Melange of Roasted Autumn Veggies with Tempeh Bacon

No use crying over spilt milk...or burnt carrots.  Yesterday I had sliced 25 lbs of carrots for a salad at work, and thrown them in the oven to roast thinking they were going to come out all delicious and toasty, only to have my timer fail on me and smell burnt carrots about 45 minutes later.  Oh the joys of relying on technology...but that is what happens when you are multitasking and can't keep an eye on the oven yourself!  But you know what?  I didn't get upset, in fact I found it kind of funny the fact that I went through all that work and would have to do it again.  Sometimes I wonder with the amount of chopping I do with my right arm why it isn't twice the size of my left.  I sliced more carrots, placed them in the oven and this time they emerged perfectly roasted.  Success!  I am not one to give up...especially in the kitchen.  When I got home I did not simply heat up some soup I had in the freezer for dinner, instead I decided that I would like some roasted veggies!  How odd, after my carrot burning experience, but that is what I craved.  I had all sorts of delicious things to roast that I knew would make a delicious melange of sorts. 

Some chanterelles and lobster mushrooms I was expecially excited to enjoy along with brussels sprouts, carrots (yes I didn't hate them), red peppers, purple potatoes, and rutabagas.  I threw in some onions as well and roasted them all to deliciousness.  I needed some protein, so some tempeh bacon was added as well, and to give it all a wonderful flavor a balsamic thyme vinaigrette with a touch of truffle oil.  It was nice and hearty, which was nice for a cool night.  Never mind the burnt carrots, when I have a plate of good food in front of me I don't remember the negatives of the day.  Here is the recipe for my roasted veggies if you would like to try it.  It is simple to prepare, but so good!

Melange of Roasted Autumn Veggies with Tempeh Bacon
Serves 2

olive oil
2 cups purple potatoes (or other small potatoes), halved if bigger
2 cups brussels sprouts, trimmed and halved
3 cups mixed mushrooms, cut into bite sized pieces if large
1 medium red bell pepper, sliced
1 large onion, sliced
1 cup sliced rutabaga
2 large carrots, sliced
1 8 oz pkg tempeh bacon

1 Tbsp olive oil
1 Tbsp truffle oil
1 Tbsp balsamic vinegar
2 tsp dried thyme
2 cloves of garlic, minced
sea salt and pepper to taste

Preheat oven to 475 degrees.  Since the veggies take different times to roast, they need to be dine separately.  Toss the potatoes and brussels sprouts with olive oil and spread out on a baking sheet.  Do the same with the mushrooms, bell pepper and onion on another sheet. Then the carrots and rutabagas on another.  Place the sheets in the oven and roast for about 15-20 minutes until the veggies are tender and browned at edges (may take longer for potatoes) then remove from the oven and place in a large bowl.  Meanwhile, Heat 1 Tbsp olive oil in a non-stick pan and cook tempeh bacon until crisp on both sides, about 4 minutes per side.  Remove from pan and when cool enough to handle, cut into small pieces.  Place in a bowl, along with roasted veggies.  Whisk together olive oil and truffle oil, balsamic, garlic, thyme and sea salt and pepper to taste, then toss it with the veggies and serve!

Asian Root Vegetable Tofu Stew

It was fabulous at the start of this week in Minnesota, gorgeous, sunny and up to 70 degrees, but not so much at the end.  Today it is a bit windy and there are a few sprinkles starting to fall...snow is possibly in the forecast for overnight tomorrow.  Yuck!  I thought spring was supposed to be here?  I was making salads and wraps on Monday and Tuesday, but now I want something warming and substantial to take the chill away.  I can tell the weather is affecting other people as well because our customers in the deli I work in are buying lots more soup today!  I don't blame them.  We have a soup at work called "Spring Chicken"  and it is funny because people request it year round, no matter what season it is.  I have never tried it being a vegetarian, but it always smells amazing!  Tonight I decided to create a stew using some of the same veggies that are found in that soup.  Most importantly rutabagas and carrots in a delicious broth.  But I have swapped out the onions for leeks and shallots and the cabbage for kale, because that is what I happened to have in my fridge. 

 

 

I also gave mine a little bit of an Asian flair with some miso, mirin and tamari.  I love these three ingredients in a broth, they give it so much flavor!  Since my soup had no chicken I added some baked tofu for a protein source.  The stew was delicious!  Delicious just tender veggies in a rich vegetable stock with meaty tofu...it definately warmed me up!  I am bummed that I won't be hot soup again because it is going to be too warm outside after this week... just kidding.  I want it to be warm and can live without hot food, I will be happy to be outside!  On the off day though when it rains, and the wind is blowing  and I want something warm, I can make this again!  Using whatever is in season at the time of course!  Here is the recipe if you are in a cool part of the country and need a little warm up!   

