Since my move, I have been enjoying the local farmer’s market a lot more. This farmer’s market is open 3 – 4 days a week YEAR-ROUND! I love it! Plus, it is so close to our apartment that I can bike to it in about 20 – 25 minutes. With this amazing resource, we have been eating plenty of vegetable-heavy meals and I thought I would share them with you this week.
Baked Beans on Roasted Potatoes with a Soft Boiled Egg
For this, I roasted 2 potatoes sliced into wedges, soft boiled an egg and made Brand New Vegan’s Baked Beans in our new Instant Pot, but I substituted 1/4 cup maple syrup for the 2 sweeteners in the recipe. It was plenty sweet for us with half the amount of sweetener and we both felt that the Costco maple syrup was a great addition to the flavor. I picked up the potatoes ($1/lb), peppers (50¢), onion (50¢) and free range eggs ($1.75) from my farmer’s market. The navy beans I was able to grab from the co-op down the street from the market. All you need to do is pour 3/4 – 1 cup of the beans over your potatoes and slice your egg over the top.
Peach and Blueberry Chia Seed Pudding (as seen on Instagram)
Chia seed pudding is so easy and perfect for the days I commute 2 hours to work. To make it I just grabbed an old glass peanut butter jar I use for storage now and put one chopped peach, an ounce of almonds, 2 tablespoons chia seeds, 1/2 teaspoon cinnamon, 1 cup unsweetened soy milk and filled it the rest of the way with blueberries. Shake it up really good and let it sit in the fridge overnight for a great breakfast in the morning. The peaches ($2.75 for a peck), blueberries ($3/lb) and raw almonds ($5/lb) are from the market.
Mixed Fruit and Yogurt
Another way we have used the new Instant Pot was to make yogurt. We could not believe how easy this was, nor how much better it was than store bought yogurt. Yes, it does take time, but it is mostly hands off time and you can make it while you sleeping or are at work. I enjoy taking a cup of yogurt and adding in peaches ($2.75 for a peck), nectarines ($2.75 for a peck), cherries ($3/lb), blueberries ($3/lb) and whatever fruit I get my hands on at the market.
Chinese Five Spice Veggie Balls with Zucchini Over Ramen Noodles
This is the one dish took work, mainly because it was the first time I prepared it and I made it up from different recipes I found online. I was trying to make veggie balls like the ones you can get at IKEA, but with an asian flare. I used 1 cup leftover brown rice, 1 cup cooked beans, 1/2 cup nut meal (this, oats and rice are great options to make meat ball or meat loaf type things gluten-free by the way), a chopped onion, a chopped red bell pepper, 1/2 cup corn, 1 cup chopped kale steamed, 2 tablespoons ginger, 1 tablespoon garlic, a lot of spices and salt and pepper to taste. I recommend picking up a Chinese 5 spice mix to simplify things.
Then, I sautéed the vegetables with the spices and then combined the beans and vegetables in the food processor for a few pulses. Using a cookie scoop, I made 1 inch balls and baked them at 350 degrees for 30 minutes, making sure to rotate/flip them half way through. I placed them with some roasted zucchini over ramen noodles tossed with hoisin sauce, sesame seeds and green onions. Its not the prettiest, but for my first try at making these they were not too bad. I have some adjustments I plan to make. I picked up the onion (50¢), pepper (50¢), corn (5 ears for $1), zucchini ($1 for a 2 ft long zucchini), green onion ($1 per bunch) and kale ($2.50 per huge bunch, its double the size of the bunches I have picked up from Whole Foods) from the farmer’s market.
Chickpea and Eggplant Burger Salad with Tomatoes, Beet Hummus and Chèvre
I picked up romaine (3 heads for $1), eggplant ($1), tomatoes ($1 for a basket of 5 medium sized tomatoes), beets ($1 for 5) and locally produced chèvre ($8 for 8 oz) from the market to recreate the burger I told you about from Atlanta. I decided to put it into salad form though because they were out of the bread I love and I got a sweet deal on some romaine.
I started by soaking 1 cup dried chickpeas for at least 24 hours. In a food processor, I pulsed my well soaked chickpeas, 1 cup nuts, handful of fresh parsley, a few sprigs of fresh mint, 1 tablespoon cumin, 2 tablespoons lemon juice and salt and pepper. I formed the mix into 6 burger patties and baked them on a lightly grease baking sheet until golden brown on each side, I think it took 20 min on each side.
While the burgers were baking I made beet hummus by steaming 1 lb. of beets in the Instant Pot. Then I added the peeled steamed beets to a food processor with 2 tablespoons tahini, 2 tablespoons lemon juice and 1 tablespoon cumin to blend until smooth. I then assembled the salad with the romaine, chopped tomatoes, dollops of beet hummus, crumbled chèvre, balsamic vinegar and the burger crumbled on top.
Mushroom and Kale Dip
The market has a great mushroom ($4 bag which varies in size based on type of mushroom) stand so I saw this as a brilliant opportunity to recreate a dip my friend brought to one of my last bingo nights before I moved. We had this with cheese and crackers for lunch one day. To make this I tossed cooked beans and lentils, lemon juice, salt, pepper, poultry seasoning and sautéed mushrooms, kale and onion in a food processor and pulsed until it was a gritty hummus like consistency.
I will try to add the other picture on Instagram or to this post this week. I would love to hear and see your farmer’s market creations in the comments below or tag me on Instagram! 🙂 #FarmersMarketInspired
To end this post on a very real note, there is also a Jamaican vegan bakery one day a week at the market and this week I enjoyed a bag filled with mango passionfruit goodness in the form of something they called Caribbean tear drops. YUM! No picture because I inhaled before I even left the market. 😉 They reminded me of these Cuban pastries my mother-in-law gave us once, a pocket of juicy flavor in a small pocket of crispy pastry. ❤