Tag Archives: vegan mofo 2019

Tuesday

Tuesday has been busy. Monday was a DISASTER of a day. No nap, Wolfie tried pooping on the floor (yes, you read that right), lots of screaming, and crying, yuck. But he fell asleep and slept through the whole night! I first in a long time. Then we had fun at a friend’s birthday party. We quickly made some cupcakes in the morning, but it ended up being unnecessary as they reserved a Mr. Softee truck, and got a Bomb Pop, which was MASSIVE! And he even managed to eat pretty much the whole thing (ignoring the amount the melted and dripped down his hands) But what did we eat from our CSA?

Well, what isn’t pictured is the stuff I ate during the day. I had a peach smoothie that morning. Although peaches weren’t included in my weekly tally, I did end up picking 9 pounds of peaches at an orchard near our CSA. Two of those pounds were made into a sorbet, and we have been mostly just snacking on them. But some did freeze up in the fridge, so we used them up in smoothies, which is a great way to use up veggies and fruit when they accidentally freeze. I also had leftover stir-fry and snacked on cherry tomatoes.

For dinner we made some dal from a kids book named Bilal loves Dal. It is a pretty simple slow cooker recipes, simple enough they have a recipe for kids to make. It didn’t use many veggies, other than some sautéed tomato and onion. Wolfie did help dump all the ingredients in the slow cooker so he was pretty excited to taste it. I served it next to a green bean dish from Vegan Richa. The green beans were fairly quick to make, and it was really tasty. I just had some brown rice cook up in the rice cooker and served some of the leftover tomatillo and chickpea curry.

Wednesday

Today wasn’t nearly as crazy as previous days, but Wolfie didn’t nap which really eats away at my ability to cook food AND blog. So hopefully this post goes up. The day was mainly snacking on some of the cherry tomatoes, ground cherries, and peaches. I didn’t really get to eat a proper lunch, and just wolfed down a bagel with hummus, using no produce. Dinner was a Vegan Richa recipe for a chickpea and eggplant dish. It was pretty eggplant heavy since one eggplant was more than what the recipe called for. But I served it with leftover curries and brown rice, in a sort of self serve sort of dinner.

Clockwise starting with Brown Rice- green beans; daal, and eggplant and chickpeas

Posted by Jennifer in Vegan Mofo, Vegan Mofo 2019 Tags: community supported agriculture, csa, Vegan MOFO, vegan mofo 2019

Oof, what a morning. Wolfie didn’t want to eat breakfast and was HANGRY, and it was sooooooo humid at the farm. Yuck, yuck, yuck. It effected some our picking, as we didn’t get our full pints of ground cherries and blackberries, but we will survive. I have a good bit leftover this week, but some of it was a little bit that we didn’t get to eat, or because I never got around to chopping up a bunch of peppers for preserving.

We also had the option to choose cantaloupe or a watermelon, but Wolfie was super hyped about the watermelon. So I already chopped it all up and he already ate some. He also ate some of the ground cherries at the farm. And I ate a large amount of cherry tomatoes while putting together this list. And I used a bunch for the dinner tonight, so like, totally inaccurate list of produce lol. But here it is-

What’s Leftover

• 2 garlic scapes
• 1 green bell peppers
• 1 small head of cabbage
• 2 roma tomatoes
• 1 large slicing tomato
• 2 cipollini onions
• 4 oz tomatillos
• 14 oz carrots
• 1 bunch of scallions
• 2 Hungarian wax peppers
• 1 lb 8oz beets (1 golden)
• 1 medium eggplant
• 1 lb 6 oz rather large cherry tomatoes
• 1 quart sun gold tomatoes
• 1/4 pint blackberries
• 2 italia peppers
• 3 small leeks
• 3 scallions

New Produce

• 3/4 pint blackberries
• 3/4 pint ground cherries
• dill
• 1 overflowing quart sun gold tomatoes and other red small cherry tomatoes
• 1 lb 3oz tomatillos
• 8 oz green beans
• 10 roma tomatoes
• 5 small slicing tomatoes
• 10 oz carrots
• 2 Japanese eggplants
• 1 lb 5 oz rather large cherry tomatoes
• 2 1/4 lb blue gold potatoes
• 2 poblano peppers
• 8 oz beets
• 4 italia peppers
• 1 1/4 lb okra
• 1 watermelon

When we got back from the farm I was starving, so I quickly toasted a bagel, and slathered on some hummus I bought and topped it was some thinly sliced tomato. It was heavenly. I partly did it because the tomato had a few bad spots coming through, so better use it now. Wolfie chowed down on a bowl of watermelon for lunch, as did Jon. And Jon and I totally had some leftover pizza as well (for like a mid snack?)

