Tag Archives: vegetables

Quick Pickles

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Here’s a recipe for a quick pickle; no cooking or waiting. A great way to use fresh cucumbers which will be plentiful now that summer has arrived. These are also salt-free, unlike those dubious jars from the grocery store. I can remember eating these growing up, so I have to thank my Mom for the inspiration on this one. Try them at your next BBQ.

Procedure:

Slice three medium-sized fresh cucumbers very thinly using a knife or mandoline.  Add them to a mixture to 1 cup apple cider vinegar, 1/2 cup olive oil, 1/2 tbsp each of sugar, dill and red pepper flakes. Stir to combine and refrigerate until you are ready to eat them, which could be immediately.

 

Grilled Sweet Potato Salad

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Vegetables are often overlooked when grilling. And with beer in hand, grilling is what I like to do on warm Sunday afternoons. So next time you throw those steaks on the grill, consider grilling some veggies to go with it.

I used to make this salad with red potatoes or yukon golds. Since going paleo, I decided to try it with sweet potatoes and it came out great. I used to add some honey to the vinaigrette but I left it out of the sweet potato version. For even a bit more bite (a little less sweetness) I might try replacing the cider vinegar with red wine or rice vinegar. For our non-vegetarian friends, may I also suggest some bacon?

Grilled Sweet Potato Salad

(Serves 4-6)

Ingredients

For the salad…

  • 4 sweet potatoes
  • 1 red onion
  • 2 jalapenos
  • 6 green onions
  • ~1/4 c. parsley + more for garnish
  • olive oil
  • salt and pepper

For the vinaigrette…

  • 6 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp whole grain dijon mustard

Instructions

  • Wash the sweet potatoes and slice about 3/4″ thick. Boil the sweet potatoes until they are barely fork tender. Don’t overcook them since they will be going on the grill. I think if I could cook a vegetable medium-rare, that’s about where these would be.
  • While the sweet potatoes cook, trim the ends from the green onions and peel and slice the red onion about 3/4″ thick. Don’t go too thin with them since all of this is going on the grill. I get about 3-4 slices per onion.
  • Prepare the vinaigrette by mixing all of those items well.
  • After the sweet potatoes have cooked drizzle all the veggies with a little bit of oil and season them with salt and pepper. Throw them all on the grill. Pull the green onions off after a quick char (that will go pretty quickly). Cook the sweet potato and red onions on each side until they have a nice char as well. Turn the jalapenos frequently until the outside skin is blistered and charred. The jalapenos, onions and sweet potatoes take about the same amount of time, about 6-10 minutes total.
  • After the veggies are done dice the jalapenos and onions. Cut the sweet potatoes into bite-sized pieces. Combine the veggies and dress with the vinaigrette while everything is still warm. Mix in the fresh parsley and serve while still warm or at room temperature.

 

 

CSA Week 3

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Swiss ChardIt’s week three of the CSA and holy lettuce! We just finished our salad from last week and here comes round two. What I’m really excited about is the swiss chard though. I’m not sure that I’ve ever eaten this particular vegetable much less prepared it. It looks like it could be good sautéed and Eric recommended trying it in a raw salad.

Two more pints of delicious strawberries this week. The bad news it looks like the rain and cold have hurt the ripening strawberries. The good news is that the rain helps the blueberries and blackberries and those have survived the cold so far. I’m looking forward to both! For the first time the farm  is also growing mushrooms. An email update says they’ve cleared some trees and shrubs where the mushroom logs are incubating and preparing the area for production.

 

The box this week included:

  • 1/4# arugula
  • 1 large lettuce (not sure what kind exactly)
  • 1/4# spring salad mix
  • 1 bunch rainbow swiss chard
  • 2 pints strawberries

Pork Chops with Balsamic Roasted Onions

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In last week’s CSA box we received some field onions. I use onions in recipes almost every day but I wanted to try to create something that made the onions stand out on their own. I decided to make a grilled seasoned bone-in pork chop paired with roasted onions with a balsamic vinegar reduction. There was rain in the forecast so I decided not to venture out to the grill and broil it instead.

Ingredients

  • 4 bone-in pork chops
  • seasoning (below)
  • 2 c. sliced sweet onions
  • olive oil
  • 1/2 c. balsamic vinegar

Directions

  • Season both sides of the pork chops and bake at 375 F or grill until internal temperature reads 145 F, turning once about halfway through cooking.
  • Spread the sliced onions on a baking sheet, season with salt and pepper and drizzle with olive oil. Place the onions in the oven and roast until they are soft and golden. I put them in about the same time as the pork and both took in the neighborhood of 30 minutes.
  • While the pork and onions are cooking pour balsamic vinegar into a small saucepan. Stirring often, simmer about 15-20 minutes or until the vinegar reduces about half. Remove from the heat and let cool. It will thicken up more as it cools.
  • Plate the onions over the pork and drizzle with the balsamic reduction. I served ours with steamed broccoli. Enjoy!

