Hungry Harvest Review

We’ve writtena lotaboutHungryHarvest, but it occurred to us that we’ve never written a straight up Hungry Harvest review. Since we started participating in the Hungry Harvest Ambassadors program, we’ve been seeing so much more of what the service has to offer, and we wanted to share some of that with you.

Selections from this week's Hungry Harvest

First Things First: The Food

A food delivery service like Hungry Harvest lives and dies on the quality of the food. You might feel like you’re walking a tightrope with a service that proudly advertises that they make use of food that would otherwise go to waste. On this front we can confidently say that we’ve seen absolutely no reason for skepticism about the quality of the food that Hungry Harvest delivers. On their website, they tell you exactly how and why they got each piece of produce they sent you, whether it’s because farmers simply grew too much, or whether some items were a little too small or misshapen for the store. We’ve never had a case where we were sent food that was inedible.

We have been sent food that went bad a little bit quicker than we expected, but here’s the thing: this happens with food we get at the grocery store too. I can’t tell you how many times we’ve brought home a bag of oranges only to find, a day later, that one of them is entirely covered in mold. Does that happen with Hungry Harvest from time to time? Sure. But that’s just the nature of fresh produce. The food we get delivered is at least as high quality as anything we would otherwise get from the grocery store.

Next: The Delivery

Delivery is always prompt on Saturday morning, right around 8:00. We get a text message to let us know that the delivery is almost there, and the delivery person is always friendly and helpful and brings the boxes right up to the door. We’ve never been anything less than thrilled with the delivery portion of the service.

Customer Service

We’ve had a couple of times when mistakes were made. Maybe we ordered two portobello caps and only got one, things like that. Every time, when we’ve contacted Hungry Harvest to address it, they’ve been responsive and helpful. They’ve given us refunds where appropriate, and taken steps to address the issues to ensure they’re less likely to happen next time.

One feature they’ve added recently is customization of our box, and we couldn’t be happier with it. For a small fee, we can change amounts of produce that we get. We try to leave things just about as they started, but sometimes we don’t have enough planned to use 8 mangos, so letting us customize the box gives us more power to ensure we’re fighting food waste at home just as Hungry Harvest is fighting food waste in its whole operation.

The Price

We’ve found that the price of what we get in our Hungry Harvest deliveries is about comparable to what we’d pay for the same stuff at the grocery store, and it saves us a trip. Beyond that, Hungry Harvest donates produce to people in need, so our grocery dollars are also going to an organization that’s helping directly fight hunger.

Vivian and Freddy playing with our Hungry Harvest delivery

Hungry Harvest Review: Conclusion

Hungry Harvest is absolutely worth your time and money. It saves us a trip to the store to get our produce, the kids love playing with the new fruits and vegetables, and it helps to fight food waste and hunger. Delivery is prompt, the food is fresh and delicious, the price is right, and the customer service can’t be beat.

If Hungry Harvest operates in your area and you’re interested in signing up, you can go to this website. If you use the code HERO5, you’ll get $5 off of your first delivery. #hungryharvesthero

Pasta and Vegetable Casserole

I love casseroles and I can’t get enough of ’em. I used to think I didn’t like them when I was a kid, but man, I was wrong. They’re a beautiful melange of flavors, all mixed together and adding to each other and creating a whole new experience. Ever since we started getting big boxes of delicious vegetables from Hungry Harvest*, we’ve had to find creativeways to use lots of veggies. It turns out a delicious vegetable casserole is a great place to pack a ton of healthy vegetables into a meal.

*The link above is a referral. If you click on it and order a Hungry Harvest box, you and we both get $5 off!

Vegetable Casserole: Homey and Healthy

The great thing about casseroles is that you can get a ton of flavor from just a few simple ingredients. For the filling here, we mixed our vegetables and pasta with some vegetable stock, salt, and garlic, and that was it! Reducing the stock concentrated all that wonderful flavor, and then we topped the whole thing with a sunflower seed crumble that browned nicely in the oven. The ingredients are simple and healthy, but it tastes like one of the hearty casseroles my grandparents made when I was a kid.

We used some multicolored fall pasta that our son picked out for this casserole, and I think it made it look really beautiful! It’s a shame that it didn’t make him want to try any, but we expected that.

