Roasted Baby Turnips - Revison CSA recipe #2

We got some fantastic and fresh baby turnips in our CSA this week.

 (for more info on Revision Farms and CSA programs see http://sarahsfreshlife.blogspot.com/2014/06/our-first-csa-with-revision-farm-and.html ) I decided to roast them. They got deliciously crispy on the outside and were sweet and smooth on the inside. DE-LISH!! Super easy and versatile.

Roasted Baby Turnips

1 bunch of baby turnips, washed and trimmed of their greens and quartered
3 tbsp oil
1 tsp sea salt
1/2 tsp lemon pepper
2 tbsp green garlic snips (If you do not have green garlic, another early summer crop, use regular garlic)

1. Preheat oven to 425 degrees. Place oil, spices and garlic snips on a roasting pan. Add the cut and cleaned turnips and toss in the oil and spices. Roast for 35-40 minutes or until the edges of the turnips are brown.

Our first CSA with Revision Farm and Tofu Scramble

Last night we picked up our first CSA for the summer. It was filled with so many delicious green things I am very excited about the possibilities this week. In our first share we received: curly leaf lettuce, green garlic, sage, oregano, collard greens, radishes, spinach, swiss chard and turnips. mmmmmmmm

 If you are not familiar with the CSA here is a quick tutorial.

What is a CSA?
   CSA stands for Community Sustained Agriculture. As an individual you purchase a "share" in one seasons produce in a particular farm, in our case Revision Urban Farm in Dorchester, MA. We pay one lump sum upfront in the spring, allowing the farmer to purchase the supplies they need to produce their harvest, then during harvest time we pick up a box containing our share of the harvest once a week.

How do I get involved in a CSA program?
   Most local farms have CSA programs. You can usually find them on farm websites or through your local community organization or civic group.

A quick plug for our farm: Revision Urban farm  and Victory programs is an amazing place! Their story is beautiful. They used reclaimed unused lots in the city of Boston to provide for homeless pregnant mothers, and it is doing amazing things for our community! Check them out here: http://www.vpi.org/revision/

The first thing we did this morning incorporating our CSA haul is a tofu scramble for breakfast. If you are already thinking of clicking to another page bear with me a bit. Tofu by itself is gross...I will admit it. It tastes like nothing. But I guarantee if you try this you will be very pleased. There is so much flavor and it is so fresh and satisfying it will not disappoint. Plus, it is also packed with great plant proteins, vitamins, minerals and antioxidants to help you start your day well. Try it...I dare you!

Breakfast Tofu Scramble
serves 1

1/4 lb firm tofu
1/4 cup salsa
1/4 cup chopped fresh spinach
2 tbsp snipped green garlic tops
1 tsp chopped scallions
1 tbsp chopped cilantro
1 tsp nutritional yeast

1. Heat up a small frying pan on high heat. I used non stick so I did not need any oil. If you are not using non stick a dash of oil might be helpful. Crumble the tofu with your hands directly into the hot pan. Add the salsa and spinach and stir.

2. After about one minute add the garlic snips, scallions, cilantro and yeast. Stir and continue to cook until some of the tofu is browning slightly and all of the moisture from the salsa is cooked off. Plate up and enjoy!

Macaroons (Vegan and Gluten Free)

Macaroons

3/4 cup Coconut Flour
1 1/2 cup shredded coconut
1/4 cup honey
1/4 cup coconut oil
2 tsp vanilla
pinch salt


1. Preheat oven to 190 degrees. Combine all ingredients well. Scoop  tablespoon-fulls onto a parchment-lined baking sheet. Bake for 50 minutes or until the edges begin to brown. Remove from the baking sheet to a cookie rack to cool.

Peanut Butter Cutout Cookies (Vegan and Gluten Free)

Peanut Butter Cutout Cookies

1 cup gluten free flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1/3 cup natural peanut butter
2 tbsp coconut oil
3 tbsp agave nectar
1 tsp vanilla

1. Preheat oven at 350 degrees. Combine all ingredients in your mixer and mix on low until all ingredients are incorporated.

2. Turn the dough out onto  a large sheet of parchment. Cover with another sheet of parchment and roll the dough out to 1/4 inch thick.

