June 13, 2010
I just realized, that for the last couple of days, I've unintentionally made a lot of vegan recipes. I swear, if there was a way to make animal-free steak, I'd jump on the bandwagon right this minute.
If you ignore the Ritz crackers over there, this soup is totally vegan:
I threw a whole mess of stuff into the crock pot (vegetable broth, a cubed CSA summer squash, a can of rinsed chick peas, a cup of brown rice, some CSA carrots, and 3 or 4 leaves of chopped CSA kale leaves) and let it go for a couple hours.
Believe it or not, it wasn't bad. Even my five-year-old ate a bowl without calling me any horrible, humiliating names.
Here's another fabulous vegan CSA creation:
Hash browns with rosemary, CSA green onion, and CSA kale chopped so small that I swear you don't even know it's there. We had these hash browns with grilled squash and chicken.
And this zucchini bread? It's vegan, too:
But only because I didn't have any eggs in the fridge. It actually turned out really well despite the lack of eggs. I guess a whole cup of sugar can fix anything.