Corn Chowder, Miss Lindsey's Tempeh, Brown Rice

Dinner 12/14 by Amy



• Corn Chowder

• Miss Lindsey's Tempeh

• Brown Rice

Tonight, I made some corn chowder with some of the corn we froze over the summer. We have a Sun Frost refrigerator, so our freezer is pretty small. So, even though we do have the occasional pint of Soy Delicious, we usually try to prioritize freezing corn, spinach, and sometimes fruit. I used two quart-sized bags and a few potatoes from our stash. I didn't follow a recipe in particular, but this one is pretty close. I used cashew-macadamia nut butter from East Wind community instead of the cashew milk.

Miss Lindsey's Tempeh is a recipe from the inside of a Sandhill tempeh package. It's fried tempeh that is glazed with a sauce of water, soy sauce, sorghum, ground coriander, paprika and minced garlic. I also added some fried onions. It's quick and easy. Short grain brown rice soaked up the extra glaze.

Cookie Swap

Dessert 12/13 by Various Rabbits



This was my haul from the annual DR Cookie Swap!

• Buckeyes

• Spritz Cookies

• O'Henry Bars

• Blueberry Scones

• Peanut-Jelly Thumbprint Cookies

• Chocolate Chip Oatmeal Cookies

• Jam Bars with Marzipan Crust

• Peanut Butter Coconut Cookies

General Tso's Seitan, Brown Rice, Veggie Stir-fry

Dinner 12/13 by Juan and Amy



• General Tso's Seitan

• Brown Rice

• Veggie Stir-fry

Juan and Tony are involved in a big project, so tonight's dinner was pretty simple. Juan made his usual seitan and I put together the General Tso's Sauce. We also pressure-cooked some short grain brown rice.

The veggie stir-fry was made of onions, garlic, carrots and brussels sprouts. All of which were grown this year either by us or our neighbors. This is the first time since I moved here that the produce that we grew has lasted this long into the winter. Pretty amazing and delicious! I feel inspired to build our root cellar so we can do an even better job next year!

Ethiopian Feast with Injera, Brussels Sprouts and Collards, Lentil Wat, Potatoes and Carrots, and Sauerkraut and Green Beans

Dinner 12/10 by Tony



• Injera

• Brussels Sprouts and Collards

• Lentil Wat

• Potatoes and Carrots

• Sauerkraut and Green Beans

It may seem like Tony only ever makes his super-delicious vegan pizza all the time, but he also makes incredible Ethiopian food. He makes injera from a sourdough batter (frequently barley and/or wheat). I think tonight's was made with millet and wheat. It's typical to eat the food with one's hands using the injera as a scoop/utensil. Side benefit: fewer plates to wash!

The brussels sprouts are from our garden. Tony mixed them with the last of the collards from Ironweed's garden. Sautéed with onions, it was a very sweet greens dish. Lentil wat uses a combination of spices that Tony blends up each time he makes Ethiopian. The potatoes are from a neighboring organic gardener and the carrots are ones that we harvested before the frost that have been stored in a bucket of straw on the front porch. The sauerkraut and green beans dish is made with sauerkraut we canned with cabbages from our garden and green beans we canned last year.

Barbecue Seitan, Mashed Potatoes, Veggie Soup

Dinner 12/7 by Dan



• Barbeque Seitan

• Mashed Potatoes

• Veggie Soup

I love it when other people make seitan because Juan and I seem to make it a lot and I always like to see how they make it. Everyone seems to have a different technique.

The mashed potatoes were made from our stash. They were grown by a neighboring organic farmer. We bought a large quantity, cured them and they are hanging out in boxes in the dark back area of the house. We're hoping they'll last for most of the winter.

The veggie soup was made with tomato juice as a base. Dan threw in onions, garlic, carrots and brussels sprouts. I'd never had brussels sprouts in soup before and they were juicy and tender. I'm still pretty amazed that we are still eating things from the garden (brussels sprouts at this point) even though they're covered with snow and ice.

Lasagna, Peanut Butter Chocolate Chip Cookies

Dinner 12/5 by Amy and Juan



• Lasagna

• Peanut Butter Chocolate Chip Cookies

The recipe was adapted from Joanne Stepaniak's recipe for 3 Cheez Lasagna in "The Uncheese Cookbook". We made a lot of substitutions, but in the end, it turned out great. We doubled the recipe because there is a no-cook night tomorrow and added a couple layers of collards from Ironweed's garden. They said this is the last harvest of greens for the year.

For dessert, Juan chose Isa Moskowitz's Big Crunchy Peanut Butter Gigantoids from "Vegan with a Vengeance". As usual, I substituted sorghum for the sweetener. And at Juan's request, I added lots of chocolate chips. I'm feeling really fortunate that our neighbors at Sandhill Farm are growing wheat. We eat so much of it and it's nice to know that some of our calories are coming from only 3 miles away. Not to mention how delicious freshly milled flour is!

Pizzas of Deliciousness

Dinner 12/2 by Tony



• Pizzas of Deliciousness

Every Sunday, Bobolink has a meeting right after lunch where we set the cook shifts for the week. At today's meeting, Tony volunteered to do tonight's dinner, so he didn't have time to do his usual sourdough crust. These pizzas had yeasted crusts that were airy and crunchy.

The toppings were some combination of the following: seitan spiced like pepperoni, squickles, sauerkraut, fermented hot peppers, and a special pie that was nutritional yeast cheeze, no sauce and pesto. YUM!

If you want to try this at home, you can try Tony's recipe sometime!