Yes I know....another soup. I guess I am on some sort of soup binge because I went to the fruiterie this afternoon and kept grabbing things to make different soup with. I like making soup, it makes the house smell good and small clean up ( one pot). I can start it early and leave it on the stove for dinner. Plus it usually will last until the next day for lunch.
Sometimes it nice blended but I decided to grate the beet and cabbbage, eat it chunky style.
2 tbsp olive oil
1 onion- sliced
2 cloves garlic-minced
2 medium beets- peeled, grated
2 small potatoes- peeled. grated
2 cups red cabbage shredded
7 cups vegetable stock or water
1 tbsp dried dill
2 tbsp red wine vinegar
freshly ground pepper
sea salt
fresh parsley- chopped
In a large pot heat oil add oinon and garlic- saute until soft
add the rest of the ingredients and bring to a boil. simmer until veggies are done (not mushy)
season with sea salt, pepper and parsley.
Valentines day, has always been one of the best times of year to go out to a restaurant for a great meal. Dinner is usually a highlight. The chefs bringing some of there best ideas to your table, for you and your love to relic in deliciousness, teasing your taste buds with flavors. Being a vegan family living in a rural area, makes it difficult to enjoy a meal like this. So whats a girl to do but ..cook up some love!
Valentines Menu
* Roasted beets,baby greens & toasted walnuts drizzled with nova scotia apple vinaigrette
*Butternut squash & Lentils wrapped in phyllo with turnip & potato mash, and a parsley garlic cream sauce
*Chocolate Mousse on a cookie crust with Strawberry sauce
For the salad...
I scrubbed 3 large beets poured a little olive oil and sprinkled some sea salt wrapped in foil baked in the oven at 400 for 1 1/2 hours
with a pairing knife I peeled back the skin, cut into wedges.
Tossed baby greens with finely sliced green onions and the vinaigrette.
Arrange nicely on the plate, with the roasted beets, sprinkled with toasted walnuts.be
For the phyllo...
1 cup cooked lentils
1 tbsp olive oil
1 leek- cut lengthwise and sliced
1 celery stalk- small diced
1 tbsp Dijon
1 tbsp dried sage
1 tbsp apple cider vinegar
1 small butternut squash- peeled, cubed and steamed
1 tbsp earth balance
1/4 tsp nutmeg
12 sheets of phyllo dough
olive oil
1 pastry brush
In a saute pan, oil, add leek and celery saute for 4-5 minutes. Add sage. Season with sea salt and freshly ground pepper. In a medium bowl mix together with cooked lentils.
set aside
In a small bowl combine steamed squash, earth balance, and nutmeg. Season with sea salt and pepper.
Layer the phyllo sheets brushing with olive oil 1 at a time.
Place the lentil mixture on the phyllo dough, then the sqaush mixture.
Roll up in the phyllo.
Place on a baking sheet, brush the top with olive oil.
Bake at 375 for 40 minutes or until golden brown.
Beets are one of my favorite foods to work with, I love the earthy flavor they have and the colour. BEAUTIFUL. You can also use them for sweetness in desserts, my uncle makes a really good chocolate beet cake. YUM!
2 tbsp olive oil
1 onion-chopped
1 stalk celery-chopped
1 clove garlic-minced
1 bay leaf
4 large beets-peeled and chopped
3 medium potatoes-peeled and chopped
8 cups water
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 orange-zested and juiced
sea salt
freshly ground pepper
In a large pot heat oil, add onion celery and garlic. Saute for 5-6 minutes.
Add beets, potato, bay leaf, water. Bring to a boil, reduce heat so that its still bubbling but not boiling
When vegetables are soft. Blend in batches. ( Remove bay leaf)
Season with vinegar, syrup, orange and salt and pepper.
It is summer time and the beans are plentiful. This is a simple dish. I like the flavor of the beets, I don't want to cover that up with to much vinaigrette, so just a splash of apple cider vinegar and some olive oil does the trick.
1 bunch beets-peeled and chopped
2 handfuls of beans, washed and tops removed
1/2 red onion-chopped
2 stalks celery-chopped
1/4 cup fresh parley-chopped
3 tbsp fresh dill-chopped
2 tbsp olive oil
2 tbsp apple cider vinegar
fresh ground pepper
sea salt
Prepare beets and green beans using a steam basket.
When beets are almost done throw the green beans on top just to cook long enough to make them change to bright green. ( The beets usually take around 7-9 minutes, so around the 6 minute mark, throw the green bean in.)
Leave to cool down for a few minutes.
Toss everything together in a bowl.
