Date: 03/21/2011
Cook: Jen C.
Menu: Sloppy Lentils, Six-Shades-of-Red Soup and Kale Chips
Jen dropped this delicious meal by and we eagerly dished it up. I'd been eying the Six-Shades-of-Red Soup from Color Me Vegan and it was really nice. I also loved the lentil sloppy joes.......mmmmmm......but I must say-- the most surprising thing was the quantity of kale chips that my kid sucked down. I've made kale chips before but they were roundly ignored. Funny how that works.
Tuesday, March 22, 2011
Monday, March 21, 2011
Baked Spicy Orange Ginger Tofu, Mac & Shews and Avocado Salad
Date: 03/17/2011
Cook: Jen G.
Menu: Baked Spicy Orange Ginger Tofu, Mac & Shews, Avocado Salad; Chocolate Cake with Mint Frosting
I was craving comfort food and had heard many good things about Mac and Shews, so I decided to try my hand at it. Not familiar with it? Its basically mac and cheese in which the creamy sauce is a fabulous combination of soaked cashews, lightly sauteed onions and garlic and a roux. It was very very good. It is definitively not sauerkrauty, though making this DID serve as a reminder to me that around minute 7 of making a roux, I generally begin thinking to myself that I might have something better to do with my time than push grease and flour around a pan for 15 minutes of my life. But I persevered. I saw later in the comments to the recipe that someone had added truffle oil to theirs and that sounds like it would be delicious. I added boring old spinach to mine.
I wanted to make some tofu, too, and I chose Orange Ginger Baked Tofu. The marinade made a lot of sauce and I ended up baking it for WAY more time than it called for--like maybe by an hour. I also added some chili oil to make it spicier (which definitely occurred!). I thought that it was really delicious.
I wanted a nice blob of green on everyone's plates -- it WAS St. Patrick's Day after all -- so I crafted an avocado salad very similar to the one found here. My parents had generously brought us two boxes of gorgeous looking and tasting avocados recently so I was happy to make such a delicious salad.
For dessert, I baked a wacky cake and sent small containers of green mint frosting (the frost-yer-own situation was because the cake hadn't entirely cooled when it was time to deliver).
My son and I hopped on our bikes to deliver this meal and it was really pleasant as it was a very pretty and warm early spring evening. It felt lovely to be pedaling dinner to people we appreciate.
Cook: Jen G.
Menu: Baked Spicy Orange Ginger Tofu, Mac & Shews, Avocado Salad; Chocolate Cake with Mint Frosting
I was craving comfort food and had heard many good things about Mac and Shews, so I decided to try my hand at it. Not familiar with it? Its basically mac and cheese in which the creamy sauce is a fabulous combination of soaked cashews, lightly sauteed onions and garlic and a roux. It was very very good. It is definitively not sauerkrauty, though making this DID serve as a reminder to me that around minute 7 of making a roux, I generally begin thinking to myself that I might have something better to do with my time than push grease and flour around a pan for 15 minutes of my life. But I persevered. I saw later in the comments to the recipe that someone had added truffle oil to theirs and that sounds like it would be delicious. I added boring old spinach to mine.
I wanted to make some tofu, too, and I chose Orange Ginger Baked Tofu. The marinade made a lot of sauce and I ended up baking it for WAY more time than it called for--like maybe by an hour. I also added some chili oil to make it spicier (which definitely occurred!). I thought that it was really delicious.
I wanted a nice blob of green on everyone's plates -- it WAS St. Patrick's Day after all -- so I crafted an avocado salad very similar to the one found here. My parents had generously brought us two boxes of gorgeous looking and tasting avocados recently so I was happy to make such a delicious salad.
For dessert, I baked a wacky cake and sent small containers of green mint frosting (the frost-yer-own situation was because the cake hadn't entirely cooled when it was time to deliver).
My son and I hopped on our bikes to deliver this meal and it was really pleasant as it was a very pretty and warm early spring evening. It felt lovely to be pedaling dinner to people we appreciate.
