CSA apple, CSA plum, organic Cajun cashews, homemade vegan pumpkin bread, and homemade pizza with whole wheat crust.
Showing posts with label Pumpkin Bread. Show all posts
Showing posts with label Pumpkin Bread. Show all posts
Tuesday, October 4, 2011
My lunch: September 27, 2011
My version of this lunch has a perfect little plum from our CSA. Unfortunately, we can't eat these before they go bad, but the ones we get are awesome! I also packed some Cajun cashews. These are sold in bulk at the co-op down the street from us. I have no idea what's on them, but it's mild, lightly salty, and has just a tiny hint of sweetness. They are a great snack when I want something salty and spicy and can convince myself to lay off the crab chips.
CSA apple, CSA plum, organic Cajun cashews, homemade vegan pumpkin bread, and homemade pizza with whole wheat crust.
CSA apple, CSA plum, organic Cajun cashews, homemade vegan pumpkin bread, and homemade pizza with whole wheat crust.
Chip's lunch: September 27, 2011
The latest Clean Eating Magazine has a really tempting photo of a pizza taking up two pages...I couldn't resist. I used my usual crust recipe (doubled of course, so I froze half for later), and their sauce recipe. It was really easy: strained tomatoes, garlic, onion powder, red wine vinegar, and spices. This is a super easy recipe, inexpensive per serving, and very tasty!
CSA apple, banana, dried cranberries, pecans, homemade vegan pumpkin bread, and homemade pizza with whole wheat crust.
CSA apple, banana, dried cranberries, pecans, homemade vegan pumpkin bread, and homemade pizza with whole wheat crust.
My lunch: September 26, 2011
When we got a pumpkin in our CSA, I was excited to make my own pumpkin puree. I'd meant to do it last year, and I just never got around to it. This time, I did it right, and it turned out so well! I halved the pumpkin and scooped out the seeds and pulp. I baked the two pieces for almost an hour. When it was done, I just scooped out the flesh and tossed it in the food processor. It turned out lighter in color and it smelled less strongly than the stuff from a can, but it tasted divine. I used it in this pumpkin bread and froze the rest (to be used in another tasty pumpkin recipe next week).
Pineapple cashew quinoa with organic quinoa, organic edamame, organic local red bell pepper, and organic broccoli, organic kiwi, organic Cajun cashews, homemade vegan pumpkin bread, and an apple from our CSA
Pineapple cashew quinoa with organic quinoa, organic edamame, organic local red bell pepper, and organic broccoli, organic kiwi, organic Cajun cashews, homemade vegan pumpkin bread, and an apple from our CSA
Chip's lunch: September 26, 2011
I hate apologizing for my crap camera, but here I go again. It takes really unfortunate pictures indoors, but I didn't have daylight to take this photo!
This stir fry was really good, and it got me to break out the quinoa, which I had sort of forgotten about. A little bit of blog browsing the other day brought me to this recipe: Pineapple Cashew Quinoa. I discovered over Christmas last year that not only am I no longer allergic to pineapple, but it is DELICIOUS! I am so in love with pineapple now! I love sweet and salty things too (thank you, Jeni's salty caramel ice cream), and this seemed like the perfect way to do it. We both liked it a lot, and it was a nice, summery, packed-with-protein meal.
Pineapple cashew quinoa with organic quinoa, organic edamame, organic local red bell pepper, and organic broccoli, banana, organic macadamia nuts, organic Sultana golden raisins, homemade vegan pumpkin bread, and an apple from our CSA.
This stir fry was really good, and it got me to break out the quinoa, which I had sort of forgotten about. A little bit of blog browsing the other day brought me to this recipe: Pineapple Cashew Quinoa. I discovered over Christmas last year that not only am I no longer allergic to pineapple, but it is DELICIOUS! I am so in love with pineapple now! I love sweet and salty things too (thank you, Jeni's salty caramel ice cream), and this seemed like the perfect way to do it. We both liked it a lot, and it was a nice, summery, packed-with-protein meal.
Pineapple cashew quinoa with organic quinoa, organic edamame, organic local red bell pepper, and organic broccoli, banana, organic macadamia nuts, organic Sultana golden raisins, homemade vegan pumpkin bread, and an apple from our CSA.
Wednesday, October 6, 2010
Chip's lunch: September 30, 2010
This is another one I was able to make in the morning. Much to Chip's chagrin, there was no cheese around for his hot dog...but that also means that this lunch is vegan! Also, we've been enjoying all the different apples we've been getting from the farmers' market and through our CSA. This one is a Golden Delicious from the CSA...yum!