For the seasoning:

2 parts each of salt, pepper, dried onion

1 part each of dried parsley, coriander, granulated garlic

CSA Week 1

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We received our first CSA box this week from Maple Spring Gardens in Cedar Grove, NC. It came two weeks earlier than they have ever started before, due to the unseasonably warm winter accelerating their growing schedule. It was a good first box with nothing too exotic to start off with. Here’s what we got this week along with some ideas of what we have done or will do to prepare them. I’ll try to link the most interesting and successful ones to separate recipes as we prepare them.

  1. Strawberries – We ate these almost as soon as we got home. Too good to resist.
  2. Arugula – salad with roasted beets, goat cheese, pistachios and a honey mustard and onion vinaigrette.
  3. Spinach - sautéed with toasted coconut and spiced with red chili flakes, mustard and cumin seeds, served inside a thin omelet. Also folded into a sweet potato hash served alongside ancho chili and maple rubbed pork tenderloin.
  4. Salad mix – unimaginative but delicious. Topped with veggies and served with a roasted whole chicken.
  5. Field onions – oven roasted with balsamic vinegar. Served broiled pork chops.

Growing Zucchini

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Before this post, I’ve never grown anything. My only gardening history is from last year when I bought a flower from Lowe’s and tried to not kill it… well, it was supposed to be a flower… but it never lived that long. Now that Sean and I have been focusing on eating local, I’ve wanted more than ever to be able to grow my own vegetables. So I decided to pick one vegetable to grow from seed this year. A vegetable that could grow in a container too; we rent a townhouse so as much as I wish I could have a nice garden in the backyard I will make-do with container gardening. I did a bunch of Googling on the easiest vegetables to grow from seed… and zucchini was the lucky winner.

So on March 11th I planted 20 zucchini seeds in little Jiffy Pots. I wrapped them up in plastic wrap to keep them warm and moist and crossed my fingers. I planted 20 seeds because I was expecting with my

lack-of-a-green-thumb, only one or two of those would actually sprout. Boy was I wrong! Four days later I had my first three seedlings, and the next day I had another six! As the zucchini seedlings started to show I unwrapped the plastic wrap and set them in a sunny place in the house. On weekends when I was home during the day I would set the seedlings outside to soak in the nice NC sun. When their potting mix looked dry I would lightly water the surface of the potting mix with a spray bottle and pour some water in their tray so the roots could soak it up. I also had a rotating fan lightly blowing on the seedlings every so often; I read somewhere that it imitates the wind and makes their stems stronger, giving them a better chance of survival when you transplant them outdoors.

Ten days after sowing my seeds, and after spending a little-too-much time Googling zucchini, I had 13 seedlings. (That’s an impressive 65% success rate for anyone who was wondering!) Growing something from seed is very rewarding. I’m not going to lie, I became a little obsessed with my zucchini seedlings. They were just so damn cute and I really really didn’t want to kill them :-)

You are supposed to transplant the seedlings when they get their first “true leaves”. Apparently the first two leaves you see are the seedlings leaves, and after that they are the “true leaves”. It was obvious when the first true leaf showed on the seedlings, it had a different texture and color. Some of the seedlings roots even started growing through my Jiffy Pot by that point – next time I would use a bigger starting pot for the seeds. So on day 12 I decided it was time to transplant my zucchini seedlings into their containers and set them outside for good. I choose the 2 best looking zucchini seedlings, gave a few to a friend, and shed a tear as I said good-bye to the least healthy seedlings – natural selection is cruel. I transplanted each seedling in their own large plastic gardening container. I read not to use any kind of potting mix that contains soil because the soil doesn’t allow water to drain well in the container, so I went to the local gardening store and bought some Conrad Fafard Professional Potting Mix. It appears to be working well? … but seriously, sometimes I have no clue what I’m doing and I guess :-)

The night before I transplanted my 2 seedlings I made a homemade garlic-pepper spray to spray on my seedlings to keep off caterpillars, slugs and other hungry critters. This stuff seriously reeks, but it definitely works. I boiled 3 c of water and added to that 1/2 diced red onion, 2 tbsp of crushed garlic & 1/2 tbsp of cayenne pepper and covered it and let it sit overnight (outside that is, because it stunk). The next day I strained out the onions and funneled the liquid into a spray bottle. I spray the tops and bottoms of my plant’s leaves with the spray after I water them or after it rains, and I always use the spray at night; during the testing-stage, I accidentally sprayed a leaf during the day with the stuff and the combination of the spray and sun scorched the leaf a bit.

So as of today, April 9th, it is 30 days after sowing my zucchini seeds. And my zucchini plants are looking great! As you can see some of the leaves look a little torn up… we’ve had some hail in NC unfortunately. But I’m not too concerned, it’s been over a week since they took on their slight hail damage and they seem to be doing just fine. I’ve heard vegetables plants are pretty resilient to hail damage, so I’m just going to keep a close eye on them.

