CSA Week #2
My CSA has really started to take it to the next level. This year, on top of the eggs/fruit/vegetables options, we also can add tempeh, coffee, cashew milk, and cheese. I’m not the biggest fan of nut milk, so I skipped that and the cheese (mostly the latter because I haven’t tasted it yet, though I imagine it’s good), but I did add tempeh and coffee. The first tempeh delivery was during week 2, and week 3 will have the coffee, which I won’t blog, since coffee is pretty straightforward. But tempeh is interesting; we get two packages a month, so I’m really going to have to learn to cook with it. Suggestions welcome!
I modified this recipe for a black-eyed pea and mango salad by substituting cucumber for the red bell pepper and adding in blueberries, as well. I didn’t have all the ingredients for the salad dressing, so instead I replaced the oil and vinegar with yogurt, but kept all the other ingredients the same.
I had leftover rice in the fridge, so I threw it in the frying pan and added lime juice and fresh cilantro, inspired by this recipe. Served it with the black-eyed pea salad on top.
Dessert was berries with whipped cream.
This is the first time I have ever cooked with tempeh, so I went straight to the expert at Post-Punk Vegan Kitchen. That’s where I found a recipe for tempeh and collard greens. I didn’t have collard greens, but I did have both mustard greens and kale, so decided to use both of those instead, with the white bean tempeh that was half of my shipment.
This recipe for zucchini slaw at Homesick Texan seemed the perfect accompaniment. I used both my yellow squash and zucchini, and had to buy carrot for it. I also had to buy cilantro for all these recipes; sadly, the heavy rain and lack of sun has been making mine all spindly and sad. Hopefully, the warmer weather will be here soon and my herb garden will finally start to flourish. Right now, it’s mostly just in survival mode.
A couple of muffins to top it off, and a perfect summer dinner!
Vegetarian, but I did use vegan mayo, so if it hadn’t been for the muffins, vegan.
Used the bok choy and sugar snap peas to make a stir fry with tofu. Simple, but I needed something easy because I was feeling a sick from all the heat.