Posts Tagged ‘veggies’

I was just as excited today as I was last week to receive my CSA vegetable box delivery.


I need to get in gear though as I still have a few items left from the last box: Jerusalem artichokes, 1 zucchini, 1 kohlrabi.

Any ideas on how to use these items?

The organic farmer I’m working through also has an online shop where one can add items to the weekly delivery.

This week, I may have gone a little overboard. Regardless, I am again so pleased with the quality of the items provided.

So without further ado, here’s what I received this week.

First up, the extra items:

P4155496 7 Grain Spelt Bread

P4155505 Six organic, free-range eggs

P4155506Farm fresh indeed.

P4155529  Wild garlic tofu steaks. It is grilling season after all!

P4155537 Vegan margarine

P4155551 Even in German, I recognize all the ingredients.

P4155541 A bottle of organic red wine for me.

P4155552A crate of organic beer for Sebastian.


Onto the veggies!

 P4155501 Pak choi

P4155504 So crisp and fresh.

P4155514 3 bulbs of fennel

P4155515 I only wish their tops had been left on.

P4155519 3 eggplant

P4155521 1 head of cauliflower

P4155527 3 leeks

P4155534 Arugula sprouts

P4155535and 4 huge carrots

Can you believe that I get all these fresh, organic, regional veggies delivered to my door for less than 13 Euros!?!

This week, a free bottle of 100% apple juice was also included.

P4155544 The reason for this free bottle of juice is unknown.

I predict that it could be one of many reasons:

a) welcome gift

b) thank-you-for-buying-so-much-extra-stuff gift

c) everyone-gets-a-free-bottle-this-week gift

d) someone-signed-up-because-you-can’t-stop-talking-about-us gift

e) let’s-get-her-hooked-on-something-new gift

f) just-being-nice gift

Whatever the reason may be, I say thank you!


I’m trying to organize a dinner party for Tuesday night. I promised everyone I’d have them over after my cooking class in Italy last October, but I’ve not gotten around to just doing it. My vegetable box this week has sparked some ideas and been the inspiration for finally making the plans.

Right now, I’m thinking of doing eggplant bruschetta, a lettuce salad, fennel risotto and tiramisu. Any other ideas?


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Happy Tuesday!

I hope your second day of the work week is off to a good start.

I had a great day at school today. I truly believe I have the best class in the world this year. Every single child is so kind and the parents are wonderful.

I have been able to do so many awesome activities with this group due to their model behavior… activities like studying the local habitats to collect data on insects and other organisms. P9179465 How lucky am I to call this ‘home’ and ‘work?’


Needless to say, when studying the pasture habitat, flies were the most frequently spotted insects.P9179477 Yeah, I’m looking at you, Bessy!

I’ve just returned from play practice and am desperate to get to bed.

Before drifting off to reduce the bags beneath my eyes, I wanted to share what I’ve been putting into my body lately.

P9209498 Sunflower seed bread with Autumn almond butter, pear and cinnamon.

P9209501I found some new sweet crèmes for oatmeal- caramel, dark chocolate and pistachio. I’d be lying if I said they were like nut butters. Sweet is the name of the game for these guys!


Dinner last night and lunch today was roasted vegetables with quinoa. Butternut squash, carrots, eggplant, green beans and red onions tossed in fresh rosemary olive oil, salt and pepper.



Breakfast quinoa with pear, cinnamon, almond butter, caramel crème and flax.

P9219533 Fresh lettuce from my veggie lady. The colors are so vibrant!

P9219548Dinner tonight was a baked potato with tuna and baked beans served with a small salad. Yummy!

After coming home from work, I got busy right away baking my donations to Tina’s Team in Training Blogger Bake Sale.

I baked Nutella Cookies to go to Switzerland…


and Turtle Brownies (with the pecans and caramel baked for less crumbly transport) to be sent to Belgium.

P9219538 Everything is packaged, labeled with addresses and ready to be sent off tomorrow!

Tomorrow is yearbook picture day at school.

I need my beauty sleep.

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What a great day it has been!

I couldn’t be more excited about my new class. I have 18 students this year. Each and every one of the 18 kids are incredibly kind and well-behaved. We had such a nice first day together!

One little girl, who is new to the school, was so nervous that her tummy hurt and she wanted desperately to go home. I was able to make a deal with her that if she still felt ill by lunch time, I’d call her mom. By 10:30 she was laughing and smiling so much that every thought of an upset tummy was history!

Before going home, each child had to write about their feelings and the new school year. One little girl wrote, “I feel happy in this classroom because I know Ms. Brady already loves me.”

Melt my heart!

Each of the activities I planned for today were very well received. Expect a marathon posting session tomorrow because I want to tell you what all about we did on our first day of school.

