This week’s video is a recap of the last few weeks. I show you what I’ve been eating using my local CSA produce. I have several videos and posts talking about my CSA from the last couple of years if you’re interested in learning more.
Otherwise check out the video below for a look into how I’ve been eating over the last three weeks. I’ve included “recipes” below, but this video is intended more for inspiration rather than to provide exact recipes. So instead, think of the directions below more as a method or template to follow rather than a strict guide. This is how I cook on a regular basis, simply using what I have on hand. So feel free to mix and match using what you have.
- Basic Stiry Fry Method
- Salad Smoothie Method
- Basic Green Smoothie Method
- Pepperoni Flavored Tofu
- Pasta with Spinach Sauce
- Marinated Tofu
- Sauteed Greens Method
Basic Stiry Fry Method
Sample Ingredients
- Onions (red, yellow, white, etc)
- Garlic
- Other vegetables such as carrots, celery, peppers, mushrooms, bok choy, cabbage, broccoli
- Beans such as chickpeas, kidney beans, black beans, etc.
- Rice vinegar
- Low sodium coconut aminos, tamari, or soy sauce (or use flavor balsamic vinegars for a salt-free stir fry)
- Other seasonings as desired such as turmeric, ginger, granulated onion and garlic, etc.
- Whole grain such as brown rice or whole grain noodles such as buckwheat soba or brown rice noodles
- Toppings such as sesame seeds or chopped peanuts
Directions
- Chop or slice all your vegetables however you like. I like thin slices of everything for quick cooking, but you can also do a larger dice if you prefer.
- Start by sauteing your onions in a dry pan on medium-high heat. As the onions start to brown and stick, add a splash of water to deglaze the pan. If using noodles, start boiling water for that now.
- Then add your other vegetables to the pan with the onions. Start with vegetables such as carrots that take longer to cook and then add quicker cooking vegetables such as peppers. For an even simpler stir fry, just add everything at once…it won’t be traditional, but it will be quick and easy.
- Meanwhile cook your noodles, if using, per package directions.
- Add your beans to heat through along with any leafy greens and seasonings that you like. If using leafy greens, I add a splash of water and put a lid on the pan to help steam and wilt the greens quickly.
- Serve the stir fry over noodles or cooked rice and add optional toppings.
Salad Smoothie Method
Sample Ingredients
- 2 or 3 big handfuls of mixed greens and lettuces
- 1 or 2 roma tomatoes
- 1 rib of celery
- 4-inch piece english cucumber
- ½ red bell pepper
- 1 tablespoon red or green onion
- 1 chopped and frozen small apple
- 1 tablespoon lemon juice
- Nuts or seeds of choice such as pumpkin or hempseeds
- 2 cups water
Directions
Add ingredients in the order listed to a high powered blender and blend until smooth.
Basic Green Smoothie Method
Sample Ingredients
- 2 or 3 big handfuls mixed greens
- Optional: cucumber and celery
- Optional: cooked soybeans
- ½ frozen banana
- ½ to 1 cup other frozen fruit such as pineapple, mango, berries, etc
- ½-inch piece fresh ginger
- 1 to 2 cups water and/or plant-based milk
Directions
Add all ingredients into a high powered blender in the order listed. Blend until smooth.
Pepperoni Flavored Tofu
Ingredients
- 1 block extra firm or super firm tofu
- 3 teaspoons, separated of pepperoni spice from Local Spicery
- 1 tablespoon rice vinegar
- Optional: chickpea flour
Directions
- Drain water from tofu and pat dry with a clean towel. If using extra firm, gently squeeze some of the excess water out.
- Crumble tofu into small pieces or chunks.
- Whisk 2 teaspoons of the pepperoni spice with the vinegar. Add the mixture to the tofu and gently squeeze to get the spices all over the tofu pieces.
- Sprinkle with a little chickpea flour, if using, and the remaining teaspoon of pepperoni spice as desired and toss to coat the pieces.
- Bake at 375 degrees Fahrenheit until crispy, about 30 minutes tossing halfway through.
Pasta with Spinach Sauce
Sample Ingredients
I don’t have measurements on this one. This was a random throw-together meal.
- Frozen spinach
- Garlic
- Green onions (white and green part)
- White Beans
- Nutritional Yeast
- Stone ground mustard
- Whole grain or bean pasta
Directions
- Cook the spinach, garlic, and onions with a little bit of water in a large pot for about 10 minutes on medium-high heat.
- Add white beans, nutritional yeast and mustard. Mix that in and continue cooking for about 10 more minutes.
- Meanwhile cook pasta per package directions. Reserve some of the cooking liquid.
- Using an immersion blender, blend the spinach mixture until smooth, adding as much of the pasta water as needed to get the sauce to the consistency you like.
- Once the pasta is done cooking, add it to the spinach sauce.
- Serve topped with vegan parmesean.
Marinated Tofu
Sample Ingredients
- Extra firm or super firm tofu
- 1 or 2 teaspoons coconut aminos
- 1 tablespoon balsamic vinegar
- 1 or 2 teaspoons garlic powder
- ¼ teaspoon liquid smoke
- Splash of water
Directions
- Chop the tofu into small cubes, or crumble into small pieces.
- Whisk together remaining ingredients and then pour all over the tofu. You can squeeze or press the tofu to make sure the marinade really soaks in. Allow to marinate for 30 minutes or overnight.
- Bake at 375 degrees Fahrenheit until crispy.
Sauteed Greens Method
Ingredients
- 1 small onion, chopped
- 2 or 3 cloves garlic, minced
- 2 or 3 cups chopped leafy greens such as turnip greens, radish greens, or beet greens
- Optional: coconut aminos, tamari, or soy sauce
Directions
- Saute onions in a preheated dry skillet over medium-high heat.
- Once the onions start to brown and stick, add a splash of water to deglaze the pan.
- Add the garlic and cook for a minute or two.
- Add the greens with a splash of water and cover to steam for a couple minutes.
- If using, add a splash of aminos, tamari, or soy sauce and toss everything to combine.