For dinner I made a moo shu styled stir-fry. I used the Superfun Times Vegan Holiday Cookbook as my base sauce, though I totally skipped the sriracha for Wolfie. I added some pan fried tofu, and served it with rice. What veggies were in it you ask? Spring carrots, cabbage, a green bell pepper, an italia pepper, and scallions. It was pretty good, except the carrots weren’t jiving. They were spring carrots so the earthiness was a little too pronounced. Oh well. Wolfie actually ATE THE VEGGIES!!! So I am taking it as a win!

Would you pick watermelon or cantaloupe?

Posted by Jennifer in Vegan Mofo, Vegan Mofo 2019 Tags: community supported agriculture, csa, Vegan MOFO, vegan mofo 2019

Oh boy. I am pooped. It has been a crazy past few days, and 95% of it toddler centered lol. I am not much of a mood to get into specifics, other than it has been effecting my time available for blogging. Mostly I am rushing a sewing job for a birthday gift, so the past two days my free time has been centered around tracing patterns and cutting out fabric. I am REEEAAALLY hoping the sewing part will go fast. *crosses fingers*

What’s Leftover

• 2 garlic scapes
• 2 green bell peppers
• 1 small head of cabbage
• 3 1/2 oz green beans (1 pint)
• 3 cipollini onions
• 1 lb 5oz tomatillos
• 3 oz carrots
• 1 bunch of scallions
• 4 spicy peppers
• 3 lb beets (1 golden)

New Produce

• 1/2 pint blackberries
• 1/2 pint ground cherries
• 3 small leeks
• 1 quart sun gold tomatoes and yellow pear tomatoes
• 1 lb 4oz tomatillos
• 5 oz green beans (1 pint)
• 2 roma tomatoes
• 4 slicing tomatoes
• 2 oz carrots
• 1 medium eggplant
• 1 lb 6 oz rather large cherry tomatoes
• 12 oz jalapeño
• 10 oz cayenne peppers
• 3 cipollini onions
• 3 italia peppers (sweet red peppers)
• 2 lb okra

I took way more okra than I intended. Oops. I wanted to try baking them in a recipe from Superiority Burger, but I have way more than needed… I think. I also took a bunch of peppers to make a fermented hot sauce and just pickle some jalapeños because it is handy for the winter. I purposely saved my green beans for a dish to make this week, so I am pretty excited to make that.

So here is the run down update of what I ate the past few days. It was too crazy so no photos, and I will try and post today’s food for tomorrow

Friday

I had work so I took the leftover soup and tossed it into a high protein bean noodle with some cherry tomatoes. I forgot to take a photo, nor was it particularly pretty anyways. Then for dinner we took the leftover peanut stew and tried baking it into a casserole with some rice, added tomato paste, cherry tomatoes, and some tempeh lightly grilled and spiced with a 5-Spice Blend. It really didn’t help that much. I did finish that cucumber sorbet and it was AMAZING! I ran out of a full fat coconut milk, so I used reduced fat and added an avocado. It helped improve flavor SOOOO much.

Saturday

Saturday was a pretty over the top day, so we weren’t in the kitchen much. I had another okra cheese quesadilla, and dinner we used one of the new big tomatoes for a frozen burger. Jon ate a salad with his burgers. The plan was to eat some leftover green bean salad but that didn’t really happen. Yikes.

Has anyone else heard of ‘Italia Peppers’? Is this sort of a Jersey Italian thing?

Posted by Jennifer in Vegan Mofo, Vegan Mofo 2019 Tags: community supported agriculture, csa, Vegan MOFO, vegan mofo 2019