Vegan hot dog on whole wheat bun, homemade vegan pumpkin bread, organic Sultana golden raisins, organic chocolate chips, raw almonds, CSA Golden Delicious apple, and steamed asparagus.
Vegan hot dog on whole wheat bun, homemade vegan pumpkin bread, organic Sultana golden raisins, organic chocolate chips, raw almonds, CSA Golden Delicious apple, and steamed asparagus.
Wednesday, September 29, 2010
Chip's lunch: September 29, 2010
I've been trying to get up early enough to get lunch packed in the morning, so I can get a picture of it in the morning light. Did you notice that Chip didn't get lunch yesterday? Yeah. I sleep like a rock. I would love to wake up early enough, but I never even hear the alarm clock! I'm working on it.
Anyway, I threw this together this morning because I actually got up on time. We had dinner out with friends last night, and no leftovers. So I did what I always do: threw a bunch of stuff on a wrap and cut it into maki. It looks pretty, it's full of veggies, and Chip loves it.
The pumpkin bread is the usual recipe. I think this is the fourth batch I've made. And it happened...I ruined it. I do that with everything. I watch it, eat it, listen to it, etc. so much that it stops being awesome. Chip tries to help me, but it's inevitable that this happens from time to time. So...we're going to make it through this batch and then maybe enter an open relationship with our baked goods...maybe it's time for some cookies next, or maybe zucchini bread?
Farmers' market steamed green beans, homemade vegan pumpkin bread, organic Sultana golden raisins, organic dried cherries, organic dried cranberries, organic dark chocolate chips, organic applesauce, whole wheat rollups with hummus, Roma tomato from our garden, CSA kale, organic carrots, organic pine nuts, and organic mushrooms.
Anyway, I threw this together this morning because I actually got up on time. We had dinner out with friends last night, and no leftovers. So I did what I always do: threw a bunch of stuff on a wrap and cut it into maki. It looks pretty, it's full of veggies, and Chip loves it.
The pumpkin bread is the usual recipe. I think this is the fourth batch I've made. And it happened...I ruined it. I do that with everything. I watch it, eat it, listen to it, etc. so much that it stops being awesome. Chip tries to help me, but it's inevitable that this happens from time to time. So...we're going to make it through this batch and then maybe enter an open relationship with our baked goods...maybe it's time for some cookies next, or maybe zucchini bread?
Farmers' market steamed green beans, homemade vegan pumpkin bread, organic Sultana golden raisins, organic dried cherries, organic dried cranberries, organic dark chocolate chips, organic applesauce, whole wheat rollups with hummus, Roma tomato from our garden, CSA kale, organic carrots, organic pine nuts, and organic mushrooms.
Chip's lunch: September 24, 2010
Chip and I got a Fudha for Basil, a new Thai restaurant in town. My parents took me in May when they were here visiting, and the experience was unfortunate. We decided to give it a second chance, and while the food was great, the service was still a mess. But...at least we've got delicious leftovers!
CSA Golden Delicious Apple, homemade vegan pumpkin bread, organic Sultana golden raisins, organic macadamias, banana, and leftover tofu and rice with vegetables in brown sauce.
CSA Golden Delicious Apple, homemade vegan pumpkin bread, organic Sultana golden raisins, organic macadamias, banana, and leftover tofu and rice with vegetables in brown sauce.
Monday, September 20, 2010
Chip's lunch: September 20, 2010
This lunch was a rush job this morning. Since we had some CSA veggies to use up, I decided to invent some quinoa with vegetables. While that was cooking, I threw together everything else. The rollups were the last part. I considered adding another fruit, but I'm trying to watch the sugar in these lunches. I had bought these Field Roast Wild Mushroom Deli Slices the other day, and figured some rollups were another good way to use that up, as well as some more CSA veggies. I didn't realize it until now, but this lunch is vegan too! I love when that happens.
Organic quinoa with organic peas and CSA corn, homemade vegan pumpkin bread, organic Thompson raisins, organic dark chocolate, organic dried cranberries, whole wheat rollups with Field Roast, CSA kale, organic mushrooms, and Roma tomato from our garden, and a September Wonder apple from the farmers' market.
Organic quinoa with organic peas and CSA corn, homemade vegan pumpkin bread, organic Thompson raisins, organic dark chocolate, organic dried cranberries, whole wheat rollups with Field Roast, CSA kale, organic mushrooms, and Roma tomato from our garden, and a September Wonder apple from the farmers' market.