My plants each have their 2 seedling leaves, 4-5 true leaves and are even starting to bud! I can’t wait to see a zucchini flower; I think it will be one of this summer’s Top 10 moments for me.

For now, that’s all on my zucchini adventures. I’ve read a few other people’s blogs on their adventures in container gardening and I found everything to be so helpful, so I figured I would contribute my experiences. Hopefully you feel inspired now and want to grow zucchini :-)

 

5 Vegan Lunch Ideas

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Eggless Salad Sandwhich

As a vegan I am constantly asked “what do you do for lunch?”  At face value this may seem like another crack at vegans, but I think that people in general struggle with lunch ideas.  Here is a list of my top five lunches.

5. Soups

A pot of soup can last for a couple of weekday lunches.  Spruce it up each day with something different, like a chunk of wholegrain bread one day (for dipping) and toss in some rice or quinoa for another day.

4. Sandwiches

Just because there is no meat does not mean you can’t enjoy an awesome sandwich!  I like to bake some bread at the beginning of the week so I can quickly whip up a sandwich any day I need it.  The bread is fresh and full of nutrients so I know I will have plenty of energy to get through the day. What do I put on the bread?  It’s actually easier to list what I do not put on sandwiches:

  • meat, cheese, eggs

All kidding aside, I load my sandwiches up with roasted veggies, tofu, tempeh, tomatoes, lettuce, eggless salad (pictured above), hummus, and other combinations of raw veggies.

3. A bucket of veggies

Start the week off by cutting, slicing, or dicing your favorite veggies.  Mary and I like carrots, celery, broccoli, zucchini, cherry tomatoes, and avocados. This is probably one of the cheapest and  most satisfying lunches I pack during the week.  If I do not have time to cut up all of the veggies the night before, I will stop by a market before work and pick up a bunch of pre-cut stuff.  Why is this satisfying?  You can eat as much as you want without worrying about having to skip a meal later How many meat/cheese based lunches can this same claim be made?

2. Loaded Salads

So much to talk about here with salads that I might just have to have a separate post for my top favorite salads for lunch.  Basically, use your leftover veggies and throw them on top of some lettuce, spinach, or other greens.  If that is not enough, top it with some beans, seeds, or nuts.

1. Leftovers!

My number 1 lunch that I pack is leftover dinner.  Mary and I cook at home more often than going out to eat (most weeks at least) and there is always something leftover for at least one of us to take the next day for lunch.  If you get tired of the leftovers, find a way to make it more interesting by recooking it with some other ingredients.

 

And who says vegans have nothing to eat?

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BBQ Tofu, Pasta  Salad, and Roasted Butternut Squash

I was in the mood for a hearty dinner tonight. I had a strenuous workout at the gym (15 pound weights! 30 pull-ups! well, assisted) and I didn’t have time to eat much at work today. I thought this dinner was a great mix of healthy proteins, grains and veggies. It was filling, satisfying and, best of all, very easy for a weeknight meal.

Roasted Butternut Squash – I love roasting vegetables because the oven does the work for you. Butternut squash is especially easy to roast because not a lot of cutting and peeling is involved. Preheat the oven to 400 degrees. Cut the squash in half horizontally, then in half again vertically, then you can halve those pieces too. Scrape out the seeds, drizzle with olive oil and sprinkle with salt and pepper. Roast skin-side down for 30-45 minutes. Delish!

Barbecue Tofu – This is also super easy and flavorful. Remove the tofu from package, cut into strips, and press out excess water. Preheat a grill pan and marinate the tofu in BBQ sauce (we prefer Dinosaur BBQ sauce) for a few minutes. When the grill pan is hot, grill for about 5-8 minutes on one side, flip over and grill for another 5 minutes. You can throw more BBQ sauce on if you want. If you’re a super grill master like Eric, you get the fancy grill marks like in the photo above. If you grill like me, the tofu will have funky brown streaks running through, but either way its pretty darn good!

Pasta Salad – I LOVE pasta and could probably eat it every day if given the chance. This is what happens when you grow up in an Italian family and that is all your parents ever feed you. Because I eat pasta so often, I like to keep it on the light side with a bunch of veggies. I always use whole wheat pasta. What I love about pasta salad is that it tastes fresh when you first make it, but it gets even better as it sits in the fridge and the flavors blend. In this pasta salad, I used:

1/4 cup chopped red onion
1/2 cup cooked peas
1 red pepper, chopped
1 pint cherry tomatoes, halved
1/4 cup chopped fresh basil
1 lb whole wheat pasta

For the dressing I used a mix of homemade balsamic vinaigrette and 1/4 cup of Veganaise (not mixed together). For the homemade balsamic vinaigrette:

1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon minced garlic
1 teaspoon dijon mustard
salt & pepper
(whisk all together)

Combine the veggies with the pasta. Fold in the balsamic vinaigrette and Veganaise. Enjoy!