CSA Stir-Fry


I’m a member of Farm Fresh to You, a Bay Area CSA. Every friday morning, there is a box of delicious local and organic fruits and veggies waiting outside my apartment. In the past, I was a member of other CSA/grocery delivery services (Eating with the Seasons, spud.com, and Full Circle) that provided excellent products and customer service, but Farm Fresh to You has proven to be the best for suiting my personal needs and preferences.

My lunch today was a stir-fry featuring these items from my last delivery:

Broccoli
Carrots
Gypsy peppers
Baby bok choy
Valencia oranges

The meal came together quickly as I baked cubes of extra firm sprouted tofu in a 350° oven while I sautéed the veggies in coconut oil with minced garlic.  When the tofu was golden, I added it to the veggies and topped it with a sauce made of fresh orange juice, chili-garlic paste, tamari, toasted sesame oil, and a corn starch.  After the sauce thickened a bit, I served the stir-fry over a bed of brown jasmine rice that I cooked over the weekend.

UPDATE:  Here is a livingsocial deal for Farm Fresh to You.  What perfect timing!

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Vegan MoFo Chopped Challenge: Butternut Squash Frittata with Apricot Glazed Tempeh and Apricot Peach Bellini

The Vegan MoFo Challenge this weekend was to create a brunchy dish using butternut squash, fresh rosemary, popcorn, and apricot preserves.  For your consideration, I submit a butternut squash frittata with a popcorn and rosemary crumb topping, apricot glazed tempeh, and an apricot peach bellini.  The mile-long ingredient list makes it look way more complicated than it really is.

Butternut Squash Frittata

1 butternut squash, cut a few thin rounds and cube the rest
Olive oil
4 Yellow potatoes, thinly sliced
1 onion, minced
4 cloves garlic, minced
1 red bell pepper, chopped

For the the crumb topping:

2 tbsp popcorn kernels
2 tbsp coconut oil
1 tbsp nutritional yeast
Salt and pepper
Fresh rosemary, chopped
Fresh thyme, chopped

For the tofu filling:

12 oz package silken tofu
1/4 cup coconut oil
1/3 cup tapioca starch
2 tsp baking powder
1/4 cup nutritional Yeast
1 tsp turmeric
2 tsp salt
Fresh ground black pepper and cayenne, to taste
Fresh rosemary, chopped
Fresh thyme, chopped

Pop popcorn in oil over medium heat.  Once cooled, coarsely chop popcorn in food processor  with remaining nooch, salt, pepper, and herbs

Blend all ingredients for tofu filling until smooth

Coat squash in olive oil and roast in 400° oven until slightly golden

Boil potato slices in salted water until slightly tender, drain

In a large skillet, saute onions, garlic, and peppers in olive oil over medium high heat until soft.  Add potatoes,  squash cubes, and tofu mixture.  Evenly distribute tofu mixture then pat smooth with a spatula.  Place squash rounds on top.  Continue cooking for 20 minutes and preheat broiler.  Sprinkle popcorn crumb topping over frittata and broil for 5 minutes.

Apricot Glazed Tempeh

8 oz package tempeh, cut into triangles (or whatever shape you prefer)
Juice of 1/2 orange
Coconut oil
3 tbsp apricot preserves
2 tbsp tamari
1 tbsp chili-garlic paste
2 tsp toasted sesame oil

Boil tempeh in water for a couple minutes then drain

Heat oil in skillet over medium heat

Cook tempeh in oil, until both sides are slightly crispy

Combine remaining ingredients and pour over tempeh and reduce heat

Allow glaze to thicken then remove from heat

Apricot Peach Bellinis

Fresh squeezed orange juice
Frozen peaches
Apricot preserves
Prosecco

Blend peaches, apricot preserves, and orange juice until smooth

Pour mixture in glasses and add prosecco

Mashed Potato Iron Chef Challenge: Sweet and Savory Frozen Sweet Potato Tarts

The mashed potato Vegan MoFo Iron Chef Challenge turned out to be a great way to clean out my fridge and pantry.


For the Crust:

1/3 cup raw hazelnuts
1 cup raw walnuts
1/2 cup almond meal
1/2 tsp kosher salt
1 clove garlic
fresh ground nutmeg, to taste
fresh cracked pepper, to taste
3 tbsp coconut oil

Combine all ingredients in a food processor and pulse until nuts are ground to small crumbs. Divide mixture in 4 mini-tart pans and freeze

For the Filling:

2 medium sweet potatoes, peeled and cut into large chunks
3/4 cup coconut milk
1/2 piece of ginger, grated
1/2 tsp kosher salt
dash cayenne
fresh ground nutmeg, to taste
fresh cracked pepper, to taste

Boil sweet potatoes in salted water until soft. Drain and rinse in cold water. Add remaining ingredients and mash, leaving mixture chunky. Transfer potatoes to bowl and chill in freezer for 1 hour. Churn in ice cream maker until firm. Fill crusts and serve.