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Hazelnut Liqueur Hot Chocolate

written by Ali

It’s almost the weekend and it’s time for a hazelnut liqueur hot chocolate. Bonus points - I’m including a recipe for the best homemade hot chocolate mix that you can booze up…or not. Hubby reminded me the other day that we are just ten weekends away from Christmas. Which means six or so weekends until it’s time to put up the Christmas tree, make some fruitcake, and start listening to holiday music. I can promise you I’ll be sipping on hazelnut liqueur hot chocolate throughout the season.

I’ll also be enjoying my instant hot chocolate mix. I’ll confess - one of my all time favorite things when I was growing up was the instant hot chocolate that came in packets and had those little mini-marshmallows in them. Nowadays, I’m a little fussier about what I eat and, unfortunately, that packet hot chocolate has some ingredients in it I’m not so likely to want to drink. I discovered a few years ago that I could, with just a few ingredients, easily make my own instant hot chocolate. So around this time of year, I love making up a large batch for both home and work.

#Choctoberfest motivated me to make my instant hot chocolate early this year. And then, because it was almost the weekend, I opted to add in some hazelnut liqueur, along with little bit of a secret ingredient: a half ounce of Godiva chocolate liqueur. It’s not absolutely necessary for this recipe, but if you have some on hand, definitely toss it in. Best yet, make up some fresh whipped cream with just a dash of hazelnut liqueur.

Here’s my advice for enjoying this hazelnut liqueur hot chocolate: get into a comfy sweater. Pull out a good book (here of late, Louise Penny, Janet Evanovich, and JD Robb have been my favorite writers for cozy weekends). Snuggle with the nearest pet. Enjoy!

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Hazelnut Liqueur Hot Chocolate

Ingredients

    Homemade Instant Hot Chocolate
  • 1 cup cocoa
  • 2 cups powdered milk
  • 2 cups powdered sugar
    • Hazelnut Liqueur Hot Chocolate
  • 1/8 cup homemade instant hot chocolate
  • 2 ounces hazelnut liqueur
  • 1/2 ounce Godiva chocolate liqueur
  • whipped cream

Instructions

  1. Make the homemade instant hot chocolate mix by sifting all the ingredients together. Store in a jar with a tight fitting lid. Makes 6 cups of instant hot chocolate.
  2. Combine 1/8 cup of homemade instant hot chocolate with hazelnut liqueur and Godiva chocolate liqueur. Add 8 ounces of boiling hot water and stir to combine. Serve with whip creamed if desired. Enjoy!
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October 20, 2017 1 comment
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BeveragesLunch RecipesVegetarian

Easy Chocolate Smoothie

written by Ali

This post is sponsored by Barlean’s. All opinions are mine alone.

This easy chocolate smoothie is a great way to include just a bit of chocolate into your week. One of the great sponsors for #Choctoberfest is Barlean’s. I’ve had the privilege of working with Barlean’s before and made these great healthy whole grain scones using their butter flavored coconut oil. It’s a one to one substitute for butter. I use it all the time on popcorn.

\I love the Barlean’s story - the Barleans started out as a fishing family, pioneering a direct order system to deliver salmon. One Barlean son got interested in a better way to press flax seed and between the direct order system and the Omega 3 rich flax seed oil, a business was born. Barlean’s products are health-focused. As I said at the start, I’ve made great use of their butter flavored coconut oil. During #Choctoberfest, I got to try out several new ingredients, including the Green Powder Chocolate Silk Flavor and the Essential Woman Omega Swirl Chocolate Mint. The Green Powder Chocolate Silk is an essential ingredient in this easy chocolate smoothie. But I love the Essential Woman Omega Swirl Chocolate Mint , too - it’s so good in my yogurt in the mornings!

Barlean’s Green Powder Chocolate Silk is made with antioxidant-rich fair trade cocoa. You won’t notice the super concentrated blend of greens, fruits, and vegetables, because you will be thoroughly immersed in the great chocolate flavor. Best yet, there’s no added sugar, which means I have no problem adding it to my all natural smoothies.

