More CSA

CSA life is getting better. Here are some things I've made with my CSA share:

Roasted Portabella Mushrooms. I used the Veganomicon recipe, and it was incredibly flavorful and delicious. Used these in a salad and on a pizza.

Roasted Beet and Fennel salad with Caramelized Onion Vinaigrette. Used a couple Veganomicon recipes, and threw in the roasted beets. I call roasted beets "nature's candy" because they're so beautiful and sweet.

Zucchini Pizza. I made a basic pizza dough (recipe from Vegan with a Vengeance...used it probably a hundred times, it is perfect and foolproof, use it!) and a super-simple marinara (large can crushed tomatoes, a little olive oil, lots of garlic and a little onion, fresh herbs, simmered for 20-30 minutes). I sauteed the zucchini rounds until tender and assembled the pizza, finished with a bit of follow your heart mozzarella, caramelized onions, and kalamata olives. Honestly, I don't think I'll do zucchini pizza again. I was hoping it would work as well as eggplant, but it was a little strange. Very wet and mushy in some spots. Maybe I should have breaded it.

Kale Salad with Cherry Tomatoes. Recently, I was finally able to watch my friend Sarah make her famous kale salad. Seriously, she has saved many a potluck by being the person who brings the veggies. I tried to remember what I could, and tossed my bite-sized kale pieces with onion, garlic, a spoonful of vegenaise, a sprinkle of salt, and a generous squeeze of lemon. I believe she puts walnuts and raisins in there sometimes, but I was not so fancy today.

Steamed Broccoli. With Earth Balance and fresh cracked pepper. Sometimes you just have to keep it simple.

Coleslaw. Not very exciting, but very exciting to not be turning the oven on.

Corn on the cob. Simple again, with Earth Balance and pepper. But that's the only way, right?

-beka