Early Thanksgiving – Stuffing, Roasted Turnips and Carrots, and Savory Tofu – all gluten free and vegan!

Steph was the cook again tonight – so sweet of him!  Lately I am so exhausted after work that I have little motivation to cook.  He was inspired by all of the Thanksgiving-ness permeating the culture this week – and I was like – go for it 🙂  He made a delicious gluten free vegan stuffing with millet bread – it also had scallions, mushrooms, and apples.  The apples were divine!  He also roasted tofu (with tamari and herbs), carrots, and the Japanese turnips.  Everything mixed together so well!  The stuffing was so herby – it especially made the house smell just like Thanksgiving.

Also very impressive – he got home, buckled down, and did all the prep in like 15-20 minutes.  Three cheers for the energy to cook dinner on a work night!

From the box (2nd to last box of the season!):

  • Japanese turnips
  • carrots
  • apples
  • rosemary

 

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Tempeh Veggie Paties with Garlic Kale

I’m back!  I have been long absent from this blog – life has been very busy with work, etc.  I knew that once work started it would be hard to keep up the cooking and blogging pace – and I turned out to be right.  Anyway, this does not mean that we haven’t been cooking – so I will try to catch up with this blog.  Here I will post about a dinner I made last night 11/17/12 and I will back date this to reflect the actual date the dinner was made.

In my attempt to find alternate protein sources I decided to try a new tempeh dish.  There is a vegan slow cooker recipe book that I like – The Vegan Slow Cooker by Kathy Hester.  As this is a cookbook and not a recipe posted online, then I won’t fully recreate the recipe here but if anyone is interested I link to the recipe here:  Holiday Tempeh and Sage Loaf.  I actually didn’t make this in a slow cooker – I made the recipe into patties that I covered in bread crumbs and baked.  It was good – a little dry perhaps.  Would have been great with herb gravy.  Maybe next time? I also added a bunch of Japanese turnips because I had them from farm share.  The turnip was a good fall-y addition.  I also made fresh curly kale with garlic and tamari.

Stephan’s review: “My baby Helene can sure cook some kale.  It was perfectly cooked with a lovely garlicky-ness.  The patties were wonderful – a really balanced flavor and nice texture.  The sage came through but didn’t dominate and the mix of tempeh, turnip, and other veggies added up to something better than the sum of its parts.”

From the box:

  • kale
  • Japanese turnips
  • rosemary

 

 

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Sweet Potoatoes and Roasted Tofu

My hubby wasn’t feeling well on Friday so when I got home I quickly made some mashed sweet potatoes and roasted tofu.  Steph said it was nice and cozy comfy.

From the box – sweet potatoes

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Sweet Potato Fries, Roasted Broccoli, and Roasted Tamari Tofu

Catching up on my blog – on Tuesday I came back from a long day at work and Stephan had made a big dinner that used a bunch of farm share.  So sweet of him!  Very appreciated.  It was delish sweet potato fries, crisp roasted broccoli, and roasted tofu (he reports that he put black pepper, garlic powder, tamari on the tofu).  It was so amazing to come home and have all of this amazing fresh food waiting for me.  I think when you are feeling tired or stressed having lots of yummy vitamin packed food can really improve your mood.  It was a perfect combo for a cold fall night.  Thanks darling!

From the box:

  • sweet potatoes
  • broccoli

Check out the adorable heart shaped potato!

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Broccoli and Mashed Potato Casserole

Broccoli and mashed potato casserole – that about says it all.  I had two weeks of farm share broccoli that needed using.  I used 3 heads of broccoli and I still have 2 left!  What’s a girl to do? After a busy crazy Monday I decided to make a real comfort food dish that wouldn’t be too hard to make.  All I did was make mashed potatoes and then topped them with a broccoli and onion saute.  I put daiya vegan cheese on half for me and dairy cheddar on half for Stephan – and popped it in the oven for the cheeses to melt.  It was yummy and cozy.  The dish had very little protein, but I left the skins (lots of potassium) in the mashed potatoes and the broccoli is full of folic acid – so that counts for something, right?

Stephan’s review: “Nummy.  It was very nice and warm and cozy and filling and cheesy.  It is always a treat when Helene makes me something cheesy because she doesn’t eat cheese.”
From the box –

  • Broccoli
  • Potatoes

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Golden and Red Beet Soup

A cool fall eve calls for a beet soup.  Last week we got classic red beets and this week we got gorgeous golden beets – they both combined to make a a very magenta hued soup.  The basic gist of the soup was that I sauteed yellow onions and beets seasoned with garlic, garlic powder, shallot salt, and some thyme.  I then boiled everything with veggie stock and about a half cup of both sherry and orange juice.  I blended the whole thing with my fave hand held blender and let it simmer for a while.

“Tonight Helene made the most wonderful citrus borscht served with warm gluten free toast/crutons.  It was too die for, which luckily no one did.  It was a beautiful color, that I couldn’t get to come out quite right in photos – almost fuscia with the mix of golden and red beets. It was very sweet with savory and earth backgrounds and just enough bright citrus flavor to be amazing and not fruity. Yum don’t you wish you had borscht like me!”

From the box:

  • golden beets
  • red beets
  • dried thyme (from my Momma’s home garden)

 

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Empanadas and Citrus Turnip Salad!

Stephan was stuck at home again due to a little superstorm called Sandy – the upside was that he did all of the dishes in the house and made dinner!  Lucky me! (For real, as people truly suffer around this city I feel so appreciative that we were so unaffected and grateful for a hot home cooked meal – xoxo NYC!).

Since Stephan made dinner I will turn the blog over to him to describe what he did:

“I had a hankering for empanadas last weekend so with a little of my hurricane sandy work from home time I made empanada dough (gluten free with: bob’s redmill baking mix, tapioca flour, masarepa yellow and white, a little xanthum gum, corn oil, earth balance, adobo and onion powder).

I let the dough sit until I was done with telecommuting work.  I made two fillings: the first with poblano peppers from farm share, red onion, and tofu seasoned with cumin and this smokey salt mix that penzeys makes, and the second with greens  (don’t forget to super wash the greens – I did – gritty nastiness – sorry Helene) left from farm share beets and turnips.  I seasoned the greens with garlic onion and crushed red pepper.

I pan fried them lightly in olive and corn oil  then laid them on a cookie sheet and finished them in the oven right before Helene came home.

I felt like it needed something to freshen the fried food up so I took a few farm share turnips and sliced them with finely diced red onions and clementine wedges.  Dressed the salad with a citrus vinaigrette.”

So with the tables turned I will do my own review: So delicious!  After such a long crazy week – and walking a mile in the chilly weather from the only subway stop I can take back from Manhattan – it was amazing to come home to lovely warm savory empanadas!  The dough was incredible – it had all of the rich earthy flavor of cornmeal, but without it being crumbly.  The texture was perfect – these little pastries held together perfectly.  The tofu and poblano empanadas were spicy and creamy – with lovely spice.   The beet greens had great flavor.  And the turnip salad was light and bright – simple and refreshing.

From the box:

  • beet and turnip greens
  • poblano peppers
  • Japanese turnips

 

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