Pasta and Vegetable Casserole

Ingredients:

2 cups pasta
1/4 cup olive oil
5 cups vegetables (we used sweet potato, carrots, zucchini, and cherry tomatoes)
4 cloves garlic
1/4 cup flour
2 cups vegetable stock
1 15-oz can cannellini beans
1 cup sunflower seeds
1 Tbsp coconut oil
Salt and garlic powder to taste (or go nuts and use Trader Joe’s Everything but the Bagel spice mix*)

Directions:

Preheat oven to 350° F. Cook pasta. Meanwhile, sautée vegetables and garlic until cooked through. Sprinkle flour on top, stir in stock and cook until thick. Add in beans and pasta and pop into an oven safe casserole dish. Mix sunflower seeds, coconut oil, and seasoning in food processor until a crumble forms, and sprinkle on top of the casserole. Bake until golden and bubbling, about 25 minutes.

*The link above is from Amazon Associates. If you click on it and buy something, Amazon will kick back a percentage of your purchase to us!

Healthy Meal Prep – Mix & Match Lunch Salads

Here at Our Chaotic Kitchen, we’re all about healthy meal prep ideas. When we’re doing our weekly meal prep, we prioritize vegan recipes, since we’re all about those vegetables. We also like to keep things gluten-free if possible. Nobody in our family has gluten sensitivity or intolerance, but we want to be inclusive to those who do. Finally, we want to do what we can to make our weekly meal prep as easy as possible.

Healthy Meal Prep: The Foundation of a Healthy Week

This week we got a surplus of greens from Hungry Harvest*, so we knew we’d have to make ourselves some salads. We wanted to make sure we stayed within our healthy meal prep guidelines, but we also wanted to find a way to not eat the same exact thing every day. This mix-and-match solution was easy and fun!

*The link above is a referral link. If you click it and order, you and we each get $5 off our next order, so everybody wins!

The base of each salad is the same: diced cucumber, diced cubanelle pepper, shredded hearts of romaine, and sliced grape tomatoes. Cucumbers and peppers sit at the bottom of each quart jar, so the lettuce doesn’t get soggy. The tomatoes get their own quarter pint jars. Each salad then gets a topping and dressing of its very own! We decided this week to make two different types of salads.

A good supply of mason jars is the cornerstone of healthy meal prep

Falafel and Beet Hummus Salad

We had some leftover beet hummus in the fridge, so we used the rest of it as a dressing. We’ve written before about our love of easy falafel patties, and they seemed like just the right thing to spruce up this salad. The result is a beautiful, vibrant salad full of Middle Eastern flavor. Here’s a quick recipe for easy falafel patties using chickpea flour.

Ingredients:

1 cup chickpea flour
3/4 cup water
Juice of 1/2 lemon
1/4 Tsp baking soda
I Tbsp ras al hanout
1 Tsp cumin
1/2 Tsp salt

Directions:

Mix all of the ingredients together into a thick batter. Heat some olive oil on medium high heat. Once hot, place heaping tablespoon-sized dollops of batter into the oil. Fry evenly on both sides, about 3-4 minutes per side, until golden brown.

Taquito Filling and Black Bean Dressing Salad

We made taquitos this weekend for some tasty lunches this week (recipe to follow!), and we had some leftover filling. The filling was made from cauliflower rice, mushrooms, sun-dried tomatoes, and taco spices. It made an ideal topping for a Mexican-inspired salad! We used the black bean dip that we made to go with the taquitos as a base for the dressing.

Healthy Meal Prep Can Be Easy Meal Prep

The important thing here is that we didn’t have to go far out of our way to make delicious, healthy salads for the week. We just made smart use of foods we already had around. Maybe you don’t like hummus or black bean dip or falafel. That’s fine! Sometimes keeping things healthy is all about keeping them easy, so that we have less excuse to slip up. So go ahead and use whatever leftovers you’ve got in your fridge to make a lunch salad more fun!

This Week’s Hungry Harvest

This week brought a huge bounty of healthy fruits and vegetables. One of the heads of cauliflower is the biggest I’ve ever seen. And for good measure, two adorable kids (the other one was having some much needed quiet time in his room).

Right now we’re cooking up a fun vegan dessert with beets (you laugh now, but it’s going to be hot fire), and a couple of wild and crazy sweet potato ideas. Recipes will follow this week, unless something is a disaster in which case this all goes down the memory hole along with the war with Eastasia. Or was it Eurasia?

