How was your weekend? Ours was quiet. Boogie was feeling a bit under the weather and still is. Poor guy. So, we are taking it easy today. Josh is working in the garden and little bear Adam and I are going to run errands.
Thursday evening I served a Mexican baked tofu to the co-op with blazing pinto beans, tortillas and guacamole. It was tasty. I really liked the beans, they had a spicy kick to them. We are taking a break in the co-op for the month of May. I have several obligations that I have to take care of. We will start back up again in June. Still look for awesome food we will be cooking here at Two Vegan Boys blog.
Friday I was really excited to pick up my first ever CSA box. As some of you know we have a garden and I thought a CSA would be a nice addition to what vegetables we have not planted in our garden. The farm that we have our CSA through is local, only 7 miles from our home and is organic. I love that the vegetables are picked fresh and delivered in the same day. As well as being seasonal. I decided to split the CSA with a good friend. So we get a ton of organic veggies for only $15 a week. After seeing my half of the box, there is no way I could have purchased that many vegetables for $15. I am looking forward to this week’s box.
Our CSA share.
Friday I spent all day baking for a friend. Her daughter turned a year old. So, I made a butterfly cake and cupcakes.
The picture does not show the colors accurately. The butterfly was lavender, pink, light teal, and yellow.
I made a dozen cupcakes with candy butterflies.
I also made a dozen cupcakes to form a caterpillar. Once again the camera did not show the colors properly. The colors were lavender, pink, yellow, and light teal.
Saturday I made a giant salad for dinner thanks to our CSA. I also made a mustard vinagrette to accompany it. Such goodness. The salad had roasted kohlrabi, lettuce, carrots, cucumbers, tomatoes, mushrooms, sunflower seeds, apple, avocado, and sliced shallot. It was so good. And for dessert, organic strawberries.
Here is a recipe for a tasty mustard vinagrette I made for the salad.
1/4c balsalmic vinegar
1/2c olive oil
2T spicy mustard
1T maple syrup
1/2t garlic powder
1/2t coarse black pepper
Combine all the ingredients and pour over a salad.
Yesterday I made a simple greens and beans dish for lunch using one bunch of mustard greens from our garden and some carrots from our CSA box. It was so tasty. I will definitely make it again. The recipe did not have much spices in it due to the fact that fresh mustard greens have a powerful horseradish punch to them. Very tasty.
Simple Beans and Greens
2 cloves garlic, minced
1 small onion, diced
2 large carrots, sliced
1 bunch mustard greens, chopped
1/2t salt or to taste
1t coarse black pepper
1 can navy beans rinsed & drained or 1 1/2c cooked navy beans
1/8-1/4c water or broth
Saute onion and garlic in olive oil until soft. Add carrot, salt, pepper, and mustard greens. Saute on medium heat. If mix becomes to dry, add a little water or broth. Once the mustard greens are wilted, stir in the navy beans. Gently saute over medium-low heat until the beans are heated through. The carrots should stay crunchy. Do not overcook or the carrots will be soggy. Serve over brown rice and enjoy
For dinner last night I made “chicken” and dumplins. It made a ton and was great for a nice hearty meal. I added chickpeas, corn, some flatleaf parsely from our CSA to the mix as well.
Since we are taking a break from the dinner co-op for a month, I am reinstating Meal Plan Monday. Here is our meal plan for the week.
Monday-African Rolls, using kale and cilantro from our garden.
Tuesday-Roasted carrot and fennel soup with bread, using fennel and carrots from our CSA.
Wednesday-Cannellini salad with mint and lemon baked tofu, using mint from our garden.
Thursday-Orange Ginger Beets and Greens with couscous, using beets and greens from our CSA.
Friday-Ziti with Italian “sausage” and garlic bread.
Well I am off to run some errands. Hope you have a lovely Monday.