Farm Fresh To You!!!!!!!!!

I've been debating signing up with a CSA (Community Supported Agriculture).  I kept going back and forth and just wasn't ready to commit.  This afternoon at work I got a surprise delivery from Farm Fresh to You, the farm I was looking into.  My AWESOME mom knew I really wanted to try it and surprised me with my first box!!!  I am sooo excited!  For those of you not familiar with CSA's it's a way to help support your local farms while getting FRESH, local, and organic fruits and veggies.  The farm that we work with is Capay Farms.  They have a few different farms they work with in this area.  Each week/two weeks/month (depending on how often you want a box) they deliver a box of goodies right to your door.  They have different packages with all different sizes and options that fit your family. 

This week I got Grapes, lettuce, basil, corn, red plums, cucumber, green beans and BEAUTIFUL heirloom tomatoes.  All I can say is AMAZING.  Everything looks and smells ..... for lack of a better word...Amazing.  I can't wait to try all kinds of new recipes with all of my goodies.  Each week they have new produce and fruits they deliver.  Their website has a ton of recipes that incorporate that weeks food.  You can also check the website for what your next week's items will be.  If there is something you don't like, you just let them know and they will give you more of something else.  Pretty sweet deal!  I feel healthier already! 

I ate a few of the grapes, and a plum, both delicious.  The plums aren't quite ripe yet, so I'll save the rest for later.  For my first meal I decided to make a new mac-n-cheese dish.  I searched some recipes on  Vegan Pandamonium and found this mac n cheese recipe.  I decided to add broccoli to the mix.  It turned out well, except the sauce was WAYYY too thick.  I'm not sure what I did.  It made for a pretty dry mac n cheese.  I'm not sure if I should have added more butter?  I used all of the boiling water even though she said you probably wouldn't need it all.  I would maybe thin it out with some soy milk, or more water next time.  I'm thinking when I re-heat the left overs I'll add either some butter or milk to help moisten it up.  I cut the broccoli into florets and boiled for a few minutes.  Then added to the pasta and sauce in the casserole dish.  I didn't have breadcrumbs so I toasted a bun and crushed that over the top.

I have a lot more ideas for all of the goodies I received today.  Stay tuned for heirloom tomato BLT's,  tomato and basil pizza, Cucumber tea sandwich's, and other awesome sides like corn, salad and green beans!!! 

Laissez Les Bon Temps Rouler!

Goulash, that isn't really goulash

I was originally planning on making an oriental ramen salad but realized I'm almost all out of oil and there really isn't any substitute for it in this recipe.  Since I didn't want to go to the store I had to completely change shifts and find something new to cook.  So I did what I always do when my original idea doesn't go as planned, stare in my cupboard and fridge.  Just sit, and hope that something jumps out at me.  It always reminds me of being young and my Dad yelling at me to close the fridge door.  Dinner wasn't going to jump out at me.  Well in this case it kinda did.  I went back and forth with a few ideas and ended up with this.  The only good word I could come up with to name this dish was goulash.  I realize this really isn't a goulash, but gosh darnit I made it so I get to name it. 

It turned out better than I even imagined!  I wasn't sure how it was going to turn out and just figured it would be another last minute, I'm starving, just okay on the awesome radar dish.  Well I was wrong.  I will probably make this again and again.  It was really easy to prepare and cook.  You do have to turn on your stove top but it didn't have to cook for very long. 

I'm not a huge fan of zucchini and squash (the little round veggie is a green squash).  So typically when I see recipes using them I don't even bother giving them a chance.  Please don't be like me and try this one out.  I think it will change your mind.  Granted the zucchini and squash came fresh from the farm in Clarksburg, so I would recommend getting some fresh.  I'm convinced they taste better than grocery store veggies.  The onion came from my Dad's garden.  The only thing not fresh were the tomatoes.  If I had some handy I would have used them instead.  Here's the recipe for all y'all to give it a shot.

