Thursday, June 20, 2013

WTF Thursday

A CSA Vegetable was part of all three meals today.  Tofutti Cream Cheese and Cucumber on a toasted Millet & Flax Bagel for breakfast...
A Really Big Salad With Lots Of Stuff In It for lunch...
So huge was this Salad, I had to offload it in portions onto a plate to eat it...
To use up about a dollars worth of Napa Cabbage, I spent approximately $15 for ingredients to make this recipe for Napa Cabbage with Soba Noodles In Peanut Sauce. It is a good recipe, Mr. SVegetarian even liked it.
Coming up tomorrow, a Groupon lunch with Mom featuring two of my favorite foods: Bread and Potatoes.


Hannah said...

I had a real New York bagel at Chelsea Market yesterday. I wonder if I'd be able to tell the difference with your fancypants millet one? Course, I'm in Kansas City now, so there's that.

foodfeud said...

That is one huge salad. Even I couldn't pull that off. The olives look so precarious.
Soba noodles are so, so good. That's a perfect recipe to use napa cabbage in. Have you ever tried to make yr own kraut?

Ingrid said...

She didn't peel her cucumber! *gasp*

I'm sure it was organic, so all is well - I have to ask, peel or no peel is better tasting? ;)

Noodles, veggies, and peanut sauce are always a great combination.

xvavaveganx said...

Damn, that salad! It looks sooooooooo good! What a great way to enjoy your beautiful CSA produce.

I LOVE soba noodle dishes and that one looks really really good. Definitely a great way to use the cabbage!

How was the bagel? I've never heard of a flavor like that, it sounds intense but delicious!

Anonymous said...

That salad does look quite good, and pretty!

I'm going to have to pin that recipe when I'm done posting this. WANT!

Unknown said...

You really did get some great veggies in today! The salad is impressive-sometimes the more " fluffy" lettuce has a mind of its own.... Napa cabbage reminds me of those chinese chicken salads my parents would order at chinese restaurants Random. Glad the recipe was worth the trouble!
Do you have a juicer? Beet/orange/ginger/lemon juice is a nice combo. I dont think turnip juice is a good idea though.... Indian food with mom?

Miss Rachel said...

I wish I had a millet and flax bagel right now! That salad is very pretty, and your dinner is most impressive.

blessedmama said...

Oh, I love the fresh veggies here! I had to chuckle when I saw the last dish. So many times I've thought to use up an ingredient in a new recipe and have had to run out and buy a whole bunch of other things to make it!

The Shenandoah Vegan said...

Hey Now!!!!

Hannah, your NYC Bagel was head and shoulders above my frozen gluten free Bagel. No contest.

FF, I've never fermented anything intentionally before. Probably never will.

Ingrid, yep, 'eco-organic' Cucumber. I'll admit, 'with peel' was tastier.

VaVa, the Bagel was good enuf. Got a six-pack of them at a health food store. When toasted, it does the job.

RV's, the commenters on the Soba Noodle recipe didn't seem thrilled, but I liked it. So you would have to make at your own risk.

Unknown, yes, in retrospect, I should've tried making a vegan Chinese Chicken Salad. So many vegetables, it's hard to find recipes for all of them. We have an Omega juicer we use around once a year. The Beets could possibly make it there. My Mom would never eat Indian food.

Miss Rachel, thanks. Hope Sweetie is doing well after his surgery.

Blessed Mama, I bought a jar of Chili Paste just to use one teaspoon in the recipe. Now I'll probably have that jar of Chili Paste for the rest of my life.