And so the week begins

Little man headed back to school with a yummy lunch of the remains of the challah that I didn't take spread with sunflower seed butter and cherry jelly, sesame sticks, and blackberry applesauce, and an Adam and Eve apple and veggie juice. I took the rest of the challah, made a few more open face peace in the middle east sandwiches, and then proceeded to finish off the container of dill-tziki sauce :/ I knew it wouldn't make it past 24 hours.

Peace in the Middle East open face sandwiches

Due to the morons who live below us fighting in the middle of the night almost daily this week, and screwing up my sleep schedule, I passed out around 11:30 Saturday and woke up to screaming at 3 am and was unable to fall back asleep. So I decided to force some vegan propaganda on veggies and make fatoush. Only I realized around 6 am that I had no sumac, onion, or lemon. So I got creative. I still had a half loaf of challah. Had made some amazing dilly-tzatziki sauce (crazy easy, it's just one container of vegan sour cream, a grated cuke, a little garlic, and a whole lot of dill) which I typically eat the entire container of within 24 hours of making it. I'm told it will last up to a week in the fridge, but it's never lasted in mine more than 36 before it's in my tummy. Little man (thankfully according to my greedy side) doesn't like it. He refuses to try it. I even tried telling him it's pickle yogurt with no sale. *his loss* So I shredded up some of the flat leaf parsley from the farmers market, shredded some mint, sliced 2 tomatoes and a cucumber, threw in some garlic, and lightly drizzled with olive oil. I'm calling these open faced sammies peace in the middle east. I honestly think that if all the feuding assholes sat down together and ate these, great things would happen. But anyway, take a slice of challah (I'm sure Italian bread or a French loaf would work, but you'd have to rename them), spread liberally with the dill-tziki sauce, and shower with the not quite complete but still insanely delicious fatuosh.

Farmers market feasts

We hit up the farmer's market today. Sadly it was the first time I've made it this year, and they're closing up soon :( Big scores of the day were 3-5 lb organic pie pumpkins for $1 each, organic cukes for $0.50 a piece, amazing "uncertified organic" tomatoes (red, orange and yellow) for $5 a bag, roughly 12 tomatoes I think, incredible dill, fresh italian parsley, mint, and both chili peppers and cayenne peppers to make some home made hot sauce from the sweet little (now certified, I'm so happy for him that he finally made it to being officially organic) French guy. Dinner today was home made pumpkin and roasted red pepper raviolis (see pic). I used the ravioli dough recipe from vegalicious.org, for the filling I used 1/4 of a pie pumpkin that was baked, pureed with 1 roasted red bell pepper (seeded and peeled) 1/4 cup toasted peppitas, 1/8 cup toasted sunflower seeds, 1tsp italian seasoning, 1/8th block extra firm tofu ( I added this last to make it have a crumbly texture) 1 tsp olive oil, 1/2 tsp salt, 1/2 tsp pepper and a clove of garlic. This makes a ton, and even with making a double batch of the dough, I still have about half of it left over (and for a purpose, check back on Wednesday evening to see why). Then i roasted 3 of the larger red tomatoes, mixed with italian seasonings, and mashed/strained for a farm fresh marinara sauce. Topped with freshly ground gomasio mixed with a little nooch :) And a slice of challah with some earth balance sprinkled with the gomasio nooch as well.