Good morning. How are you? It is a bit chilly here and the temperature continues to drop. Of course there is no snow. Just cold and windy. Arthur starts a dance class today. He is very excited. I think he will enjoy it. I just had to tell him that he is not allowed to dance in his underwear like he does at home. Silly boy! The food this week has been terrific. For our Monday co-op meal, we were served a
Provencal Chickpea Soup . The recipe comes from the cookbook Mediterranean Harvest. It was delicious. Very warm and comforting. It is a dish that I will make in the future. It was served with a salad and bread. The salad was tasty. Josh said the yellow tomatoes tasted like candy and he could not get enough. He liked them so much that there was none for my salad. Tomato-stealer! The soup came with croutons on top and drizzled with Extra Virgin Olive Oil. So good. Tuesday night we were served a Creamy Broccoli & Mushroom Bake, the recipe is from VeganYumYum. The meal came with a side of braised baby bok choy w/ shallots and baked apples. It was terrific. Even Arthur who loathes broccoli ate a serving of the main dish. I will make this meal again as well. And the baby bok choy was to die for. It was so good. I love bok choy, but seem to always forget about it. The boys of course inhaled the baked apple. It is such a healthy and simple dessert, that kids think they are getting a sweet treat when in disguise, it is a healthy treat. Last night I made Ethiopian food. I “heart” Ethiopian food and since it is pricy to dine out for such a meal, a long time ago I opted to attempt to make my own. I found the recipes in the cookbook zine Papa Tofu. It is written by KitteeKake who is an awesome vegan from New Orleans. For the meal I made Yemiser W’et which is lentils in a spicy red sauce, Gomen aka collard greens, and some Ethiopian spiced potatoes. I estimated the meal to cost around $17.00. Pretty good for feeding 8 adults. And you couldn’t feed 8 adults for that cheap at the local Ethiopian restaurant. All the veggies used were organic and the tomatoes were free since they came from our Fall garden. We were fortunate enough to produce an arse load of beefsteak tomatoes. Everyone in the co-op said they really enjoyed it.
Soup and salad.
Broccoli and Mushroom Bake w/baby bok choy
I let one of the mom’s in the co-op borrow my Vegan with a Vengeance cookbook. Tonite she is bringing us the white bean and roasted garlic soup with bread, a salad and carrot raisin muffins. Last week she made the Asian tofu recipe and served it with rice and steamed kale. So good. I am definitely benefitting from her borrowing my book. Have I mentioned how much I love this dinner co-op. You should try to start one. It is fun, gives you a few nights off from cooking and cuts down on the grocery bill. You can’t beat that.
Well I am off to get the boy up for the day and get Arthur ready for dance class. I will let you know how it goes. It is a combination dance class, tap, ballet, and jazz.
Hope you have a lovely day. Stay warm.
peas and love….
Krys and the boys