I have actually been doing a lot of cooking lately however I have failed at making much that I deem “blog worthy”. Last week was a lot of quinoa and veggie bowls with salad, Saturday morning we had tofu scramble with homefries and yesterday for lunch I made a mac and cheese with gluten free pasta that turned out too dry. I did find last nights dinner to be successful and I took the time to actually grab a photo of what I made.
Since we get our CSA on Wednesday’s Sunday until Tuesday usually ends up being unplanned meals because we never know how much of things we are going to receive. Last night I decided to use up the remaining potatoes, bright lights chard, dill and a cayenne pepper. I also found one carrot, one beet and half an onion that all needed to be used, and so they were.
Makes 2-4 servings
- 1 bunch bright lights chard (or any kind of swiss chard you like)
- 1/2 tablespoon olive oil
- 2 garlic cloves, minced
- salt and pepper to taste.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for one minute. Add the chard and cook until wilted. Season with salt and pepper. Serve!
Creamy White Beans
- Two 15oz cans of cannelini beans, drained and rinsed
- 1 Tablespoon olive oil
- 1/2 medium onion, minced
- 1 garlic clove, minced
- 2 tablespoons white wine, vegetable broth or water
- 1 cayenne chili, minced (optional)
- 1 tablespoon fresh dill, minced
- 3 tablespoons vegan cream cheese
- salt and pepper
In a medium pot heat the olive oil over medium high heat. Add the onion and cook for 4-5 minutes until soft and translucent. Stir in the garlic and cook for one minute. Stir in the beans and white wine, cook until liquid is gone. Add in the chili, dill, cream cheese and salt and pepper, stir until combined. Serve!
Dilly Root Veg Mash
- 3-4 medium sized new potatoes, washed and quartered
- 1 large red beet, peeled, washed and quartered
- 1 large carrot, peeled and diced
- 2 tablespoons vegan margarine
- 2 heaping tablespoons chopped dill
- salt and pepper to taste
Place the potatoes, beet and carrot in a pot and fill with water to cover. Bring to a boil over high heat and cook until fork tender. Drain and return to the pot; add the remaining ingredients mash together to combine. Serve!
This week I am not featuring one of my recipes (I am working on some new ones), rather I am featuring recipes that I want to make.
Roasted Tomato Basil Pesto by Oh She Glows
(I want to veganize this) Harvest Cake with Vanilla by Roost
Plum Yummy Galette by My New Roots
Ginger Lime Edamame Hummus by Choosing Raw
Coriander Tartines with Coconut-Cilantro Cream Cheese by Golubka
Q: What recipes do you want to try?
I have been attempting to get myself back in the kitchen to cook up some new recipes from my pile of ideas. Finally last night I decided to try out one of my ideas for this wonderful and delicious tart filled with creamy white-bean cashew cheeze and sweet roasted tomatoes.
Italian Almond Tart
with Cashew-White Bean Cheeze, Sauteed Summer Squash & Oven Roasted Tomatoes
Yields 8 Servings
- One large tart crust (recipe below)
- Cashew-White Bean Cheeze
- One medium summer squash, thinly sliced & sauteed in olive oil for 4-5 minutes
- Oven Roasted Cherry Tomatoes
- Balsamic Vinegar
- Greens, for garnish
- 1 1/2 cups almond meal
- 1/4 tsp salt
- 1 tsp Italian seasoning (dried) or 1 TBSP fresh herbs (basil, oregano, parsley, thyme)
- 1/4 cup olive oil
- 1 TBSP water
Preheat oven to 350F.
In a large bowl, mix together the almond meal, salt, and Italian seasoning. In a medium bowl, combine the olive oil and water. Create a well in the almond meal mixture and pour in the wet ingredients. Slowly stir the wet ingredients into the almond flour mixture until combined. Press the dough into a 9-inch tart pan.
Bake for 20 minutes, until golden brown. Remove from the oven and let cool on the counter for about 30 minutes.
For the Cheeze
- One 15-oz can of cannelini beans, drained and rinsed
- 1/2 cup raw cashews
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp granulated garlic
- One pint of cherry or grape tomatoes
- 1 TBSP olive oil
For the Tart
- 1 medium napa cabbage, shredded
- 4 radishes, thinly sliced
- 4 scallions, thinly sliced
- 4 cups cooked whole wheat mini shell pasta
- 1 bunch of cilantro, minced
- 1/2 bunch of mint, minced
- 1/2 bunch of Thai basil, minced
- 1/4 cup crunchy peanut butter
- 2 tablespoons tamari
- 3 tablespoons hot water
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 tablespoon agave
Whisk the sauce ingredients in a large bowl. Place all the remaining ingredients in the bowl and toss together.
I have finally stepped back into the kitchen and I am doing some real cooking again! Last night I was in the mood for something warm and creamy. I debated making a pasta with “cream” sauce and then I remembered I had coconut milk and curry leaves so I decided to make a curry pasta dish that ended up being so delicious; I can’t wait for lunch today!
- 2T Canola oil
- 1t Mustard seeds
- 1t Fenugreek seeds*
- 1/2 cup Curry leaves*
- 1/4t Turmeric
- 1/2t Chili powder
- 1t Curry powder
- 1 medium onion, diced
- 1 green chili, minced
- 2 cups green cabbage, chopped
- 3/4 cup Red lentils
- 1-15oz can Diced tomatoes (no salt added)
- 1-15oz can Lite coconut milk
- 1/4t Ume plum vinegar or red wine vinegar
- 1/4-1t Cayenne pepper (optional)
- Salt and pepper to taste
- 4 Servings of Orecchiette or other pasta, cooked according to directions
In a large saute pan heat the oil over medium-high heat. Add in the mustard seeds and fenugreek seeds and toast until they start to pop, about one to two minutes; then toss in the curry leaves and cook for one minute. Stir in the curry powder, turmeric and chili and stir to combine. Stir in the onions, chili and cabbage and saute until the vegetables start to soften and are lightly browned. Stir in the red lentils and tomatoes and then the coconut milk. Bring to a boil and then reduce to a simmer for 15 minutes. While the lentils are cooking cook your pasta according to the directions.
Stir the vinegar and cayenne into the lentil mixture and add salt and pepper to taste. Cook for 5 more minutes or until the lentils are softened. Once the lentils are soft stir in the cooked pasta and serve!
*If you do not have curry leaves or fenugreek seeds you can omit them; the dish will not taste the same but it will still be delicious. Feel free to add an additional 1/2 to 1 teaspoon of curry powder.