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: Friday Fridge Cleanup

In anticipation of our massive Thanksgiving grocery run, I wanted to prepare a dinner that would use most of the produce in the crisper drawers. Here’s what I had to work with:

Leeks
Kale
Beets
Carrots
Celery
Avocado

I also had open packages of smoked tofu and silken tofu that I wanted to finish.

The result of my self-imposed culinary challenge was quite tasty and very filling. The smoked tofu and avocado went into a sandwich on a sprouted grain bagel (from French Meadow) with some cashew cheese spread and olive tapenade. The beet roots made a lovely batch of chips. The beet greens and kale were wilted in olive oil and seasoned with salt and pepper. Everything else went into a stock pot to make a soup.

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Creamy Leek Soup Recipe

3 tbsp olive oil
3 leeks, white parts only, sliced and washed
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup white wine
8 cups vegetable broth
salt, pepper, cayenne to taste
1 cup silken tofu

In a stock pot, saute vegetables in olive oil over medium high until brown. This will take about 15 minutes.

Deglaze pot with wine. Add broth and spices. Bring soup to boil, reduce heat and cover for 30 minutes.

Add tofu and puree soup with an immersion blender or transfer to regular blender or food processor. Be very careful when handling the hot liquid!

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