Monday, September 13, 2010
Chip's lunch: September 14, 2010
Knowing I had some CSA potatoes to use up, as well as that expensive saffron sitting in the spice rack, I decided to invent a recipe for saffron mashed potatoes. Aldo's in Baltimore is one of our favorite restaurants, and their lobster saffron mashed potatoes used to be one of my favorite foods. I tried to replicate that, and it turned out really well. Making the potatoes was the easy part (although I had literally never made mashed potatoes in my life). Trying to figure out a vegetarian protein that would pair well with them was tougher.
I settled on BBQ tempeh (very loosely based on this recipe). I sauteed up a bunch of veggies, then added sliced tempeh, water, OJ, and barbecue sauce. Chip really liked it! Both parts of our dinner were a change for us, and I appreciate that Chip is always up for something different (different as in something we have infrequently, but not different as in pineapple, yogurt, or blueberries...ha!).
Barbecued organic tempeh with CSA white satin carrot, CSA orange bell pepper, CSA chili peppers, onion, and Roma tomatoes from our garden, saffron mashed potatoes with organic soy milk and CSA potatoes, organic dried cranberries, organic Thompson raisins, homemade vegan pumpkin bread, and local green beans from the farmers' market.
I settled on BBQ tempeh (very loosely based on this recipe). I sauteed up a bunch of veggies, then added sliced tempeh, water, OJ, and barbecue sauce. Chip really liked it! Both parts of our dinner were a change for us, and I appreciate that Chip is always up for something different (different as in something we have infrequently, but not different as in pineapple, yogurt, or blueberries...ha!).
Barbecued organic tempeh with CSA white satin carrot, CSA orange bell pepper, CSA chili peppers, onion, and Roma tomatoes from our garden, saffron mashed potatoes with organic soy milk and CSA potatoes, organic dried cranberries, organic Thompson raisins, homemade vegan pumpkin bread, and local green beans from the farmers' market.
Sunday, September 12, 2010
Chip's lunch: September 13, 2010
Fall has definitely fallen here in Columbus; there's a chill in the air, as well as the scents of evening fires and wet leaves. I really love fall, and wish this weather could last forever. I'm very excited to be getting some delicious local fall foods. This weekend at the farmers' market we got September Wonder apples, which are tied for our favorite apples with Jonagold.
On our way back from the farmers' market, we ran into a guy selling navy bean pie. Chip had tried it the week before, but hadn't bought one. I took one little bite and was reaching for my wallet. This stuff is amazing. I mean, it's a lot like pumpkin pie or sweet potato pie, but it's made with beans. It's a little different, and really delicious. Watch for it in one of Chip's lunches this week.
I started googling pie recipes when I got home. I thought maybe I'd make my own navy bean pumpkin pie, including the crust. So pie crust is extremely difficult to make and seems to involve patience and other skills that I lack. So I nixed that idea and instead found a recipe for vegan pumpkin bread and made that instead. It turned out really great, and Chip even likes it! I love pretty much all things pumpkin and can't wait to start making more pumpkin-y things, like cookies, pie, roasted pumpkin seeds, etc. Yay for fall!
Local September Wonder apple from the farmers' market, homemade vegan pumpkin bread, organic raw cashews, raw almonds, organic macadamias, banana, and clean mac and cheese (from this recipe) with organic whole wheat tri-color cavatappi, local Colby cheese, and organic bread crumbs.
On our way back from the farmers' market, we ran into a guy selling navy bean pie. Chip had tried it the week before, but hadn't bought one. I took one little bite and was reaching for my wallet. This stuff is amazing. I mean, it's a lot like pumpkin pie or sweet potato pie, but it's made with beans. It's a little different, and really delicious. Watch for it in one of Chip's lunches this week.
I started googling pie recipes when I got home. I thought maybe I'd make my own navy bean pumpkin pie, including the crust. So pie crust is extremely difficult to make and seems to involve patience and other skills that I lack. So I nixed that idea and instead found a recipe for vegan pumpkin bread and made that instead. It turned out really great, and Chip even likes it! I love pretty much all things pumpkin and can't wait to start making more pumpkin-y things, like cookies, pie, roasted pumpkin seeds, etc. Yay for fall!
Local September Wonder apple from the farmers' market, homemade vegan pumpkin bread, organic raw cashews, raw almonds, organic macadamias, banana, and clean mac and cheese (from this recipe) with organic whole wheat tri-color cavatappi, local Colby cheese, and organic bread crumbs.
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