August 1, 2010


August 1, 2010 - .  

whole wheat toast with peanut butter and cinnamon sugar. oj.

leftover mac and cheese, baked beans, salad with the csa stuff

dinner: swiss chard, sauteed with tamari, pepper, and raisins. this was inspired by something emily’s mom made for us one time–chard isn’t my favorite green (i got it in my veggie box) and actually raisins aren’t my favorite food either, but somehow together they’re not so bad. curry: i salted a couple small eggplants (csa), and while they sweated i diced an onion (csa) and threw it on the stove to brown. oh, and i boiled a piece of tempeh for 10 minutes or so. when the onions were cooked i added the eggplant and tempeh, and then some curry from a can that i got at the supermarket, along with a can of coconut milk. curry in a can is so much easier! then i had cantaloupe (csa) with cashew “cream”

Click for the recipe.


  • cashews
  • water (i read that light colored fruit juice (apple, white grape) works well too
  • agave or other sweetner
  • vanilla

boil the cashews in the water or juice (i read that soaking overnight is good too). drain the cashews, reserving the cooking liquid. pulse the cashews in the blender with the agave and a dash of vanilla, adding some of the cooking water slowly, as necessary.

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