Hooligan Pumpkin Soup

I should admit that I have never made soup with Hooligan Pumpkins! Every week I write these recipes before we actually get the CSA bag but most of them I have an idea of what I'm doing :) But I'm excited to create something new.  Maybe you know what you're doing- if that's the case you can use this as a guideline. I got a few different ideas by checking out some recipes online.  Here we go...

This recipe is for 2 pumpkin bowls, if you have/get more pumpkins you can increase the recipe by the correct proportions.  Or half it if only making one.

With the other great veggies we are getting, I'm planning a kale salad for the side.



What you'll use from your bag:
Hooligan Pumpkins (2)
Garlic (1-2 cloves)
Butternut Squash (about 1lb)

What else you'll need:
Veg Broth or Water (2.5 cups)
Butter (vegan)
Sugar
Thyme (fresh, 1 sprig)
Salt
Almond (or non-dairy plain) Milk (2 Tbs, optional)
Croutons or Pumpkin Seeds (optional, garnish)

First, Prepare:

• Cut the top of the pumpkins and remove the insides
• Sprinkle insides with a little sugar & salt
• Put pumpkins and their tops on a baking sheet and roast for about 30 minutes at 400 degrees
• Peel and Cut the Squash in about 1 inch pieces/cubes

Next, Make the Soup:

• In a saucepan, melt 2-3 Tbs. of butter. Add the onion and garlic and thyme of the sprig and saute for 3 minutes or so (until onion is tender)
• Put your cut up squash in the saucepan, stir to combine and cook for about 5 minutes- sprinkle with salt
• Add 2.5 cups of Water or Veg Broth. 
• Reduce heat & simmer for about 15 minutes until squash is tender

Then, Puree & Serve:

• With an immersion blender (if you have one) puree the soup to smooth. If you don't have one you can transfer the mixture to a blender or mash with a hand masher for a chunkier consistency. 
• Stir in the Almond Milk if using
• Gently scoop the soup mixture into the pumpkins
• Garnish with croutons or pumpkin seeds & serve

Happy Eating!

Eggplant Parmesan

Hi everyone! I hope you have had some chances to enjoy the beautiful weather. Based on the goodies coming in our bag this week I decided to try Eggplant Parm. A couple weeks ago I was with some friends (vegan and not) and someone was expressing their disdain for eggplant parm and was bitter that anyone would try to pass eggplant off as a "meat substitute." Well, I don't know about that, I mean who said anyone was trying to pass it off as meat? Relax...I just think it tastes good!

I got the basic recipe using The Veg Life and Minimalist Baker.

Ok, so here it is. Use the lettuce, arugula, and radishes for a side salad.

What you'll need from your bag:

Eggplant (1 or 2)
Garlic (2 cloves)

What else you'll need:

1/4 cup unbleached all purpose flour (or other flour of choice)
1 cup panko breadcrumbs (GF for gluten free eaters)
2 Tbsp vegan (or not) Parmesan & more for serving (or sub 1 Tbsp nutritional yeast)
1 tsp dried oregano (or 2 tsp fresh)
1/4 tsp sea salt
1/2 cup unsweetened plain almond milk (or other neutral milk)
1 tsp cornstarch

8 oz Pasta
2 cups Sauce

First, Prepare:

-Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.

-Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.

-In the meantime, preheat oven to 400 degrees F and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan

What's Next:

-Prepare your dipping stations by placing almond milk & cornstarch in one bowl; flour in another bowl; and bread crumbs & sea salt & oregano & Parmesan (or nutritional yeast) in another bowl.

-Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.

-IMPORTANT STEP: While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil (or sub canola or grape seed) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side (or browned) and then return to oven to continue crisping. Do this in batches until all rounds are browned.

Almost There:

-While eggplant is browning in the oven, add pasta to boiling water

-With a bit of olive oil saute a couple cloves of garlic for 2 minutes and then add your marinara sauce to simmer

-Once done cooking, drain pasta, set aside and keep warm

-Serve anyway you like...Plate pasta, then sauce, then eggplant. Add additional cheese if you wish. 

Enjoy

Potato Tomato Frittata

I'm really excited about the recipe for this week. This is a bit of an invention on the vegan end of the spectrum. Frittatas are generally made with eggs, it's always cool (for me) when we can create something so commonly "un-vegan" to vegan. I got some help on this creation from "the kicking kitchen."  I hope you like it!
Here we go...




