Currently viewing the tag: "vegan"
Use any or all root vegetables for this. The important thing is to cut all the pieces about the same size to roast evenly.
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Tagged with: basic • beets • carrot • carrots • celeriac • celery root • dairy-free • gluten-free • onions • parsnips • roast • root vegetables • rutabaga • rutabagas • turnips • vegan • vegetarian • watermelon radishes
No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. The recipe works especially well with potatoes like Romanze, Yellow Finn, and Yukon Gold. This recipe works best with potatoes around 3 inches in diameter.
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I like my tabbouleh good and green. I use a lot of mint if I have it, or I just use flat leaf parsley if I don’t. If tomatoes are in season, I use them as well. If not, well-I just don’t use them, but only use good tomatoes as there is nowhere for a lousy tomato to hide here. I find tabbouleh a great way to use up the lemons on my Meyer lemon tree when it goes into overdrive, and tabbouleh keeps for a couple days so it helps when I need something fast. Look for bulghur in bulk bins instead of boxes. It is usually fresher and tends to be a slightly larger grain which I prefer.
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Tagged with: green onions • Italian parsley • lemon • Meyer lemon • parsley • scallions • vegan • vegetarian
I love arugula, and am always looking for new ways to use it. I find the arugula is sharp enough without the addition of cheese, and almonds are used instead of pine nuts, which are also a little sharp, but almonds “talk” to the nuttiness of arugula. A knife works best for this as a food processor over works the arugula and gives it a slippery texture, plus it tends to cook it a bit. Also, I enjoy the whole process of cutting the arugula by hand-the smell as you cut the leaves and nuts, the sounds-it is a form of meditation.
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INGREDIENTS:
1 bunch of beets 1 teaspoon olive oil salt and pepper to taste 2 tablespoons of water 1-2 tablespoons vinegar such as white balsamic or sherryContinue reading »
Tagged with: basic • beets • chioggia beets • gluten-free • golden beets • Red Ace Beets • roasted • vegan • vegetarian
Here is a variation on a theme. I love the cucumber salad called sunomono that you get in Japanese restaurants. Long ago, when I had a sushi bar of my own, I used to experiment with this technique, using whatever vegetable struck my fancy.
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Tagged with: basic • black spanish radish • cucumber • dairy-free • gluten-free • purple plum radish • quickles • radish • Tokyo turnips • turnips • vegan • vegetarian • watermelon radishes
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