first CSA share

Wednesday Zack and I got our first CSA vegetable share from Red Fire Farm:
radishes
turnips
lettuce
chives
cilantro
mesclun
spinach

We've been in salad heaven.

Cherry Apricot jam

Haymarket "farmer's market" fruits that needed some using fast so I just boiled them with sugar to make homemade jam.

Black Bean Soup

This week has been SO stressful. Between senior reviews, signing up for TPP classes (and getting billed), working, applying to day camps for work this summer, getting my school to finally defer my college payments, and studying for the MTEL test(!!!) which is TOMORROW, I've been keeping meals simple.
Last night I made black bean soup--something that I haven't had since my first trip to the Bahamas. It's the best when it's simple: lime juice, rice milk, onion, cayenne pepper, salt & pepper, & thyme.

Creamy Coconut Sauce

Monday night I think I made this because we had extra coconut milk that needed to be used. I heated the coconut milk, added corn starch, cayenne pepper, garlic, soy sauce, salt and pepper and let it thicken. And I poured it on top of stir-fried vegetables and noodles. It was surprisingly really good. Sweet & savory.

Chickpea Patties & Mushroom Gravy

Last night I made chickpea patties. They were made up of one can of mashed chick peas, whole wheat flour, bread crumbs, thyme, shredded carrots, onion, garlic, olive oil, salt & pepper. For the gravy I boiled dried porcini and straw mushrooms for about five minutes then took them out. Then I added cornstarch, salt and pepper and let thicken. Zack made the made the mashed potatoes. And for the frozen vegetables? Well, I hate them, but I always keep some on hand for when we run out of fresh vegetables (like last night).



As for dessert, we cheated. We made No Pudge brownies for the first time (www.nopudge.com). They are really good, fat free, and super easy to make...all you do is add yogurt. I added the remaining yogurt on top with walnuts and my daily dose of flax seeds.

Mung Beans

I'm sprouting mung beans. The first time I did this last year I tried sprouting way too many. These are coming along well. We had them in our peanut noodles the other night.



http://en.wikipedia.org/wiki/Mung_bean

Peanut sauce & Noodles and Jalapeño Poppers

My brother stayed over the other day and we made homemade jalapeño poppers, peanut sauce and noodles, drank lots of beer, and watched four episodes of Anthony Bourdain "No Reservations".






It was interesting making the poppers because I have never eaten or made homemade ones before. I've always had the frozen ones--yuck. I like knowing what's in my food! They were really good. The only issue we had was that we couldn't touch anything with our hands after handling the peppers or else it would burn for at least 20 minutes!



The peanut sauce contained lemongrass, peanut butter, chili flakes, rice vinegar, soy sauce, raw sugar, ginger, and I forget what else. We added mint, mung beans (that I'm growing), raw broccoli, and peanuts on top of the sauce & noodles. So good and so easy!!

My Kitchen

I love my kitchen, I hang out there more than the living room! Even at my parents house and my Memere's house the kitchen has been the more comforting place to sit, talk and relax.




Our shelves and closet...just because kitchens are interesting

Banana Bread

My first attempt at vegan banana bread...and it was successful!



Ingredients include: flour, sugar, apple sauce, bananas, walnuts, pumpkin seeds, sunflower seeds, flax seeds, baking soda, baking powder, olive oil

Yam and Scallion Mashed Potatoes

1 large yam
1 scallion
1 garlic clove
1 teaspoon raw sugar
salt
pepper

Wash and cut into small cubes one large yam (leave skin on)
Boil still soft, then drain water and mash.
Chop scallion and small garlic clove, add to yam and mix well.
Add sugar.
Add salt and pepper to taste.

If you aren't crazy about garlic, I suggest using 1/2 clove.
I put my yam potatoes in the fridge for an hour to have cold, but I'm sure
these would be good warm.

Grain Beverage & Almond Milk

Delicious cold almost-like-iced-coffee-drink



1 1/2 tablespoons of Inka Grain Beverage (Instant version of traditional Polish grain beverage including rye, barley, beets, and chicory root)
1 cup almond milk

Stir or shake well.

This is also good heated with soymilk in the winter.

Lemon Thyme Quick Bread

Thanks to Have Cake, Will Travel! I made this awesome lemon thyme bread today.
I didn't have yogurt on hand and the spanish market right near my apartment didn't have yogurt without gelatin, so I used soy creamer instead.

http://havecakewilltravel.com/2008/03/30/lemon-thyme-cakequick-bread/





I've been obsessed with thyme lately (hence the SIX thyme plants I just bought)...I've been putting it in everything. And with the warmer weather here anything lemon is welcome.

