Archive for the ‘root vegetables’ Category

Salsify

That’s about one-third of my crop of salsify.

Salsify is a root vegetable, and is sometimes called the oyster plant, since some people think it tastes like oysters. Having never tasted an oyster I can’t say whether or not salsify tastes like them, but I can say that I like the way salsify tastes. It has a mild flavor that is hard to describe (at least for someone who has never tried an oyster). It was very good boiled, and pretty good in soup with some oyster mushrooms and some vegetable broth: a no-oyster oyster soup!

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Spiced Carrot Spread

This is my absolute favorite way to eat carrots!  It’s good with parsnips too, or a combination of carrots and parsnips.  The original recipe can be found here.  This is my version:

Spiced Carrot Spread

  • 1 tablespoon sesame seeds
  • 1/2 tablespoon yellow mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 pound carrots, thinly sliced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 tablespoons olive oil
  • 1/4 cup pumpkin seeds

Toast the sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over medium heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in the water, carrots, salt, cayenne, and 2 tablespoons of the olive oil and cook, covered, over low heat, stirring occasionally, until the carrots are very tender, 20 to 30 minutes.

Purée the carrot mixture, the remaining 2 tablespoons of olive oil, and the pumpkin seeds in a food processor with until the carrots are smooth.  The spices and the seeds should still be a little coarse.

Potato and Tempeh Hashbrowns

This morning I had potato and tempeh hashbrowns for breakfast, using some of this year’s potato harvest.    Thanks to the tempeh, these hashbrowns have three or four times the protein content of potato-only hashbrowns.  And they are so delicious!

Here is the recipe:

2 or 3 russet potatoes, peeled and grated

4 oz. of tempeh, grated

A few other vegetables, chopped or grated (optional)

1 teaspoon of ground flax seeds

Margarine, olive oil, and walnut oil 

Salt, pepper, onion powder, and garlic powder

Grate the potatoes and then squeeze out as much moisture from them as possible.  Grate the tempeh and add it to the potatoes.  Grate the other vegetables and add them and the ground flax seeds to the potatoes and tempeh.  Heat the margarine, oil, and spices in a pan over medium heat.  Add the potatoes and cook until they are brown on both sides, about 20 or 25 minutes.

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.

Improvised Beet Soup

Yesterday I improvised another soup, using some golden beets that needed to be used up.

6 cups of water
3 vegetable bouillon cubes
10 dried oyster mushrooms, ground up in a coffee grinder*
3 golden beets, diced
A little bit of onion, diced and fried in olive oil
1 Field Roast Co. vegan Italian sausage, sliced into quartered rounds and fried in olive oil
1 15-oz. can of cannellini beans
2 big kale leaves

It turned out to be quite wonderful – absolutely delicious and with a lovely golden color derived from the beets. (It’s too bad I didn’t get a better picture of it.) And it’s a very diverse soup, too: one kind of root vegetable, one kind of leafy green, one kind of bean, one kind of mushroom, and one kind of high-protein meat substitute.

*I have never actually used the coffee grinder to grind coffee!

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