But first, Thursday night we ate a squash soup made from the Red Kuri squash. I don't actually know what that squash is like other than they had it at the farmer's market and it was small enough for me to take home. It's slightly bigger than a pomegranate and about the same shape but more of an orange-ish red. So a lovely pureed soup with roasted squash seeds and kale as a garnish.
Friday night was a make-your-own-taco night. Avocado, carrots, parsley, and watercress topped pinto beans with a garnish of squash seeds.
Saturday night we ate pizza because I was still busy making seitan. Here's the seitan recipe from "Cooking with Seitan" by Barbara and Leonard Jacobs.
2 cups gluten flour
1 cup water or stock
1 cup plain soy milk (or more water)
Mix all the ingredients together with a fork until a dough forms. Mix until the dough becomes thick and stiff and then knead it for a few minutes. (Note: The first time I did this recipe I misread the directions and thought it said to knead for 10-15 minutes! This time I did 10-15 times as it specifies and it was not elastic enough. So somewhere between 10-15 times and 10-15 minutes.) It should start to look like playdough, super elastic-y. Let it rest 2-5 minutes and then knead it a few more times. Then let it rest 15 minutes. Then cook it in a broth for 1-2 hours.
The Broth:
4 cups water
1/4- 1/2 cup soy sauce
3-inch piece of kombu (a seaweed)
4-6 slices fresh ginger
1 Tblsp sesame oil
And then I made "steak" and onions with roasted sliced potatoes (with fresh herbs!) and an almond butter ginger kale side dish, served with wild rice. (Ok, it was really seitan and onions but I like to call it steak.)
Sunday I also made cookies. Yum!
Monday night we made a kale/ seaweed salad with avocado and carrots.
Tuesday night was a quick one-pot meal of quinoa and carrots and broccoli with a can of cannelini beans, spiced with cumin and coriander as well as fresh mint.
And tonight was a broccoli leek soup served with bread and garnished with sauted kale.
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