I cannot remember what we cooked on Saturday. I will skip to Sunday. We were busy, busy.
In the afternoon, for a late lunch, Matt made a sort of tofu-vegetable-leftover-grain hash. It was hearty and satisfying.
Sunday pickle project:
I made some quick-pickled vegetables. The recipe was supposed to make 3 quarts, and I did use 3 quart-sized canning jars, but none were filled to the top. For the basis of my recipe, I turned to The Modern Vegetarian Kitchen by Peter Berley. My modifications were relatively minor. I chose to use coriander and fennel seeds, instead of mustard seed and turmeric. And I replaced the dill with rosemary from my porch herbs. For the vegetables, I used the rest of my string beans and carrots, some zucchini and pattypan squash, and the lonely kohlrabi. The jars were not "processed" in hot water, so they must be refrigerated and consumed within 3 months or so. It seemed like a lot of pickles to me -- I'm not accustomed to consuming a lot of pickled and vinegary things -- but after a couple of samplings (24 hours later), one jar is nearly done. The vegetables are crisp and fresh, with an appropriate amount of salt/vinegar flavor, and mild garlic/spice notes. They are not excessively pickly-tasting. I am very pleased with how this has turned out. I can see that we can easily consume all of these vegetables, and I am thinking forward to when school starts again. These will make a nice addition to school lunches, particularly the bento box that I pack for our oldest.
One of our standby easy dinners: Harissa spaghettini recipe, made with our homemade harissa. From this recipe on 101 cookbooks. We used all of our leftover kale and collard greens, so it was heavy on the greens, which is just the way I like it.
Vegan chocolate-chip cookie bars.