We are finally spending weekends at home regrouping, replenishing and cooking. Up until now, weekends had been a mad and furious dash with famished tummies wandering about in a car in the dark in hopes of finding food. And then… we’d wander about with famished tummies in the daylight.
This past weekend was the second of its kind – NO PLANS. We milled about the house in pajamas all day (the seven-year old won) and absolutely every bit of food that filled our tummies was made from scratch in our kitchen. Ahhhhh.
Pictured above is one my husband’s current favorites – short grain brown rice, kale, peppered tofu crisps and a delicious cashew tamari dressing. We make it in all sorts of variations – collard greens, vegetable medley, quinoa, beans. It’s kinda hard to go wrong with something as basic as grain/veg/protein combos.
We’ll finish the last of our CSA veggies this week with:
Red Lentil Soup with Lime*
“Asian” Hot Pots with Fresh Veggies and Tofu
Vegetarian Moroccan Stew
Spicy Soba Noodles with Shitakes & Cabbage
Pasta dish TBD
* Vegetarian Cooking for Everyone
What are you cooking this week?
aneelee 