My partner and I belong to a wonderful CSA (community-supported agriculture) called Two Small Farms. Every week we get a box filled with the most amazing produce, and we do our very best to cook it up (or eat it raw). But school and work can often interfere with our best intentions. I'm lucky to live in Santa Cruz where there are so many convenient choices for vegans who don't have the time to cook. But the convenient route can certainly be both expensive and less than healthy. Now that my school semester is over, I find myself with the free time I've been craving. And this Memorial Day weekend (three days off work!) I got the opportunity to cook up lots of our beautiful, delicious, healthy produce. So now we have several dinners prepared to get us through the workweek. Hooray!
Vegetarian Cassoulet with herbes de Provence, round Parisian carrots, fennel, white beans, Italian-style vegan sausage (eggplant, fennel, garlic, red pepper):
Braised turnips with yellow Roma tomatoes, garbanzo beans, turnip greens, Ras el Hanout spice blend:
Summer squash, black beans, corn, plantains, garlic, tomatoes, cumin, chipotle:
