Posts Tagged root vegetables

Summer CSA’s

I stopped taking pictures of my CSA deliveries for a while there.  I like winter squash, greens and citrus plenty, but after a while they’re not that exciting.  When summer produce starting arriving my interest was renewed!  Before I get to that, here are a few dishes that used up the last of my winter and spring produce.

Fajita-style poblanos, fennel and mushrooms over polenta cakes with lettuce, tangerine salsa, beans and a bit of Daiya.

I had some sweet potatoes sitting around and decided to try to make a sweet potato based bbq sauce.  It turned out a little grainy but tasted good enough on tempeh.  In the back is a brussels sprout and corn hash.

To use up some root veggies, I made this Root Vegetable Stew with Herbed Dumplings from Eating Well.

I used Tofurkey Italian Sausage and subbed egg substitute in the dumplings.  This was a very hearty and tasty dish.  You cook the dumplings right on top of the stew!  Some of my root veggies were beets, which turned the whole thing red and a little sweet.  Next time I would probably stick with neutral colored roots.

Black bean and sweet potato hash with cumin, coriander and orange; steamed broccoli on the side.

6-9-11 CSA - corn, lettuce, peppermint, carots and radishes

cherries, cantaloupe, tomatoes

This orzo salad was for Vegan Happy Hour.  I caramelized shallots then reduced some balsamic vinegar in the same pan, and blended the mixture with mayo and seasonings.  The orzo and dressing was tossed with diced tomato, raw corn and fresh basil.

This isn’t CSA related, but these blackberries came from my backyard!  We had some friends over on a Saturday and I had a bowl of freshly picked berries, so I made the Banana Chocolate Chip Muffins from Joy of Vegan Baking into a cake, subbing berries for the chocolate.  I added some cinnamon, which was a great compliment to the banana and berries.  This was a perfect snack cake – moist but not dense, sweet but not too sweet.

6-16-11 CSA - bok choy, avocado, lettuce, cilantro

melon, strawberries, carrots, gypsy peppers, tomatoes

Peppermint tea!  I’m not a huge fan of mint in food, so I boiled a pot of water then seeped a whole bunch of mint.  Strained, chilled and served cold with stevia and lemon, it was a great treat.

After my last CSA delivery included basil, I was wondering what I could use to make an interesting pesto other than nuts.  Lucky for me, that very same day Gena of Choosing Raw posted a recipe for hemp pesto.  Perfect!  I dont’ love hemp seeds as is, so I’m always looking for different ways to incorporate them into my diet.  I used only one tablespoon of oil, and mixed the pesto with some shirataki noodles.  In the back are some green beans cooked with coconut oil, onion, lemon and fresh dill.  I really liked the pesto, and had the leftovers on toast with arugula and sliced tomato.

Lastly, one of my favorite ways to use up random veggies, the hot dog salad.  This salad included lettuce, tomato, gypsy peppers, radishes, carrot, cilantro, sliced veggie dogs and Cesar Chavez Dressing from Appetite for Reduction.  What is most important about this picture is that I finally figured out how to take a good picture of a giant salad!  Normally I just pile stuff in the salad bowl while I chop it up.  For this picture, I kept a bit of each topping off to the side then sprinkled them on top at the end so that you can see all the pretty colors!  Obvious to some, maybe, but I was pretty proud of this accomplishment.

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VeganMoFo: OBR Week – Choosing Raw

My last (but not least) stop for OBR week is Gena of Choosing Raw.  Gena eats and blogs about what some might consider a “high raw” diet, with lots of raw foods and a good measure of cooked, healthy, whole foods.  I really like Gena’s approach to nutrition and health – In fact, just today she expounded on her personal balance between raw and cooked foods.  She is a Certified Clinical Nutritionist, and she really knows her stuff.  While most of Gena’s posts are about food, she’s not afraid to write in-depth about her thoughts on vegan lifestyle, ethics and nutrition.

For my meal to really reflect the Choosing Raw philosophy, of course it had to be mostly raw!  I chose two recipes from Gena’s Autumn Dinner Party post, her Kale Salad with Red Cabbage and Carrots, and Beet “Ravioli” Stuffed with Sweet Root Vegetable Mash.  For dessert, I whipped up Basic Chia Seed Pudding.

First, the kale salad.  I would happily eat kale massaged with only olive oil and salt, so this was a step up in the world of kale salad for me.  The shredded carrot and red cabbage gave the salad a great crunch, while the smooshed up avocado made it all creamy and wonderful.  My only very minor complaint might be that it was a little too lemony for me, so next time I would 3 Tbs of lemon juice instead of 1/4 cup.  Surprisingly, this salad kept really well in the fridge for a few days.

