|Love when the fridge looks like this!|
- Lettuce Head
Life is a bit chaotic right now, ok so when isn't life chaotic? We are in the middle of major kitchen repairs so cooking has been a challenge but not impossible. So here are a few recipes from this week's harvest, some made on the grill and some in our chaotic kitchen.
- Seitan- I made this from scratch (thanks Heather for the inspiration)
- 1 bunch of broccoli
- Garlic Scape
- 1 tbs oil- I used canola
- Soy sauce about a tbs
- Orange marmalade- about a tbs or two
- Dash of Sriracha
- Cook quinoa according to package directions
- Saute broccoli, seitan, scallion, garlic scape, in canola oil
- Add marmalade, soy sauce and sriracha to saute
- Plate- layer of quinoa topped with broccoli and seitan
Grilled Beet, Parsnip, Portobella and Seitan Wraps
This was fun- my husband and I grilled in the dark after day one of kitchen repairs. It was very reminiscent of cooking on campsite and I really enjoyed it. This is Jeffs creation and it was dark so I am going to try and list everything- like most of the recipes on here this is more of an inspiration than actual step by step.
- Cubed beet
- Cubed parsnip
- Braising mix
- Half an onion chopped
- Marinated Portobella Mushrooms- soy, marmalade and sriracha left to sit overnight
|Mix everything together once cooked- turns a really great pinky-purple thanks to the beets|
|Wrap it up and eat.... YUM!|
Cabbage Rolls and Quinoa- no pics- couldn't find the camera (a certain 4 year old made off with it)
Clean some nice large cabbage leaves and boil in a pot of water with salt until soft
Saute in 1 tbs of oil;
- Garlic scape
- Chopped seitan
Cut the large vein out of the cabbage leaf and add about 1-2 tbs of filling, roll and put into a baking dish that has a layer of tomato sauce at the bottom. Continue until the baking dish is full, or you run out of filling or cabbage leaves.
Bake at 350 for about 25-30 minutes.
Beet and Quinoa Salad
Clean beets, trip off excess stems and place in a pot of water. Bring to a boil and let cook until soft- do the prick with a fork test. Let cool enough to handle.
Chop fresh basil, mint and parsley.
Peel the beets- very easy- can do with hands. Chop and add beets, herbs and quinoa into a bowl.
Add balsamic vinegar to taste, salt, pepper and a tbs of oil.
Mix all ingredients, cover dish and refrigerate. This dish is great right away but tastes best after the flavors marry.
And now we wait to pick up todays bounty!