Category Archives: ROOT VEGETABLES
- 2 leeks
- 1 tablespoon coconut or olive oil
- 14 ounces/400 g new potatoes
- 1/2 medium butternut squash
- A few fresh chives
- A few sprigs of parsley
- 4 tablespoons crème fraîche or yogurt
- 1/2 lemon
- Sea salt and freshly ground pepper
- A crumble of Lancashire or cheddar cheese (optional)
- 4 free-range or organic eggs (optional)
Fill and boil a kettle of water and get your ingredients together. Put a large nonstick pan over medium heat.
Wash the leeks, then finely shred them and add them to the pan with a little of the coconut oil. Stir every couple of minutes.
While the leeks are cooking, cut the potatoes into 1-cm pieces and put them into a large saucepan. Pour over boiling water from the kettle and bring to a boil, then turn down the heat and simmer for 5 minutes.
Seed the squash and cut into pieces about the same size as the potatoes. Once the potatoes have had 5 minutes, add the squash to the pan of boiling water for a final 3 minutes of cooking. Once the potatoes and squash have had their time and have softened a little, drain them and leave in the colander to steam-dry a little.
Spoon 3 tablespoons of the leeks into a deep bowl. Turn the heat up under the leek pan, add a little more oil if necessary, then add the potatoes and squash and fry, turning every couple of minutes, but not too often—you want to allow each side enough time to build up a bit of a golden crust.
Chop the herbs and add them to the reserved 3 tablespoons of leeks. Add the crème fraîche or yogurt, the juice of half a lemon, and some salt and pepper, and blend well, using a handheld blender.
Keep turning the hash in the pan until it’s all nicely golden. Now there are a couple of ways you can take it. Keep it like this—it’s delicious as it is. Or crumble a little cheese over and allow it to melt in. Then crack the eggs into the pan, pop a lid on top, and allow to cook for 3 to 5 minutes, until the whites are set but the yolks are still runny.
Serve the hash with the leek-and-herb dressing scattered over. Stir it through before you eat.
From The Splendid Table newsletter, September 14, 2016. Reprinted with permission from A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals by Anna Jones, copyright © 2016. Photography by Matt Russell. Published by Ten Speed Press, an imprint of Random House LLC.
- 1 Bunch of Turnips
- 1 Bunch of Garlic Chives
- If you are turning the oven on anyway, try baking or roasting the bulbs. Otherwise, boiling on the stovetop is fine.
- Remove turnip greens from roots.
- Wash and save greens for sauteing, steaming, stir-frying or adding to lentil/bean soup or stew.
- Peel or not, your choice. Cook until just tender.
- Slice, sprinkle with minced garlic chives and serve.
- 2 medium onions, peeled and coarsely chopped
- 6 c (about 3 lbs.) zucchini, sliced
- 1 c carrots, thinly sliced
- 4 tsp. olive oil
- 1 tsp. salt
- 5 c water
- 4 tbs. vegetable broth
- 1/4 tsp. ground black pepper
- 16-oz tofu, preferably silken tofu
- In a large soup pot, saute the onions, carrots and zucchini in the oil together with the salt, for about 5 minutes over medium heat.
- Add the water (and wine, if desired), broth, pepper and tofu and cook for another 5 minutes.
- Blend the ingredients until smooth, return to the heat and cook for a few more minutes.
- 3 c all-purpose flour
- 2 c organic sugar
- 1 T ground cinnamon
- 1 T Brittany sea salt
- 1 t baking soda
- 1/4 teaspoon baking powder
- 3 eggs
- 1 c coconut oil
- 1 t vanilla
- 1 to 2 c shredded zucchini
- 1 c shredded carrot
- 1/2 cup chopped walnut
- Preheat oven to 325 degrees.
- In a large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder.
- In a small bowl, whisk eggs, oil and vanilla.
- Add to dry ingredients; mix well.
- Stir in zucchini, carrots and nuts.
- Pour batter into two well-greased 9×5-inch loaf pans.
- Bake 1 hour to 1 hour 15 minutes or until golden brown.
- Balsamic vinegar
- Sesame seed oil
- Coconut Butter
- Minced garlic chives
- Fresh ginger
- Pinch of red pepper
- Tamari sauce
- ½ lb Firm tofu
- Swiss chard or mizuna
- Sesame seeds
- Drain tofu and cut up into cubes.
- Set cubes in marinade and turn occasionally.
- Marinate for at least 2 hours at room temperature.
- Pour off marinade into skillet and simmer 1-2 min.
- Add torn pieces of cooking greens and cover pan.
- Stir occasionally and continue simmering until the greens wilts.
- Add the tofu and sesame seeds and heat through.
- May serve over brown rice.
- 6 to 8 slices of your favorite bread
- 6 to 8 oz light cream cheese (or soft tofu), softened
- 2 T sour cream
- 12 nasturtium blossoms, coarsely chopped
- a few nasturtium blossoms & leaves to garnish plate
- Make sure flowers are clean and dry. Store in the refrigerator until ready to use.
- Mix cream cheese thoroughly with garlic & onions.
- Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower.
- Pull petals upwards to cover the cheese as much as possible.
- Press lightly into cheese to stick.
- Serve on nasturtium leaves. May chill before serving.
- 2 c sliced radishes, 8 oz.
- 1 small onion, cut into thin wedges and separated
- 1/2 c white vinegar
- 1/2 c sugar
- 1 1/2 tsp salt
- Slice radishes.
- In a large bowl or crock combine radish slices and onion wedges.
- In another bowl stir together vinegar, sugar and salt until sugar is dissolved.
- Pour over radish mixture.
- Cover and chill for 8 to 24 hours.
- This mixture will have a very pungent aroma. Makes 2 cups.
Courtesy of Better Homes & Gardens Contest Winner, Rhonda E.H. Kaya
- Drop tomatoes into boiling water for a couple of minutes to make peeling easier.
- Remove, drain, cool, peel, and dice.
- Mince your bunch of garlic chives.
- Cook favorite pasta in tomato water (or other way around) until just tender.
- Toss tomatoes with hot pasta (may add any other vegetables you’d like including tender steamed sliced carrots).
- Sprinkle garlic chives over with grated Parmesan or almond cheese and serve.
- 1 c rice
- 1 medium eggplant
- 1/4 c olive oil
- 1 tomato, diced
- 1 green pepper, diced
- 1 sm onion, minced
- 1 garlic clove, minced
- Sea salt and fresh ground pepper to taste
- 1/2 t fresh basil or marjoram
- 2 T coconut oil or butter
- Cook rice according to package directions.
- Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″ shell.
- Dice the eggplant meat.
- Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water.
- Cover and steam 3 minutes. Drain and reserve.
- Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
- Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
- Bake in a preheated, 350’F oven about 35 minutes or until eggplant shells are tender.
- Makes two main dish servings.