grains

Qunioa, Avocado, and Black Bean Salad with a Chipotle Lime Vinaigrette.

Black Rice with Raw Cashews, Apples, Red Peppers, and Baked Butternut Squash; with a Sesame Cilantro Vinaigrette.

orange thyme fruit salad

Ingredients:
2 apples, 1/2" dice
1 cup grapes (The grapes we had were small. If you have large ones, cut them in half.)
juice of 1 orange
3 sprigs thyme, leaves taken off, no woody stems. roughly chopped.
1 lemon
2 tsp olive oil
pinch of salt

I was stoked to make breakfast on Saturday morning, I even set my alarm because I couldn't wait for fruit salad and poached eggs. Then the thunder happened! It was awesome. I kind of thought that there was going to be a giant earthquake, but with one look out the window I saw the pouring rain and heard some more claps of thunder and knew that my roof had no chance of falling on my head anytime soon. I was pumped. I love thunderstorms, and I love breakfast, what better way to spend the morning. Then another BANG from the sky, and the power went out. It only lasted an hour, which in my experience with other public utility fixings in SF, was super fast. So we got down to business. I won't go into detail about the eggs, because we do them so often, but let's get into this salad.

Juice half of your lemon into a bowl. Add 2 cups of cold water, and start cutting your apples. Toss the apples into the lemon water, and they won't get all brown and mushy, even if you have to walk away for 10 or 15 minutes or more. Once they are done and your grapes are free of pesky little vine tips, it's time to make the dressing. Juice the orange and the other half of lemon into a small container or bowl, be careful not to get any seeds in there! Add a pinch of salt, the thyme and olive oil, and stir or shake until the oil is incorporated into the dressing. Drain the apples, add the grapes, toss with the dressing and nom it up! It's sweet, it's savory, and good for breakfast, lunch, dinner, brunch, dunch, linner, or a light late night snack.

super easy apple pie, thats also totally vegan

Last week we were having some friends over for a backyard BBQ, and I was trying to figure out something to make for dessert. Katie and I are by no means bakers, and really don't eat that many sweets, but when I saw a pie crust in the freezer and a mound of apples in our basket, I was reminded of a comment meave left us a few weeks ago that said "make a pie!" With people coming over within an hour (one of them being vegan), I challenged myself to make it easy, vegan, and tasty. Luckily it worked!

Ingredients:
1 ready made pie crust (we used the 365 brand whole wheat)
7 medium apples, peeled and sliced
3/4 cup brown sugar
1/4 cup flour
1 pinch of salt
3 Tablespoons of Earth Balance

Preheat your oven to 450 degrees, and place oven rack in the middle or lower third of the oven. Mix dry ingredients in a bowl. If you are not very fast at peeling and slicing the apples toss the sliced pieces in a bowl with 1 Tbsp of lemon juice to prevent browning. Layer apples inside pie shell, making sure to leave as little empty space as possible. Sprinkle dry ingredients over the apples, shaking the pie tin to let the goodness get the whole way to the bottom. Dot the top of the pie with Earth Balance, and bake in the oven for 40-45 minutes. Allow to cool and set on a cooling rack for 15 minutes before serving. Yep, its that quick and easy!

orange quinoa with black beans and cilantro, spring salad with grapefruit shallot vinaigrette

Whole grains are awesome. Beans are great. Strawberry season makes life worth living. It is getting warmer outside (although not today in S.F.) and that means it's time for cold picnic salads to eat at... well, a picnic!

These two recipes use eight different ingredients from the box! Eight!!!


Ingredients:
Quinoa:
2 cups quinoa
4 cups water
3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 can black beans, rinsed well and drained
1/4 cup chopped cilantro, tightly packed (1/2 of a bunch)
1 piece of green garlic, green parts only, sliced on a 1/2" bias (You could also use a green onion.)
2 tsp smoked paprika
salt and pepper to taste

Rinse and drain your quinoa several times with cold water. Quinoa has natural tannins (bitter compounds, like those in tea) that coat its exterior and you really don't want them hanging around. Add the quinoa and 4 cups of water to a pot, bring to a boil, cover and simmer for 20 minutes. When the quinoa has finished cooking (no more water in the bottom), fluff it with a fork and set it aside to cool for at least ten minutes. You could totally do this a day or two in advance, just make sure its tightly covered in the refrigerator during storage. Toss the black beans, cilantro, and green garlic into the quinoa. Mix the citrus juices together with the smoked paprika and add to the rest of the dish. Toss together and season with salt and pepper. This dish has a ton of veggie protein, is super low fat, high in fiber, and not to forget- refreshingly good!


