Second Week of CSA and Spinach Tofu Spring Rolls with Peanut Sauce

We got our second CSA haul this week and it is already getting me excited. Our box contained Beets, Bok Choy, Broccoli, Collards, Garlic Scapes, Lettuce, Sage, Radishes, Scallions and Spinach. So many possibilities!!!

We started tonight by making Spinach and Tofu spring rolls. I did not have all of the ingredients that I ussually use, but we used the spinach and scallions from our CSA, tofu, noodles, peanuts and celantro. They were amazing and my guys gobbled up every scrap. The original recipe is here:

http://sarahsfreshlife.blogspot.com/search?q=spring+rolls

But honestly, once you know the technique, throw whatever you have in these rolls and see what works!

My oldest son went to pick up our CSA with my husband. When they got home he deposited it on the counter and said, "Here is your mystery box for the week. I peeked and I think we may be having a lot of salad."

We shall see! ;)

For more information on CSA programs check out:
http://sarahsfreshlife.blogspot.com/2014/06/our-first-csa-with-revision-farm-and.html

Fresh Arugula Pasta - CSA recipe #3

Our CSA this week included a beautiful bunch of fresh arugula. I was not sure how best to present this to my boys. Arugula is a slightly sharp green. Some people love it raw, but I was not sure if my guys would go for that. I decided to wilt it and combine it with a pasta dish. It went over well, BIG TIME. I had to tell them they could not eat any more. If it keeps them coming back for arugula, this recipe is a keeper! We also used the fresh sage, oregano, and green garlic that came in our box.

Arugula Pasta

1, 16 oz. bag of Trader Joes Quinoa/Brown Rice pasta
1/2 medium onion, diced
1/4 cup snipped green garlic stems (If you do not have green garlic available, 2 cloves diced will do)
1 cup frozen peas
2 fresh sage leaves, diced
1 tsp fresh oregano
Salt and Pepper
drizzle of olive oil
1/2 lb arugula chopped

1. Prepare pasta to package directions

2. In a medium skillet saute the onion with 1 tbsp water. When the onion begins to brown add the frozen peas, garlic snips, sage and oregono. Stir ingredients until the peas are warmed through.

3. Add 3 tbsp of water to the skillet, then add the arugula. Turn the arugula, mixing it with the peas and onion until the arugula is just wilted. Season with salt and pepper.

4. Toss the cooked veggie mixture with the prepared pasta and drizzle lightly with olive oil. Toss again, serve and enjoy.


For more information on Revision Farms and CSA programs please see http://sarahsfreshlife.blogspot.com/2014/06/our-first-csa-with-revision-farm-and.html

**Product Review: This Brown Rice and Quinoa pasta is great! It has an excellent texture (as long as you cook it exactly right) and it tastes good. Best of all it is gluten free, and only $2.99

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.