Wednesday, August 23, 2006

Spinach-Tofu Quiche

Spinach-tofu Quiche
Originally uploaded by plainsight.
Seasoned with cider vinegar, mustard and nutritional yeast--I loved the flavor, but didn't think to take good notes, 'cause I was cooking so much that day. I'll have to make it again soon, so I can remember what I did. I made this on Sunday, the same day as the Pot Pie--I was trying to cook ahead because I get so busy during the week. So on Tuesday, when we ate it, it was so nice to have dinner already done! I reheated it in the oven, and the crust was still nice and flakey.

Tuesday, August 22, 2006

Bowled Over By Basil

Hannah went out of town and left me her share of her family's CSA this week (in exchange for a crochet lesson--did I get a good deal, or what?) Anyway, I picked it up tonight on the way home from my knitting group and was assaulted in the car by the bag of fresh basil... Now my house smells like the stuff. I'm getting hungry just writing about it... Good thing calzone was on the menu already for tomorrow. Along with the basil, there's zucchini and all other manner of squash, huge bags of apples, peaches, nectarines, giant heirloom tomatoes... Must. get. cooking.

Monday, August 21, 2006

Beegee Boogoo Pot Pie

Biscuit-topped pot pie
Originally uploaded by plainsight.
This was a last-minute meal on Sunday--I used a prepared crust,(Wholly Healthy Whole Wheat) frozen veggies, chicken-style seitan, Road's End gravy (yum!) and mixed up some baking powder biscuit dough (from scratch) instead of a second crust for the top. I'd bet this would freeze very well, if you wanted to make something ahead. I should have doubled the biscuit dough, because we all like to eat them on their own with Earth Balance and Agave syrup. When my brother was little he loved biscuits but couldn't say Baking Powder, so he called them Beegee Boogoo Biscuits. We still call them that...

Wednesday, August 16, 2006

Online Farmers Market

Takoma Park, where I live, has a lovely little farmers market that runs year-round. It's a big community event, very social and fun. Unfortunately, most of the produce is not organic. When I talk to the growers about this, they claim that it's just too hard, or that they were organic, but that the certification is too expensive to maintain. Coming from Seattle, where organic is more the norm than the exception, I was disappointed.

But today, I found out about Star Hollow Farm. They are a local organic grower who sells at a DC farmers market. In order to help their business sell year-round, they instituted a web site where they take orders for produce which they deliver to a few areas around DC (including Takoma!) on Saturday mornings. Unlike a CSA there is no commitment. Also unlike a CSA, you're not getting a share in one farm only. Star Hollow Farms also sells produce from other local growers and the cooperative they belong to in order to increase the breadth of their offerings. (Of course, this makes the more like a grocery-store, but still they have personal connections to all the growers they buy from.)

I'm eager to try it. They have a low minimum (just $12.50), and the prices seem to be similar to what I'd get at our co-op grocery store. And it seems that they do bring you at least one step closer to your food...

Technorati Tags:
, ,

Friday, August 11, 2006

Vegetable Divan

Originally uploaded by plainsight.
Inspired by Bryanna's Impromtu Dinner I wanted to try my hand at a divan--my mom made turkey divan tons when I was little... My mom used sherry and dijon mustard in hers, so I made a sauce with the sherry, mustard and soy sour cream. I rehydrated the soy curls (love these!) in vegetable broth and used a little broth in the sauce too. I didn't make a bechemel, but I don't think it needed it. I didn't layer, just stirred everything together, and I also omitted the cheese, and just crumbled sprouted grain on top. I really loved it, and so did the fam--I'll be making it again soon, only change, perhaps, is that I'll use more rice next time. Thanks Bryanna!

Wednesday, August 09, 2006

Fudgey Vegan Brownies

Fudgey Vegan Brownies
Originally uploaded by plainsight.
These brownies were inspired by a recipe at VegWeb--"Rachels Amazing Brownies" but altered significantly to render them less healthy,(more fat & sugar, more everything really) but very, very yummy.

I tested out a Martha trick of lining the brownie pan with an oversized piece of parchment paper--the paper acts as a "sling" and lets you just lift the brownies out of the pan--it worked fabulously.