Hi, I’m Leah, and I have high hopes for this blog. You can read all about my transition from omnivore to vegan and back again here.
My goal with Made By Leah is to present healthy, vegetable-centric food that is either vegetarian/vegan or easily convertible to such. I have no formal training in food preparation or photography (and yes, a new camera is on my wish list), but I do approach food with reverence and an experimental spirit. I love seasonal foods, preferably grown locally with as little chemical intervention as possible. And let us not underestimate how much I really, genuinely, love food. Along the way I’ll doubtlessly throw in some of my other do-it-yourself projects and crafts, just to keep it interesting.
I’ve been eagerly waiting for the perfect inspiration to hit, to start this blog with a bang. Unfortunately it appears we’ll be starting on a sad note. Last week hurricane Irene completely flooded Stoneledge Farm, our CSA farm.
This, along with the FDA’s ruling that any produce under flood waters is not fit for consumption, means that our CSA is done for the year. That’s right, no more weekly deliveries of a surprise mix of delicious local organic produce. The one saving grace in all of this is that, thanks to our CSA investment, the farm will probably be ok. Many other farmers without such community support are in serious trouble.
We visited our local farmer’s market over the weekend looking for some inspiration. What we found was that half of the stands were affected by flooding just like Stoneledge. Alright, so there are usually two stalls and this week there was only one, but it was sad nonetheless. Chatting with the farmer at the remaining stall revealed that they are on Long Island, not upstate New York like the others, and thankfully sustained little damage from the storm.
I may have gotten a little overexcited about the variety of veggies they had out, and had to restrain myself from buying it all.
…but we ended up taking home some of just about everything.We need a bigger fridge.
Inspiration for this blog’s first recipe has finally hit, and what I present is simple but delicious.
Eggplant Tomatillo Green Sauce
Broth does triple duty in this summery recipe. If your place is anywhere near as warm as ours I strongly recommend using a toaster oven for as much of this as possible!
- 1 lb tofu
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1-2 L broth (vegetable or chicken)
- 1 eggplant
- 1 onion/3 leeks
- 2 Tbsp olive oil
- 2 lb tomatillos
- 4-6 cloves garlic
- 1 serrano chile
- 1 ½ to 2 limes
- optional 1 bunch cilantro
- 1 Tbsp salt
- 2 cups quinoa/rice
1. Press tofu (minimum 1 hour), then slice into 6 pieces and place in a container with just enough broth to cover them. Add worcestershire and soy sauce and marinate overnight (or minimum 1 hour).
3. Drain tofu, reserving liquid, and bake at 350 degrees until browned (30-40 minutes).
4. Husk and wash tomatillos (make sure to remove their waxy coating). Boil enough reserved marinade and broth to cover them. Place tomatillos, leeks (if using), garlic, and chile in broth to boil for 2 mins.
5. Drain vegetables, reserving liquid. Add juice and zest of limes, broiled eggplant and onion, salt and cilantro (if using, I don’t!). Blend (in blender or with hand mixer) until almost smooth. Put back into pot, bring the sauce to boil then simmer for 25 minutes.
Preparation time: 30 mins
Cooking time: 1-2 hours (depending on your multitasking capabilities)
Number of servings (yield): 6
This recipe is yummy and filling, not to mention versatile. It’s delicious with added queso fresco, over fish or just with plain ol’ spaghetti. De-lish.