Stop. Salad time!

Ingredients:
Spring salad:
1/2 lb mixed baby greens
1 apple, sliced
4 big strawberries, sliced
4 red radishes, sliced

Grapefruit shallot vinaigrette:
3 Tbsp Olive oil
1 1/2 Tbsp red or pink grapefruit juice (these are the sweet ones, not the sour ones)
1 shallot, finely minced
salt and pepper to taste


In a dressing shaker (what we refer to as a dressing shaker or container is actually an old glass peanut butter or Veganaise jar) combine the grapefruit juice, shallots, olive oil, some salt and pepper. Shake it like you mean it, taste, adjust your seasonings. Combine all ingredients in a bowl, add dressing, toss and eat!

I have to admit that I was skeptical about this salad dressing at first, although I didn't let Katie know that. However, once I tasted it- oh my god, was I wrong! It was crisp, sweet, tangy, and just really made all of the ingredients in the salad mesh together so well. We will totally be making this again.

empanadas

A few weeks ago, we went out to eat at a local Latin restaurant called Destino. The highlight of the meal was definitely the empanada sampler- one each of pork, chicken and vegetarian empanadas. I guess that's what got the idea in our heads to try making our own.

We used a recipe from Epicurious for the dough. It made enough dough for about 10 empanadas.

Ingredients:
Empanada Dough:
2 1/4 cups all-purpose flour
1/2 cup butter, cut into small chunks (*note: We used smart balance instead)
1 egg
1/3 cup cold water
1 Tbsp white vinegar

Mix the flour and salt into a large bowl, then blend in the butter by hand until mixture resembles coarse meal with some (roughly pea-size) butter lumps.

Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.

Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

We made two different types of filling for our empanadas. We sauteed up both the fillings the night before to save time, since the dough takes a while.

Radicchio Filling:
2 head radicchio, leafy parts only, roughly chopped
2 small pink lady apples, sliced thinly
1/2 yellow onion, diced
2 cloves garlic, chopped
4 Tbsp sharp cheddar cheese, shredded (We used Canadian 5 year Aged, AWESOME!)
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp thyme
salt and pepper to taste

Saute the onions until translucent over medium heat, 5-7 minutes. Add garlic and apples, then saute until soft, another 5-7 minutes. Next, add the radicchio and turn the heat down to low. Wilt the radicchio (it's fast, only takes a few minutes!) and stir in the spices. Season to taste and refrigerate.


Collard Green Filling:
1 bunch collard greens, roughly chopped
1/2 yellow onion, diced
1 can cannellini beans
6 cloves garlic confit (*note: see bottom of post for garlic confit recipe)
1 tsp lemon juice
salt and pepper to taste

Saute onions until translucent. Add collard greens, and wilt thoroughly. Season with salt and pepper. Put in the refrigerator and allow to cool.

Rinse and drain beans, then add to a bowl with the garlic. Add in the lemon juice and mash it up! A potato masher would be great, but a fork works just fine.

When your dough is ready, put two oven racks in upper and lower thirds of your oven and preheat to 400 degrees. Divide the dough into 10 equal pieces then roll out each piece on a lightly floured surface, using a lightly floured rolling pin. They should be approximately 5 inches around and 1/8 inch thick.

For the collard greens filling, we spooned on a bit of the greens then topped it with the bean & garlic mixture, as shown above. For the radicchio filling, spoon on the raddicio mixture then top with some shaved cheddar cheese.

Fold each round in half, enclosing the filling and press the edges together to seal. Use the tines of a fork to make a decorative seal. Transfer empanadas to two baking sheets, which have been lined with foil and sprayed with your Misto. Bake until golden, about 25-30 minutes. Allow empanadas to cool at least 5 minutes before serving.

We served the empanadas with a pickled watermelon radish salad. It provided a great counterbalance of acid for the dish. Kenny's co-worker Ashley, who gets a CSA delivery from a different farm, had given him a gorgeous watermelon radish earlier that day,. I guess her husband hates radishes. Lucky for us!

