Roasted broccoli and cauliflower, beet and carrot salad, hummus with roasted garlic (not pictured). Our CSA is so awesome!
Adapted from Malabar “Chicken” Curry. YUM.
We made a roasted beet salad with beet greens (from our CSA), mushrooms, green onions, and a soy yogurt-lime dressing. Double yum!
I can’t remember how or why we decided we need to make some borscht, but here you are. Loosely inspired by this Chilled Russian Borscht, we subbed tofu (frozen, then thawed) for the eggs, added some canned tomatoes, and heated it up. It makes a lot, and the flavor changes each time you heat it up again.
Our beets came with a lot of extremely delicious leaves, so we also made a salad. Beet greens tossed with tomatoes and mushrooms. The dressing really brings it all together, spicy and smooth. Approximately: 2 TBL Tofutti sour cream, 1 TBL Siracha, 2 TBL lemon juice, 2 TBL cider vinegar, 1 TBL light tamari, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/4 tsp garlic powder. Whisk together, add water if needed until it’s the consistency you prefer. Pour over salad in a pretty bowl.