Wednesday, January 13, 2010

Home Cooking/Ode to Farmers' Market Edition

Just had to share these two fabulous dishes we made over the last couple of nights. Both dishes featured foods we were able to get from the Dupont Circle Farmers' Market. We are lucky here in the District to have Farmers' Markets that are open year 'round. We love the idea of supporting local farmers while not supporting factory farms, plus it's great to have such a personal connection with the food we eat.
Click here for more information on all the Washington DC area Farmers' Markets.


Last night Marya made this Wild Mushroom Strudel with Shallot Creme from a recipe by Dave Anderson in Veg News December 2009 Edition. It took 3 lbs. of wild mushrooms and a shallot that we were able to get at the Farmers' Market. The sauteed mixture of mushrooms was rolled in phyllo dough and baked and topped with the shallot creem. A friend asked me if I hallucinated from all the mushrooms. I didn't know how to respond. Honestly, it's hard to tell when you're me. It was delicious and filling.
Mushroom Struedel with Shallot Creme

The dish I cooked this evening was Saag Paneer. The Saag recipe came from "Vegan Fire and Spice" from Robin Robertson. It needed a pound of spinach that came from the Farmers' Market. The paneer part of it was my own creation: cubed tofu marinated in lemon juice, nutritional yeast, and soy sauce overnight. It worked. I was very pleased with this dish.
Vegan Saag Paneer

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