Pickled Watermelon Daikon and Fennel Salad:
1 large watermelon daikon radish, thinly sliced
1 fennel bulb, shaved or thinly sliced
2 Tbsp rice wine vinegar
1 Tbsp apple cider vinegar
1 tsp fresh grated ginger
1 tsp sea salt
1 tsp sugar
1 pinch red pepper flakes

Combine all ingredients in container that can be sealed, shaken and set aside. Note: the longer it sits, the more the pigment will bleed from the daikon. The flavor will get spicier over time, so if you want a spicy pink salad, make it a day ahead of time. If not, make it while you have some downtime, like when the dough is setting. It's really super fast.

A note: Regarding garlic confit!
Garlic Confit:
20 cloves of garlic, whole
2 cups olive oil

To make garlic confit, add both the garlic and olive oil in a sauce pot, then turn heat on low. Let simmer until garlic is tender. The color when it's done will be similar to a peanut. Strain out garlic for use in any recipe that calls for roasted garlic.

SAVE THE OIL! I love this stuff! Not only is it easier and WAY less messy than roasted garlic- you don't burn your hands squeezing it out! The leftover oil tastes like liquid roasted garlic joy and is amazing in pasta, dressings, pizza, marinades, garlic bread, or just to dip stuff in. Since we have made this batch I (this is Kenny, don't think Katie is a weirdo) have opened the bottle just to smell it at least 5 times. It totally makes my day. (Katie says: What a weirdo!)

vegan cream of potato and chard soup

To celebrate the return of the CSA delivery, we made a vegan feast.

Salad:
Lettuce, carrots, apples, Annie's Goddess dressing


Vegan garlic bread:
Ciabatta, smart balance, garlic, olive oil

Soup:
Ingredients:
4 potatoes, cut into 1/2 in cubes (I like skin on, but if you prefer it off- go for it!)
1 bunch golden chard, remove stems and roughly chop
1/2 block super firm tofu, cut into 1/2 inch cubes
2 Tbsp Earth Balance
1/2 a yellow onion, diced
1 clove garlic, minced
1 sprig rosemary
4 cups vegetable broth
4 cups soy milk
1 cup water (maybe a little more)
1/2 cup nutritional yeast
salt and pepper to taste

My mom and grandma always made this simple potato soup while I was growing up. Of course it wasn't vegan, there was butter, milk, hard boiled eggs, and definitely no chard! But it is one of those simple childhood flavors I crave from time to time, and its chilly and raining here in S.F. Plus I thought it would be nice to do an update on a family classic, and give Katie a little taste of what growing up was like for me at the dinner table. So here we go!

Cut your tofu first and place it on an oiled sheet pan in a pre-heated 350 degree oven. Bake for 25 minutes until the sides are really firm. Don't worry, the soup will be almost done by then.

Saute' your onions in your soup pot on medium heat with the Earth Balance until translucent, about 5-7 minutes. Add your garlic, potatoes, rosemary, veggie stock, and enough water to barely cover the potatoes. Put the lid on the pot. When the soup comes to a boil, lower the flame and keep it at a simmer. After about 16-20 minutes total cooking time stick a fork into a piece of potato. If the potato is fork tender- its done! Ok, almost. Now add you chard, soy milk, and nutritional yeast, and stir to incorporate. Bring it back up to a good soup temperature without boiling. By now your tofu should be finished and you can add it right into the pot. Season with salt and pepper, remove the rosemary sprig, and serve!

p.s.: Its even better the next day.

apple butter

We've had a pile of apples steadily growing on our kitchen counter for a few weeks now. Despite attempts to eat an apple a day, the pile was still there looming and growing larger. So we went over to Bed Bath & Beyond and bought ourselves a crock pot! Crock pot + too many apples = apple butter solution! And Katie gets to make up songs about apple butter to the tune of Apple Bottom Jeans and Kenny gets to try to ignore her lunacy.

We drew inspiration for this recipe from a blog I think is a must-read, VeganYumYum. Even if you have no interest in veganism, you should still check it out for the absolutely gorgeous photos.