I’ve been enjoying this easy chocolate smoothie with my lunch all week this week. I’d definitely encourage you to try this smoothie out.

Easy Chocolate Smoothie
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Easy Chocolate Smoothie

Ingredients

  • 2 ripe bananas
  • 1/2 avocado
  • 1 cup plain or vanilla Greek yogurt
  • 2 scoops Barlean's Greens Powder Chocolate Silk
  • 1 cup water

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
  2. Serves 4. Enjoy!
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October 19, 2017 1 comment
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BreakfastFarmer's MarketVegetarian

Spaghetti Squash Pancakes

written by Ali

Spaghetti squash pancakes are the perfect way to make use of an abundance of spaghetti squash. You’ve probably seen spaghetti squash in the market. It’s a pale yellow winter squash that’s all stringy inside. Spaghetti squash is a great substitute for pasta in many dishes. However, this week, when the spaghetti squash showed up in my CSA basket, I got to thinking about what other ways I might be able to use it beyond the obvious.

This year’s CSA basket has made me realize that when in doubt, make a veggie pancake. When faced with this week’s CSA share, veggie pancakes were the obvious choice for the spaghetti squash. We also got more eggplant, carrots, cilantro, onions, Asian pears, Romanesco cauliflower, and sweet peppers. It was easy enough to make use of the cilantro, onion, and peppers (new favorite easy weeknight dinner - chicken fajitas). The eggplant and carrots will just have to hang out for awhile. The Romanesco cauliflower will probably get roasted and served next to a pork loin later this week. In the meantime, I wanted to make quick use of the spaghetti squash.

So I baked the squash on Saturday night, let it cool and sit overnight in the fridge. This morning, while I was drinking coffee and listening to the Remembering Tom Petty station on Pandora, I made spaghetti squash pancakes. The husband declared these squash-y but tolerable (this is high praise from him, believe me). I served them with fried eggs, avocado, and hot sauce and thought they were absolutely wonderful. If you are looking for an alternative to potato pancakes, these are definitely the way to go. The squash gets all soft and melty on the inside and crispy on the outside.

These spaghetti squash pancakes are definitely a new favorite for me. I’m eager to try out other variations with spaghetti squash and I’m sure the CSA will provide.

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Spaghetti Squash Pancakes

Ingredients

  • 1 small spaghetti squash
  • 2 eggs
  • 1 teaspoon baking powder
  • 8 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon chopped garlic or garlic powder
  • Ground pepper to taste
  • 3 tablespoons olive oil

Instructions

  1. Preheat the oven to 350 degrees. Cut a few slits into the spaghetti squash and bake whole for an hour.
  2. When the spaghetti squash is cool, remove the seeds and scoop out the spaghetti squash threads. Add all ingredients in a bowl and combine. Heat the olive oil in a cast iron or non-stick pan. When the oil is hot, drop ¼ cup of pancake batter into the pan. Repeat for two or three more pancakes. Cook each side for 2 minutes. When pancakes are done, place them on a baking sheet in the preheated oven. Continue until you’ve used all the batter.
  3. Makes 6 pancakes. Enjoy!
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October 9, 2017 0 comment
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AppetizersFarmer's MarketLunch RecipesQuick and EasyVegetarian

Green Curry Eggplant Pinwheels

written by Ali

Green curry eggplant pinwheels are such a super easy appetizer to make. These are great finger food – ideal for a picnic or a cocktail party. And they only take four ingredients to make! I’ve been munching on these for lunch – two or three of these get tossed in the lunchbox alongside a salad.

As you might be able to tell, eggplant has been a feature in the CSA the last few weeks. We’ve also been getting zucchini, tomatoes, sweet peppers, corn, cucumbers, onions, leeks, potatoes, and carrots. I’m getting to that point where the freezer is well stocked; I’ve canned all I’m going to can; and I’m ready for autumn to get here and put an end to all this abundance. Then I’ll start whining again around January that I miss the veggies. It’s a pretty normal cycle.

