Devil's Mess

This is our favorite brunchy thing to make when we have the time. Got all the ingredients fresh at the farmer's market this morning--'cept the tortillas, black beans & hot sauce. Oh, a squirt of lime, to keep away the scurvy!

This one's:

sweet potatoes

black beans

onions

garlic

banana pepper

radish

dill

cilantro

Gimme Lean veggie "sausage"

Ethiopian Food

I never thought we'd be able to pull this off. Living in a small town, we miss access to ethnic foods such as Ethiopian, so we decided to take the skillet into our own hands and make our own. The berbere (red pepper) spice was bought last time we were in Los Angeles--that big cup was just $5. The cookbook was bought from the same Ethiopian market there (Merkato). We didn't think ahead about the bread (injera) so just used wheat noodles instead. The lentil dish, potato dish and tomato salad were AWESOME!!! And tasted even better throughout the week. This was great, economically, too--we figured out that this got us about 6 meals for almost $1 each.

Thai Yellow Curry

The Mae Ploy yellow curry paste is vegan (watch out for the other ones--they have shrimp paste!) We got the paste at the local Asian market, mixed with coconut milk according to directions, and used local sweet potato & basil with onions, regular potato, tofu and bok choy for our veggies. Served over jasmine rice. Nice.

Kale and Potato Salad

It may not be the most gorgeous dish, but we did gorge on it. Kale from our friend Annie's garden was steamed and sprinkled with sesame seeds. Potatoes, sweet and regular, were roasted with a touch of olive oil, garlic, fresh oregano, basil, thyme, and rosemary. Mix it all together, splash a bit of soy sauce, and there you have a healthy lunch.

Sweet sweet potato soup

Thanks to the farmer's market this past weekend, we had lovely soup, which was awesome on this rainy rainy evening.

2 sweet potatoes, quartered & baked
1 apple, cored, peeled and baked
garlic cloves, peeled and roasted
olive oil
onion
celery
carrots
lemon
garam masala
cumin
vegetable broth
mint (courtesy of our yard)

Roast potatoes, apple, and garlic at 400 degrees for about 20 minutes. Allow potatoes to cool & remove skins. Simmer veg broth, onions, olive oil, celery, and carrots in a big pot. Blend potatoes, apple, garlic, and a bit of broth in a food processor. Add to soup pot. Add spices. Bring to boil. Add lemon zest. Add sprig of mint for garnish.

smashed garlic potatoes, garlic asparagus, & strawberry spinach salad

Vegan mashed potatoes with garlic & a dash of flax oil (make the way you like best) + fresh asparagus braised in olive oil, chopped garlic, and lemon + spinach, tomato, red pepper, & strawberry salad topped with Organic Ville Sesame Goddess dressing = delicious spring dinner!

Mexisouthern Wraps

A little bit of Mexico, a little bit of the southern US, a little bit of weirdness. Que rico! Muy bueno! You know it was good! Here's what we used:

fried sweet potatoes
fried potatoes
yellow bell pepper
onion
cooked kale
avocado
lettuce
tomato
Tapatio hot sauce
sea salt
pepper