Ingredients:
5 1/2 lbs apples, peeled
2 cups sugar
2-3 tsp cinnamon
1 tsp nutmeg
1 tsp salt

Peel and core the apples. Puree roughly in a food processor. Add apples and remaining ingredients to your crock pot. The recipes we found online say to cook on high for 1 hour, then on low for 8-10 hours. We actually cooked it high for one hour, low for 15 hours. You will know it's done when its volume is reduced in half and a wooden spoon will stand straight up in the pot. Let it cool and ladle it into jars. Makes almost 4 quarts of apple butter. Apple butter will keep refrigerated for 2 months.

Also, if anyone reading this wants a jar, just leave a comment or email us at:
csadelivery at gmail . com

cabbage slaw

Cabbage slaw:
Ingredients:
1/2 head napa cabbage
1 bulb fennel
2 apples
1 can garbanzo beans

Chop the cabbage, fennel and apple into bite sized pieces. Combine in a bowl and dump a can of garbanzo beans on top.

Lemon honey vinaigrette:
Ingredients:
2 Tbsp lemon juice
1 Tbsp olive oil
2 Tbsp canola oil
1 Tbsp rice wine vinegar
1 Tbsp honey
1 tsp red pepper flakes

Shake everything together in a jar. Dress yer salad. Eat yer salad.

tofu and chard curry

Ingredients:
1 block super firm tofu, cut into 1 inch dice
1 bunch chard, roughly chopped
1 cup cous-cous
1 1/2 cups vegetable stock
2 red apples, rough 1/4 inch dice
1/2 cup almonds (we used raw almonds from a friends Dad's almond tree)
4 Tbsp curry powder
2 Tbsp chili powder
2 tsp cayenne pepper
salt and pepper to taste

Combine all spices and set aside. Cut tofu and cover with 2/3 of spice mixture, coating all sides. Place on an oiled cookie sheet and bake in a 350 degree preheated oven for 30 minutes, turning every 10 minutes so all sides are evenly cooked.

Cook cous cous according to package directions (Our bulk is a 1.5:1 liquid ratio). Boil stock, turn off heat, add cous cous, stir and cover for 10 minutes. Then fluff with a fork.

While this is all happening, heat a saute pan on medium heat. Toast the almonds for 3 minutes, remove from heat and set aside.

Then in the saute pan, add the chard and apples along with the rest of the spices. Season with salt and pepper to taste after cooking down (3-5 minutes).

Combine all finished ingredients in a large bowl and mix. Top with roughly chopped toasted almonds.

burgers!!!

OK so here's what we did with the other half of our organic/free-range/local/grassfedandfinished/hormonefree/OMGyay!!! beef:

We made some big ass mother effen hamburgers, alriiight. Served on a cheddar kaiser roll, topped with romaine, grilled onions and emmentaler cheese. For a side, we threw together a salad of romaine, radishes and apples, dressed with the #1 Officially Endorsed Salad Dressing of the CSA delivery blog: Annies's Goddess dressing.

Now back to your regularly scheduled vegetarian blog... for a little while anyway.

p.s.: Californians, please vote Yes on Prop 2 tomorrow! Help stop cruel animal conditions on factory farms.

fruit compote

We had just finished eating the potato gratin, and I (Kenny) got a severe sweet tooth craving. Sure, I could have gone to the corner store and bought candy, cookies, or an It's It, but that's just silly. We had some amazing pears and apples sitting right in front of my face, so I decided it was time to make some easy, but still decadent.

Ingredients:
3 small ripe gala apples, cut into 1/2 dice
2 ripe bartlett pears, cut into 1/2 dice
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup chopped dried apricots
1/4 cup brown sugar
2 Tbsp unsalted butter
1 tsp cinnamon
1/2 tsp ground nutmeg
pinch of salt

I preheated the oven to 350 degrees and buttered the inside of a pyrex loaf pan. Toss in all of the fruit and nuts, add the spices and mix. Top with sugar and dot the mixture with the remaining butter and bake uncovered for 20 minutes. Eat it as is, or top with ice cream. We even threw some crumbled pretzel pieces on top to add a little salt and crunch since my Grandmother sent a Lancaster County care package complete with Hammond's Pretzels (my favorite) this week.

best salad ever

Tonight we made huge salads from the head of romaine lettuce, 1 red pear, 1 green pear, 1 apple, some pine nuts and marinated baked tofu. Dress it with a little Annie's Goddess dressing and cut up some fresh whole wheat baguette... uhhh this is the best salad ever.