The green curry eggplant pinwheels were a good solution to the one-eggplant-a-week from the CSA. I can make up several batches of these and freeze them, too, which also makes them an ideal recipe to enjoy over the next month or so. I’ve also taken to pairing them with my cranberry cheddar pinwheels - it’s fun to have some variety in my lunch box!

My cheat for this recipe is to use a store bought green curry. If I had more time, I’d whip up my own curry, but here of late, time has been a precious commodity. You can also short cut this recipe very easily by using store bought puff pastry. Thaw out one sheet for green curry eggplant pinwheels and then keep the other sheet for future use.

 

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Green Curry Eggplant Pinwheels

Ingredients

  • 1 eggplant, peeled and chopped into 1 inch pieces
  • 1 teaspoon green curry
  • 2/3 cup coconut milk
  • 1 sheet puff pastry

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the eggplant, curry, and coconut milk in a small saucepan. Bring to a boil and then lower to a simmer. Cook, stirring frequently, until the eggplant is soft. Set aside to cool for at least fifteen minutes.
  3. Line a baking sheet with parchment paper. Lay the puff pastry on the parchment paper and spread the eggplant mixture evenly over the pastry. Roll the puff pastry, starting from the long end.. Refrigerate for 30 minutes.
  4. Cut the eggplant and pastry roll into 1 1/2 inch slices. Lay the slices flat on the parchment lined baking sheet. Bake for 20 minutes or until lightly brown.
  5. Makes 1 dozen pinwheels. Enjoy!
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September 26, 2017 10 comments
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BreakfastQuick and Easy

Chocolate Peanut Butter Granola

written by Ali

I recently got involved with the Recipe Swap Club on Facebook. This is a great group of food bloggers that are assigned another blogger’s blog each month and we get to re-create a recipe from the other blog and post about it. This month, I was assigned Sarah from Cook at Home. Sarah has great gluten and mostly dairy-free recipes, and I can’t wait to cook more from her blog.

The other great part of the group is that we are encouraged to get to know more about our fellow food bloggers. Sarah and I exchanged an email interview, which I’ve included below:

Where do you live? And does it influence your cooking?

Currently I live in Salt Lake City, but grew up in Australia and also lived in Chile for two years. It definitely influences what I make - sometimes I get nostalgic for Australian stuff (like lamingtons) so I’ll have a go at making them. Other times, I’ll see something at a local restaurant and try to make it at home.

How long have you been blogging and what inspired you to start?

When I discovered I was gluten intolerant in 2014 and started making stuff that I could eat without getting sick, we often had people ask me for the recipe. Instead of just giving out recipes all the time, I put all of them on a website and directed people there. And it’s grown from there. And now that I have found I’m lactose intolerant as well as have issues with a number of other foods, I’m focusing more on the Paleo style cooking and baking, just because my stomach appreciates those foods more.

What do you do outside of cooking/blogging?

I work full-time in the mining industry. But being in the kitchen is my happy place - it’s where I relax. I also try to make exercise a priority - and my husband and I often go for walks around the block to have quality time together.

What are your favorite foods to cook? What inspires your recipes?

I am a baker at heart (my internal cookie monster is often being suppressed!), but I’m getting more interested in curries and casseroles these days. I love getting inspiration from other food bloggers and my brain often comes up with some weird and wonderful ingredient combinations! Often when I have a pile of leftover ingredients in the fridge or the cupboard, I try to incorporate as much of them as possible. And I’m going through a phase of making over a lot of my sweet recipes into more of a grain-free, refined sugar-free focus.

Who is your favorite celebrity chef?

Jamie Oliver. He just seems to be a pretty cool chef to hang out with and learn lots from!

What is your favorite recipe on your blog?

For savory it would be peanut satay chicken. Sweets - chocolate crackle cookies, or monster cookies. Or my ‘best ever’ chocolate peanut butter cream pie.

I have to say that I can’t wait to try out the peanut satay chicken and the chocolate peanut butter cream pie recipe is going on my must make holiday recipe list. In the meantime, one of the recipes that caught my attention from Sarah’s blog is her chocolate peanut butter granola. I love granola – it’s something I can’t live without in the mornings with my yogurt. Sarah’s chocolate peanut butter granola is so yummy! I did adapt it just a touch – leaving out the walnuts, as hubby is allergic and sometimes munches on granola, too. I added in several cups of oats. I also cooked it in my slow-granola way with a lower temperature and longer baking time. Old habits are hard to break. This chocolate peanut butter granola has totally made my week better.