3. Remove the top layer of parchment and cut into shapes with a cookie cutter.

4. Place cookies on a parchment lined baking sheet. Bake for 7-10 minutes or until the edges are beginning to brown. Remove from the baking sheet to a cookie rack to cool.

Vegan Fast Food: a.k.a. Dinner in 10 min (Tofu Stir-Fry with Peanut sauce)

Somedays you just run out of time. Yesterday I was working and it ran very late. I am ususally proactive and make something I can just pop in the oven or have secured earlier in the crock pot. Last night we got home at 6:30 and EVERYONE was hangry. (hagry: also known as emotional diabetes. hungry to the point of being very unpleasant to others) I was  on the spot. What to do? Thanks to Trader Joes and some of their incredible products I nailed it...10 minutes folks. Happy tummies and pleasant conversation all around.

Tofu Stir-Fry with Peanut Sauce (serves 5-6)

1/2 bag frozen broccoli
1 bag of Trader Joes Harvest Hodgepodge frozen veggies
2 tsp sesame oil
1 block of firm tofu
2-3 tbs soy sauce
1 package of Trader Joes fresh rice noodles
1/2 cup Trader Joes light coconut milk
1 cup organic peanut butter
1/3 cup Trader Joes Soyaki sauce
peanuts and scallions to garnish

1. Start the water for the noodles. Cut and drain the tofu.

2. Heat a large frying pan and a wok. Drizzle one tsp sesame oil in each. Arrange the tofu in the heated frying pan and cook until brown on one side, tuning to brown on each side. While cooking sprinkle soy sauce on the tofu to season it. At the same time add the frozen veggie to the wok. Toss a few time for the first three minutes, then cover for 5 min.

3. When the veggies are almost cooked remove them to the tofu frying pan. Add 1 cup of pasta water, peanut butter, coconut milk and soyaki sauce to the wok. Whisk the sauce ingredients together until the peanut butter melts. Right before you start the sauce add the noodles to the boiling water. (they take 2-3 min) Allow sauce to come to a boil and thicken. If it gets too thick add some more pasta water.

4. Add the veggies and tofu back into the wok and toss with the sauce. Add the noodles directly from the water into the wok. Toss together. Top with peanuts and scallions and serve.

Spicy Bread and Butter Pickles

When life gives you a box of cucumbers...MAKE PICKLES!!!

These are really fun and pretty easy if you are comfortable canning. This recipe made enough brine for 14 pints of pickles. It was probably 30-40 little pickles. If you are pickling less cut the recipe in half, and you can keep the extra brine in the fridge in a sealed container indefinitely. If you save it for canning another time make sure you heat the brine to boiling before you add it to your cucumbers.

In preparing your cucumbers you can cut them to any thickness you like. I like my pickles thick. make sure you cut off any soft or bad spots. Sterilize and prepare your jars, fill your water bath canner and then make your brine.

Spicy Bread and Butter Pickle Brine

2/3 cup salt
6 cups vinegar
6 cups water
2 cups brown sugar
1 tbsp turmeric
6 tbsp pickling spice (dill seed, mustard seed, coriander seed, allspice, bay leaves, cinnamon)
2 tbsp dried dill
1/3 cup dried diced onion
1 tbsp red chili flakes

1. Combine all ingredients in a non-reactive pot and bring to a boil.

2. When brine is boiling, stuff your sterilized, hot jars with cucumbers then fill with brine.

3. Secure sterilized lids tightly. Process in a water-bath for 10 minutes.

4. Let pickles sit for 3-4 weeks then enjoy.

**note: you can make pickles without canning. Simply cut your cucumbers, place them in a container with a lid, add brine and keep in the fridge**

Vegan Spicy Ranch Dressing

I discovered this recipe on a whim. I really wanted some dressing on my salad, and I really don't often use dressing at all. I was making pickles and had a huge container of vinegar out on my counter and thought, what the heck, let's try this. I combined some of my favorite things, and it is blow-your-mind fabulous!! I was surprised by the bold flavors and creaminess. Hit the spot! I am excited about the possibilities of this dressing. I think it would work really well in coleslaw too.

Vegan Spicy Ranch Dressing

1/3 cup hummus
1 tbp siracha hot sauce
3 tbsp vinegar
2 tsp nutritional yeast

1. Combine all ingredients in a small bowl. Whisk together. If you desire for your dressing to be thinner add more vinegar.