Cooked pasta (any shape would do.  I would stay away from spaghetti though.  You want something that will hold the "sauce".  I used shells and they were perfect)
1/2 Tablespoon of vegan butter
1/2 onion roughly chopped
3/4 zucchini roughly chopped (I cut into slices then cut the slices into fourths)
1/2 green round squash (I chopped the same as the zucchini)
1 can of chopped tomatoes, drained

*Pesto*
2 Tablespoons of walnuts (or pine nuts)
2 Tablespoons of olive oil
1-2 Cloves garlic
salt and vegan parma to taste
10-12 leaves of basil.  I used thai basil because that is what I have growing on my porch
           Note: Since I used thai basil, the leaves are a lot smaller then regular basil.  My pesto didn't look .
           much like pesto since it wasn't very green but that's okay

1.  I cook my pasta in the pasta boat, so I started that in the microwave while I made the sauce. 
2.  Chop your veggies while you melt the butter in a pot.  You can use olive oil as a sub for the butter but I was short on oil, so I used what I had. 
3.  Once the butter is melted add the onions and cook until translucent
4.  Meanwhile open your can of tomatoes and drain the juice.  I didn't want to make a spaghetti sauce, so I just wanted chunks.  A little juice is okay, just not the whole can.
5.  Once the onions are done add the tomatoes, zucchini and squash to the pot.  Cook down for a few minutes. 
6.  While that is cooking put all of the pesto ingredients into a food processor.  Once everything is highly processed and resembles a paste add it into the tomatoe veggie mixture in your pot. 
7.  Cook for a few more minutes, brining the mixture to a slight boil.  I added a few dashes of red pepper flakes for some heat, feel free to omit if you don't want any spice.
8.  Once done your pasta should be cooked.  Remove from heat and add salt to taste.  In my opinion it will need some but not a ton so take it slow and taste it before you go overboard.  Because of the pesto it can get a little salty. 
9.  Mix your pasta with sauce in everyone's bowl and top with vegan parma!  DELISH!

Note:  Feel free to double the recipe.  I wasn't sure how it was going to turn out and figured it would just be me eating it.  Next time I'll probably make more and adjust some of the measurements.  It's still a work in progress. 

Just for fun here's a photo of some beautiful Dahila's from my parents garden.  LOVE!

Laissez Les Bon Temps Rouler!

White Bean Quesadilla

This post is dedicated to my co-worker/supervisor/queen.  She was telling me today that she has been giving out my link to her friends who were interested in vegetarian/vegan recipes.  She's so sweet for thinking of me and I haven't even been updating the blog.  Because it's summer I've been taking it easy on the cooking.  My apartment gets pretty warm in the summer and if I turn on the stove or oven it's like a sauna.  So even though I've been taking it easy here are a few summer recipes. 

I actually made these a few weeks back on the Fourth of July.  I was looking for something easy.  I had all of the ingredients ready and I had just made fresh salsa.  I found the recipe on vegweb.com.  Follow this link to the recipe.  I followed the recipe exactly except I left out liquid smoke because I was out.  My omnivore sister even loved them. 

There is nothing better than a farm fresh meal!  This weekend my parents and I went to Clarksburg.  They have a farm right off of the river you can stop at and buy fresh veggies.  We got corn for 6 ears/$1, squash, zucchini and tomatoes!  The corn I cooked, melted some vegan butter, salt and sriracha.  Tapatio is great on corn too.  I also made my zucchini "pasta" dish that I've posted about before with some asparagus, and then fresh salsa with the tomatoes.  Nothing too fancy but super delicious. 

I hope to have some new recipes up soon!  Stay tuned!

Laissez Les Bon Temps Rouler!

My first salad post!

I know most people think vegans and vegetarians live on salads...well not so much.  I honestly can't remember the last time I had a salad before last night.  I'm not a big salad eater, not that I don't enjoy them.  I just don't think they are as healthy as everyone thinks.  Really once you add the dressing you've kind of ruined all it had going for you.  I mean yes, I'm sure they are better than a huge burger but not the best.  Also depending on the lettuce you use it's mostly just water without much nutrition to it.