Do take a look at Sarah’s blog – she posted a great version of my twice baked samosa style potatoes. And here’s a link to her Chocolate Peanut Butter Granola.

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Chocolate Peanut Butter Granola

Ingredients

  • 3 cups rolled oats
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 1/4 cup cocoa powder
  • 1 tbs vanilla extract
  • 1/2 cup flax seeds
  • 1 cup cranberries
  • 1 cup shredded coconut

Instructions

  1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
  2. Combine all ingredients in a bowl. Spread the granola mixture onto the parchment lined baking sheet. Bake for 30 minutes, stirring every 10 minutes. Let cool and then break into pieces. Store in an airtight container.
  3. Enjoy!
  4. Recipe is adapted from Cook at Home
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September 20, 2017 10 comments
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Farmer's MarketFreezer MealsLunch RecipesSoupVegetarian

Easy Corn Potato Chowder

written by Ali

This easy corn potato chowder is a lovely transitional dish for the early days of autumn. The leaves are starting to turn; the light is an easy going golden in the afternoon; and the air is just a touch cooler in the mornings. The produce is still producing, though. This week’s CSA included corn, lemon cucumbers, eggplant, carrots, strawberries, tomatoes, and zucchini. We decided we’d also visit the farm stand at Valley Flora Farm (our CSA farm) and picked up more tomatoes, lettuce, potatoes, apples, and shishito peppers.

The corn and the potatoes were the stars this week. This easy corn potato chowder made the most of the beautiful produce from Valley Flora farm. The potatoes were perfectly creamy and the corn was as sweet as could be. Combined, they make a creamy chowder that freezes beautifully. I’m super excited about the thought of having easy corn potato chowder later this week for my lunch, alongside a few slices of apple.

The secret technique for this easy corn potato chowder is a quick veggie stock base. I used onion peel from an onion from last week’s CSA, the corn cobs after I cut off all the corn, and a handful of celery leaves (also from last week’s CSA). I added a bit of salt, a tablespoon of whole peppercorns, and then covered it all with water. Simmering the stock for an hour creates a velvet smooth stock. This chowder is so wonderful, I’m regretting that I have three days in a row that I’ll be eating lunch out.

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Easy Corn Potato Chowder

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 medium potatoes, chopped into 1 inch pieces
  • 1/4 cup flour
  • 2 cups corn kernels
  • 1 cup milk
  • 2 cups easy vegetable stock (see below)
  • 2 teaspoons salt
    • Easy Vegetable stock
  • 3 corn cobs, corn cut off
  • 1/2 onion and onion peel
  • Handful celery leaves
  • 1 tablespoon whole peppercorns
  • 1 teaspoon salt

Instructions

    Easy Vegetable Stock
  1. Combine all the ingredients and cover with water. Cover. Bring to a boil and then reduce to a simmer. Simmer for an hour. Strain through a colander and reserve.
    2. Easy Corn Potato Chowder
  2. Melt the butter in a large saucepan. Add the olive oil and the potatoes. Cook the potatoes, stirring frequently, until the potatoes are soft. If the potatoes stick, add a bit of stock.
  3. Add the flour to the potatoes and cook for a minute, stirring frequently. Add the milk, the stock, and the corn, and salt. Bring to a boil, stirring frequently and then reduce to a simmer. Simmer for 15 minutes. Remove from heat and serve.
  4. Serves 4. Enjoy!
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September 11, 2017 5 comments
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BeveragesFarmer's MarketLunch RecipesVegetarian

Tomato Celery Green Smoothie

written by Ali

It’s rapidly getting to the point of the season when I’m just overwhelmed with veggies enough to think that making a tomato celery green smoothie is a good idea. Fortunately, it really was a good idea. Yes – I’m getting to a point of vegetable overload. It’s ok – it’s a pattern I go through every year. Around January, I miss fresh veggies so bad, I’m driven to purchasing tomatoes and cucumbers from the store (and instantly regretting it). April brings some degree of hope: after all, morels are showing up in the market and there are the occasional snap peas. May and June are much more hopeful. July is reasonable in its level of abundance. September, well, September is a full out onslaught of squash and tomatoes and greens.

