Catching up and lots of pics

Hey everyone! So sorry for not having posted in over a week.  And just to let you know, there won't be much posting over the next month.....but hopefully I'll be able to at least post some pics from various travels and eats.

First let's start off with the latest produce from the farmer's market: pattypan squash, peaches, blueberries, yellow grape tomatoes, corn, tomatoes, potatoes, green beans, hot peppers, horticulture beans (cranberry, maybe??), cucumbers, golden zucchini, yellow crookneck squash, fairytale eggplant, and green peppers.

I was a bit angry, as I noticed that the poster for my blog had been taken down at the market.  Grrrrr......not too happy about that. At first, I gave them several copies, to put on the table so people could just take them.  They decided it would be better to hang just ONE on the wall. I didn't think so....who's gonna remember the website? Anyway, now there's nothing and I know they still have several copies, unless they threw them away.  I don't think I'll say anything though......usually I would, but since I shop there every week....probably not the best idea. What do you think?

I made some of the pattypan squash from the previous week into that stuffed pattypan I'd made before.  You can find it here.  This time I used up the rest of my Teese mozzarella. Didn't melt as well on top, but melted really nicely when mixed into the hot stuffing. Still tasty though :)

Still have a ton of yellow crookneck squash, even though I've tried to sneak it into whatever I can (husband doesn't like it).  Can I puree it and freeze it? Maybe to make salad dressing out of it later? Any ideas?

Chocolate spread on matzoh! When you're craving sweets, you gotta do whatcha gotta do! Take a handful or more of vegan chocolate chips and put them in a bowl, into the microwave.  Heat them on high for 30 seconds at a time, mixing after each.  Add in a few drops of non-dairy milk and nuke another 30 seconds.  Make sure it's nice and smooth.  Work quickly and spread it onto your matzoh.  Put it in the fridge for several minutes to let the chocolate harden and there you have a nice quick dessert!

Cucumber noodles with raw marinara (my husband preferred the zucchini, but I found cucumber pretty refreshing):

I made Averie's Raw Vegan Chocolate Chip Cookie Dough Balls, although to me they were more like oatmeal chocolate chip.  They are incredible!  I made them twice and the second time, I actually did 1/2 cup oats, 1/2 cup cashews and only about 1 Tbsp of sweetener.  Still incredible! Thanks, Averie :)

I made some Golden Zucchini Bread again. See my original post about it here. This time I added raisins, used all spelt flour, and it was REALLY good!

Here's a picture of my new steamer that I got for over 50% off at Dillards! And of course, a picture of my colorful steamed vegetables :)

Made some guacamole: 2 avocados, 1 chopped tomato, some cilantro, salt, and lemon juice, all mashed up together.

My guacamole, mixed with cooked brown rice, taco seasoning, and broccoli slaw for a great cold power lunch:

Made Choosing Raw's Zucchini Dressing (with golden zukes, since that's all I had) and it's really delicious! (her Tomato Curry Dressing is great too)

Cooked up some red quinoa and mixed it with a ton of chopped vegetables, added some balsamic vinegar, salt, pepper, and garlic for a great dressing.

And last, but not least, I made up some of that great Tempeh Barbecue (used shiitakes this time):

Ok, I think I'm mostly caught up. It's been really hot here...in the mid 90's with high humidity.  Still trying to get my walking in, though.

Still contemplating the blender vs. food processor situation.  But...I think I've decided to wait on the Vita-Mix because it's so dang expensive.  I'm going to get a large food processor and get some sort of small cheaper blender. Any suggestions? Something good for salad dressings, smoothies (that can handle frozen fruit) and sauces.

Blogger of the Week: FatFreeVegan.  She's got TONS of recipes that are right up my alley: fat free (or lowfat) and vegan, yay! Check her out. This was one of the first blogs I ever started following.

Giveaway: CSN stores $40 gift card giveaway at OperaSingerInTheKitchen!

Eat smart,
T.

Weekend Market Goods and Quinoa

It was so sad to hear there won't be a market next Saturday, but on the other hand, this weekend's "box" was pretty darn full!  Especially the citrus....wow, the oranges, satsumas and grapefruits galore!

This week's stash: grapefruit, sweet oranges, navel oranges, satsumas, meyer lemon, mustard greens, spinach, cabbage, broccoli, turnips, red potatoes, sweet potatoes, green peppers, fairytale eggplants, tomatoes,  and spaghetti squash.  The stuff barely fit in my two canvas bags!!

And now for today's lunch.  I had some Red Quinoa sitting around in the pantry for a while, so I thought I'd give it a try.  I've never had the red kind....pretty similar to the other, except for the color.  I was supposed to rinse this one.....I didn't have a mesh strainer, so I think I lost a lot of the quinoa, pouring it through my hand.  Must put that on the shopping list!  Here's the recipe:

Tanya's Red Quinoa Skillet:


1 cup red quinoa
1 1/2 cups vegetable stock/broth (to cook the quinoa)


1 15 oz can of petite diced tomatoes
1 TB tomato paste
1 key lime, juiced
3 stalks celery, chopped
2 green onions, chopped
1/2 yellow onion, sliced thinly
1 small red pepper, cut into smallish pieces
1 green pepper, cut into smallish pieces
1 carrot, cut down the middle, then sliced thinly
1/2-3/4 cup corn (I had steamed, you can use canned)
chili powder
garlic powder
cilantro (I had freeze-dried)
salt & pepper

Cook the quinoa according to package directions, or boil the 1 1/2 cups of broth, then add the quinoa.  Cover and simmer about 20 minutes, until done.


While the quinoa is cooking, roast the peppers, yellow onion and carrot in the oven on 400 degrees for about 20-25 minutes. 


About 5 minutes before the quinoa and roasted veg are done, put a 1/2 cup water in a large saute pan.  Cook the green onions and celery on medium heat for about 3 minutes.  Add tomatoes & corn.  Stir and add the roasted vegetables.  Add the chili powder and garlic powder to taste.  Add the cooked quinoa and mix all together.  Add cilantro and tomato paste and stir.  Then add the salt and pepper to taste. Add the lime juice at the end, before serving.

Very filling lunch and quinoa has a lot of protein.  I thought of adding kidney beans, but that would've just added more calories and since it already had protein, we didn't really need it.  But you can go ahead and try!

Must work today.....last opera of the week, then it's time to prepare my pre-Thanksgiving!

Eat smart,
T.