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Vegan Month of Food button

I’ve got a busy week coming up with the start of VeganMoFo on October 1st. I haven’t been able to blog much lately and now I’m supposed to post daily and share the wonders of eating without animal products for a whole Vegan Month of Food! But more about that later.

As usual I’ve planned my meals for the next few days so that I won’t have to think about that any more, nor run to the shops at the very last minute. Every little bit helps in finding time and peace to participate in the blogfest!

Now here’s our veggie haul.

Amelishof organic CSA vegetables week 39, 2012

  • Red Batavia lettuce
  • Leek
  • Santana apples (hypo-allergenic)
  • Rucola (rocket)
  • Corn cob
  • Patisson pumpkin
  • Fennel

Other stuff in/around my fridge: carrots, chickpeas, roasted paprika, cauliflower, coconut milk, pumpkin & butternut squash, zucchini, cabbage, mushrooms, cilantro and some leftovers.

So here’s the menu.

Menu plan 28 September – 3 October

  • Lettuce soup, leftovers lentil-beetroot salad and Greek chickpea salad, bakeoff bread [Friday]
    Lettuce soup with bread and 2 salads
    Greek garbanzo salad and lentil-beetroot salad
  • Seitan stroganoff, minty bulgar with leek (A vegan taste of Greece p.76) or Oven-braised potatoes and leek (p.67) [Saturday]
    Leek bulghhur with seitan stroganoff
  • Dal Tarka with cauliflower (possibly peas) but without sweet potato, roasted butternut squash with coriander seeds (Veganomicon p.112), basmati rice and (prefab) papadums. Maybe some mint dip [Sunday]
    Cumin papadums with mangochutney
    Dal Tarka and oven-roasted butternut sqush with coriander seeds
  • Patisson soup and casserole with potato mash, leftover sautéed cabbage & roasted pepper, blue ‘sheese’ and a nutty crumble on top [Monday]
    Patisson soup
    Cabbage casserole with 'blue sheese' and nut crumble
  • Something improvised from the pantry, leftovers, takeaway – what ever’s easy [Tuesday]
  • Stuffed courgette, fennel-avocado salad (A vegan taste of Greece p.89), bakeoff bread [Wednesday]
  • Sometime during the week I also hope to make some roasted pepper houmous.

You’re welcome at our table if you see anything you like! :)

I edited last week’s menu with photos of my meals.

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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

Has anyone been wondering what happened to my weekly (b)logging of CSA vegetables? I omitted 2 and missed 1 because we #failed to pick up our veggie bag when we were on a short holiday in week 26. Time to catch up!

Amelishof CSA vegetables week 27, 2010

Veggie loot week 27, 2010

  • rocket
  • radishes (French breakfast & icicle)
  • romaine lettuce
  • cucumber
  • sweethearts cabbages
  • field peas

Cukes are always met with a big ‘hooray’ because they taste so good — recalling cucumbers from past times. Strangely enough their organic siblings from the supermarket do not bring the same sensation. That probably has to do with the time and effort invested in the product.

Fresh field peas are great too; I only came to know of them last year thanks to our CSA veggies! (Weeks 30 and 31) They’re completely different from their tinned congeners; tasting a bit like fava beans — not ‘mealy’ like brown beans.

The radishes are the last of the season and the white ones have gotten a bit thickskinned, but nothing a potato peeler can’t take care of ;) They’re obviously related to daikon. We could have used them like that but mostly ate them as a snack or salad anyway.

Other dishes with the greens: pointed cabbage patties (YUM!) and spicy cabbage with foe yong hai (egg foo young) and nasi goreng (fried rice).

Kapucijner peas ready to go

The field peas were stir-fried & stewed shortly with garlic, sundried tomatoes and served with fresh basil & ground pepper. Really nice as a side dish to ricotta cheese filled omelet with tomato and herbs!

Amelishof CSA vegetables week 28, 2010

This week’s vegetables (week 28, 2010)

  • lettuce
  • radicchio
  • fava beans
  • Chinese cabbage
  • tomatoes
  • basil
  • rosemary

Menu planner for the week

  • Broad beans with cheese sauce, served with oven-baked potato, veggie bratwurst and radicchio salad with bell pepper, cranberries & red dressing (mayo, mustard & ketchup). [Friday]
  • Spicy stir-fried Chinese cabbage with cashews & cilantro, rice, emping and salad. [Saturday]
  • Salad of Chinese cabbage with homegrown radish cress, spring onion and orange dressing, served with tomato rice and hazelnut ragout. [Sunday]
  • Ratatouille with couscous and Parmesan cheese, salad. [Tuesday]

On Monday we’ll be eating out :) And on Wednesday… well, the next batch of veggies will arrive!

Do you plan your weekly menu as well?

– – – – –

Join Beth Fish’s weekend cooking with a food-related post!

Beth Fish Weekend Cooking logo

I can see the questioning looks asking WHY this bento (#59) would be so unusual… Well, normally I don’t have a Wednesday bento :) And this was a really good one as well! Containing:

  • salad of organic romaine leaves, potatoes, oven roasted red beet, spring onion, red onion, dill and gherkin in a yoghurt dressing
  • piece of (organic) rucola (rocket), potato, cheese and pine nuts quiche
  • tiny radish
  • edamame sprinkled with sea salt
  • hot pepper (from the balcony) filled with houmous
  • walnuts
  • homegrown bean sprouts
  • organic gooseberries

It was a well balanced bento with that spicy red pepper and some fresh bean sprouts to cool down with. Yummy!

I’m looking forward to today’s surprise bag: what kind of organic vegetables will we get this week?

Gnoe goes ExtraVeganza!

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