Baby it’s cold outside…for Southern California, anyway. After a few weeks of warm spring-like weather, I’ve pulled my trench coat, scarves & boots back out. I even wore mittens this morning when walking the dog! Yay! Since I belong to a CSA, I’m blessed with a box of seasonal produce every other week. I love eating seasonally & that means cooking lots of warm & hearty soups & stews in the winter. Like this…

Rainbow Chard & White Bean Stew

I flagged this recipe from Smitten Kitchen & posted it on my “Veganize It” Pinterest Board, knowing it would come in handy. Beans & soy products are my main sources of protein & creamy white beans are my absolute favorite. When I picked up my share last week & saw rainbow chard, carrots, & celery in the box, I knew exactly what I would be making over the rainy, winter’s weekend. Keeping with my goal of trying to use only local produce, I found tomatoes & garlic at another stand at the farmers’ market, making this stew 95% local, as I used canned beans & shallots from Trader Joe’s. 

I took SK’s advice & served the stew over a thick slice of garlic rubbed & toasted whole wheat artisan bread from Trader Joe’s. I didn’t have sherry vinegar on hand, so I drizzled the dish with red wine vinegar, & added some chopped Italian parsley for an extra bit of herbaceous freshness. To “veganize it” I simply omitted the poached egg & cheese, which certainly were not missed. 

I made this on a rainy evening a few nights ago & have had plenty of leftovers to sustain me through the beginning of the week. I love a meal that utilizes multiple ingredients from my CSA, but also feeds me on busy week nights. This is perfectly a cozy, stick to your bones meal & is as lovely over a bead of brown rice as it is over a piece of garlic toast. Make & enjoy!

• Tags
• vegan
• stew
• white beans
• swiss chard
• smitten kitten
• food
• CSA

I absolutely love baked tofu on everything from salads to sammies! I am usually lazy & opt for the pre-packed stuff from Trader Joe’s, but tonight I wanted to try my hand at making it myself! After browsing a few different recipes, here is what I came up with: 

Baked Tofu

• 1 pkg firm tofu
• 1/3 cup soy sauce 
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• juice of 1/2 an orange

Press & drain tofu for 20 minutes, then cut (the long way) into 3-4 slices. In a shallow dish, mix together the soy sauce, garlic, paprika, cumin & orange juice. Place tofu in marinade & let marinate for 20 minutes in the fridge, flipping it over a few times. Place tofu on a greased baking sheet, put in the oven for 45 minutes at 375 degrees. 

Now for dinner: 

Baked Tofu with Garlic Swiss Chard

I am still working through the box o’greens from last week’s CSA share & decided to make “Sauteed Swiss Chard with Sliced Garlic.” I reheated last night’s leftover couscous, then topped it with the sauteed chard, a slice of baked tofu & a sprinkle of rainbow micro greens. Good stuff & a pretty dish, too!

• Tags
• food
• vegan
• baked tofu
• swiss chard