Finger Food!

Say whaaaa? We gotta cook again?

Nahhhhhhhhh. 

Don't feel like cooking but the Superbowl is swooping down on you like Challenger the Eagle?

Try you some Veggie Fingers!

They are even good for dinner with mashed potatoes, lol. 

As a finger food, they are really good hot or cold served with dipping sauces of any ilk. And, surprisingly, they are not terribly messy.

Note: You can use any roast-able vegetable here: broccoli, cauliflower, carrots, sweet potatoes, whatever. Cooking time may be a bit longer for carrots/potatoes/root veggies. Just check them at the 20 minute mark and see if they are done, if not, let them go longer.

Veggie Fingers 

(Tofu and Broccoli here, but, feel free to go crazy!):

1 bunch of broccoli (or like 2-3 cups or so of your veggie "fingers" of choice) cut into florets or, um, "fingers"

1 brick of tofu, pressed and sliced into "fingers" 

(or whatever shape you want)

1 1/2 cups non-dairy milk (any kind, full fat is better)

3-6 Tablespoons garbanzo bean (chickpea) flour

1 box of Shake'N Bake (several varieties are vegan) OR about 2-3 cups Panko or other breadcrumbs mixed with any seasonings you dig (onion powder, garlic powder, salt, nutritional yeast, herbs/spices, whatevs)

few teaspoons of oil (neutral or olive) to grease pan.

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Method:

This is really just breading some stuff and baking it in a hot oven, guys. Make anything a "finger!"

1. Preheat your oven to 425 degrees. 

2. Prepare a baking sheet with foil and spray the foil with a light coat of oil (I use a Misto sprayer) or just brush some oil on there.

3. Whisk chickpea flour into non-dairy milk until a reasonably thick batter forms. Thinner milks will take the higher amounts of flour, use more if needed. You don't want it too thick or too thin, so add a tablespoon at a time until you get it to coat the back of a spoon, i.e, it needs to stick to your veggies and your tofu but not be super thick :). What I like to do is pour the milk into a jar or tupperware with tight lid, stir in your chickpea flour, close the lid and shake until well combined. Otherwise, use a bowl and whisk in with a fork or whisk. You can season this, too, if you want, but I didn't. 

4. In a medium tupperware with a good lid, put your broccoli florets (all of mine fit in this one, but if yours don't, just do two or more batches) and pour some of the batter over them, I'd say about half the batter, start with less, you can always add more. 

Now, put the lid on and shake and turn gently until all your broccoli is evenly coated.

Like so.

5. Put some Shake'N Bake (or your homemade Panko or breadcrumb mix) in a bowl and coat each bite/finger:

Like so. I'd use a lighter coating than this next time. Shake'N Bake is pretty heavily seasoned!

Arrange the broccoli on the prepared baking sheet.

6. Now, batter and bread the tofu fingers. I battered the tofu individually rather than use the shake-to-coat technique since I thought it might break up if I did that. I just poured the rest of the batter into the same tupperware the broccoli was in and used a fork to turn the tofu fingers in it. Then transfer each finger to the Shake'N Bake or Panko mixture and coat. 

Arrange the tofu on your baking tray. 

I fit everything on one tray.

7. Bake at 425 for about 20 minutes. 

I didn't flip mine, but you can if you want. Mine were done at the 20 minute mark, but if you use other vegetables, they may need a little longer. Keep an eye out to not burn the breading!

Serve! 

I ate mine for dinner, lol, but these are a great appetizer. 

You can serve them with any kind of dipping sauce: Sriracha mayo, mustard, ketchup, dressings, hot sauce, even mushroom gravy or marinara would be good, whatever you dig. Or, just eat them plain. 

They are good at room temperature and don't seem to suffer for it.

Oh! And while your oven is still at 425...if you feel like it, throw in a batch of:

Roasted Chickpeas!

YUMMMMY. 

This is just cooked or canned (rinsed and drained of course) chickpeas mixed in a bowl with a little oil and any spices or seasonings you want (tamari, nutritional yeast, onion/garlic powder, spices/herbs, lemon juice, add a little agave, whatever!). Now, stick them in that same oven you just used on a foil lined, lightly oiled baking tray. Roast about 20-25 minutes at 425. Stir halfway through. YUM.

