Veg Fest This Weekend!
Yay! my husband and I are going to the Boston Veg Fest this weekend so excited. Can’t wait to report back on our weekend adventure…and can’t wait for it to happen.
CSA Week 2
This Week’s Share Contains Kohlrabi; Sugarsnax Carrots; Bunch Leeks; Daikon Radish; Savoy Cabbage; Red Kuri Squash; Delicata Squash; Red Mars Onions; Bunch Bright Lights Chard; Bunch Bull’s Blood Beet Greens; Bunch Cilantro; Butterworks Farm Plain Yogurt; Champlain Orchards Liberty Apples;
Vegetarian Shares: 2 Vermont Soy Tofu; 1 Cabot Clothbound Cheddar
the cheddar and yogurt will be taken by our omnivore share partners.
Veganmofo: Weekend
So this weekend has been pretty busy so I have had little time to blog. I am also sorry to say that I have very few pictures because I can’t find the charger for my digi camera :(.
Weekend break down:
Friday night we met my parents in Winooski and went to dinner at Food 88 which was really good. I got the Combo Vegan Maki Roll which was gigantic and so yummy and Neil got the Cashew Tofu which was great; the sauce was really light with a nice spice.
Saturday I made a yummy hash out of products from our CSA:
Hash
- 1 bulb of fennel diced
- 1 onion diced
- 4 sm red potatoes skin on and diced
- 1 bell pepper
- salt and pepper
- pinch of chipotle chili pepper
- 1 bunch of parsley chopped
- saute the fennel onion and potato for 5 min over med-high.
- add the bell pepper and spices and cook for 20 min stirring occassionally.
- add parsley and cook for 30 more seconds and serve.
For dinner we had a celebration roast with mashed potatoes and VWAV
Punk Rock Chickpea Gravy
makes about 3 cups
1/4 C all purpose flour
Approximately 2 1/2 C water
1 Tbs olive oil
1 medium sized onion, quartered and sliced thin
2 tsp mustard seeds3 cloves garlic, minced
2 C cooked chickpeas, or 1 can, rinsed and drained
2 pinches ground cumin
2 pinches paprika
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried coriander
3 Tbs soy sauce
juice of 1 lemon
1/4 C nutritional yeast
Mix the flour with 2 cups of water until the flour is mostly dissolved. Heat a large skillet over medium heat. Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted. Add the garlic and saute for 2 minutes more. Add the chickpeas; use a potato masher to mash them — you don’t want to mash them into a paste, just make sure each one is broken up although if there are a few whole ones left, that is ok. Add the herbs and spices, soy sauce, and lemon juice. Scrape the bottom of the pan to loosen any browned bits of onion. Lower heat and pour the flour mixture into the pan. Stir constantly until a thick gravy forms. Stir in the nutritional yeast. If it looks too thick and pasty, add more water and mix well. It may look like it doesn’t want any more water added to it, but just keep mixing and it will loosen up. Keep warm until ready to serve.
and corn. I was so excited to see that the Hunger Mountain Co-op in Montpelier now carries Field Roast products so now I don’t have to wait and go to maine or mass to get one.
Sunday Neil and I went to Gesine to get some amazing soy lattes and then home to start making Christmas gifts. We didn’t make anything new just ate leftovers for lunch and some pasta with sauce for dinner.
Veganmofo- Rhapsody- Montpelier
I just got back from a nice (but too quick) lunch with my hubby down at Rhapsody on Main St. in Montpelier. I really wanted to see my husband and have a lunch date, but needed some place quick and easy to go to so I wouldn’t go over my allotted lunch time. Lets just say that I won’t be doing many more lunches here. It was just kind of meh, which I already had come to the conclusion of months ago but decided to give it another try.
I had:
whipped ginger sweet potatoes– these were actually pretty good a little too gingery but good
brown rice– very over cooked
tofu stew- now this was really good their stews usually are
tempeh nugget– this was not good it was deep fried tempeh is some sort of black sesame seed crust and it was dry and boring
vegetable Indian lentils- these were okay the flavor was decent but they were super gummy they either needed to be less gummy or more soupy
chickpea curry- this was pretty good
salad with tofu dill dressing- I have to say I love this dressing
Artichoke heart salad- this is really good and creamy
Marinated Mushrooms- these were pretty good
for dessert we split:
a carob almond cup- kinda like a PB cup ….not made on site
a cinnamon oatmeal raisin cookie- this was alright it was kinda crunchy, I like my oatmeal raisin cookies chewy
Overall: 3.7/5
Service: counter service
Food Quality:2.5/5
Atmosphere:4/5
Vegan Options:4.7 (there is sushi)
Times Visited: 5
From the sounds of it you’d think I’d like it more…but it is just nothing special and super pricey.
Veganmofo: Delicata Squash Soup
Last night my hubby Neil made some wonderful soup from our delicata squash that was part of our CSA this week. He used veganyumyum’s recipe for delicata squash soup and it was super yummy! I have a photo but it is on my film camera so you will have to wait until I get them developed and put on a disc. To acompany our soup we had a slice of our Elmore Mountain Pain au Levain bread from our CSA and I made a warm shallot dressing with Sweet Salad Turnips over a Bunch Mizuna. Our entire meal used ingredients from our CSA and were otherwise local and organic it was a great light meal before our first yoga class at Yoga Mountain.
Veganmofo: Moroccan Tofu & Couscous
I got this great Moroccan dipping sauce a few weeks ago and decided it would just takes so good on some tofu. So I marinated to tofu in the sauce for the day and then baked it in the oven for an hour.
For the couscous:
1T olive oil
1 shallot minced
2 roasted red peppers, diced
1/4 c raisins
1 c whole wheat couscous
1 1/2 c boiling water
salt and pepper to taste
Bring a kettle of water to boil. Then sautee the shallots over med-high until soft. Add the peppers, raisins couscous, salt and pepper a stir to combine. Add the boiling water and stir. Remove from the heat and cover. Let sit for 5 min and then fluff with a fork.
I haven’t charged the battery for my camera so that is why I still have no picture of my tofu loaf or of this dinner. However Neil is working from home today so he plans on photographing dinner from last night since there were left overs for lunch and then he can also upload the tofu loaf picture.