Unfortunately, the standardized testing begins tomorrow so we need to get right to work. I’m sure I can still squeeze in some memorable fun between boring tests!

So, let’s move into food… because I do recognize that this is what most of you come here to see!


P8248780 Homemade Greek-style yogurt with chocolate chip banana bread crumbled on top and a dollop of peanut butter.


P82488152 tomatoes stuffed with tuna salad (made with tuna, mayo, fresh parsley and Italian seasoning.) 3 Sesame seed crackers.

After school we had a staff meeting and then I stayed behind to get a little more work done. I left around 5:30 and went to the grocery store. While there, the electricity went out! I was shocked to see that a grocery store didn’t have a back-up generator to keep the refrigerators and freezers running. The electricity was out in the whole neighborhood, including my apartment. It came back on around 7:10 so I had to make another very quick dinner before going to play rehearsal at 7:30. 


P8248840 Couscous with sautéed smoked tofu, red peppers, onions and zucchini.

It has been a great day but an exhausting one too. I am now ready to drop. My face hurts from smiling so much today. Anyone know any good face muscle exercises?

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Easy Vegetable Coconut Curry

Want to know something that bothers me about British English?

I actually hate how they call ANY Indian dish a curry.

How inaccurate is that?

Curry is a spice.

A spice Indians don’t use in their cooking.

There you have it.

When Sebastian and I were in London, we went to an Indian borough to eat one night. As we walked down the street, the restaurant workers were calling to potential customers saying, “Hungry for a curry tonight?”

I wanted to stop in the middle of the street and have a ‘be true to yourself and your food-culture identity’ conversation, but alas, I didn’t.

We went in to a restaurant, ate the most bland ‘Indian’ meal of my life and then realized why these British Indians could call their food a curry.

It wasn’t really Indian at all. It was British-ized and appropriately called by another name, a curry.

Anyways, tonight I made a curry.

An unauthentic, super simple Indian-ish dish.

Surprisingly, it was good enough to share with you!


Easy Vegetable Coconut Curry

Serves 4


1 Tbsp. olive oil

1 onion, chopped

1 garlic clove, chopped

2 Tbsp. curry paste (I used korma)

About 2-3 lbs of whatever veggies you need to use up

1 can chopped tomatoes

1 can coconut milk

Fresh cilantro to garnish


  1. Prepare your veggies into bite sized pieces. Heat the oil in a large sauce pan and fry the onions and garlic for about 2 minutes. Add the curry paste and continue to fry for another minute.
  2. Stir in the vegetables and fry for 2-3 minutes before adding the tomatoes and coconut milk. Stir well and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are cooked. Garnish and serve with rice or naan.

P8198549 I used 1 eggplant, 1 red pepper, 2 handfuls of green beans, 1/2 can of chickpeas and tons of mushrooms in my veggie mixture.

I can’t wait to have the leftovers for lunch tomorrow!


What is your favorite Indian recipe?

Do you call it a curry, too?

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I don’t know if it’s my subconscious saying, “you have to go back to work soon so take full advantage of your vacation days,” or what, but I slept in again today… to am embarrassing 10:00 am.

Needless to say, breakfast also served the purpose of lunch.

Luckily it was filling and delicious!


Vegan Blueberry Pancakes

Makes 8 pancakes


1 cup whole wheat flour

1/4 cup spelt flour

1 Tbsp. cornstarch

1 1/2 tsp. baking powder

1/2 tsp. sea salt

1 1/2 cup soy milk

2 Tbsp. coconut oil

1 Tbsp. raw sugar

1 tsp. vanilla extract

1 Tbsp. ground flax seed

1 cup fresh blueberries


  1. Whisk together the flours, cornstarch, baking powder and salt.
  2. In a microwave safe bowl, combine the soy milk, coconut oil, and sugar. Microwave for 1-2 minutes or until the coconut oil is melted. Whisk together then incorporate the vanilla and flax to the liquid ingredients.
  3. Carefully pour the wet ingredients into the dry while whisking. Mix together until combined, the mixture may be a bit lumpy, but that’s ok. Gently fold in the blueberries.
  4. Preheat a non-stick skillet for at least 2 minutes then pour 1/4 cup of the batter onto the skillet. Cook until bubbles begin form in the middle and the edges are set then flip and cook the other side.

Tomorrow, my job as a teacher officially resumes.

To be honest, I’m excited to go back. I really miss being around kids and look forward to jumpstarting my creativity once again.

All day today, I did school-prep work on the computer. I also planned 2 new bulletin board displays that I’m really excited about. I’ll show you guys the finished product in a week or two.

Around 4 o’clock I was hungry again but didn’t want to eat anything too heavy before going to the gym, so I sliced up an apple to eat with a beautiful heap of peanut butter.


