Hi everyone.  It's week 4 of our CSA!  On this beautiful day I was at BaltimOrganic farm for a short while and saw all sorts of good stuff popping up out of the ground.  I even got my hands dirty planting squash (but I'm not taking any responsibility if it doesn't grow :)) 

I love beets and eat them simply roasted with a little salt and olive oil.  If you eat a lot of them your pee will be pink- don't worry nothing is wrong you; I've experienced this many times!  :-) With the variety of vegetables we have this week I'm using one of my favorite go-to recipes and my most frequently made meal.  I eat Vegetables & Quinoa on a regular basis; it's easy, really light & healthy, and tastes good & refreshing.  This week I am using every vegetable in our bag in one easy dish!  It looks like a long write up b/c of everything in the recipe but it's really simple.  

Serves about 4- if you want less or more, it's very easy to adjust the recipe. 

What you'll use from your bag: 

• Garlic Scapes (1)
• Kale (2-3 leaves)
• Potatoes (4)
• Beets (2-3)
• Radish (2)
• Sugar Snap Peas (handful)
• Lettuce (optional, it's great w/o the added lettuce bed)

What else you'll need: 

• Quinoa (1 cup)
• Avocado (1, optional)
• Lemon (1/2, optional)
• Olive Oil
• Salt & Pepper to taste

First, Prepare:

• Heat your oven to 375 degrees
• Rinse potatoes, keep skin on, and cut in quarters
• Peel & cut beets in small cubs/triangles
• Toss beets & potatoes in a bowl with 1/2 Tbl. of olive oil 
• Arrange on a cookie sheet or pan & sprinkle with salt and pepper
• Roast beets & potatoes in the oven until tender- about 20 minutes (check half way through and flip if bottoms are burning)

Then (while the beets & potatoes are baking...)

• cook 1 cup of quinoa per package directions
• Chop the garlic scape
• Chop kale in salad/bite size pieces
• Thinly slice the radish
• Prepare a small lettuce bed in bowls or on separate plates
• Slice avacado

And then:

• Heat a pan with enough olive to cover the bottom
• Saute the kale in the pan w/ salt to taste (about 5 minutes stirring frequently)
• Add the garlic scapes to the pain & continue sauteing for another few minutes
• Add the sugar snap peas & radish- saute for about 2 more minutes
• Remove the saute pan from the heat & set aside

All Together: 

• Remove the beets and potatoes from the oven
• Equally distribute the quinoa on the salad plates/bowls you prepared
• Then place the beet/potato and saute mixture atop the quinoa
• Next, add the sliced avocado & squeeze the lemon equally among your portions

That's it! I hope you like it as much as I do! Happy Weekend!

Happy week 3 of BaltimOrganic CSA!  
What in the world is Kohlrabi? I'll be honest, I have very little idea of what I'm doing with the honor of creating and sharing these CSA recipes!  I would say that we must have been drinking when Jon (our farmer), Gay, and I decided there should be a recipe to go with the weekly vegetable bag, but we don't actually drink (well, maybe just a tiny bit on occasion!) so I have no excuse expect that it seemed like a great idea! Maybe, like you, I'm learning as I go.  I like to think we are all in this together and if you have recipes you'd like to share, send them along through my contact page and I'll post them with your name (or without your name if you don't want to be held accountable:))

This week's recipe is, for me, a little leap of faith (a term i use sometimes when I'm teaching); it's my experience that leaps in the direction of self growth usually result in greatness.  

Serves about 4.

What you'll use from your bag:

• Kohlrabi (2)
• Kale (6-10 stems)
• Amethyst Radish (5)
• Snap Peas (~10)

What else you'll need:

• Plain (non dairy) yogurt or Veganaise (1/2 Cup) (not vegan?, well, feel free to use non vegan versions) 
•  Apple (1)
• Lemon (2 Tbs.) + more for squeezing
• Honey, Agave nectar, or pure maple syrup (1 Tbs. or less )
• Dried Cranberries (2 Tbs.,optional)
• Salt & Pepper

First, Prepare:

• Peel outer skin & julienne cut (or shred with peeler) kohlrabi- set aside in medium bowl
• Peel, core, & julienne cut the apple; squeeze a bit of lemon on it & put in the bowl w/Kohlrabi
• Julienne cut the radishes- add to the bowl
• Slice the snap peas in half length wise -add to the bowl (including the peas that came out when you sliced them)
• Toss the veggies around gentle in the bowl until well combined
• Break up the kale as you would for a salad. Then equally distribute the kale on plates, drizzle a little squeezed lemon & salt on top

Next: 

• In a separate bowl, whisk together the yogurt/veganaise, honey, lemon & a little salt and pepper
• Stir the dressing into the veggie mixture and let sit for a bit- 10 minutes or so or put in the fridge for later.
• Incorporate the dried cranberries (if using)
• Serve on top the kale you prepared

And that's it! Prepare your food with love; it tastes better! :-)

I hope you guys like last weeks recipe; I did!  I thought using sesame oil for sauteing of the choi, garlic, and onion created a great flavor with the salad. If you didn't try it you may have enough ingredients of the same to do make it this week. 