Garden Tofu-Stuffed Tomatoes

Last night Zack made fish and I made garden tofu-stuffed tomatoes
from "A Mountain Harvest Cookbook" by Roberta Sickler
I altered the recipe slightly



8 ounces tofu (medium-soft)
1/4 drained, chopped green olives
2 scallions, chopped
1/4 grated carrots
1/4 grated cucumber
1 garlic clove, chopped
dash of soy sauce
2 tablespoons organic mayonaaise
lettuce
2 large red ripe tomatoes

Mash tofu in mixing bowl. Add olives, scallions, carrot, cucumber, and garlic and mix.
Add soy sauce and mayonnaise and mix well. Set aside, covered.
Wash tomatoes, cut, and "carve" out center (save for tomato sauce or something) and add tofu salad mix. Serve on lettuce leaf.
The tofu salad was so good. I can imagine this being good on bread or a bagel.

Herbs

Sadly, no one has returned my lost/stolen camera.
But yesterday Zack bought me a new one.

Here are some pictures of my darling herbs

garlic chives

basil

thyme
I'm also growing rosemary, summer savory, and chamomile but none have
sprouted yet.
Also, my website is up finally! It needs some improvements, but at least it works! www.jryanillustration.com

Apple Cheese Pizza

Last night Zack and I made green apple cheese pizza
with a cream cheese "sauce". Not very healthy, but
very tasty. It even looked pretty. Unfortunately, my
camera was lost/stolen recently so I probably won't be posting
in here for a little while (it is no fun without pictures!).
Hopefully I'll have a new one by the time our CSA share
comes in June!

Chai tea muffins

Recently, Zack and I have made homemade pizza, mushroom pie, and horseradish beets.
Right now my vegan Chai Tea muffins are baking!









Ingredients include:

whole wheat flour
baking powder
vegetable oil
coconut almond oats
cinnamon
raw pumpkin seeds
flax seeds
banana
cup of double-brewed chai tea
maple syrup

Black Bean Burger and Fried Plantains

Last night we made black bean burgers. Which consisted of mashing up a can of black beans, fresh bread crumbs, an egg, and a diced fresh jalapeño pepper. After mixing well, and shaping them into patties, we dipped them in cornmeal and put them on a hot skillet with oil. Then we let them brown and crisp on each side.
We also made fried yellow plantains, too. While frying them I sprinkled some sugar on them. Served hot and dipped in sour cream...they're so good.

Zucchini and Fresh Herb Fritters

Last night Zack and I made zucchini fritters and lentils. I got the fritter recipe from my
lovely "Vegetarian Cooking for Everyone" by Deborah Madison

Ingredients

salt and pepper
2 lbs green zucchini (we used yellow squash, too), coarsely grated
2 eggs, beaten
1 bunch scallions (we didn't have scallions so we used some onion)
1 cup dried bread crumbs
2 garlic cloves
1/2 cup parsley (we didn't have parsley)
1 tbl chopped basil (fresh from my basil plant!)
1 tsp chopped mint (also fresh lemon-mint from my mint plant)
olive oil as needed

Basically you mix everything together and drop batter, about 1/4 of
a cup, into the hot-olive oil-coated frying pan and wait till they are
browned on each side. Serve hot. They're delicious.

Vegetable Lasagna

Vegetables! We could have shelves filled with food, but if there are no vegetables
I feel like we have nothing. There isn't a day that goes by without me eating/cooking
vegetables.
These vegetables and herbs are what Zack and I put in our lasagna a few days ago.
Then we added an egg, ricotta cheese, Muir Glen canned diced tomatoes and mixed
it all together. Then we layered it with half-cooked lasagna noodles and baked it
for 45 minutes.

Amaranth

Amaranth...what I'm eating for breakfast right now. I just add some real maple syrup to it.

• The protein, which is of an unusually high quality, according to ECHO.
• A ¼ cup of amaranth grain supplies 60% of the Recommended Dietary Allowance of iron.
• Amaranth grain is particularly high in lysine, an amino acid that most grains lack.
• Amaranth grain is free of gluten, which is important for people with gluten allergies.

"Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent.

Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes and pastas, 100% amaranth flour can be used. Sprouting the seeds will increase the level of some of the nutrients and the sprouts can be used on sandwiches and in salads, or just to munch on.

To cook amaranth boil 1 cup seeds in 2-1/2 cups liquid such as water or half water and half stock or apple juice until seeds are tender, about 18 to 20 minutes. Adding some fresh herbs or gingerroot to the cooking liquid can add interesting flavors or mix with beans for a main dish. For a breakfast cereal increase the cooking liquid to 3 cups and sweeten with Stevia, honey or brown rice syrup and add raisins, dried fruit, allspice and some nuts.

Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used.

Amaranth keeps best if stored in a tightly sealed container, such as a glass jar, in the refrigerator. This will protect the fatty acids it contains from becoming rancid. The seeds should be used within 3 to 6 months.

