa of gembersiroop en ketjap of… Nou ja, gefermenteerde bonensaus zal ik niet snel zelf maken ;)

En zo aten we gisteravond zomaar onbedoeld veganistisch!

Update: inmiddels staat de teller al op 3 want ik gaf ook nog een Zotter drinkchocoladetablet weg ;)

Royal bento 36OMG I have this big bento backlog again! Of course our computer broke down (I won’t tell you about the terrible service Apple gave us), but that’s not really an excuse is it?

Well, I’ll start off with bento #36: my Royal bento!
You might wonder why this bento is called ‘royal’ since it’s not particularly rich, nor are there any crown jewels on view. But it does contain a lot of orange stuff and Oranje (= orange) is our royal family’s family name ;)

Maybe you’ll also notice that this bento is quite low on carbs. That’s because I also brought two sandwiches. And since I always do that I will have to try to keep my bento’s this way. But it’s not easy!

What Friday 23th November’s bento contained…

  • Nigella’s sticky chocolate pudding! (yummy! GREAT recipe!)
  • cherry tomatoes
  • radishes
  • chives
  • star cress
  • pumpkin cheese stars
  • cucumber stars and leftover pieces
  • water cress
  • black olives in half an orange sweet bite
  • dressing and humus in containers
  • almost hiding is a laughing cow cheese wedge
  • completely hiding is an (orange ;) carrot
  • apple on the side

If the pudding hadn’t been there I could have said this was a very healthy bento ;)
No need to tell you I really enjoyed it :))

'Mexican' bento 34 Quick Indonesian bento 35 Bento 37
Herbivore bento 38 Bento 39
Click on the thumbs of bento 34 t/m 39 to see larger images and their descriptions on Flickr.

There are no December bento’s yet… Next one will be #40!

Gnoe goes ExtraVeganza!

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