What a good looking salad! What a fine looking cat!
The salad is simple; super greens, peas, and shredded carrots. For the dressing, mix together 2 TBL peanut, 1 TBL Braggs, 1 TBL rice vinegar, 1 tsp fresh ginger, 1 diced shallot, 1-2 TBL water. Easy!
Tonight is another double ginger extravaganza for you–Ginger Pea Soup and Ginger Mustard Roasted Vegetables. Oh yeah!
For the vegetables:
2.5 lbs root vegetables (we used 1 Korean radish and 2 turnips), cut into 2-inch pieces
3 TBL ginger, grated finely
4 TBL German mustard
2 TBL garlic, minced
1 tsp hot paprika
1 TBL olive oil
1/2 tsp salt
1/2 tsp pepper
Preheat the oven to 425 F. Toss all ingredients together in a large bowl. Line a baking sheet with foil and spread vegetables out in a single layer. Bake about 30 minutes until nicely browned.
For the soup:
Adapted from Mark Bittman
3 cups frozen or fresh peas
3 TBL ginger, peeled and sliced
2 TBL garlic, chopped
4 cups faux low-sodium chicken stock (or 2 cups stock and 2 cups water)
1 tsp pepper
salt to taste
In a pot, add all ingredients and bring to a boil. Lower heat to medium and cover, cook 20-30 minutes or until peas are very soft and starting to break apart. Blend with an immersion blender until smooth.
To make up for yesterday’s skimpy post, today is a twofer. Too bad we didn’t think of this ahead of time; it could have been Twofer Tuesday. Also, don’t worry, we will post the moussaka recipe soon!
For the mushrooms:
Adapted from Treehugger
1 lb mushrooms
1 TBL Earth Balance
2 TBL water
3 inch piece of ginger, peeled and cut into small pieces
2 cloves of garlic
3 TBL miso
2 TBL shallots, diced
1 TBL lemon juice
Preheat oven to 450 F. Blend together Earth Balance, water, lemon juice, miso, ginger, and garlic. Mix until fully combined with no big chunks of ginger or garlic. In a cake pan, toss together mushrooms, sauce mixture, and shallots. Bake for 20 minutes, stirring every 5 or so. Remove from oven when sauce is nice and thick.
For the peas:
2 cups green peas
1 TBL Earth Balance
1 tsp cayenne
1 jalapeno, diced
3 TBL fresh ginger, grated
1 tsp Tandoori powder (or garam masala)
1 TBL lemon juice
In a pan, saute Earth Balance, ginger, and jalapeno on medium heat for about 2 minutes. Add spices and lemon juice, cook another 2 minutes. Add peas, cook for 2 minutes or until heated through. Deglaze pan with water if needed.
Serve with baby spinach and mung bean sprouts.
A few shots of simple, summer meals.
From bottom to top: Swiss Chard; black and pinto beans with corn, tomatoes, cucumbers, and leeks; avocado and pineapple salsa with cilantro. Homemade chips on the side.
Pickled cabbage with beans, corn, cucumber, and tomatoes, topped with guacamole. Side of sauteed zucchini and squash with cumin and oregano.
Best lettuce of the season with lemon vinaigrette, topped with fresh green pea dip.
Roasted veggies, side of harissa hummus and chard.
I went to the farmer’s market and found purple kohlrabi! I’d never eaten this before, but it smelled like cabbage and/or cauliflower (its close relatives), so what’s not to love, right? We made this curry, based on the recipe from Simply in Season. We increased the spices to 2 tsp each, and used mustard seeds instead of powder, and cilantro for the coriander. Also, the kohlrabi didn’t come with any leaves, so we used a cup or so of kale. Definitely give this a try.
In a tasty vegan cream sauce…We’re still working on the sauce recipe, but we’ll share it soon.
Beans, Figs and Katz 
