CSA Week Two + Tofu Stir-fry

Yesterday we picked up our second week of CSA Vegetables from Scott Arbor. This week’s bag included Basil (not photographed), Tomatoes, Onions, Eggplant, Zucchini, Yellow Squash, Cucumbers, and Sweet Peppers. I missed our cherry tomatoes, but I was very happy to see onions and peppers.

CSA Week Two

We really used lasted week’s vegetables to their fullest potential and only had a little bit of fresh basil and cucumber left-over. Lately we’ve been watching more cooking shows are looking forward to using this week’s supply in a new way. For last night’s dinner we decided to make a Tofu Stir-fry.

Vegan Stir Fry

Vegan Stir Fry

Ingredients: Tofu, Mushrooms, Tomatoes, Peppers, Onion, Zucchini, Cashews, Basil, Red Pepper Flakes, Soy Sauce, Sesame Oil, and Brown Rice. 

It was delicious, but even better was the left-overs we have for lunch today. Now I’m off to make a very late dinner!

xo angie

This entry was posted in Gluten-Free, Savory Recipes and tagged . Bookmark the permalink.

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