This week was especially bad. We got our CSA veggies (zucchini, tomatoes, red onion, cucumbers, carrots, collard greens, peppers, strawberries, and celery) and then went to the farmer’s market and bought more zucchini, more peppers, lettuce, basil, red cabbage and cherry tomatoes. I could have managed if I’d just left it there. But no, then I went on Saturday and helped a friend can 300 pounds of Albacore tuna. Yes – you read that number right. 300 pounds of fish. I still smell like tuna. I also can’t wait to dig into a jar and make a tuna salad, but that’s a post for another day. What’s more important to this post is that by Sunday, my back had said no more. Forget it – don’t even dream about even moving. Abundance of veggies in the fridge versus cranky back. The back won.

I ate the cucumbers and cherry tomatoes as snacks. I made zucchini pancakes, despite the protests of my back. I sat and drank sangria and read. That was Sunday. By Monday, Labor Day, the Icy Hot had kicked in. I did yoga and then contemplated the contents of the fridge. I couldn’t let the beautiful celery leaves go to waste. (The celery itself will survive a few more days.) I couldn’t neglect the collard greens for another week without serious guilt. Plus, all those tomatoes.

So, I made a tomato celery green smoothie with the tomatoes (did I mention that somehow in the process of tuna canning, we ended up walking away with even more tomatoes from our friends’ garden?), the celery leaves, and a few of the collard greens. The only thing that it was missing was vodka – but that’s just not healthy. This is a healthy tomato celery green smoothie. And I’ll totally look the other way if you add an ounce of vodka to this and call it a Bloody Mary smoothie.

This week, I’ll be working on catching up with the abundance. I’m pretty sure we’ll skip the farmer’s market this week and just eat what comes in the CSA. I’m positive that by January, I’ll be missing all of this again and the cycle will start all over. In the meantime, I’m going to be drinking my tomato celery green smoothie and being just the slightest bit annoyed by all the produce that keeps coming my way.

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Tomato Celery Green Smoothie

Ingredients

  • 4 medium tomatoes, cut into quarters
  • 1 cup celery leaves
  • 4 collard green leaves, spines removed, and roughly chopped (or 2 cups spinach leaves)
  • Juice from 1 lemon
  • 3 dashes green Tabasco

Instructions

  1. Combine all ingredients in a blender and blend. Add water as needed to smooth out the smoothie. Serves 4. Enjoy!
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September 5, 2017 3 comments
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Farmer's MarketFreezer MealsSoupVegetarian

Creamy Broccoli Cauliflower Cheddar Soup

written by Ali

One of my favorite ways to use up broccoli is to make creamy broccoli cauliflower cheddar soup. Honestly, it’s really kind of an everything-plus-the-kitchen-sink soup, as in addition to broccoli and cauliflower, you can also toss in carrots, spinach, onion, and celery if you are so inclined. Potatoes would probably work in this soup, too. The point is, this is a perfect handle your CSA veggies kind of soup.

Speaking of CSAs, this week’s share from Valley Flora farm included lettuce, spinach, chard, broccoli, cauliflower, carrots, onions, strawberries, dill, fennel, and zucchini. In addition, we bought potatoes, blueberries, plums, kale, marionberries, and green beans from the Farmer’s Market. It’s definitely the season for all sorts of fruits and veggies. The cauliflower, broccoli, onion, and most of the carrots went into this creamy broccoli cauliflower cheddar soup. The lettuce and spinach both were used up in salads, as was the fennel (though I’m infusing some vodka with the fennel fronds - more about that next week). The zucchini and the rest of the carrots went into a mini-muffin - check back later this week for that recipe. Some of the fruit went into sangria, while the rest of it went into both my yogurt in the mornings and into fruit salad for dessert. The potatoes got used up as part of a breakfast bowl and then as mashed potatoes one night. The green beans became a recipe from My Paris Kitchen (check out my Instagram feed for more on that one). The dill - the beautiful wonderful dill - got dehydrated in the oven at 170 degrees for 40 minutes and crumbled up. I’ve already used some on popcorn and am pretty sure the dill is going to show up in a recipe soon with cream cheese and smoked salmon - just saying. The only thing lingering in the fridge right now is the chard. Not bad for a week of significantly increased farm-to-table abundance.

