Last week we tried out a local organic grocery delivery service thanks to a groupon that made it half off. I couldn't decide what to order, so I just got the local produce box. Those of you who do CSAs are already well versed in such things, but I've been having fun figuring out what to do with the random assortment of veggies. We got: chard, kale, green leaf lettuce, a cabbage, a small bunch of radishes, some snap peas, a leek, four juicing oranges, some cilantro, a small bunch of carrots, and a small fennel bulb. The cilantro will probably languish unused as no one here is a fan, but I have plans for almost everything else. The oranges were juiced for weekend brunch (with frozen waffles with homemade strawberry-mango compote and veggie sausage - yum!). The chard was sauteed with garlic for a side dish. Most of the carrots and the fennel went into a bean casserole. I've been using the lettuce in lunch sandwiches and salads and I just made potato-leek soup to take to work for lunch tomorrow. The radishes were Sunday's side dish with the bean casserole and the snap peas were roasted for tonight's dinner side dish. The kale is slated for an Indian curried soup. I haven't yet decided what to do with the cabbage, but I think it'll keep for a few more days.
The bean casserole, from a recent Vegetarian Times, required a small substitution to make it vegan. I had thought it would be no trouble to sub for parmesan as I had a recipe for a very good vegan parmesan substitute bookmarked. But alas, I discovered the blog with the recipe was gone. I managed to mostly recreate it, with some google help from F., so I note it here for future reference:
1/2 C walnuts
1/2 C cashews
1/2 C brown rice flour
1/2 C nutritional yeast
1 Tbsp garlic powder
Pulse in blender until you've got fine crumbs.
I happened to have almonds around, so I subbed those for the walnuts and cashews and I just eyeballed the proportions that worked out fine.
In case the radish recipe (found here: http://chowhound.chow.com/topics/653743
) meets a similar fate, I record it here for posterity as it was very good:
1 large or 2 small bunches of radishes
3 Tbsp unsalted butter
1 tsp brown sugar
Sea or kosher salt
2/3 cup water
1 Tbsp white wine vinegar
Freshly ground black pepper and freshly grated nutmeg.
Cut leaves from radishes, leaving about a 1/2 inch of greens on the radishes. Wash greens, chop coarsely. In a small skillet with a lid melt the butter, brown sugar and 1/2 tsp salt over medium heat, then add the water and radishes and bring to boil. Lower heat and simmer until radishes are cooked (can be pierced with little pressure with a knife but not mushy) This should take about 3 minutes.
Spread the greens over the radishes and bring the liquid to a boil (raise heat of burner for this). Reduce to med low heat, cover the pan and simmer gently until greens are "emerald color" and tender. This takes about 5 minutes. Press as much liquid as possible from the greens before taking them out of the pan. Transfer both greens and radishes to a bowl.
Add vinegar, pepper and a small amt. of nutmeg to the pan liquid and boil (uncovered) until it becomes syrupy. 2 minutes or so. taste and add more salt and sugar if it needs it. Put the radishes and greens back into the pan and stir to coat all with the sauce - without mashing them. Serve.
Cooked radishes are substantially less sharp tasting than raw ones. Really they come out mostly like random root vegetable and it's the greens that are the star of that recipe. The radishes and the snap peas only made two servings each, so we will need another side veggie to go with the last of the beans. Braised cabbage, maybe?
I will definitely play veggie roulette again, though probably not every week.