Archive for June, 2010

First Root Veggie Harvest of the Year

 

A couple days I harvested the first root veggies from my garden: 2 turnips, 2 small chioggia beets, 2 small golden beets, and 1 wee little red potato.

I used them to make a root vegetable and turnips greens soup:

Turnips are weird in soup. The first few spoonfuls always taste bad to me, but then after the third or fourth spoonful something clicks and it tastes delcious. Go figure.

Beans, Gnocchi, and Swiss Chard

I’ve already blogged about making this dish, but I’ve decide to type up my own version of the recipe, as adapted from the original:

    2 tablespoons of olive oil
    1 teaspoon of minced garlic
    3 shallots, minced
    Swiss chard, leaves cut into strips and stems cut into small pieces
    1/2 cup of water
    1 cube of vegetable bouillon
    1 15-oz. can of beans

Heat the olive oil in a skillet over medium heat.

Add the garlic, shallots, and chard stems and cook until they start to soften.

Add the chard leaves in three or four bunches and cook until they start to wilt.

Add the water and the vegetable bouillon and cook for a few minutes.

Add the beans and cook for a few more minutes.

While you are doing the above, cook the gnocchi in boiling water until they float to the top of the pan.

When the gnocchi are done cooking pour them into a strainer and let all of the water drain away.

Transfer the other ingredients from the skillet to the strainer, mix them and the gnocchi together, and let all of the liquid drain away.

Fried Tofu and/or Tempeh

This is a simple way to fry tofu and/or tempeh. It is adapted from a recipe that is included on the packaging for Westsoy’s tempeh products:

8 ounces of tofu and/or tempeh, cut into strips or cubes
4 tablespoon of margarine
1/2 teaspoon of garlic powder
1/2 teaspoon of coriander
2 tablespoons of tamari

Mix the margarine, garlic powder, and coriander together in a skillet and heat over medium heat.  When the margarine starts to sizzle, add the tamari and mix it in with the margarine.  When the margarine and tamari mixture starts to sizzle, add the tofu and/or tempeh and fry until most (or all) of the margarine and tamari has been absorbed.

I like to eat the fried tofu and/or tempeh on sandwiches and salads. Here is a picture of a (homegrown) salad with fried tempeh on top:

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