This week, we are getting a variety of veggies.  With the intention of doing something different I decided to take a risk with this curried recipe. It's not a wet Thai curry, although I pondered that, you could totally use these same veggies I selected from the bag and go there.  The picture is not of the actual recipe but gives somewhat of an idea. 

This quantity should be enough for 4 as a hearty side dish or in 2-3 as a main vegan meal.

What you'll use from your Bag:

• Sugar Snap Peas 
• New Red Potatoes
• Kale
• Garlic Scapes
• Spring Onions (optional- our farmer Jon says he doesn't know if we will get these this week)

What else you'll need:

• Vegan Butter (or butter)
• Sweet curry powder
• Hot curry powder

First, Prepare:

• Boil about 10-12 red potatoes with the skin on until tender but still maintain some firmness
• Chop 6 sprigs each of garlic scapes & spring onion (if we get them)
• Quarter cut a big handful of sugar snap peas (or leave them uncut- it's your preference)
• Chop a big handful (or more) of kale (in no particular way) 

Next:

• Drain the potatoes and cut in half (or quarter if you want a smaller size)- set aside in a serving bowl
• In a saute pan heat 4- 5 tbls. of butter until just melted
• Add the garlic and onion and saute for a couple minutes
• Stir in 1 tsp. of each sweet & hot curry powders (you can use just one type if you want)
• Add the sugar snap peas & cook until bright green- a couple minutes
• Stir in the kale, cook until wilted

Finally:

• Gently stir the vegetable curry mixture in with the potatoes in the serving bowl until well incorporated
• Garnish with shaved coconut (if you happen to have a coconut lying around-totally optional)
• Enjoy

Namaste. Until next week...

This is the first delivery of the year from my CSA,  BaltimOrganic Farm in Monkton, MD.  Because of my travelling lifestyle during the last several years this is actually my first time ever participating in a CSA; and, I optimistically agreed to create and share a recipe every week using the vegetables provided.  I'm excited for the challenge and as many of you are also members of this CSA or maybe another one, I hope you will find these recipes helpful. 

Because it's the first week and from what I understand growing season has been slightly delayed due to the weather,  Jon (BaltimOrangic Farm owner) told me we are getting a lighter load than what will come in future weeks.  Still, we can do something great with this stuff! 

And, one tip...this is a salad; it's not a science, don't worry about exact amounts.  This recipe should make enough for 4 people.



What you'll use from your bag:

• Mei Qing Choi – this is a small Choi
  
• Garlic Scapes (these look like green onions)
  
• Radishes 
  
• Nebechan spring onions
  
• Baby Hakurei Salad turnips
  
• Lollo Rosa & Tropicana Green Leaf Lettuces
  

First, Prepare:

• chop  about 6 sprigs for garlic scapes and spring onions
• cut the ends off the choi (leaving some of the white part) and slice each leaf in half length wise, then quarter it. use 2 or 3 of these baby choi.
• thinly slice a couple or few radishes and salad turnips
• prepare the lettuces as you would like in a salad

Then, Salad Dressing: 
You can use whatever dressing you want but I suggest something light and lemon based.
In a small bowl, whisk together: 

• 1 T. fresh lemon juice 
• 1 tsp. honey 
• ½ tsp. balsamic vinegar 
• ½ tsp. Dijon mustard 
• Slowly whisk in 2 or 3 T. extra virgin olive oil until dressing thickens. 
• Season with salt and pepper to taste
  

Next, Create the Salad Base: 

• In a large bowl, combine the lettuce, radishes, and salad turnips
• Toss in the dressing

Nearly Finished...:
We are going to saute our Choi with the garlic scapes and spring onions in sesame oil (if you don't have sesame oil, you can use olive oil). 

• over medium heat, heat just enough sesame oil to lightly cover your pan 
• add the chopped garlic scapes and spring onion & saute for a couple minutes
• add the cut choi & continue sauteing until tender and wilted
• season with salt and pepper to taste

All together...:

• arrange the prepared raw salad nicely in individual bowls 
• top with the saute choi
• Enjoy

Come back for whatever is in store next week!  

About a month ago we bought a pressure cooker in Martinique.  I’ve never owned a pressure cooker or used one but have been asked by sooo many cruisers if I have one once they find out that I’m vegan.  Even as a non-vegan we were probably in the minority of cruisers without a pressure cooker.   I held off thinking I didn't need it and wondering where I would store it until I finally saw the light and got it.  I’m super glad that I did and with my organizing skills I easily found a place to keep it.

