Vegetarian Ramen. Hello, Grad School.

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It turns out grad school : hard.

Due to the brain-crushing, time-consuming monstrosity that it is getting an education, it has been an impressively long time since I’ve chimed in. But since we had this fabulous kale shortage of 2015 (also known as Juno), I’ve been given the rare moment to brag about some of our grad school meals. Cue ramen, grad school fare.

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Found this fabo recipe on blueapron.com, slightly tweaked for what we had on hand.

Ingredients:IMG_4887

  • Head of Bok choi
  • 2 Cloves Garlic
  • 2 Scallions
  • 1 Package Firm Tofu
  • 3 Ounces Shitake Mushroom
  • 3 Tbs Vegetable Demi-Glace
  • 2 Tbs Soy Sauce
  • 1 Tbs Miso Paste
  • 1/4 Cup Hoisin Sauce
  • 12 Ounces Ramen Noodles

IMG_4889In a medium pot, heat some oil and add garlic, the hard parts of the bok choi, and the white parts of the scallion.  When soft stir in the vegetable demi-glace (which is super weird stuff), 4 cups of water, the mushrooms, miso, and soy sauce. Bring to a boil, reduce to a simmer, then let it just hang there for 6-8 minutes.

Meanwhile sauté the tofu in some oil for a little less than 5 minutes, turn the heat off, and then add the hoisin sauce.

Add the ramen noodles and bok choi leaves to the broth, cook for 2-4 minutes. Divide into two bowls, add the tofu and the scallion greens.

Blamo, ramen.

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Momofuku ain’t got nothin’ on us.

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CSA 2014!

photo 5 After a long and painful fresh veggie-less winter, our CSA has finally returned. And we are in pure ecstasy eating food that tastes surprisingly like, well, food.

In our very first crop this week came:

  • Asparagus
  • Spinach
  • Mesclun Greens
  • Arugula
  • Spinach
  • Radishes
  • Bok Choi
  • Sweet Salad Turnips
  • Fresh Strawberries
  • Rhubarb
  • And Frozen Blueberries

photo 3Not half bad for week one.

And with said bounty we made a Vegetable Lasagna with zucchini, share arugula and spinach, and a vegan’s nightmare’s worth of ricotta and mozzarella.

We had several mesclun salads with greens that taste incredibly unlike store-bought salad, with radishes and Oh My Goddess Dressing.

For dessert, we’ve made Strawberry Rhubarb and Basil Compote to serve over vanilla ice cream. (No, I’m not even a little kidding).

We also made Blueberry Muffins (with lemon zest), Coconut Soup with Rice Noodles, Tofu and Bok Choi, we roasted asparagus with garlic and lemon, and even tried sautéing sweet salad turnips. Those, while counterintuitive via their namesake, were surprisingly delightful.

Still more dishes to be made, as our loot has yet to run out. Doing a little dance now. Actually, doing many, many little dances.photo 4

What came in your share this week?