I realize that for many, this is definitely not soup weather. However, here on the southern Oregon coast, creamy broccoli cauliflower cheddar soup is very welcome right now. This is comfort food at its best: a super creamy soup with a minimal amount of fuss. I’ve been eating this all week long for lunch with a side salad of spinach, roasted fennel and walnuts. It would also be absolutely wonderful with a grilled cheese sandwich.

This is a freezer-friendly soup. If you are trying to figure out how to preserve some of the bounty of the summer, you could make up a batch of this and stash it in the freezer for when the weather cools down in the fall. A good sharp cheddar is a must here - I use my favorite local cheese from Face Rock Creamery.

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Creamy Broccoli Cauliflower Cheddar Soup

Ingredients

  • 1/4 cup butter
  • 1 small onion, diced
  • 4 cups of any combination of broccoli, cauliflower, carrot, potato and/or celery, diced
  • 1/4 cup flour
  • 2 cups water
  • 2 cups milk
  • salt to taste
  • pepper to taste
  • 1 cup cheddar cheese

Instructions

  1. Melt the butter in a medium sized sauce pan. Add the onions and cook until translucent.
  2. Add the mix of diced vegetables. Cook for 5 minutes. Add the flour and cook for 2 minutes, stirring constantly. Add the water and milk and bring to a low boil. Stir frequently. Cook for 20 - 30 minutes or until the vegetables are tender. Add salt and pepper to taste.
  3. Remove from heat and blend in either a blender or using an immersion blender. Stir in the cheese.
  4. Serves 4. Enjoy!
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July 23, 2017 0 comment
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Farmer's MarketQuick and EasySaladSnacksVegetarian

Quick Refrigerator Pickled Peas

written by Ali

Quick Refrigerator Pickled Peas are a great way to use up an abundance of snap peas. Snap peas are one of my all time favorite veggies. I have a particular happy memory of being a kid spending summers at my grandparent’s house and raiding my grandfather’s garden for snap peas. I’d sit in the grass in the warm sun and methodically strip each pea plant of the lovely plump peas, blissfully munching away. I absolutely loved fresh veggies as a kid, and hanging out with my grandparents as they gardened definitely planted the seed (if you will) for me to be a gardener myself. Snap peas just taste like summer to me. Sweet and crispy, they are perfect as they are, straight off the vine.

If, however, you have an abundance of snap peas and are looking for another way to prepare them, quick refrigerator pickled peas are a definite must. I love that mild temperatures on the Oregon coast allow snap peas to keep on growing well into the summer months. We’ve had snap peas for several weeks in a row now from our CSA, so I’m definitely counting this as an abundant snap pea summer.

Quick refrigerator pickles are also a great way to keep veggies nice and crisp in a pickling brine. They can last several weeks in the fridge (if you don’t immediately eat them all, like I am sometimes inclined to do). Quick refrigerator pickled peas also take very little prep time. You can toss in whatever seasonings you want - you could use pickling spice or could just use a few cloves of garlic and some whole peppercorns. Personally, I prefer tossing in some red pepper flakes for some kick.

I’ll often toss quick pickles into a salad. I’ve also been known to serve them as part of a cheese plate. I also like to pack a few quick refrigerator pickled peas in my lunch box to enjoy along side a hard boiled egg. The pickled peas lend a salt and vinegar tang to the boiled eggs. You can eat these a day after making them, though they are best if they get a chance to cure for a few days.

