Member Diary #10: Devin

Member Devin shows us how to rock out our CSA produce with an amazing array of recipes…

Bean Salad

  • Oil
  • 1 large white onion; finely chopped
  • 4 Serrano peppers, stemmed, seeded and finely chopped
  • 5 cups of corn kernels
  • 1 (14.5 ounce) can pinto beans
  • 6 to 8 fresh sprigs epazote coarsely chopped
  • 3/4-cup water
  • 1/2 teaspoon salt
  • Lime Juice
  • 2 tablespoons finely chopped epazote for garnish

Instructions: In a large heavy saucepan, heat oil over medium heat. 

Sauté the onion for 3 to 4 minutes, or until softened. Add the peppers and cook for 2 minutes more, stirring occasionally. 

Stir in the corn kernels, beans, epazote, water, and salt. Reduce the heat to low, cover and cook for about 10 minutes, or until the corn is tender. Serve warm, sprinkled with the fresh epazote.

Open Face (Vegan) Egg Sandwich with Fruit Salad

Greens

  • Beet greens
  • 5 cloves garlic
  • 3 tablespoons olive oil
  • Salt

Vegan “Egg”

  • Tofu, sliced thin
  • Nutritional yeast
  • Hot sauce
  • Water

Fruit Salad

  • Plums
  • Peaches
  • Apples
  • Serrano Chiles
  • Salt
  • Thyme
  • Black Pepper

Instructions:

  • Trim the beet greens. Slice the garlic thinly. Place the garlic and oil in a cold skillet. Bring up the heat slowly and slightly brown the garlic. Remove the garlic and add the greens to the skillet. Cover with lid if possible and cook until wilted, about 3 to 5 minutes.
  • Marinate tofu in the salt, hot sauce and nutritional yeast and then pan fry
  • Toast bread of your choice and then layer greens, tofu and tomato slices on top.

Eggplant Satay

  • 2 Eggplants
  • 6oz Crimini mushroom

Marinade

  • 1 tsp cumin
  • 1 tsp coriander
  • 1 inch piece ginger, grated
  • 3 garlic cloves
  • 1 stalk of lemongrass
  • Brags liquid aminos
  • Oil
  • Lemon juice

Peanut Sauce

  • Cumin
  • Coriander
  • Garlic
  • 1 onion
  • Lemon juice
  • Salt
  • 2 Serrano peppers
  • ½ cup coconut milk
  • 1-cup peanut butter
  • 1-cup h2o

Combine all ingredients in food processor

Instructions

  • Combine all of the marinade ingredients together (except the water) and cover the eggplant and mushrooms with it.  Let marinate for 2 hours.
  • Add the eggplant and mushrooms to a hot oiled pan.  Add water and bring to a boil.  Cook until tender.
  • Serve with the peanut sauce.

Easy and Quick Pasta

  • Pasta
  • 1 Onion
  • 1 tomato
  • 5 Cloves of garlic
  • 2 Serrano Peppers
  • 1 bunch of cilantro
  • Salt

Boil pasta.  Satay onion, garlic and peppers in a heavily oiled pan.  Add cooked pasta, tomato, cilantro and salt to the pan.

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