Colorful Veggie Miso Slaw

We are serious about tacos. I know I’ve said it before, but I feel like I need to keep reiterating it. One of our favorite healthy vegan taco toppings is a veggie slaw, and this variation is one of our favorite slaws. It’s got something of an Asian flavor, so we like to use it with Asian spiced tacos. But you know what? You do you. Go nuts. If you want to use this in some Mexican tacos, who am I to stop you? If you want to pair it with some New England Clam Chowder, I will tip my cap to you. Shine on, you crazy diamond.

Ingredients:

1/2 head red cabbage (or 1/4 head green, 1/4 head red), shredded

1 bell pepper thinly sliced

2 carrots, julienned

1/4 cup white miso 

2 Tbsp rice vinegar 

2 Tbsp soy sauce

Juice of 1 lime

1 Tbsp sesame oil

Directions:

Just mix all of this stuff together with reckless abandon. When you finally regain your composure, before you will sit a delicious veggie slaw. Eat it. Eat it all.

Vegan Kid-Friendly Slow Cooker Chili

Fall is Jocelyn’s favorite season. She loves apple picking and sweaters and Thanksgiving. She’s so determined that fall arrive that every time the weather turns a little bit colder, she lights candles and sends our kids to day care dressed as pumpkins. She is serious about autumn.

One of our favorite autumn treats is healthy slow cooker meals. They’re so easy, and dinner is ready when we get home, its smell permeating the whole house. The other day when the weather got a little bit cold, Jocelyn leapt at the chance to make us a big batch of vegan slow cooker chili, and brother, it was great. She bumped up the veggie to protein ratio, and so not only was it delicious, it was even healthier than usual. We’ll be making this one a lot as the mercury drops.

Ingredients:

2 Tbsp olive oil
2 medium onion, diced

4 carrots, chopped

2 peppers, bell or cubanelle, diced

1 1/2 cups of vegan meatless crumbles

2 cups corn kernels 
3 lb tomato, diced
2 cups dried kidney beans, soaked
4 cups vegetable stock (or less, as needed)
1 Tbsp garlic powder
1 Tbsp ground cumin
Salt to taste

Directions:

Heat oil in a large, deep sauté pan on medium high heat. Once hot, add the onion, carrot, peppers, and veggie crumbles. Sauté, stirring frequently, until the onion and pepper are soft, about 10-15 minutes.

Add all ingredients to the slow cooker, making sure the vegetable stock doesn’t cause the pot to overflow. Stir everything up and cook on low for 8-10 hours. Enjoy topped with whatever you like! We like tortilla chips and avocados.

Cauliflower Veggie Flatbread

We try to eat a mostly vegan diet, but sometimes it can get a little boring.  I love roasted cauliflower, but I find myself suggesting we roast every cauliflower that comes into our house, and it gets to feel a little bit monotonous. As they’d say on Chopped, I’m not really transforming the ingredient.

Jocelyn has no such problem.

She took that cauliflower and made it into the crust for an amazing healthy vegan flatbread using the avocado pesto we posted about the other day. She also topped it with crispy fried onions, and those are basically my kryptonite. I don’t even like onions that much, but fry them until they’re crispy and sprinkle them with salt and I’ll eat them all day and all night.

This was a kid’s portion of the cauliflower flatbread that was destined to go uneaten.
This is the real deal, folks. As delicious as it looks (which is delicious!).

Ingredients:

1 head cauliflower

2 Tbsp chia seeds

1/4 cup water (more as needed)

1 Tbsp nutritional yeast

1 Tsp garlic powder

1/2 Tsp salt

1 1/2 cup broccoli florets

2 Tsp olive oil

Avocado kale pesto

1 onion, thinly sliced 

1/3 cup chickpea flour 

Oil for frying

1 bell pepper

2 ears corn, kernels cut off

Directions:

Preheat oven to 425° F. Grate the cauliflower (or pop it in the food processor–you can buy frozen pre-riced if you prefer) and steam or boil for about 5 minutes. Pop in a colander to drain while it cools and while you chase two tiny kids who are yelling about needing grapes out of the kitchen. Meanwhile, mix chia seeds and water in a small bowl. Once cauliflower is cool and children are occupied with grapes, squeeze out any excess water. Mix cauliflower, chia seeds, nutritional yeast, garlic powder, salt, and any more water it needs to hold together (We ended up adding another tablespoon or so). Spread dough out on a rimmed baking sheet and bake for 25 minutes or until golden.

While the crust is baking, coat the broccoli in olive oil and pop in the oven to roast. 

Heat the frying oil on medium high heat in your preferred frying pan. While oil is heating, mix the onion and chickpea flour, once the oil is hot, fry those onions to your desired brown-ness and salt them to your desired saltiness (ours: very and very, respectively).

