Hello friends! Stay tuned after the csa haul for a delicious and healthy recipe using the ingredients above.
First up we have parsley, Swiss chard, and dill.
Recipe inspiration
Parsley → smoothie • toasted sesame parsley salad • parsley pesto • green juice • tabouli salad
Swiss chard → make a wrap • Asian slaw salad • summer squash rose salad
Dill → put it on everything (well almost)
Recipe inspiration
Green beans → philly style green bean sautè • as the main in a zhang dinner
Peppers → quick cut tips • spanish rice • add to sauerkraut • best ever guacamole • salsa
Recipe inspiration
Tomatoes → aztec tofu scramble • bamf breakfast sandwich • salsa sauerkraut
Eggplant → roasted eggplant and tomato salad • crock pot recipe
Recipe inspiration
Cucumber → cucumber winter smoothie • guacamole and bbq boats • tropical salsa • guacamole stuffed cucumbers
Zucchini → how to dry sauté • 14 ways to make zucchini noodles • zucchini torta • creamy cauliflower zucchini soup
Recipe inspiration
Carrots → potato and carrots with marinara • carrot cake hummus • raw veggie burgers • carrot cake donut holes
Last but not least lemon cucumbers and a nice big onion. Lemon cucumbers are great hollowed out and stuffed with guacamole or hummus.
Vegan Lasagna Recipe
Ingredients
- 3 medium zucchini, ends removed and evenly sliced
- 2-3 cups of Padron peppers, stems removed, halved
- 2 large tomatoes, sliced
- 3 small eggplants, sliced
- 1 - 24 oz jar of spaghetti sauce
Instructions
- Alternate layers of zucchini, tomato, eggplant, peppers, and sauce in the Instant Pot until everything is used up.
- Close the lid and set to seal.
- Press the 'steam' function and adjust the time to 2 or 3 minutes - I did 3, but might try 2 next time.
- The Instant Pot will start, come to pressure, and steam. When it signals it is done, turn it off, release the pressure and remove the lid. Allow to cool and enjoy!
Before I put on the lid I also mixed up some firm tofu with minced garlic, salt, and nutritional yeast for a vegan ricotta. It was pretty tasty! We served this with pasta.
Jeremy and I thought the leftovers were even better probably because the flavors had time to mingle and settle. It does make us wonder if the short cooking time doesn’t allow for deep flavors if you’re translating a crock pot recipe to the pressure cooker. We shall see.
xo