The leaves of the amaranth plant taste much like spinach and are used in the same manner that spinach is used. They are best if consumed when the plant is young and tender.

Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C.

The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.

Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition.

The amaranth seeds have a unique quality in that the nutrients are concentrated in a natural "nutrient ring" that surrounds the center, which is the starch section. For this reason the nutrients are protected during processing. The amaranth leaf is nutritious as well containing higher calcium, iron, and phosphorus levels than spinach."

Mexican Lasagna

There are actually three layers of whole wheat tortillas in between layers of organic refried beans, green peppers, cheese, salsa. I forget what else we added. Then we baked it for a little over a half hour and served it with sour cream.

Potato Fish Soup

Zack made me a really good Finnish soup last week. I don't know the recipe
but I watched him make it and it seemed pretty simple.

Vegetable Chili

Chili is so hearty, filling, and easy to make. I always base mine with tomato
sauce, onions, garlic, bulgar, chili powder, and other spices. Then you can add any
and all your vegetables, and a meat substitute. The most important thing to let
is simmer for a long time.



Ingredients

olive oil
bulgar
garlic
onion
tvp
kidney, great northern, and pinto beans
green and orange pepper
eggplant
carrot
celery
corn
rosemary, coriander, salt/pepper, ground mustard, and cayenne pepper
tomato sauce

Basic Lentils

Basic method for cooking brown and green lentils.
I love eating a big bowl of lentils for lunch with
hot sauce and grated parmesan cheese!



1 1/2 cups brown or green lentils, sorted and rinsed
1 onion, chopped
2 garlic cloves
2 bay leaves
1 carrot, diced
1 celery rib, diced
salt and pepper
2 tablespoons extra virgin olive oil
red wine vinegar
chopped parsley

Put lentils in soup pot, cover with 6 cups cold water and bring to a boil.
Add onion, garlic, bay leaves, carrot, celery, and 1 1/2 teaspoons salt.
Lower heat and simmer until tender but still a little firm--they shouldn't
be mushy--about 25 minutes. Strain and reserve liquid for soup stock.
Remove garlic, and bay leaves. Add salt and pepper to taste. Stir in oil
and add a few drops of vinegar. Garnish with parsley and serve.

Quick Stock

A basic, easy, fast vegetable stock that can be used for anything.
Makes about 6 cups.

Heat 2 tablespoons of vegetable or olive oil in a large pot.
Add any chopped vegetables desired (I used asparagus ends,
leeks, carrots, and celery).
Then add garlic and any spices appropriate.
After about 10 minutes, add 2 teaspoons salt and 2 quarts cold water
and bring to a boil, then lower heat and simmer, uncovered, for 25 to
35 minutes. Strain as soon as stock is finished.

Springtime Asparagus Soup

Another recipe from "Vegetarian Cooking for Everyone" by Deborah Madison
This time I made birthday soup for Zachary




1 1/2 lbs asparagus
1 large leek, white part plus an inch of the green, chopped
6 cups vegetable stock (see Quick Stock entry)
1 1/2 tablespoons olive oil
1 small onion
2 tablespoons raw white rice
salt and pepper
lemon juice


Slice the asparagus into three parts: ends, middles, and tips. Chop the middle and sat tips aside. Use asparagus ends and leek roots and greens in quick stock.
Heat the oil in a soup pot. Add the leek, onion, and rice and saute over medium-high heat for about 8 minutes, until the onion is slightly colored. Add 1 cup stock and simmer, partially covered, for about 10 to 12 minutes. Cool briefly, then puree. Taste the soup for salt, add a few drops of lemon juice, and season with pepper. Return pot to the stove to keep warm.
Meanwhile, drop asparagus tips into boiling salted water and cook until tender, about 4 minutes, then add them to the finished soup.

Cottage Cheese and Spinach Gratin

My digital camera broke, so I haven't updated in awhile.
Thankfully I received a new one for Christmas from my
parents.
This recipe I got from "Vegetarian Cooking for Everyone"
by Deborah Madison

I got this cookbook from my aunt, and the gratin is the first recipe
I've tried from it. I can't wait to make more because everything in
this cookbook sounds so good.



2 bunches spinach, stems removed
5 eggs, beaten
1/2 cup parsley
1/2 teaspoon dill seeds
1/2 teaspoon ground coriander
2 cups small-curd cottage cheese
salt and freshly milled pepper

Preheat oven to 350 degrees. Generously oil 8 by 10 inch gratin dish.

Cook the spinach with the water clinging to its leaves in a wide skillet over medium heat until wilted. Press out liquid, but reserve it. Finely chop the spinach.

Beat the eggs and add the herbs and cheese along with 1/2 tsp salt and a little pepper. Stir in the chopped spinach and the reserved cooking liquid. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 minutes, then cut and serve with fresh parsley.