Blood of Klingon Innocents Chickpea Salad

1 can chickpeas
3 Tbsp mayo
1 tsp wholegrain mustard
1 Tbsp tahini (optional)
a couple of tablespoons crumbled/chopped dried seaweed (optional)
3 Tbsp pickle relish (optional)
2 Tbsp sauerkraut (optional)
1 green onion, minced
1/2 cup grated raw beets

Mash the chickpeas with the mayo, tahini, mustard, seaweed and mustard. Stir in the other ingredients. Serve with shredded kale or baby spinach.

Purslane-Lentil-Beet Salad

1-2 cups purslane, stems stripped off
2/3 cup grated beets
1 carrot, grated
1 cucumber, diced
1-1/2 cups cooked brown lentils (I used the pre-steamed ones from Trader Joes)
2 Tbsp chia seeds
1/4 tsp cumin
1/4 tsp tamarind powder (optional)

Stir together.

Dressing:
1 Tbsp pomegranate molasses
1 Tbsp coconut oil
1 Tbsp chia seeds
1 Tbsp tahini
2 cloves garlic, grated
1/2 cup water

Blend up, then pour over salad.

Stovetop Spiced Eggs with Spinach and Tomatoes

Based on this marvelous recipe, this made for a magnificent and dead simple weekend breakfast.

1 tbsp coconut oil
2 cups heirloom cherry tomatoes, halved
1/2 tsp coriander
1/2 tsp chipotle powder
1 cup tomato-based pasta sauce (I used vegan vodka sauce)
4 handfuls baby spinach (or other greens)
4 eggs
a couple Tbsp of chevre, crumbled

Heat the oil.  Add tomatoes and spices and stir for a few minutes, or until the tomatoes begin to break down.  Add the pasta sauce and greens and simmer until the greens are wilted.
Crack the eggs on top of the greens, cover and simmer for 5 minutes, or until the whites are set and the yolks are still soft.  Crumble the chevre on top and serve.

Chipotle Summer Veg Chowder

Based on this recipe and modified to fit this week's CSA vegetables.

1 Tbsp olive or coconut oil
3-4 carrots, diced
1 onion, diced
2-3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chipotle powder
1/2 tsp tumeric

1 head cauliflower, chopped
1 medium or 2 small summer squash, sliced

3-1/2 cups water
1 veg bouillion cube
1/2 cup red lentils
1/2 chipotle pepper in adobo
1 tsp sea salt

1-1/2 cup fresh or frozen corn
2 green onion stalks, chopped (optional)
1 Tbsp white miso
1/3 cup raw cashews, soaked
2 squirts lime juice (optional)

Heat up the oil.  Add the carrots and onions and cook for 3-5 minutes, or until the onions are going translucent.  Add the garlic and spices and stir for another minute or so.  Add the cauliflower and squash and stir for a few more minutes.  Add the water, bouillon, chipotle pepper, red lentils and salt.  Cover and simmer for 20 minutes, or until the lentils and veggies are soft.

Add the corn and green onions and stir.  Remove about half the soup to another bowl or blender with the cashews and miso.  Puree the soup, cashews and miso and return to the pot.  Add lime juice to taste.