Bad picture of good beet ravioli.  I was concerned that the filling would turn out too sweet, with sweet potato, agave nectar and cinnamon, but the turnip, coconut oil and dijon mustard kept the puree firmly in the savory world.  I had to add a bit of vegetable broth to get the mixture smooth, and it was still thick enough to sandwich between the beet slices.  While these ravioli were a little sloppy to eat, they were really delicious.  I ate some of the filling this way, some by itself, and some mixed in with oat bran for breakfast.

Raw-ish lunch, gettin’ cozy by the fire.

I was feeling very lazy the day I made this, so I ate the chia seed pudding out of the measuring cup I mixed it in.  I already loved chia seeds, so Gena didn’t need to convince me!  The pudding is easy to make; you just mix it all together and whisk every once in a while so that the seeds don’t clump.  My pudding tasted a little bitter, possibly due to the combination of stevia and vanilla extract, but it was still good.  Next time I would use agave nectar or maple syrup instead of the stevia, and maybe add some cocoa or pumpkin or something else extra.

Next week is Vegetarian Times week!  I’m hard at work preparing recipes from the last five years of Vegetarian Times.  Have a good weekend!

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VeganMoFo: OBR Week – HappyVeganFace

Next on my list of OBR (Other Bloggers’ Recipes) is Jessy of HappyVeganFace!  I end that sentence with an exclamation point, because that’s the only way to do Jessy’s enthusiasm and positivity justice.  HappyVeganFace records her day-to-day eats, most often with recipes.  I don’t know about you, but writing down recipes is often the last thing I want to do at the end of the day when I’m throwing dinner together, so the effort is much apprecited!

Since Jessy is a normal person leading a normal (busy) life, her recipes are often of the quick and/or easy variety, which was a bonus when I was choosing recipes to make.  She also has a recipe index.  All her recipes are gluten-free and made from whole ingredients, and they always look delicious.  And, she has a CSA share, so she cooks with the seasons.

Look at all that color!  I chose the Autumn Salad and Shepherd’s Pie.

The Autumn Salad was really easy to make – you roast some root vegetables then toss them with spinach and a simple dressing of olive oil and agave nectar.  I really liked the parsnip in this, and the toasted pepitas.  I was worried that it would be too sweet, between the butternut, apple and agave nectar, but this was not the case.  The flavor was great!  Personally, I like a little vinegar in my salad dressing, so I mixed the leftovers with a bit of white wine vinegar and it was even better, if that’s possible.

The shepherd’s pie was perfect fall food.  It was full of great ingredients, filling, warm and hearty.  My gravy didn’t firm up as much as the filling in Jessy’s picture, but no matter!  This stuff was super delicious.  I missed a part of the directions and mixed the parsley with the potatoes instead of layering it, but that’s part of the beauty of Jessy’s recipes – they’re very adaptable.  From the directions:  “keep on smashing until they’re to the consistency you love the most.”  Love it!  Oh, and can we all say together:  nutritional yeast layer.  Every casserole from now on should have a nutritional yeast layer.  If I make this again, which I really should, my only minor change would be to add more spices to the gravy, like thyme and more parsley and maybe some other stuff.  I like my food heavily herbed though.

Jessy leaves the BEST comments on my posts, so head over to her blog and leave a nice comment!

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Veggies For Dinner

Sometimes all you need for dinner is a whole bunch of veggies.  I had some veggies on the verge of going bad, and we’re leaving for a short trip tomorrow, so dinner time was veggie time!

I started with an artichoke and sweet curried mustard.  The dip was just stone ground mustard, agave nectar, curry powder, turmeric and salt.

On the left is roasted root veggie puree – I roasted some turnips, daikon radishes, carrots and garlic in olive oil at 400 for 30 minutes and blended it in the food processor with some salt, then tossed in some minced parsley to add a fresh note.  I really enjoyed this, but then, I really enjoy radishes.  I think it would also be good with parsnips instead, for any radish-phobes.  The carrots gave it that bit of sweetness that countered the earthy root veggies nicely.  The asparagus was roasted afterwards in the same pan, which was nice because the remaining oil was flavored with garlic.  The mushrooms were simply sauteed in some tamari and water.

Tomorrow I’m off to the land of spring training, where I hopefully will not live on only peanuts and Cracker Jacks!

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