So this weekend has been pretty busy so I have had little time to blog. I am also sorry to say that I have very few pictures because I can’t find the charger for my digi camera :(.
Weekend break down:
Friday night we met my parents in Winooski and went to dinner at Food 88 which was really good. I got the Combo Vegan Maki Roll which was gigantic and so yummy and Neil got the Cashew Tofu which was great; the sauce was really light with a nice spice.
Saturday I made a yummy hash out of products from our CSA:
- 1 bulb of fennel diced
- 1 onion diced
- 4 sm red potatoes skin on and diced
- 1 bell pepper
- salt and pepper
- pinch of chipotle chili pepper
- 1 bunch of parsley chopped
- saute the fennel onion and potato for 5 min over med-high.
- add the bell pepper and spices and cook for 20 min stirring occassionally.
- add parsley and cook for 30 more seconds and serve.
For dinner we had a celebration roast with mashed potatoes and VWAV
Punk Rock Chickpea Gravy
makes about 3 cups
1/4 C all purpose flour
Approximately 2 1/2 C water
1 Tbs olive oil
1 medium sized onion, quartered and sliced thin
2 tsp mustard seeds3 cloves garlic, minced
2 C cooked chickpeas, or 1 can, rinsed and drained
2 pinches ground cumin
2 pinches paprika
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried coriander
3 Tbs soy sauce
juice of 1 lemon
1/4 C nutritional yeast
Mix the flour with 2 cups of water until the flour is mostly dissolved. Heat a large skillet over medium heat. Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted. Add the garlic and saute for 2 minutes more. Add the chickpeas; use a potato masher to mash them — you don’t want to mash them into a paste, just make sure each one is broken up although if there are a few whole ones left, that is ok. Add the herbs and spices, soy sauce, and lemon juice. Scrape the bottom of the pan to loosen any browned bits of onion. Lower heat and pour the flour mixture into the pan. Stir constantly until a thick gravy forms. Stir in the nutritional yeast. If it looks too thick and pasty, add more water and mix well. It may look like it doesn’t want any more water added to it, but just keep mixing and it will loosen up. Keep warm until ready to serve.
and corn. I was so excited to see that the Hunger Mountain Co-op in Montpelier now carries Field Roast products so now I don’t have to wait and go to maine or mass to get one.
Sunday Neil and I went to Gesine to get some amazing soy lattes and then home to start making Christmas gifts. We didn’t make anything new just ate leftovers for lunch and some pasta with sauce for dinner.
Sounds like a very tasty weekend!
sounds so good! am i spoiled because i want to see pictures? i’ll just picture it in my head… mmmm
I still haven’t tried Food 88 and never eaten a fennel bulb (or part of one)