I have been putting all the garden veggies to use, just too exhausted and busy to take some pretty photos of my dishes. All of the veggies below are from the garden, sweet!
My lunch yesterday:
cold orzo salad with cucumbers, tomatoes, onion, garlic, olive oil, basil, s + p
My lunch today:
raw veggie sandwich: cucumber, zucchini, squash, basil pesto veganaise
I’ve been spending most of my time getting our food stored. Yesterday I did another batch of pickles. Today I canned a few more sets of beans and made pesto from the huge basil plant.
I brought this in from the garden today:
cucumbers, basil, zucchini, and 2 tomatoes
Pepper almost ready:
Today, we canned yellow and green bush beans from the garden. I am loving the new Presto Canner, I used an old Mirro the other day and am very thankful for the new canner!
Today I made pickles from the cucumbers that we grew in our garden. It was so much fun, I really had fun with the easy, very easy process. I made easy refrigerator kosher dill pickles. I will let you know how they taste in a few days!
I have been sick all week with a sinus infection, so I was thankful to have made a batch of vegetable soup last week. Another nice thing was all the veggies came fresh from the garden. I just chopped them up and added to the crockpot, along with a can of kidney beans, 4 cups of veggie stock, 2 cups of water, large can of tomato sauce, and the usual seasonings [4 cloves of garlic, bay leaves, italian herbs, S+P].
a southern dinner plate: cornbread, mashed potatoes, sautéed swiss chard, baked squash
The garden is really coming along. I’ve been pretty busy eating and preserving beans, squash, zucchini and cucumbers.
basil is doing great, beans are beyond great, I just picked a huge bag of cucs, and the carrots have about another month to go…
The other day we had some delicious vegan apps at Mirage, a middle eastern eatery. I had toomya (a potato salad type dish), foul mudamas (fava beans, garlic and evoo) and delicious hummus.
I bought this great reusable water bottle, so far I really like it. It’s sporty, doesn’t spill, and I don’t have to recycle or waste plastic bottles.
Camelbak water bottle
Choose to re-use
To make this, I first boiled the buckwheat noodles and blanched the broccoli. In the wok, I added oil, the mushrooms [oyster mushrooms and baby bella], carrots, broccoli, garlic and seitan. Sauté on med high heat, then add veggie broth along with noodles, green onion, lemon, soy sauce, and fresh herbs. Simmer until all the flavors blend together. I then added a bit of truffle oil and sesame oil. This dish was delicious!
