I’ve rejoined Liberty Heights SSF (similar to a CSA). I signed up for the 1/2 vegetarian bag. Each week I go pick up a bag of vegetables, fruit, and one other fun item. This week’s bag contained: dinosaur kale, red cabbage, shallots (a zillion shallots), baby red beets, oranges, and locally made gouda.
With the red cabbage and some shallots, I made a red cabbage and butternut squash galette with gruyere. I wasn’t too fond of this one. The idea was great, so I might tweak this idea a bit and post back in a few weeks with a version that I like.
The baby red beets were simply roasted whole in a foil packet, peeled, and eaten as a side dish.
With the dino Kale and some more of the shallots (instead of onions), I made a North African Chickpea and Kale Soup. My original idea for the kale this week was to make a kale, white bean, and garlic soup with some toasty croutons. When I came across this recipe, my husband voted that we make it. I wasn’t too sure about the idea but it came out great and it went into my ‘keeper’ pile. The saffron is (in my opinion) not optional and it really makes the dish.
I didn’t take a picture, so you’ll have to click on the link above and look at Susan’s pictures. This soup was great and you should make it the next time you find yourself with a bunch of kale on your hands or if you are having a kale craving.
With all that pumpkin in the house, I decided it was time for a pumpkin curry. I was try to recreate a dish that an Indian friend made for me once. I was close and this was good, but we felt like it was missing a sweet element. We never did decide what we would change next time on this so if any of you Indian food cooks out there have an idea, let me know. Maybe it needs tomatoes… or tamarind… or fenugreek…. or… ?
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, thinly sliced
2 Tbsp canola oil
2-3 cloves garlic, minced
1″ ginger, minced
1 jalepeno, minced
1 Tbsp Garam Masala
2 tsp curry powder
1/4 tsp tumeric
1 tsp salt (add more to taste at the end)
1 cup water
4 cups pumpkin, cut into 1 inch pieces
4 red baby potatoes, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1/2 large red bell pepper, cut into 1 inch pieces
1 can coconut milk
1 can chickpeas, rinsed and drained
2 Tbsp cilantro, chopped
Add canola oil to a large pot and heat over med-high heat. When the pot is hot, add the mustard seeds and cumin seeds. Cook stirring until they start to pop. Add the onions. Cook until the onions brown (about 7-10 minutes) stirring occasionally to keep the spices from burning. Add the garlic, ginger, and jalepeno. Cook for a minute or two until fragrant. Add the spices and salt. Cook another minute.
Add one cup of water, stir to deglaze. Add the vegetables. Add the can of coconut milk. Cover and lower heat and simmer 30 minutes. When the vegetables are starting to get tender, add the chickpeas and cook another 10-15 minutes. Add the cilantro and server over brown rice.
Last nights dinner:
Chickpea Patties from Eat Drink and Be Vegan
Brussel Sprouts from Vegan with a Vengeance
Fresh corn, cut off the cob and sauteed in olive oil and Earth Balance
Roasted Butternut Squash
It looks like one of those old-fashioned plates of food Mom used to serve every night, heh.