Root Veggie Dal With Brown Rice, Butternut Squash Soup, Green and Fruit Salads
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| Stef leaves us a thoughtful, delightful note in our deliveries! |
Date: 03/16/2011
Cook: Stefanie
Menu: See note above!
Stefanie is becoming known in my household for some hardcore delicious and really healthy meals. I loved her dal, and her salads are fabulous.
I'm not the only one in my family who loves her food.
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| A young child eats salad voraciously, soon to move on to the rest of the meal. |
Wednesday, March 16, 2011
Baked Beans, Cauliflower Millet Mash, Cabbage Rolls
Date: 03/14/2011
Cook: Jen C.
Menu: Baked Beans, Cauliflower Millet Mash, Cabbage Rolls Stuffed with Kasha and Dried Cherries- topped with Asian Onion Sauce
Thank you Jen C. for such a filling, nourishing meal. It was so delicious, and we had leftovers the next day that tasted even better! I loved that the cabbage rolls were done with purple cabbage.
Saturday, March 12, 2011
Nourishing Late Winter Meal
Date: 03/09/2011
Cook: Stefanie
Menu: Mung beans, kasha with mushrooms and peas, sprouted lentil salad and fresh fruit salad
I sprouted mung beans and lentils! The mung beans were sauteed with bok choy, garlic and ginger.
Salad was mixed lettuces, sprouted lentils, chopped sweet red pepper and celery with seasoned asian vinegar and a touch of olive oil.
The grain was kasha with shitake mushrooms and peas and dessert was fresh tropical fruit: pinapple, orange and mango.
Cook: Stefanie
Menu: Mung beans, kasha with mushrooms and peas, sprouted lentil salad and fresh fruit salad
I sprouted mung beans and lentils! The mung beans were sauteed with bok choy, garlic and ginger.
Salad was mixed lettuces, sprouted lentils, chopped sweet red pepper and celery with seasoned asian vinegar and a touch of olive oil.
The grain was kasha with shitake mushrooms and peas and dessert was fresh tropical fruit: pinapple, orange and mango.
Rice and Veggies
Date: 03/07/2011
Cook: Jen C.
Menu: Rice With Sausage, Beans and Veggies with Asian Inspired Dressing and Red Cabbage Slaw
Jen whipped up a hearty and delicious meal of rice, beans, sausages and veggies with a simple and tasty dressing from Color Me Vegan. Side of slaw and we all were happy!
Cook: Jen C.
Menu: Rice With Sausage, Beans and Veggies with Asian Inspired Dressing and Red Cabbage Slaw
Jen whipped up a hearty and delicious meal of rice, beans, sausages and veggies with a simple and tasty dressing from Color Me Vegan. Side of slaw and we all were happy!
Sunday, March 6, 2011
Tofu Rice Balls with Miso Walnut Sauce, Lentil Soup, Coriander Bread
Date: 03/03/2011
Cook: Jen G.
Menu: Tofu Rice Balls with Miso Walnut Sauce, Lentil Soup, Coriander Bread and Chocolate Chip Cookie Bars
From Stefanie:
Tonight's dinner was really yummy. I really enjoyed the flavor tones and textures -- the lentil soup had a clean earthiness that is really satisfying. The tasty tofu balls were fun to pick up and dip, and had just the right amount of chewiness, and the miso walnut dipping sauce is soooo good - salty and sweet and savory. I even put some on the salad. Dessert choc-chip blondies. My son, an avowed meat eater, ate everything with gusto.
Cook: Jen G.
Menu: Tofu Rice Balls with Miso Walnut Sauce, Lentil Soup, Coriander Bread and Chocolate Chip Cookie Bars
From Stefanie:
Tonight's dinner was really yummy. I really enjoyed the flavor tones and textures -- the lentil soup had a clean earthiness that is really satisfying. The tasty tofu balls were fun to pick up and dip, and had just the right amount of chewiness, and the miso walnut dipping sauce is soooo good - salty and sweet and savory. I even put some on the salad. Dessert choc-chip blondies. My son, an avowed meat eater, ate everything with gusto.
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