Category : Side Dishes
I need to go grocery shopping so last night I didn’t have a lot of veggies to choose from in preparing dinner. I only had some white turnips and baby spinach left, so I made roasted turnips (recipe below), BBQ’d some marinated tofu, and made a spinach salad with apple, toasted almonds and poppyseed dressing.
Roasted Turnips Recipe
Ingredients
4 white turnips
10-12 cloves garlic (peeled and left whole)
2-3 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
Directions
Preheat oven to 400°F.
Peel the turnip and cut into pieces about 1″ square. Place the cut turnip in a bowl with the garlic cloves. Toss with the olive oil, salt, pepper and Italian seasoning so that the turnip is well coated.
Put the turnip in a single layer on a baking sheet and bake for an 60-75 minutes or until they are tender and brown, turning occasionally to brown all sides.
8 medium red potatoes, cubed
3 tablespoons vegan margarine, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt
Ingredients
8 medium red potatoes, cubed
3 tablespoons vegan margarine, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt
Directions
Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 1/2 tablespoons hoisin sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil
Ingredients
2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 1/2 tablespoons hoisin sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil
Directions
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, hoisin sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Ingredients
5 cups vegetable broth
1 tablespoon vegan margarine
1 onion, chopped
1 cup pearl barley
3/4 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley
5 cups vegetable broth
1 tablespoon vegan margarine
1 onion, chopped
1 cup pearl barley
3/4 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley
Directions
Bring vegetable broth to a boil in a saucepan. Melt margarine in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
3 pounds sweet potatoes, peeled and cubed
1 cup apple cider
1/2 teaspoon salt
1 tablespoon vegan margarine
1 pinch ground black pepper
Ingredients
3 pounds sweet potatoes, peeled and cubed
1 cup apple cider
1/2 teaspoon salt
1 tablespoon vegan margarine
1 pinch ground black pepper
Directions
Combine the sweet potatoes, apple cider, and salt in a large pot over high heat. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
Mash potatoes together with the cider until smooth. Stir in the margarine, and season with pepper.
