Tonight’s CSA Hodgepodge

So today was pick up day at my Community Supported Agriculture joint. After a busy week, I just wanted to relax and unwind with some comfort food. With seasonal local vegetables, a simple meal can be beautiful and bountiful. This weeks loot included potatoes, carrots and leeks, which were perfect for vegan hodgepodge soup. I sauteed the leeks, carrots and potatoes with a sprinkling of black and cayenne pepper a little bit of braggs amino acid, and hot sauce, then added water to the pot and let it boil and simmer for some time. I then flavored with deng jang, a Korean fermented miso soy bean paste. Sometimes I also add the supergrain quinoa. Our pitgirl mookie loves quinoa. As a side dish, we steamed some red cabbage and spinach, which I like to drench with Annie’s Goddess Dressing. A very warming and satisfying meal.

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~ by sangamithra on November 8, 2007.

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