 

Asian Root Vegetable Tofu Stew

Serves 3

1 10 oz block firm tofu, diced

peanut oil

1 Tbsp peanut oil
2 large shallots, sliced
1 large leek, sliced
2 cups carrots, sliced on the diagonal
4 garlic cloves, minced
2 tsp dried thyme
2 tsp dried rosemary
1/4 cup mirin
2 Tbsp tamari
2 cups potatoes, cut into medium cubes, or sliced if very small
2 cups rutabagas, cut into medium cubes
4 cups vegetable stock
1/2 tsp sea salt or to taste
freshly ground pepper
1 small bunch kale, torn into bite sized pieces
2 Tbsp white miso
2 Tbsp arrowroot, dissolved in 2 Tbsp water

Preheat oven to 475 degrees.  Line a baking sheet with foil, and toss tofu with just enough peanut oil to coat.  Place on baking sheet, and bake until starting to brown at edges.  Remove from oven.  Meanwhile, Add peanut oil to a large saucepan over medium heat.  Add shallots, leeks, and carrots, and saute until they are softened, about 5 minutes.  Add the garlic, thyme, and rosemary, and saute until fragrant, about 1 minute.  Add mirin, tamari, potatoes, rutabagas, stock, sea salt, freshly ground pepper to taste and bring to a boil.  Lower to a simmer and cook until veggies are tender, about 20 minutes.  Add tofu, and kale, and cook until kale has just wilted, then add miso and arrowroot mixture, and cook until soup thickens slightly.  Taste and add more salt if necessary.  Serve hot! 

Black Quinoa and Root Vegetable Stew with Tofu

I came across some black quinoa recently and decided to buy it thinking something interesting could be made with it!  My favorite way to use quinoa would have to be in a tabouli, but since I enjoy tabouli more in the warm months I decided to use the quinoa in a little different way than I normally would.  My friend Gabrielle, who cooks wonderful vegetarian dishes, and who I work with at the deli had told me about using quinoa in a soup she had recently made, and I loved the idea so I decided to borrow it!  I thought the black quinoa would be a nice change from the usual grains used in soups and stews. 

I was in craving Asian flavors so I decided to make my stew with a miso and mirin laced broth, and throw in some delicious roasted root vegetables.  I finished the stew off with some mustard greens and baked tofu I had made and although it wasn't the prettiest to look at it was amazing to eat!   I was sharing it with my Mom who was skeptical about how tasty it would be, her not being a fan of root vegetables, but she loved it!  It was one of those things where you taste it and go this is good.  Take another bite and go this is really good, and finally this is awesome!  The savory flavors of the broth combined with the nutty quinoa, chewy tofu and sweet root vegetables is a perfectly composed symphony of a stew!  It is warming and comforting, and dare I say it comfort food!  Without being unhealthy of course.  Here is the recipe if you would like to enjoy it for yourself! 

Black Quinoa and Root Vegetable Stew with Tofu

Serves 2

Tofu:

1 10 oz block firm tofu, cut into small triangles

1/4 cup vegan worchestershire sauce

1/4 cup tamari

1 tsp minced garlic

Quinoa:
1 1/2 cups water

3/4 cup black quinoa

Veggies:
1 1/2 cups sliced rutabagas
1 1/2 cups carrots, sliced on the diagonal
peanut oil

Stew:
1 Tbsp peanut oil
2 shallots, sliced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1/4 cup mirin
4 cups vegetable stock
2 Tbsp tamari
2 Tbsp white miso
a few large leaves mustard greens or kale
sea salt to taste

Preheat oven to 475 degrees.  Line 3 sheet pans with foil, and spray with non-stick spray.  Toss tofu with worchesetershire sauce, tamari, and garlic until well coated, then spread out on one of the sheet pans.  Place in the oven and bake until crispy and starting to brown at edges, about 15 minutes.  Remove from oven and set aside. 
Meanwhile, to prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside. 
To prepare roasted veggies, toss rutabagas and carrots with peanut oil, then spread out on 2 remaining sheet pans.  Roast for 15-20 minutes until starting to brown at edges and tender.  Remove from oven and set aside. 
Meanwhile, heat 1 Tbsp peanut oil in a large stockpot.  Add shallots, and saute until softened, about 5 minutes, then add the garlic, thyme and rosemary and saute until fragrant about 1 minute more.  Add mirin, stock, and tamari, and bring to a simmer. Add root vegetables and cook for about 15 minutes to allow flavors to develop.  Add cooked quinoa, tofu, and mustard greens along with sea salt to to taste.  Cook until tofu and quinoa are heated through and mustard greens have wilted.  Serve hot!
 

Vanilla and Beets

Whenever I encounter the lovely scent of vanilla it makes me happy.  This is why I often dab on a bit of vanilla essential oil in the morning so I can enjoy the scent throughout the day!  Afterall vanilla is the base of many delicioius things such as sugar cookies, cakes, or ice cream.  But it is actually quite good in savory applications as well!  Such as in a vanilla squash risotto, or in pureed rutabaga with a little coconut oil, or with beets in a salad!  I had a few beets last night and I decided to combine them with something vanilla laced. 

