Winter vegetable ragout with caramelized whole shallots
I was looking for a recipe that called for turnips, and came across this winter ragout in France: the Vegetarian Table by Georgeanne Brennan. It’s basically an oven-roasted stew full of big chunks of parnsips, turnips, rutabagas, and carrots. (I couldn’t find any rutabagas so I subbed in potatoes.) The stew also calls for ribbons of chard and caramelized shallots. At first glance I thought this recipe was for a French-style stew, but it’s seasoned with turmeric and raisins, and you’re supposed to serve it with yogurt and a mixture of dill, tarragon, mint, and chives. So there’s definitely a North African influence. Read the rest of this entry »
Quinoa with brussels sprouts, tempeh, and toasted almonds
I’ve been eying this recipe in Peter Berley’s Fresh Food Fast for quite a while now. I love brussels sprouts and I’m always looking for new tempeh recipes. The recipe is basically a stir-fry. You saute onion and caraway seeds, add tempeh and a sliced bell pepper, then toss in the halved brussels sprouts, water, soy sauce, and mirin. The stir-fry is served over quinoa and sprinkled with toasted almonds and a squirt of lemon juice. Read the rest of this entry »
The captious vegetarian 