People often ask me if I'm a vegetarian. I assume it's because of my passion for all things local and organic, but we do not limit ourselves to veggies alone at our house. With that said, I think our family could make that transition pretty easily if we had to We tend to have vegetarian meals pretty frequently throughout the week. I think this a nice side affect of our involvement with the co-op and my quest to keep things simple and practical. There is one brand of veggie burgers that we'll buy (Morning Star) and enjoy on the grill or stove top on occasion. It never occurred to me to actually make my own veggie burgers until I read an article in Natural Health Magazine that highlighted several great recipes from restaurants across the nation. I opted to try the "Just Plain Nuts Burger" and was so pleasantly surprised that I had a moment of reconsideration on becoming a vegetarian! We topped our "burgers" with some reed avocado and some great whole wheat buns and paired them with Kohlrabi fries. I promised I would share where the adventures with Kohlrabi led us, and it was definitely a yummy road, especially paired with our veggie burgers. Here's a picture of our masterpiece before we dug in...Max was a big help grating the zucchini for me and he also helped oil and salt the kohlrabi. I'll include this recipe in this week's meal plan for your use.
As many of you know, we had a very interesting 24 hours this week when the power went out here in San Diego County and neighboring cities. It was a wake up call about being prepared and I wanted to share the recipe that transpired as a result - you never know when you might need it (and flash lights, candles, water, batteries....and maybe a little tequila if you're home with kids :))
"Black out Burritos" with Avocado Dressing (delicious, even if you can't see them!)
tortillas
roasted chicken or sliced veggies
cheese
black beans
1/2 ripe peeled avocado
2 tablespoons sour cream
2 tablespoons lemon juice
2 tablespoons chicken (I had leftovers from last weeks roasted chicken) or veggie broth
1/8 teaspoon alt
1 1/2 tablespoons olive or canola oil
Put the chicken or veggies, cheese and beans on the tortillas. Roll and wrap like a burrito and grill. Mix the next 6 ingredients together in a bowl and drizzle on the finished burritos.
This weeks Co Op box has romaine lettuce, collard greens, green onions, spinach, Roma tomatoes, basil, green cabbage, gala apples, Asian pears, and watermelon.
Sunday
Cashew Chicken and brown rice with collard greens.
I love this recipe and like to serve it with some edamame and soy sauce.
Tip: make a double batch of the chicken and rice from this recipe for Tuesday's Chicken Fried Rice
Rinse and chop the collard greens. Saute with a little garlic and olive oil and serve the rice and cashew chicken on top.
Uses: Green onions
Monday
Spaghetti with Homemade Tomato Sauce and Spinach Salad
Tip: I pre-made mine on Sunday and stored some in the fridge and some in the freezer for another time, this is a big batch and will save you time later.
Tomato Sauce
1/4 cup extra virgin olive oil
8 cloves garlic smashed and peeled
1/4 tsp crushed red pepper
1 cup red wine
1/4 cup chopped basil
8 Roma tomatoes diced
3 28 oz cans San Marzano tomatoes
Roast the basil and tomatoes together for about 45 minutes. Meanwhile combine the olive oil, garlic, red pepper in a 5 to 6 quart dutch oven and saute until garlic is golden. Pour in the wine then add the canned tomatoes bring to a boil and stir every once in awhile for about 10 minutes. Lower the heat and simmer partially covered. Add the roasted basil and tomatoes when they're done and continue to simmer until sauce is thick and reduced about one-third, about 2 hours. Season with salt to taste.
Uses: Basil and tomatoes
Tuesday
Chicken Fried Rice
Use a wok or deep saute pan and start by heating up some olive oil or peanut oil. Saute any veggies you like - squash, carrots, onions. Then add the chicken and rice from Sunday (cashews too if you want). Once everything is warmed up and the rice is starting to brown, scrap everything over to the side of the pan leaving a space free in the pan. Crack a couple eggs in that space and scramble them there. Then mix it all together and add some frozen peas. When the peas are warm your done!
Uses: Onions
Wednesday
Leftovers
Thursday
White Beans and Cabbage (From Super Natural Every Day by Heidi Swanson)
Uses: Cabbage
Friday
Free Day
Saturday
Just Plain Nuts Burger and Kohlrabi Fries
Fries
Cut the Kohlrabi into French Fry slices. Spread on a baking sheet and coat with olive oil and Krazy Salt. Bake for 45-60 minutes until golden brown.
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