This week, at the grocery, I grabbed a bag of brussel sprouts on a whim, and got some baby carrots. So, last night making dinner, I decided to roast them up with a nice umami flavor. I had also gotten some apples that we weren’t really enjoying (picky apple eaters).
Umami Sprouts and Carrots
4 cups of brussel sprouts washed and trimmed 4 cups of mini carrots or carrots peeled and chopped ¼ cup balsamic vinegar ¼ cup olive oil ¼ cup nutritional yeast sea salt and pepper to taste
Combine all ingredients and toss or gently stir until the vegetables are coated. Place on a baking stone or sheet and cook at 425* until the carrots are done.
4 apples sliced into wedges ¼ cup maple syrup 3 TBS cinnamon 3 TBS sugar
Spray a baking sheet with nonstick spray if it is not a nonstick sheet, or cover in parchment paper. Arrange apples on the sheet with the inner side of each slice facing up. Drizzle with maple syrup, sprinkle with cinnamon and sugar. Bake at 425* until apples are soft. Serve with non-dairy yogurt if desired.
I had sort of forgotten about the carrots in my garden, because it didn’t look like they were doing anything. But, when I went out the other day to remove the greens, I found that I had several pounds of carrots. Today, I decided to whip up some good fall soup with them. I made this recipe in the pressure cooker, but it could easily be made in a regular pan or even crockpot.
6 large carrots, chopped into 1/2 inch slices pieces
1 onion, chopped into medium chunks
1 T fresh ginger, minced
3 cups of vegetable broth or water plus vegetable broth powder
1 T curry powder
2 tsp turmeric
1 14 ounce can coconut milk
1/2 cup nutritional yeast flakes
salt and pepper to taste
Place carrots, onion, ginger, curry powder, turmeric, and broth (or broth powder and water) in pressure cooker. Bring pressure to high and cook for 10 minutes and then turn off cooker and let pressure dissipate.
Remove lid and puree with stick blender, or in food processor if needed. Add coconut milk and nutritional yeast and blend briefly. Return to heat and simmer if needed. Salt and pepper to taste.
We had this with rye bread and it was quite tasty.
Last weekend, I attended a cookout where another guest brought a lemon miso kale dish. I thought I had died and gone to green leafy heaven. I could barely wait to get my farm share this week and attempt to reproduce it. Sadly for me, there wasn’t any regular kale in the selections, but I was pretty sure that dinosaur kale would work well enough (and then one of my dang kids chopped up 1/3 of what I picked to give to the lizards, so I didn’t get to make as much as I wanted – grr). I had planned to look up some recipes, but then when I got home last night, I was in a hurry and just decided to wing it. This is what I came up with.
2 bunches kale – washed and cut
1/2 sweet onion – diced
1 cup diced carrot
1/2 inch fresh ginger minced
3 T gold miso paste
1 cup water
1 lemon, sliced
Place onion, carrot, and ginger in large fry pan with water and cook on medium until carrots are tender crisp. Add miso and stir until disolved. Juice 2/3 of lemon into pan. Add kale, remaining slices of lemon (for taste and prettiness), toss in miso lemon sauce, and cook until wilted.
And that’s it. Let it cool slightly before serving and more of the sauce will adhere to the kale. Extra sauce is great served over brown rice. It was a big hit here with the non-green-haters.