My CSA finally started today and boy am I gonna be eatin' my greens. For a vegetarian, I don't normally eat enough vegetables, but with today's CSA bounty, I'm kick-started to veg-out for the summer.Kale, kohlrabi, purslane, lettuce, hydroponic tomatoes, red amaranth. The fruit share is strawberries. Extras are white and crimini mushrooms. I lucked out and got the last of the crimini.Lunch is a big salad with lettuce, purslane, grated kohlrabi, grated carrot, dried squash seeds from last year's CSA, quinoa, and a mustard vinaigrette.
2 TBS good whole grain mustard (check the label, some mustards contain eggs)
1/4 cup olive oil
2 TBS good balsamic vinegar
1 tsp dried herbs or dressing mix (I used Penzey's Green Goddess)
Whisk together and add a little water to thin if necessary. I don't usually add salt because the mustard is salty, or sugar because the balsamic I use is sweet. Taste for seasonings, though and add a little salt or agave nectar if it needs it. Another salad dressing trick is to blend in a tomato. Yum.
I'll be cooking all day because I'm determined to make my lunches for work all week out of my veggies. I'm also making the Black-eyed Pea and Quinoa Croquettes with Mushroom Sauce from Vegan with a Vengence tonight for the True Blood Season 3 premiere, so check back later for the croquettes and lunches.
Hold the Kimchi! More Vegan Eats in Seoul.
11 hours ago