Buckwheat Noodle Soup:
With veggie broth base, leeks, onions, garlic, miso, chickpeas, buckwheat noodles and diced tomatoes.
Diced tomatoes are one of my new favorite things to add to soups. Drain the juice from a can and throw it in. I use to put the juice in there before but it always made it too tomato-y so just putting the fruit in there helps the other flavors sand out on their own.
Saturday Market Dinner:
Roasted fiddleheads, steamed asparagus, garden salad with purple cabbage.
Fiddleheads - I knew bringing these home was going to raise some eyebrows. I was cruious as well. They look a little too much like bugs to me. I saw them once on one of my blogs I read, so I picked them up. They are very expensive. One small handful for $1.50. I really wasn't excited about the taste. They weren't bad, what roasted with garlic can be bad?! but they just weren't $1.50/handful good. Interesting look though.
Cheesy Cauliflower and Greens with Almond Pate:
We eat a lot of vegetables, can you tell? Steamed cauliflower with that special cheesy sauce I have been trying to perfect. When I perfect it I'll share the recipe.
Steamed greens with a fun almond pate. I soaked almonds for awhile, added sun dried tomatoes, paprika, chili powder, lemon juice, miso, salt and garlic powder. Mixing this into the greens reminded me of a savory cottage cheese. It was very good.
10 comments:
Thoses fiddleheads are really strange-looking... I've never seen them before. That last photo, though, with the cauliflower and the greens with the almond pâté looks incredibly good.
Thanks Laura!
I love the look of fiddleheads, but I've never tried them. I had a big stuffed fiddlehead as a child (okay, as an adult too - I just got rid of it 2 years ago!).
Your tofu miso thing in the previous post sounds really interesting, but I have to admit, I'm a little put off by leaving it on the counter for a few days. Is that safe?
A stuffed fiddlehead? Interesting!
As far as leaving the food on the counter - it seemed okay and didn't make me sick even with all my food allergies. Must be something about the food already being fermented and in turn fermenting the tofu. I wish I knew the traditional name of this process so I could read more about it.
i can't even explain how much i love cauliflower with cheezy sauce. i really like the post punk kitchen cheese sauce, but please share yours some time!
also - fiddle heads are tasty with a bit of lemon, salt, and olive oil. i've also had them with tomato sauce and pasta, which is nice, too.
Fiddlehead ferns! Fiddlehead ferns! I need to get my hands on some before they're gone- thanks for the reminder.
That cauliflower looks really good. I don't eat a lot of it, but cauliflower, steamed, and with a cheesy or peanut sauce gets my mouth watering! I love your soup bowl, too.
I saw those ferns at Whole Foods. I don't know why, but it skeeves me out, and I don't usually get skeeved out by any food.
Maybe I should give them a go!
Oh, that sauce on the greens looks so good! I've had fiddleheads once... wasn't impressed either. I think it would be awesome if you were out, foraging for food, but to buy them seems kind of silly.
aaaa fiddleheads! my grandpa used to harvest those in a backyard mountain... i haven't seen them here, so i'm quite envious. what a beautiful blog you have, by the way :)
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