Weekly menu

Here's today's haul!

Gala apples
green grapes
peaches (we ordered a case and split it with my parents and my sister's family)
avocados
plums
green pluots
bananas
oranges
watermelons
strawberries (we ordered 8 quarts)
onions
radishes
potatoes
broccoli
sweet tri-color peppers
carrots
rainbow carrots
green leafy lettuce
parsley
green bell peppers
English cucumbers (I'm giving these away because we still have a backlog of garden cucumbers)

I also have blueberries, blackberries and raspberries, and a whole bunch of pears, peaches and nectarines from last week.  I also have quite a few potatoes, some leeks, sugar snap peas and some mushrooms.  I wish it was cold!  I'd be making stew and soup!  I'm not sure what we'll be doing with all our strawberries, but I may make strawberry muffins and pancakes to freeze with whatever doesn't get eaten.  I'd make jam, but we still have quite a bit of strawberry jam from my last batch.  And the peaches will probably just get peeled, sliced and frozen for smoothies and recipes in the winter.

Here's the menu for the coming week.  Most of the recipes come from a great new cookbook I got, Chloe's Kitchen.  It's written by Chloe Coscarelli, vegan chef and winner of Cupcake Wars.  :o)

Mongolian BBQ Seitan (I'm using soy curls, and I'll be doing this in the crock pot)

1/4 cup hoisin sauce
1/4 cup water
1 tbsp soy sauce
1 tbsp agave nectar
1 tsp lemon juice
1 to 2 tsp chili-garlic sauce
2 tbsp canola oil
8 oz shiitake mushrooms, sliced (I'm using portabellas because that's what I have!)
8 oz seitan, cut into thin strips (either buy it or make your own.  I'm using pre-soaked soy curls)
2 tsp grated fresh ginger
1/8 tsp ground cinnamon
1/8 tsp ground cloves
4 oz snow peas, strings removed
2 scallions, trimmed and thinly sliced
1/4 cup chopped cilantro (no!)
2 cups cooked rice, for serving

In a small bowl, make the sauce by whisking together hoisin sauce, water, soy sauce, agave, lemon juice, and chili-garlic sauce.  Set aside

In a large skillet, heat oil over medium-high heat and stir-fry mushrooms and seitan until lightly browned and mushrooms have released their juices.  Add finger, cinnamon, and cloves; let cook a few more minutes.

Add the sauce and snow peas to skillet.  Reduce heat to medium, and let cook until sauce has thickened. This may happen quickly.  Turn off heat and mis in scallions and cilantro.  Serve over rice.


Peanutty Perfection Noodles

1 pound brown rice noodles (I'm using soba or ww spaghetti)
1 cup coconut milk
1/2 cup water
1/4 cup maple syrup
1/4 cup soy sauce
1/2 cup peanut butter, chunky or creamy (I'll be making a separate small batch with almond butter for our peanut allergy girl, Zoe)
1 tbsp chili-garlic sauce
1 tsp grated fresh ginger
3 cloves garlic, minced
2 tbsp lime juice
1 tbsp toasted sesame oil
3 scallions, trimmed and thinly sliced
2 carrots, peeled and shredded
1/2 cup peanuts, roughly chopped, for garnish
2 tbsp roughly chopped fresh cilantro, for garnish (we'll be omitting!  Bleh!)

Bring a large pot of heavily salted water to a boy.  Add brown rice noodles and cool accruing to package directions.  Drain, rinse with cold water, and drain again.  Return noodles to pot.

Meanwhile, make the save by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-farlic sauce, dinner, and garlic in a medium saucepan.  Let cook over medium heat, whisking frequently, until sauce comes together and thickens.  Remove from heat and mix in lime juice and sesame oil.

Toss hot noodles with the sauce, scallions, and carrots.  Garnish with peanuts and cilantro and serve.



Thai chickpea Burgers with Sweet 'n' Spicy Sauce

Chickpea patties:
1 15-oz can drained and rinsed chickpeas
1 small onion, chopped
2 cloves garlic
1 tsp grated fresh ginger
1/2 small jalapeño, seeded and finely chopped
1/4 cup packed fresh cilantro (I'll probably sub basil since I have a bunch and most of us hate cilantro)
1/2 cup bread crumbs
1 tbsp lime juice
1 tsp sea salt
2 tbsp canola oil

Sweet 'n' spicy sauce:
1 6-oz can tomato paste
2 tbsp evoo
2 tbsp water
3 tbsp agave nectar
1 tsp white or apple cider vinegar
1/2 tsp crushed red pepper
1/4 tsp sea salt

6 burger buns, lightly toasted
sliced avocado

To make the chickpea patties:
Place chickpeas, onions, garlic, ginger, jalapeño, cilantro, bread crumbs, lime juice, and salt in a food processor and pulse until just combined, stopping frequently to scrape down sides.  Using the palms of your hands, form mixture into six burger patties.

In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties, letting them cook about 3 to 5 minutes on each side.  Once patties are nicely browned, remove from heat and drain on paper towels.

To make the sweet 'n' spicy sauce:
In a blender, puree tomato paste, oil, water, agave, vinegar, red pepper, and salt.  Adjust ingredients to taste.

To serve:
Layer the chic pea patties, sauce and sliced avocado on the buns.


Avocado Pesto Pasta

1 pound linguine
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tbsp lemon juice
3 cloves garlic
1/2 cup evoo
sea salt
freshly ground black pepper
1 cup halved cherry tomorrows or sliced sun-dried tomatoes, optional.

Bring a large pot of heavily salted water to a boil.  Add linguine and cook according to package directions.  Drain and set aside.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor.  Process until smooth.  Season generously with salt and pepper.

Ross pasta with pesto.  For an extra touch of color and flare, top pasta with cherry or sun-dried tomatoes.  Divide pasta among serving bowls and furnish reach serving with a basil leaf.


Three pepper pasta salad  (I will be subbing marinated tofu cubes for the cheese, or maybe just throwing in some kidney beans.  I have some new Parmela that we can try out in place of the parmesan.)