With that said I FINALLY went grocery shopping yesterday and once I got home and unloaded everything I wanted something quick so I made a salad!  Super easy, and this one was SUPER yummy!!!  I didn't take a picture but it entailed lettuce, chopped fresh onions from my dad's garden, capers, croutons, (I would have added pepperoncinis if I remembered to get them), champagne dressing and pepper.  Perfect!  Husband also likes a good salad but he douses his in ranch...even worst!  =) 

Since I didn't take any photos of my food I thought I'd share a photo of my new tattoo!  I got it done while in New Orleans and the same shop I got my other tattoo done 4 years ago.  Luckily the artist that did my tattoo had left the shop but JUST moved back!  What luck!  I don't know if I've shared the story about my other tattoo but my sister and cousin all got the same one on our wrist each with a different word.  Mine says love, my sister's faith and my cousin strength.  So we all three got new tattoos...just of different things this time around. 

I got a bird on a branch holding a dandelion, with the dandelion fluffs being blown off and floating.  I ♥ it!  Mad props to my tattoo artist for his mad skills!  He's amazing.  This thing hurt like no ones business but he was great through all of it.  Letting me curse and scream while I sat completely still for an hour an a half!  No tears though!!! =) 

It's a tattoo about myself, about my life, where I've gone, come from and where I'm going.  A reminder to keep my head in the clouds, and let life under my wings and take me where the wind blows.  I can be a pretty high strung person always worrying and I think I've started calming down (I'm sure my husband would beg to differ, but whose asking his opinion) and this is just a reminder to stay that way.  I also LOVE the dandelion.  When I was a kid I was constantly making wishes.  I'm so grateful to all of the wonderful things I have in my life.  So many of my dreams have come true.  This is a tribute to that, and hopefully more wishes and dreams to come true in the future. 

I think I've posted this before but here's my other tattoo.  This one is for my family and my city.  I love you all and miss you more than you know.  It really needs no description. 

What kind of tattoos do y'all have?  I'd love to hear about them!

Laissez Les Bon Temps Rouler!

Spicy Sesame Bok Choy Stir Fry

I went to the farmers market in Sacramento on Sunday with my dad for Father's Day.  I got a bunch of yummy food!  Including some baby bok choy!  I bought some frozen veggies for stir fry from Sam's the mixture comes with this sesame sauce that you can add.  I typically make my own sauce but I was wanting something different and thought I'd use it for a bok choy stir fry.  It turned out great! 

My dad just pulled some sweet white onions from his garden so I chopped two of those (they are pretty small).  Melted some butter in my wok with some garlic powder (I was out of fresh) and crushed red peppers.  Add the onions and sauted in the wok.  I washed the bok choy, and seperated each stalk from the middle.  I didn't both chopping them up, they look prettier to keep them whole.  Once the onions cooked down I added the bok choy with a little bit of water.  I let that cook maybe a minute before adding the sauce packet.  Meanwhile I cooked some thin spaghetti noodles in my pasta boat. Once the bok choy cooked down, but still with a bite, try not to over cook and the sauce coated the veggies I added the cooked spaghetti.  I tossed everything and served!  You can add soy sauce if desired. 

I also got some good beets, cabbage and rosemary bread at the farmers market!  I figured I'd get the fixings to make a good salad with beets and my dad's onions.  I have a recipe to use the beet greens as well.  They supposedly taste a little bitter like arugula or kalamata olives.  I'm excited to try them.  I'm sure Rich will love it. 

I'm even more excited about the fresh herbs I got!!  My dad potted them for me, and hopefully soon they will grow plentiful and I will have my own cilantro and thai basil to use to my cooking hearts desire!  YAY!  Hopefully this sun and heat doesn't kill them! 

Stay cool everyone...

Laissez Les Bon Temps Rouler!