I roasted up some beets and rutabegas, and combined them with some dried tart cherries and salty sweet pecans in a salad, then whisked together a vanilla citrus vinaigrette and tossed it all together.  It was wonderful!  The vanilla gave the dressing a wonderful light scent and flavor to the salad without overwhelming it.  I suppose it was a little dessert like, but savory as well, and so delicious for the little amount of time it took to prepare!  Here is the recipe if you would like to try vanilla in a little different way than the usual! 

Roasted  Beet and Rutabaga Salad with Toasted Pecans and Dried Cherries with Vanilla Citrus Dressing

Serves 3

3 medium beets, thinly sliced

3 small rutabagas, thinly sliced on the diagonal
olive oil

sea salt

Pecans:

1/2 cup pecans
1 Tbsp agave nectar
1 Tbsp maple sugar

1/2 tsp sea salt

1/8 tsp ground chipotle powder

Dressing:
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 Tbsp orange juice
1 Tbsp riesling vinegar
1/2 tsp pure vanilla extract
seeds of one vanilla bean

1 Tbsp agave nectar

sea salt and freshly ground black pepper to taste

5 cups mixed flavorful greens such as arugula, mizuna and dandilion
1/4 cup thinly sliced shallots
1/2 cup dried cherries

Preheat the oven to 475 degrees. Line three baking sheets with foil, and spray with nonstick spray. Toss beets and rutabagas with just enough olive oil to coat, and spread out on sheet pans.  Roast until starting to brown at edges and tender, about 15-20 minutes. Remove from oven, sprinkle with sea salt, and let cool to room temp. Decrease the oven temperature to 375 degrees. Toss pecans with agave nectar, maple sugar and sea salt and spread out on one of the sheets. Roast in the oven until fragrant and starting to brown, about 7-10 minutes. Remove from the oven and let cool. Meanwhile, whisk dressing ingredients together in a small bowl. Combine greens, shallots, and roasted veggies, in a large bowl, pour dressing over, and toss with hands to coat. Divide salad between 3 plates and top with toasted nuts and cherries.

My favorite winter salad

I tend to get stuck in ruts... I am a very monotonous person sometimes when it comes to things I do every day, or when it comes to cooking dinner.  It is something I am not proud of, being such a creature of habit but oh well.  For this reason however I have been making a certain salad very often.  I have appologized to those who have had to share it with me, but luckilly they like it too and have no complaints, so I keep making it.   It is so good I cannot go without making it at least a few times a week, at least as long as the vegetables I use in it are in season.  I have come to love sunchokes this year, especially thinly sliced and roasted.  Right out of the oven with sea salt they are like chips!  In this favorite salad of mine,  I combined them with carrots and rutabagas roasted in the same way, and they are delicious together.    I used my standard toasted pecans to top off the salad as well as some golden raisins, which I don't think are used enough, but I love!  Everything is dressed in a light maple balsamic vinaigrette, and it is so delicious I could eat it all myself!  I listed this recipe as serving three, but it is actually two Amy sized servings.  Even if you are skeptical about root vegetables and don't care for them, this salad could change your mind.  I served it to my Mom who is not a big fan of root vegetables, and she looked at it and gave me "the look", saying "You know I don't like rutabagas..."  But once she tasted it she actually loved it and there wasn't a rutabaga left on that plate!  I love it when I can change people's minds about liking veggies!  Here is the salad recipe if you would like to try it for yourself!

Roasted  Root Vegetable Salad with Toasted Pecans and Golden Raisins

Serves 3

2 large carrots, thinly sliced on the diagonal
3 large sunchokes, thinly sliced on the diagonal
3 small rutabagas, thinly sliced on the diagonal
olive oil
sea salt

Pecans:

1/2 cup pecans
1 Tbsp maple syrup
1 Tbsp maple sugar
1/2 tsp sea salt
1/8 tsp ground chipotle powder
Dressing:
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 Tbsp riesling vinegar

1 Tbsp maple syrup

1/2 tsp dijon mustard
1 tsp dried thyme
sea salt and freshly ground black pepper to taste

5 cups mixed flavorful greens such as arugula, mizuna and dandilion
1/4 cup thinly sliced shallots
1/2 cup golden raisins

Preheat the oven to 475 degrees. Line three baking sheets with foil, and spray with nonstick spray. Toss root vegetables with just enough olive oil to coat, and spread out on sheet pans.  Roast until starting to brown at edges and tender, about 15-20 minutes. Remove from oven, sprinkle with sea salt, and let cool to room temp. Decrease the oven temperature to 375 degrees. Toss pecans with honey, maple sugar and sea salt and spread out on one of the sheets. Roast in the oven until fragrant and starting to brown, about 7-10 minutes. Remove from the oven and let cool. Meanwhile, whisk dressing ingredients together in a small bowl. Combine greens, shallots, and roasted veggies, in a large bowl, pour dressing over, and toss with hands to coat. Divide salad between 3 plates and top with toasted nuts and golden raisins.