What you'll use from your bag:

1 cup cubed Red Norland Potatoes
2 chopped Heirloom Tomatoes
2 cloves chopped Garlic
1/3 cup diced Leeks
2 diced Sweet Peppers

What else you'll need:

2 tbsp Olive Oil
1/2 cup fresh chopped Parsley
3/4 cup sliced & quartered Mushrooms
14 oz (1 package)Tofu firm
1/4 cup Soy (or Rice) Milk
4 tbsp Arrowroot/Cornstarch
2 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1 tsp Dried Dill
1/4 tsp Paprika
1/2 tsp Turmeric
Salt & Pepper (to taste)

What to do:
-Heat oven to 375
-Saute the cubed potatoes in a little olive oil and splash of salt until they are not quite done (maybe 5-6 minutes) Then set aside
-In the same pan, saute the leeks and garlic (about 4 minutes)
-Add the sweet peppers, diced tomato, parsley, and mushrooms and continuing sauteing for 2-3 minutes. Cover and set aside
-Drain and squeeze excess water out of the tofu using cheese cloth of paper towels
-Combine the tofu with: soy milk, arrowroot, nutritional yeast, mustard, dill, paprika, tumeric, salt and pepper in a food processor and blend until well combined
-Place tofu mixture in a large bowl and stir in the potatoes and veggie mixture
-Scoop/pour into a pie plate or baking dish
-Bake for about 40 minutes. Let stand 5 minutes before serving

Enjoy

Veggie Quesadilla

Hi everyone, I hope your weekend is off to a good start. It's a little odd putting this recipe up because it's so easy; I make veggie quesadillas often. In fact, I actually made them last weekend out at anchor on my sailboat using my small galley stove (that's how easy it is). Vegans and non-vegans always seem to be pleased with the outcome. Use Jon's lettuces for a side salad.

TIP: If you want to make these gluten free (I do) you can use corn tortillas. The ones made by Whole Foods in the refrigerator section work really well. I've used other ones and they are a bit challenging to keep together... Wheat quesadillas work great as well.

What you'll use from your bag:

-Eggplant
-Squash
-Sweet Onion
-Carmen Pepper
-Hot Pepper
-Parsley

*1 of each of these items will make 2-3 quesadillas

What else you'll need:

-Olive Oil
-Tortillas (either wheat or corn (gluten free))
-Shredded Cheese (any you like, if you're a vegan try almond cheese)
-Salt, chili powder (any seasoning you like)
-Salsa and avocado or guacamole are great toppings

First, prepare:

-Slice the eggplant and squash in half length wise and then chop in half moons
-Julianne cut the onions (or however you like)
-Slice the peppers to your liking
-Chop a bunch of parsley

Then, saute

-In a splash of olive oil saute the onions for a couple minutes
-Then add the eggplant (another 3 minutes or so with a closed lid)
-Add the peppers and squash and saute another 2 minutes until the veggies are all tender
-Sprinkle in salt and chili powder and stir to combine
-Remove from heat and transfer to a bowl

Prepare Quesadillas

-Heat a small amount of olive oil on medium heat in a saute pan big enough for your tortillas
-Place 1 tortilla on a large plate or cutting board and arrange an equal amount of your veggie mixture on top with some parsley, sprinkle with cheese, and then place a second tortilla on top
-Gently place your quesadilla in the heated pan and cook for 2-3 minutes on medium heat or until slightly browned on the bottom and somewhat sturdy, then flip (you gotta have some guts to keep it together here)
-Cook another 2-3 minutes
-Repeat if making more than one. If I'm making a bunch for a group, I turn the oven on low and place the cooked ones on a cookie sheet so they stay warm until I can serve them together.

Enjoy

Veggie Kale Pesto Pasta

We have a variety of exciting veggies this week from BaltimOrganic's Farm. I was looking at the list wondering how to make something relatively simple and tasty. If you don't know this already...I follow a vegan diet and recently I have taken out most wheat products (it seemed to just happen that way) but this is another topic. Basically what I'm saying is you can adapt these recipes to your diet and liking.

This is what I came up with for this week, Give it a shot.... You can use whatever shape pasta you like.




What you'll need from your bag:

-Kale (2 cups)
-Garlic (2 cloves)
-Squash (2-3)
-Eggplant (2)

What else you'll need:

-Pine nuts (2/3 cup)
-Nutritional Yeast (if going vegan pesto) (2 Tbsp.)
-Olive Oil (~1/2 cup)
-Lemon (1)
-Pasta (thin noodles like angel hair or bowtie or whatever) You can get all kinds of gluten free pasta!

What's next, prepare the veggies:

-Preheat oven to 400 degrees
-Slice the squash and eggplant in half rounds that have some thickness to them but not too chunky
-Combine them in a bowl and spray with olive oil (do you have one of the olive oil sprayers?, they are awesome) or drizzle the oil over the veggies. Sprinkle with salt and pepper and stir to combine
-Place the veggies on a sheet or roasting pan and place in the over at 400 for about 15-20 minutes. Check on them about half way through to see how they are progressing- no burnt squash!

Then...:

-Cook your pasta
-Drain and set aside when done. Spray lightly and toss with olive oil so it doesn't stick together while sitting

Make the pesto...:

-In a food processor or blender combine: 2 cups of kale, 2 garlic cloves, 2 Tbsp. Nutritional Yeast, 2/3 cup pine nuts, 3-4 Tbsp. Olive Oil (good stuff), 2 Tsp. lemon juice, salt and pepper, Then puree until smooth. If it's too chunky add more lemon juice or olive oil. NOTE: you may not need to use all the pesto- depending on the quantity of pasta...