It has been raining all day today so getting out of the apartment and going to the gym took quite a bit of personal encouragement. But as they say, you never regret a workout, you only regret skipping one! This is true.

Once home, it was time to really feed my hungry body.

You’ve got to love a good stir fry!


No recipe here, but the veggies included 1/4 block smoked tofu, 1 carrot, 1 small zucchini, 3 mushrooms, 1/2 red pepper, 1/2 red chili pepper, 2 small cloves of garlic, a nub of ginger and 1/4 red onion. The sauce was just soy sauce, agave nectar and a splash of orange juice.

Ok, I guess that is kind of a recipe. Oh well.

So, I’m off to bed, wish me luck tomorrow as the teachers all gather back together. This will certainly be a productive week before the kiddies return!

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After sleeping in this morning, I had to get the day started in a quick way.

Breakfast was had in a flurry before running out the door for my yoga class.

Life slowed down again during yoga to a happy, peaceful pace.

Once back home, I continued the yoga vibes by nourishing my strong, capable, stable body with a healthy and filling lunch.

Lunch all started with a batch of horseradish hummus.


Horseradish Hummus


  • 1 cap chickpeas, rinsed
  • 1 large clove of garlic
  • Juice from one small lemon, about 2 Tbsp.
  • 2-3 Tbsp. horseradish
  • 1 Tbsp. tahini
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. Put all ingredients except for the olive oil in a food processor and pulse to get things going.
  2. Scrape down the sides and gradually add the olive oil while continuing to process until smooth and creamy.

Hummus is one of the easiest foods to make. It takes only a couple of minutes and the final product is healthy, versatile and delicious.

You may be wondering why I’m eating my horseradish hummus with apple slices in the above photo. Do not be mistaken, the white slices aren’t apple, they’re kohlrabi.


Kohlrabi is one of the food which I didn’t know until moving to Germany. It is a turnip and tastes like a mixture between broccoli stems and sweet radishes. It is a little spicy and very crisp. Germans eat kohlrabi raw as well as cooked. One of the most popular kohlrabi dishes is similar to a potato gratin.

So, back to the main squeeze of my lunch… the sandwich!


Once the hummus was ready, I dug out a whole wheat pita bread from the depths of my freezer. Apparently it’s been there since Valentine’s Day.

After a quick defrost in the toaster, I slathered one side of the pita with the freshly made hummus.

On top of that, I piled red cabbage, arugula, sprouts, cucumber, tomato, and warm tofu veggie balls.

It ended up being something like a falafel sandwich.



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Say summer and I picture grilling out.

Many meat-eaters often get nervous around the idea of barbecuing for vegetarians.

In their minds, grilling is synonymous with cooking flesh. Luckily, it doesn’t have to be that way.

Here is a simple yet delicious recipe that will be the hit of any barbecue….. whether the quests are vegetarian or not.

Kebabs with Marinated Tofu and Vegetables


For the marinade:

1 tablespoon olive oil

2 tablespoons lemon juice

1 tablespoon fresh thyme leaves

1 teaspoon Dijon mustard

1/2 teaspoon red pepper flakes

Salt and pepper

For the kebabs

1 block smoked tofu, pressed and cubed into bite-sized pieces

1 green pepper, cut into bite-sized chunks

1 yellow pepper, cup into bite-sized chunks

1 red onion, cut into wedges

button mushrooms

cherry tomatoes


  1. To make the marinade, whisk together the olive oil, lemon juice, thyme leaves, mustard, pepper flakes, salt and pepper the place in a shallow container. Add the cubed tofu the shake to coat the cubes in marinade. Let the tofu marinate in the refrigerator for at least 1 hour.
  2. Arrange the marinated tofu and vegetables on kebab sticks or skewers. Place on a hot grill to cook. Keep a close eye on the skewers and rotate as needed. Brush the remaining marinade over the kebabs throughout cooking. Grill the kebabs until the tofu begins to brown and the vegetables soften. Serve hot.

The marinade comes from this recipe. You can substitute any vegetables you have on hand. The kebabs can be prepared ahead of time and then left covered in the refrigerator until it is time to heat up the grill.

Although this looks like a beautiful potpourri, it is indeed the marinade. Lovely, right?

Add in the tofu, shake then soak.

Only electric grills are permitted in my apartment. Better than nothing.

Dinner for me was 2 x that amount of veggies and 1/2 of the sundried tomato bread pictured.

As a pre-grilling snack, I had 3 of these little guys.

Tomato, mozzarella, basil, balsamic glaze, salt and pepper.

Dinner was divine!

Tomorrow I’m heading to a football party to watch the Germany vs. Spain World Cup game.

Everyone is bringing something to share but it must be Spanish.

The theme is “Devour Spain.”

Pretty clever if you ask me!

I’ve been asked to bring dessert. Any ideas?

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