Anyway, this is my first stew using a pressure cooker- if you don’t have one you use a pot- no problem, it will just take longer but it’s the same directions.  This recipe was inspired by a rasta in Victoria Falls, Dominica who recently feed us stew in calabash bowls after we hiked visited the waterfall.

What You’ll Need: 
3 cups seeded & cubed butter nut squash or pumpkin (leave the skin on or peel it off)
¾ cup split peas (green or yellow, uncooked)
1 cup coarsely chopped carrots
1 yellow onion (chopped)
1 Vegetable Bouillon cube (the size for 2 cups of broth)
4 cups water
3/4 cup coconut milk
2 handfuls of spinach
1 ½ tsp. curry powder
1 tsp cumin
1/2 tsp. cayenne
1 tsp. turmeric 
salt and pepper

What’s Next:
-Add the water to your pot or pressure cooker and put the bouillon cube in with the heat on med/high
-Put everything else in the pot EXCEPT the coconut milk and spinach
-If using a pressure cooker, secure the lid and let cook for 10-12 minutes.  If using a pot cover with a lid and simmer for about 45 minutes
-When the allotted time is up let the steam out of the pressure cooker before opening the lid and use a hand masher to mash the pumpkin/squash chunks just a bit until they are fairly smashed- you can’t mess it up…
-Stir in the coconut milk and spinach leaves.  Let simmer on low heat with an open lid for just a few minutes.
-Taste for seasoning and spices.
-Serve with toasted bread and enjoy!

*Feeds 4*

Like the Cranberry Walnut Bread, I made this bread into mini loafs and gave them to some cruiser friends.  The friends were all happy and said they loved it but of course you have to like carrot raisin bread!



What You'll Need:
2 C. all-purpose flour 
1 Tsp. baking soda 
½ Tsp. baking powder
¾  Tsp. ground cinnamon
¼  Tsp. baking powder
¼ Tsp. salt
¼ Tsp. ground nutmeg
1 C. coarsely shredded carrot
2/3 C. packed brown sugar
1/2 C. raisins
1/2 C. non-dairy milk
3 Tbsp. vegan butter, melted
Egg Replacer for 1 Egg (if you don’t have egg replacer use 1 tsp. ground flax seed combined w/3 tbls. water
3 Tbsp. Apple Sauce (preferably unsweetened)

What’s Next:
Preheat oven to 350° & oil a loaf pan

-In a large bowl combine the flour and the next 5 ingredients (through nutmeg) and stir to incorporate
-Add the remaining ingredients to the flour mixture and stir until moist
-Pour mixture into loaf pan (or 3 mini loafs) & bake for about 50 minutes, until a toothpick comes out clean from the center

Instead of making a large bread I made this recipe into 3 mini breads to give to friends.  The mini breads worked perfectly and they tasted great too.  If you don't like one of the ingredients (like walnuts or cranberries leave them out or add something else.)





What You'll Need: 
-1 C. All-Purpose Flour
-1 C. Whole Wheat Flour
-1½ Tsp. Baking Powder
-½ Tsp. Baking Soda
-1 C. Non-dairy Milk
-1 Flax Egg (1 Tbs. ground flax, 3 Tbs. water)
-2 Tbls. Agave Nectar or Maple Syrup
-½ C. Sugar
-½ C. Chopped Walnuts
-2 C. Fresh Cranberries (if you can’t get fresh, use dried but soak them in hot water for 10 minutes first)
-½ Tsp. Salt
-½ Tsp. Cinnamon

What's Next:
-Pre-heat oven to 350 degrees F.
-Lightly grease a loaf pan and set aside.
-Prepare your flax egg by combining 1 Tbs. ground flax with 3 Tbs. water. Stir and allow to sit for 3-5 minutes, until it has a gel-like consistency
-In a large bowl, mix together flours, baking powder, baking soda, and salt.
-Add the flax egg, non-dairy milk, agave nectar, and sugar. Stir until just combined.
-Fold in chopped walnuts and cranberries.
-Pour mixture into bread pan and bake for 50-55 minutes, until golden and a toothpick inserted in the center comes out clean.
Enjoy!

*Sorry about the lame photo- I forgot to take proper photographs (as often happens) before serving!
I made these for the first time for a vegan Thanksgiving we hosted for our friends on Matsu.  They were my taste tasters and critics for my Thanksgiving style recipes. 
They approved of everything that was served but Marty said these cutlets were his favorite thing on the dinner plate.
This recipe is re-created from the cookbook Veganomicon.  I didn’t have vital wheat gluten nor is it available for purchase around here so I substituted brown rice flour, which also makes this version gluten free.  If you have vital wheat gluten feel free to use it instead- the same measurements apply.

