Hello all!! It's been WAY too long but, thank G-d, we are back up and running strong. I have a few fun projects underway that I cant wait to share with you. But in the mean time you will have to suffice with my culinary adventures. Having spent 5 months without a kitchen to call my own, I have a new found appreciation for the haven of my kitchen space. Despite the lack of time in my life at the moment, cooking has been a priority and I have been whipping up scrumptious meals on a regular basis. As a new member of a local (AMAZING) food co-op, I have been thoroughly enjoying fresh, organic produce that was harvested within 500 miles of my home! It is such a treat to eat veggies that are packed with so much nutrients like the ones I buy at the Co-op.
Favorite vegetable of this winter: Jerusalem Artichoke. I like to roast it in the oven with beets for a sweet side dish, put chunks into stews and soups, as well many other tasty recipes.
The dish pictured is one of my easy, delicious dinners I have been making a lot this winter. Tofu in a tamari/olive oil/nutritional yeast/maple syrup dressing with roasted beets, jerusalem artichokes, carrots and purple potatoes. (Want grains? Try it with a base of quinoa!!)
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