Sautée the corn and pepper lightly with a spray of olive oil in a nonstick pan. Once the crust is done, spread on the pesto, pile on the toppings, and enjoy while you watch children pick off the bits they like and destroy the rest.

This Week’s Hungry Harvest

As is now our tradition, we like to post a picture of at least one of our crazy kids with our latest Hungry Harvest delivery. This week we got a whole bunch of corn, carrots, lettuce, peppers, broccoli, portobello mushrooms, tomatoes, grapes, squash, cabbage, an onion, plums, and a bag of passion fruit. The kids love helping us lay everything out, and they love helping us put it away in the fridge afterwards.

We also have an outtake that was too cute not to share. The produce didn’t turn out well in this photo, but the kids were just having the time of their lives.

A Surfeit of Sauces

We, like you, eat food. Sometimes that food needs a little accompaniment to spruce it up. We can’t just eat plain pasta, right? Who does that? Here, then, are three of our favorite healthy vegan sauces/spreads.

Kale Pesto

We used this vegan pesto to top our tofu and chickpea flour pasta the other night, and it was great. Sometimes Hungry Harvest gives us more kale than we know what to do with, and this is a nice healthy way to use up a good little bit of it.


Ingredients:

1 avocado
1 1/2 cup kale, shredded
2 Tbsp nutritional yeast
1 clove garlic
Salt to taste
3 Tbsp olive oil

Directions:

Blitz avocado, kale, nutritional yeast, garlic, and salt in the food processor until well combined. Then drizzle olive oil in very slowly while the food processor is running until it is all incorporated and the texture is, you know, pesto texture.

White Bean Caesar Dip

This dip tastes like you’re eating a bowl of Caesar dressing, which feels super decadent. But it’s vegan and super healthy, so you can do it without the guilt you normally feel when you chug a bottle of Newman’s Own. I mean, wait. I don’t do that. Who does that? Never mind.


Ingredients:

2/3 cup dried white beans (normally I’m all about canned beans to save time, but these were on sale at Target…used canned if you didn’t go crazy and buy 10 bags of dried beans)
2 Tbsp capers
1 Tbsp olive oil
2 Tsp vegan Worcestershire sauce
2 Tsp nutritional yeast
Salt to taste
Water to reach desired consistency

Directions:

Boil a medium saucepan of water and add the beans. Cook until they are soft. You know what beans are supposed to be like. Drain and place in a food processor. Add capers, olive oil, Worcestershire sauce, nutritional yeast, and salt. Blitz until everything is well combined. Slowly add water and process more, stopping when the dip has your preferred consistency.

Smoky Almond Butter Sauce

Nut butters are the unsung heroes of the healthy vegan sauce game. If I’m going into sauce battle, I want nut butters in my sauce army. Even if we lose the sauce war, we lose it fighting the good healthy fight. This metaphor may have gotten away from me.


Ingredients:

1/2 cup smoked almond butter (if you can’t find smoked almond butter, just put some smoked salt in your regular almond butter)
Juice of one grapefruit
1 Tbsp tamari (or soy sauce)

Directions:

Put all of these things in a food processor. That’s it. Put it on burgers, bowls, salads, whatever you feel like.

Veggie Breakfast Tacos

It’s lettuce week here at Our Chaotic Kitchen, thanks to the four heads of iceberg lettuce that came in our Hungry Harvest, so everything this week has been healthy lettuce wraps. We’ve been trying to do a reset on our diet and use tons of vegetables after getting off course a little, so these breakfast tacos are chock full of healthy vegetable goodness. I know we keep saying it, but these are surprisingly good! A dash of salt, a sprinkle of hot sauce, and you’ll be wearing a chef’s hat and gently kissing your fingertips, they’re so good.

Ingredients:

2 Tbsp olive oil

2 peppers, diced (we used Anaheim, but bell or jalapeño would work too)

1 package grape tomatoes, quartered

1 zucchini, sliced

1/2 package tofu, crumbled

1 15-oz can beans of your choice

2 Tbsp nutritional yeast

Salt to taste

Iceberg lettuce leaves

Directions:

Heat oil on medium high heat. Once hot, add peppers, tomatoes, and zucchini. Sauté about 5 minutes, then add tofu. Sauté another 5 minutes, then add beans, nutritional yeast, and salt. Sauté for another 5 minutes or so. Serve immediately with lettuce wraps, or transfer to fridge and eat it when you damn well please.