BEANS N THINGS

I'm just full of quick and easy meals.  I like this one because not only is it easy, but it's great for protein with all of the beans.  I got the basic recipe from VegWeb, submitted by fypgitjies.  I adapted the recipe to come up with this:

1 can of beans, I used white but you can sub for black,kidney, black eyed peas, whatever.
1 can of diced tomatoes with green chiles.  I didn't use a whole can but rather the left over from the other night, but a full can would be ideal
A few cloves of garlic minced
1 shallot chopped
oil for sauteing
A tablespoon or so of cajun seasoning (I used zatarain's red bean seasoning which comes in a box)
Prepared rice (I usually use brown, but I had some left over arborio rice so I used that and cooked it in the rice cooker)

1. Heat oil, add garlic and shallot and saute until cooked down and fragrant
2.  Add the can of beans, tomatoes, and seasoning
3.  Let simmer until the beans are cooked and to your desired texture. 
4.  Serve over a bed of rice
5.  Add salt/pepper and/or hot sauce if desired

So last night I had a craving for dessert.  Husband prefers cookies over cupcakes so I thought I'd make a treat for him to come home too...too bad I totally botched the recipe. I followed the recipe to a T, except for subbing maple sytrup for vanilla because I was out, but they turned into this:

LOL!!! More of a cookie cake.  There was WAY too much oil, and I shouldn't have used olive oil because it was way to strong tasting.  They tasted okay but not what I was going for.  I ended up cutting them with a pizza cutter.  =)  At least they didn't burn, which I was afraid of.  I guess it's all just a learning experience.  If I don't post before then, Happy Fathers Day to all the dad's out there.  I truly (not just saying it because I have to) have the best day in the whole world.  He has/does so much for me and my sisters, is supportive, gives the best advice, and loves everyone unconditionally.  I'm the luckiest girl!  I love you PAPA ♥ from your #1 daughter ;)!




That's me in the hat, and my dad to my left with my sisters and mom


Laissez Les Bon Temps Rouler!

Sweet and Spicy Broccoli with noodles

Another quick lunch/dinner recipe.  I've posted similar recipes that I cook for green beans, but I made some variations this time and felt it was worth posting about.  Forgive the photo...it just wouldn't photograph well for me. 

I've compiled a few recipes that I've found and pulled my favorites from each and came up with this.  It's a super easy, quick meal when your in the mood for something sweet and spicy and a little asian flare. 

3 Tablespoons of soy sauce
1 Tablespoon of agave nectar
1 teaspoon of cornstarch
1 teaspoon of crushed red peppers
2 teaspoons of garlic chili sauce
1 garlic clove minced very fine
Veggie of your choice (I used broccoli this time but I've used green beans or any other asian inspired veggie would work)  I tpyically use frozen, but fresh would work just as well, just adjust the cooking for fresh
Cooked pasta (anything will do)

Spicier variations of the sauce:
Add an additional tablespoon of agave (2 total)
Add 1 tespoon of dry mustard powder
Take out the garlic chili sauce and garlic clove
add a few shakes of seasame chili oil, and sesame seeds. 

1.  Add frozen broccoli to a pan and cover over medium heat.  Let steam until they are almost done cooking.  I don't like mushy broccoli so I pretty much cook until they are no longer cold and nice and crisp
2.  Meanwhile add remaining ingredients (except pasta) in a bowl and mix well.  Add the sauce to the broccoli once it's almost done
3.  Cook uncovered for about a minute or so, after the sauce slightly thickens and coats the veggie.
4.  Top the broccoli and sauce over pasta, and that's it.

Enjoy!  The sauce would go really well with a stir fry.  If you chop up any veggies of your choice (bell peppers, baby corn, water chestnuts, broccoli, carrots, green beans, sugar snap peas, etc. are some good choices) and saute in a little oil in a wok, once they are almost done cooking add the same sauce, wait for it to thicken then add some noodles of your choice.  Rice noodles, spaghetti noodles, or even udon noodles would be yummy.  Mix everything together and cook a little longer so the sauce coats the veggies and noodles and you have yourself a yummy stir fry/chow mein!  =)

Laissez Les Bon Temps Rouler!