Finally:

-Place a large pan over medium heat and add a good amount of pesto.
-Add and stir in the pasta slowly to evenly distribute the pesto- add more pesto if needed
-Once the proper ratio of pasta/pesto has been reached stir in the roasted veggies
-Spruce it up with red chili peppers, more nutritional yeast, tomatoes, pine nuts, or whatever you like...

Enjoy

Kohlrabi Fries

Hi everyone! It's week 3 of BaltimOrganic CSA! I choose this recipe using the kohlrabi from our bag this week because, personally, before I met Jon and joined the CSA I had no idea what kohlrabi was. If that's the boat you are in, this is something fun you can try. I got the idea from an article and recipes on nutrition in the NY Times. I'm not suggesting it's the healthiest option for this vegetable but it's tasty.  As for the other veggies we are getting this week... as the amazing yoga guru and my teacher Sri Dharma Mittra says..."use your intelligence."  :-)

What you'll use from your bag:

-Kohlrabhi

What else you'll need: 

- 1-2 tbls Flour (I use chickpea or all purpose gluten free but you can also use regular wheat flour)
- 2-3 tbls oil (canola or vegetable)
- Spices (try old bay or curry powder with cumin and chili powder)

First, Prepare:

-Peel and cut kohlrabi into slices about 1/2 inch thick (like a french fry)
-Place flour and a touch of seasoning in a bowl
-Heat oil in a skillet over medium heat

Next, coat and cook:

-Lightly coat the kohlrabi stripes in the flour
-Place the kohlrabi stripes in the hot oil, not overcrowding them
-Fry until browned- about 2-3 minutes on each side

Finally, season and serve:

-Remove from skillet when browned and place on a paper towel to remove excess oil
-Immediately season with your choice of spices

Enjoy!

Collard Green Taco- Week 2

Hi everyone. Week two of BaltiOrganic CSA is coming up. How cool are those little herb plants we got last week? This weeks recipe is more like an idea, just take a collard green leaf and put some good stuff in it, roll it up and eat it- It's amazing! The version below is Texmex inspired. Using lettuce as a substitute for a tortilla wrap or even bread is brilliant, energizing, and super healthy. My favorite dish at Liquid Earth restaurant in Baltimore is their Raw Lettuce Wrap. So, go ahead and give your own version a try...





What you'll use from your bag:

-Collard Green Leaf
-Garlic Scapes
-Spring Onion

What else you'll need: 
Use your imagination, here is one version...
-Quinoa or Rice
-Avacado
-Black Beans
-Tomato or Salsa
-Cumin, Cayenne, Coriander, Chili Powder (or taco seasoning) (or leave the seasoning out)

Other ideas for a more raw version...

-Shredded Carrots
-Shredded Beets
-Hummus

First, prepare:

-Soak and cook beans (unless using the canned version)
-Cook Rice or Quinoa
-Wash and dry as many collard leafs as you are making tacos
-Chop tomatoes (if using)
-Smash or chop avocado
-Chop some spring onion and garlic scapes, then saute in a pan with a splash olive oil for 2 minutes
-Add cooked beans to the saute pan
-Add seasonings: cumin, cayenne, coriander, chili powder  (or whatever you like)
-Use a masher or fork to combine and soften the beans

Next, create your taco

-Lay a small amount of rice or quinoa on top the collard leaf
-Place the bean mixture on top
-Top with tomatoes/salsa and avacado
-Fold together and eat like a taco

Enjoy!

Sauteed Kale Green Salad- Week 1

It's CSA time again! I happen to know that the crew at BaltimOrganic have been working super hard to have a great growing season. They have an awesome green house to grow all different types of lettuce and that is some of what we are getting in our first week! I love the fresh, organic lettuces! 

What you'll use from your bag:

• Kale
• Garlic Scapes (these look like green onion)
• Spring onions
• Salad turnips
• Lollo Rosa &  Green Bibb Leaf Lettuces

First, Prepare:

• chop  about 6 sprigs for garlic scapes and spring onions
• cut the kale down to a size you would like for sauteing and eating
• thinly slice a couple  salad turnips
• prepare the other lettuces as you would like in a salad

Then, Salad Dressing: 
You can use whatever dressing you want but I suggest something light and lemon based.
In a small bowl, whisk together: 

• 1 T. fresh lemon juice 
• 1 tsp. honey 
• ½ tsp. balsamic vinegar 
• ½ tsp. Dijon mustard 
• Slowly whisk in 2 or 3 T. extra virgin olive oil until dressing thickens. 
• Season with salt and pepper to taste

Next, Create the Salad Base: 

• In a large bowl, combine the lettuce, radishes, and salad turnips
• Toss in the dressing

Nearly Finished...:
We are going to saute the Kale with the garlic scapes and spring onions in sesame oil (if you don't have sesame oil, you can use olive oil). 

• over medium heat, heat just enough sesame oil to lightly cover your pan 
• add the chopped garlic scapes and spring onion & saute for a couple minutes
• add the cut kale & continue sauteing until tender and wilted
• season with salt and pepper to taste

All together...:

• arrange the prepared raw salad nicely in individual bowls 
• top with the saute kale
• add whatever else you like
• Enjoy