Friday, October 09, 2009

My tiny fridge may explode

1. I am sick of having a fridge that isn't full size.
2. My current stock of produce:

  • 1 lb. string beans
  • 6 cucumbers
  • 1 zucchini
  • 4-5 summer squash
  • 3-5 lbs potatoes, including blue and fingerlings
  • radishes
  • 5 tomatoes
  • 8 ears corn
  • 2 bunches kale
  • broccoli
  • 2 lbs. carrots
  • 3 shallots
  • sweet potato
  • 2 heads romaine
  • asparagus
  • eggplant
  • avocado

I am at a loss of what to do with it all before it goes bad. I have a few ideas - like minestrone and bulgur eggplant pilaf - but that's it. Oh, and juice.

Today's eats:
  • Breakfast: Banana; blueberry coffee w/ sugar and soy milk
  • Lunch: eggplant/zucc bulgur pilaf
  • Snack: smoothie: kale, celery, banana, raspberries, flax seed, mekabu (unsoaked)
  • Snack: 1/4 pita w/ e.b.
  • Dinner: baked falafel (i'll seek out the blog I got it from) on a huge salad w/ tahini dressing (i just stir together tahini, lemon juice, water, salt, pepper, paprika)

I'm almost sure there was something else, but I don't know what.

6 comments:

Geeky White Girl Joan said...

My regular fridge is constantly overflowing. I feel your pain!

swellvegan said...

How about some roasted root veggies with olive oil, garlic, and salt? That's always pretty tasty, methinks. Especially with some shallots in there!

sheri said...

Oooh, swellvegan's roasted root veggies sound AMAZING. I could go for that dish this weekend :)

When I look at your overstuffed-fridge list, I see a great big ceaser salad, lots of veggie soups, and a big bowl of guacamole with all sorts of veggies diced and shredded into it. You've got lots of great goodies to munch on!

Still liking the mekabu? I just ordered some online; 'twas a Sarah-Inspired purchase :)

Monique a.k.a. Mo said...

I feel you on the small fridge. I think soup is your best bet with all that produce.

chow vegan said...

As soon as I saw your list, I thought roasted veggies would be awesome. Soup is good too, maybe you can make both. :-)

shannonmarie said...

You definitely have the makings for a basic kale salad: kale, tomato and avocado. Just mush it all together with some sea salt, cayenne pepper, garlic, olive oil and lemon juice. If you don't have the lemon, you can substitute another acid, like apple cider vinegar. You can even bulk up this salad with some corn kernals, carrots, cucumber, radishes, etc.

You have to make some baked fries out of the potatoes and sweet potatoes. I love baked sweet potato fries seasoned with curry and chili spices. I also sometimes eat plain green beans as if they were my fries.

Spiralize those zucchini and squash to make "spaghetti". You can make a sauce out of the extra tomatoes.

I think I've figured out a use for almost everything :-)