This (six) weeks in recipes

Despite all the new home hubbub I’ve still managed to stay pretty on-track with new recipes – also heavily inspired by getting our CSA basket. Not a lot of pictures though since my concern was more with getting food on the table!

I did snap this picture of a yummy summer salad. It was a spin on the Kale, Cherry & Avocado Salad with Lemon-Poppy Seed Dressing from Dishing Up The Dirt (Andrea has been a huge inspiration with my CSA box {although I think her CSA is cooler – you pick up in a pub!}). I didn’t have kohlrabi yet (it came the next two times and I made her Grilled Broccoli & Kohlrabi Salad with Smokey Cashew Sauce!) so I subbed in the white turnips that arrived in my box and I didn’t know how to use. It worked well in it’s place. And I added some tempeh bacon that was in the fridge too!

I’ve made a few more of the recipes from Thug Kitchen including sweet citrus marinated tofu for Brent’s mom and 75+ year old grandparents who were very willing participants and had great things to say about the tofu. Marinated BBQ tofu you cannot go wrong which is why I also made the sesame ginger marinade for tofu earlier this week! Other Thug recipes included the delicious Tempeh Peanut Noodles with Blanched Kale and Roasted Chickpea and Broccoli Burritos.

Other recipes made in the past month and a half include:

Signing off with a photo of our lovely farm fresh rainbow chard just before being used in that last recipe!


xC

Home is where ever I’m with you

I have been a bad blogger lately, but there is a good reason….

We bought a home!

Time to say goodbye to our fun little condo, but I’m looking forward to having more space and potential projects. All of the time I was spending on pinterest and instagram looking at weddings has been replaced with homes and DIYs. So addictive! I’ll have to add a few new links to my favourite blogs page soon.

I’ve also made some good food over the past few weeks…. Starting With the spiced chickpea wraps with tahini dressing from Thug Kitchen. Their book has some good recipes based on what I’ve tried so far (this one and the smoky maple tofu marinade) and plan to try in the future. The language is amusing at first, but becomes a bit tedious – but that won’t stop me from getting some vegan yum.

 

      

 

And that second one may not look as appetizing, but it was tasting great: tofu chickpea stirfry with tahini sauce from the kitchn. Super tasty!

This week I picked up my friend Shannon’s CSA box while she was out of town and there was a lot of asparagus to use so we had some eggs florentine with asparagus for breakfast this morning. Our CSA box will be starting in the next two weeks and I cannot wait. I’ve also wanted to try it out – lots of fresh local produce – and cooking challenges. Can’t wait!

 

And the others:

  • Taiwanese cold sesame noodles from Vegetarian Times magazine. Similar to the cold pad thai salad from last time (B preferred), but I preferred this one. I think it was all about the texture. I have had a lot of great veg recipes from VT over the years – I always look forward to reading a new issue.
  • Chickpea Sliders from Take A Megabite. Her pictures are always so cute and the food is good too. I made these full size (and they still stayed together!) and without the adorable pink buns – next time!
  • Pineapple guacamole from Gimme Some Oven. Pineapple makes everything better. And this tasted like summer!
  • Chatelaine shared some unique spins on coleslaw for the summer. I tried the honey-lime one and loved it, especially when I had all of the ingredients already on hand.
  • This one’s been on my list to try for lunches for quite awhile – Almond-flaked tuna salad from Oh She Glows. It was alright, but I much prefer the similar Chickpea version from her cookbook.
  • I wish I’d taken a photo of this Crispy Baked Peanut Tofu from the Minimalist Baker. Not only did it taste delicious, but we scarfed it down between talking to our realtor about selling the condo and having someone knock on our door and want to buy it. So I’d call it Lucky Crispy Baked Peanut Tofu ;D
  • Buy too many tomatoes at Costco? This Skillet Tomato Casserole with White Beans and Croutons from Well Plated by Erin will fix that problem. It was really good. This was my first visit to her blog and I will be back.
  •  Another new-to-me blog, Delightful-Delicious-Delovely, shared this Spicy Vegan Chinese Eggplant recipe that was super-good. Our new place is close to a great smelling Chinese restaurant so this might be a good alternative to have at home when the air smells tasty.