Tag Archives: november

CSA #6, the Best 80’s Movie to Feature Nuns and Dance Competitions, and Putting Gravy on Your Veggies

I spend most of June not believing it’s finally summer, so July is when the feeling really sets in. That can be a good thing and a bad thing. While I love warm weather activities, I tend to get more lethargic as the season makes its steady stretch to the end of August. Maybe it’s the heat or the sunshine or the overall slower pace of things, but I just don’t get very much done this time of year. Summertime is just about the best time to make excuses for inactivity.

That’s my half-assed excuse for not being especially prolific with blogging these days. My other, more reasonable excuse is that I am moving, therefore any extra time that isn’t spent packing is time that I feel like I’m wasting. Which is never really true when that time is put toward something I love, like blogging, but is definitely true when that time is put toward something like watching Girls Just Want to Have Fun on Encore.

Wow, the Dog Days really have me so lazy and distracted that I’m filling out a post with a movie trailer when I’m supposed to be focusing on our nutritious and body-enriching weekly CSA. Which is a shame considering out great our yield was (again) this week.

Kale and carrots

Radishes, sweet peppers, garlic, onion

Summer squash and potatoes.

I’ve taken to including a recipe at the end of these posts, showcasing just how we’re incorporating the CSA into our meals. This weekend, however, we didn’t do anything particularly fancy with what we used. We just made our favorites that much better with the addition of farm-fresh produce.

Better tasting, that is. Not necessarily better for our health. Observe Saturday night’s feast:


Yes, that is gravy smothering the corn, the potatoes, and the Southern-fried tofu. You might remember the tofu and gravy from a prior post. The corn is, admittedly, canned corn, drained and seasoned with salt, pepper, and vegan margarine. The mashed potatoes are a mix of the yellow and purple potatoes that came to us in our CSA and two Russet potatoes I purchased at People’s down the street.

The only gravy-less item on the plate is the slow-cooked kale, which will serve as my humble half-assed recipe for today. This method works equally well for collard greens, as well as broccoli and cauliflower.

[On a side note, take a look sometime at the beneficial elements of kale. Thanks to its high levels of antioxidants, beta carotene, Vitamin K, Vitamin C, and carotenoids, it’s a nutritional powerhouse and damn tasty to boot. It’s also fairly easy to grow, so if anyone is thinking of starting a garden or adding to their bounty, it’s a good crop to consider.]

Slow-Cooked Summer Kale

Ingredients
– 1 lb (or so) fresh kale, rinsed and dried
– 1 tbsp vegetable oil
– 1/2 cup vegetable stock
– 1 tbsp tabasco
– 1 tsp red pepper flakes
– Salt and pepper to taste

– In a large pot, heat the oil, stock, and tabasco. Add the kale (you can keep it on the stalk if you plan to cook it for a long time, or tear off the leaves if you’re only planning to cook it for an hour or so), red pepper flakes, salt and pepper. Stir until all the leaves are well coated, then cover and allow to simmer on low heat for up to four hours.

Happy Vegan MOFO!

 

From VeganMofo.wordpress.com:

VeganMoFo was originally created on the Post Punk Kitchen, as an homage to NaNoWriMo. Because we do want to write novels, but sometimes cooking gets in the way. So why not combine them!

The idea is to write as much as you can all month, about vegan food. The blog entries can be about anything food related – your love of tongs, your top secret tofu pressing techniques, the first time your mom cooked vegan for you, vegan options in Timbuktu – you get the idea, right? If not, browse around on some of our round-ups and you’ll catch on fast!

There aren’t strict guidelines for how often to write, but the idea is to shoot for every weekday, or about 20 times in the month. If you’d like inspiration or would just like to whine about how hard it is, check out the MoFo forum on the PPK message boards.

As the world catches on that vegan food really is the best choice for animals (suck it, humane meat!), the planet (bite me, melting ice caps!) and people (piss off, heart disease!) let’s show them what vegan eating is all about.

In honor of Vegan MoFo, I will be periodically featuring some of the nearly 600 blogs taking part in this year’s vegan food writing fest. If you’re vegan, vegetarian, or maybe just looking for an excuse to add a few more vegetables to your weekly diet, check back for some great recipes offered from this year’s participants.

Happy writing, vegan bloggers!