Fall CSA Box #3

This week's box includes:  arugula, radishes, German butterball potatoes, apples, lacinato kale, mixed baby lettuce, baby spinach, carrots, and sunchokes.

I airfried about half the potatoes and made them into vegan cheesy fiesta potatoes a la Taco Bell.  I had some Tofutti vegan sour cream to use up and made the last of my cashew yogurt into vegan nacho cheese with a recipe from Artisan Vegan Cheese.  It wasn't great.  Don't try this.  I ate the whole thing and the potatoes were fine (cooked through without burning, to my surprised delight), and the vegan cheese sauce and sour cream were good for being vegan, but all together it doesn't resemble the real deal at all.  Don't bother.

The baby spinach went into the freezer for use in breakfast smoothies.  I peeled and cut the carrots and radishes for snacking and washed the lettuce for easy salads.  There were only a few apples, not really enough to warrant making applesauce, so I'm holding off until the next box comes early next week to see what more I have to work with.  Here's what else I'm making:

Kale with Walnut Sauce

 

Roasted Sunchokes with Smoked Paprika Aioli (Vedge, pg. 50)

 

This upcoming week is Thanksgiving, so that will account for one of our meals and another day worth of leftovers.  Sameer also wants to make falafel for another dinner.    

 

I have all the ingredients to make black bean burgers, so those will either be a meal or go straight to the freezer for easy meals later (I just cook them in the toaster oven straight from the freezer for like 10 minutes on each side at 375).  I love those things.  Lately I've been eating them topped with lettuce, tomato, red onion, avocado, yellow mustard, and a slice of Daiya vegan havarti with jalapeno.  

I made a pot of vegetable manchow soup yesterday to use up the green cabbage.  I dumped some cubed tofu, shelled edamame, and diced bell pepper from the freezer into it just to get rid of them.  About a third of the soup went into the freezer for later and the rest I need to finish off now that I've eaten all the sambar.

I also have some tofu I need to use up or freeze in the next few days.  Between that and the potatoes, I might end up making pav bhaji (I'll have burger buns for the black bean burgers anyway) and tofu pot pie at other points in the week.