What you’ll need:
2 cups cooked garbanzo beans (if you use can chick peas, drain & rinse them)
1/4 cup extra virgin olive oil
1 cup rice flour
1 cup fine plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 tsp dried thyme
1 tsp paprika
1/2 tsp dried sage
1/2 tsp cayenne 
Olive oil for pan frying 
 
What’s Next:
-In a medium bowl combine the garbanzo beans and olive oil and mash up using a sturdy fork until no whole beans are left
-Add the rest of the ingredients and knead together with your hands for a few minutes (the recipe says “until strings of gluten have formed” but since I didn’t use gluten I kneaded until the mixture was sticky.)
-Divide the mixture into 8 balls and flatten into cutlets
-Heat a skillet with the frying oil on medium heat.
-Place as many cutlets as comfortably fit in the skillet and fry for about 6 minutes on each side. When done transfer to a plate lined w/a paper a thick paper towel
-Continue frying until all cutlets are done.  
-The recipe notes that these are better served after they have “rested” for about 10 minutes.

Serve w/ gravy (see my recipe here)

*Makes 8 cutlets, feeds 4 accompanied by other side dishes*
 

I don’t suppose it would be vegan Thanksgiving without gravy.  And I needed gravy for the Bean Cutlets and Shepherd-less Pie.  
 
What you’ll need:
1/2 cup canola oil
5 green onion sprigs (chopped small)
1/2 cup all-purpose flour
2 tbls. nutritional yeast
2 tsp. light soy sauce
2-2 ½  cups vegetable broth
1/2 tsp. dried sage
Salt & pepper to taste

What’s Next:
-Heat oil in a medium sized pan/pot over medium heat
-Toss in the chopped green onion & let sauté for a few minutes
-A bit at a time stir in the flour & continue stirring as you add the nutritional yeast and soy sauce (the mixture will become like a clump)
-Start whisking in the broth and bring to a boil, then reduce heat and add sage, salt, and pepper
-If the gravy is too thick just add water or more broth until you have your desired consistency
-The gravy will thicken up a bunch when you let it sit but you can easily reheat it by stirring in water

Makes 2 ½ to 3 cups of gravy

*Sorry about the super lame photo; I totally forgot to photograph the goods before serving our vegan Thanksgiving...

I have made this recipe a few times but never the exact same way.  I like to use vegetables that are locally grown and therefore in season. So when you’re making this recipe consider experimenting a little with the vegetables, maybe see what’s available at your local farmer’s market.

My version of this recipe was inspired from a Shepherd’s Pie on
HappyVeganFace.

What you'll need:
-4 small/medium potatoes (diced, try gold, purple, or red& leave some of the skins on)
-2 carrots (cut how you like- I slice them in thick circles then cut them in half, like half moon shape)
-4 sprigs of green onion (chopped, including some of the white part)
-small bunch of broccoli or cauliflower (chopped small)
-handful of green beans or snap peas (chopped)
-corn off one cobb or ½ cup frozen corn
-1 cup cooked white beans
-1 1/4  cup unsweetened plain almond milk
-3 tbsp flour (use brown rice flour for Gluten Free)
-½ tsp miso
-1 ½  tsp. poultryseasoning
-¼  tsp. cayenne pepper
-Salt & pepper to taste
-¼ cup unsweetened plain almond milk (just enough to mash the potatoes)
-2 tbsp margarine (we use earth balance)
-1/3 cup nutritional yeast (optional)
-4 tbsp fresh parsley

What’s Next:
-Boil the potatoes in water until tender.  When done, drain & set aside
-Preheat oven to 375
-Heat up a splash of olive oil in a large pan & sauté the carrots and green onion on medium heat for a couple minutes
-Add in the broccoli/cauliflower, green beans/peas, & corn and sauté for another few minutes under a closed lid
-Add the flour and stir to combine w/ the vegetables
-Add the milk and stir until it becomes near thick
-Add the beans, miso, poultry seasoning, salt & pepper.  Stir to combine and continue heating over low heat under a closed lid for 2-3 minutes.  Then turn off the heat
-Mash the potatoes with the margarine & a few splashes of milk until they are the consistency you like, season w/salt & pepper
-Lightly oil an 8x8 or 7x9 baking pan & pour the vegetable mixture in, evenly distributing the mix
-Sprinkle the nutritional yeast and parsley on top then spread the mashed potatoes on top, being careful not to incorporate the potatoes w/ the vegetables- just use a large fork or spoon to drag the potatoes over the mixture (at this point you can refrigerate the “pie” for up to two days before baking)or…
-Bake for about 30 minutes- until the potatoes start to turn a little crusty; you may see some gravy coming out of the sides- yum!  Serve with some extra gravy if you like.

*Feeds 6*