You can also make anything else, really, lol. 

Chips/Dips/Salsa (of course)

Veggie dogs or veggie "pigs in a blanket"

Veggie Burgers (homemade or pre-made)

Veg Onion Dip (vegan sour cream with a packet of Onion soup in it)

Crudites, cheeses, olives, etc.

Pizzas, pasta salads, sandwiches...

You can basically make (or buy) an awesome vegan version of anything the omnis are chowing down on!

 Just give it a look up on the ol' internet.

 Vegan versions for the win! :) 

What are you going to serve at your Superbowl 

(or anti-Superbowl) party??

Yeah, uh, Eagles are probably going to get crushed. At least they went to heaven? Lol. 



P.S. The Veggie Fingers make an outstanding burrito!

Yet another incarnation (choice language, lol) of the Veggie Finger. Highly recommend.

CSA 2012: Boxes #3 and #4 and Zucchini Fritters!

Here are some of my creations from Weeks #2, #3 and #4 of my local, Certified Organic CSA, as well as the pictures of my CSA boxes from Weeks #3 & #4. 

Organic Zucchini Fritters over Organic Red Leaf Lettuce w/ Organic Radishes & Scallions and a Mustard Vinagrette.   Combo of Week #3 and Week #4 boxes.

 Gorgeous, home made pie crust (to house a Week #2 Greens & Scapes pie, below)

Organic Swiss Chard & Beet Greens Pie (from Week #2's box).  I used the recipe for my Green Leek Pie using the Chard/Beet Greens and Scapes in for the leeks.  That rosy glow is from the beet greens & red chard, isn't it lovely?

Organic Chickpea Salad w/ Organic Garlic Scapes, Celery & Carrots (also from Week #2).

 The Bounty from Week #3: Organic beets, chard, red leaf lettuce (3 heads), zucchini, broccoli, cabbage and my favorite, scallions!

 I love scallions and these were amazing! 

 Organic Broccoli Soup!

 Organic Zucchini Fritters.

 The Bounty from Week #4 (this week's box): FIVE heads of lettuce (sheesh!), beets, collards, something I'm not sure of (that head of something on the far left, maybe a funky, heritage escarole?), collards, oregano, chard, zucchini and even more GIGANTIC scallions than last week!

 Told you the scallions were gigantic!

I still have a lot of stuff left, namely: scallions (a ton of scallions!), lettuce, three beets & their greens, and some zucchini. Oh heck, and some radishes from Week #2, and that head of cabbage and that head of I don't know what it is...uh oh! I did freeze about four cups of grated zucchini (I grated all of last week's zucchini and froze all of what I didn't use for the fritters).  

What to do, what to do...now that this heat is breaking, I will probably make another pie :-) and some salads or something.

What are you guys making with your CSA bounties?  

Grilled Broccoli

That's right. Grilled broccoli.  It's easy, it's the best broccoli I've ever had, and my three year old agrees!

You will need fresh stalks of broccoli (duh) some butter or oil, salt, pepper and whatever else you want to put on it.  I use Smart Balance Light (yes, it's vegan!) salt, pepper, garlic powder and a little sugar to caramelize it a bit (and to entice my three year old :-).

Spread the butter over the top of the broccoli just like you are painting it (works very well with Smart Balance because it is soft like a margarine), I even buttered the stalk on all sides. Now, place it on a big piece of aluminum foil and salt and pepper and garlic powder the whole thing (or hot sauce or any other powdered spice you like, could try to sprinkle freshly chopped garlic on it even, but that was too much bother for me).
Like so:

Now, wrap it up.  Looks imposing, doesn't it? 

P.S. I had to use another big piece o' foil to cover it all the way around. 

Now, grill it up.  I just put it on the grill (I guess it was about 400 degrees) for about 10 minutes or so per "side." (I flipped it over once).  It takes a while because broccoli is a pretty tough veggie.  I'd go up to 15 minutes per side, especially if your grill isn't as hot.  To tell if it's done, just pierce the stem with a fork to see if it is tender and as soft as you'd like it.  If not, re-wrap it and put it back on for a few minutes. 

Best part? The STEM.  Tastes like artichoke hearts done this way.  We all fought over it.  

Let me know if you try it! Enjoy! <3 Dawn