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Quick Refrigerator Pickled Peas

Ingredients

  • 1 1/2 cup white vinegar, white wine vinegar, or rice wine vinegar
  • 1 1/2 cup water
  • 1 1/2 teaspoon salt
  • 4 peeled garlic cloves
  • 2 teaspoons whole peppercorns
  • 2 teaspoons red pepper flakes
  • Snap peas (enough to pack 2 pint jars)

Instructions

  1. Bring the vinegar, water, and salt to a boil. Divide the garlic cloves, whole peppercorns and red pepper flakes between 2 pint jars. Pack the peas into the jars and pour the hot brine over the peas. Let cool and then refrigerate. Enjoy!
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July 19, 2017 0 comment
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Farmer's MarketLunch RecipesQuick and EasyVegetarian

Baked Tofu Tacos with Kohlrabi Coleslaw

written by Ali

I was inspired this week to make baked tofu tacos with kohlrabi coleslaw . This week’s CSA basket included spinach, a head of lettuce, a purple kohlrabi, a bag of baby mustard greens, harukei turnips, collard greens and cilantro. It’s definitely greens season around here. In addition, Clay bought me a bunch of turnips and some snap peas at the farmer’s market. At first, I thought the turnips were overgrown radishes – but no, it was turnips. I thought, well, I’ll just add it to the CSA inventory and consider it a challenge.

The spinach went into a chicken spinach alfredo with bowtie pasta. The lettuce and most of the peas went into a salad with a baked chicken breast. I’ll quick pickle the harukei turnips along with some of the other turnips. I think I’m going to try a new technique I ran across recently for freezing the cilantro in olive oil. The collard greens and spicy green mix went into breakfast bowls with fried eggs. I was left with the kohlrabi and some of the turnips for my lunch this week.

I’ve been in the mood for tacos lately, so decided to marinate some tofu and pair it with a vinegar based kohlrabi coleslaw. Frankly, this may be one of the best dishes I’ve ever made - the tofu pairs really well with the kohlrabi and the vinegar base gives it quite a bit of flavor. Baked tofu tacos with kohlrabi coleslaw are also super easy to assemble for lunch at one’s desk. I packaged all the parts separately and added them together to make a great mid-day meal.

While we are on the topic of kohlrabi, if you aren’t familiar with this strange looking veggie, it’s worth tracking some down. The kohlrabi is related to broccoli, cauliflower, kale, and collard greens. The large round root is edible, as are the greens. Kohlrabi can be roasted, eaten raw, pickled, and so on.

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Baked Tofu Tacos with Kohlrabi Coleslaw

Ingredients

    Kohlrabi Turnip Slaw
  • 1 large kohlrabi
  • 2 small turnips
  • 1 teaspoon finely chopped cilantro
  • 1/4 cup rice wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1/4 teaspoon mustard seeds
  • 1/8 teaspoon celery seed
  • salt and pepper to taste
    • Marinated Baked Tofu
  • 1 block extra firm tofu, drained
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1/4 teaspoon red pepper flakes
    • Tacos
  • Corn tortillas
  • Avocados

Instructions

    Kohlrabi Turnip Coleslaw
  1. Slice the kohlrabi and turnips into matchstick size slices. Combine with the cilantro, rice wine vinegar, olive oil, sugar, mustard seeds, celery seeds and salt and pepper. Refrigerate for at least 30 minutes to let the flavors develop.
    2. Baked Marinated Tofu
  2. Slice the tofu into small pieces. Combine the tofu with the soy sauce, sesame oil, rice wine vinegar and red pepper flakes. Refrigerate for at least 30 minutes
  3. Preheat the oven to 400 degrees. Lay the marinated tofu in a single layer on a parchment lined baking sheet. Bake for 30 minutes, turning once.
    4. To assemble the tacos, mash a bit of avocado in the middle of each corn tortilla. Distribute the coleslaw and the baked tofu. Enjoy!
  4. Serves 4
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http://fixmealittlelunch.com/baked-tofu-tacos-with-kohlrabi-coleslaw/

I’ve linked up this week to Meat Free Mondays at Tinned Tomatoes. Check out all the great veggie based recipes!

June 19, 2017 3 comments
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