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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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.


Gluten-Free Vegan Mac & Cheese For One

This is a great recipe for those nights when you get home late and want to eat right away. While the pasta is cooking, throw together a salad and bake some tofu and you’ll be eating a satisfying dinner in 20 minutes!


Gluten-Free Vegan Mac & Cheese Recipe
70 g (2/3 cup) medium-sized brown rice pasta shells
1 tbsp Earth Balance
2 tbsp nutritional yeast
1/4 cup cheddar style Daiya
1/4 tsp granulated garlic
1/8 tsp red pepper flake
black pepper, to taste
almond meal, for garnish (optional)

Boil pasta in salted water until thoroughly cooked

Drain cooked pasta, reserving 1-2 tbsp of the pasta water

Add remaining ingredients (except almond meal, if using), stirring until Daiya is completely melted

Serve and sprinkle almond meal, if desired