Tag Archives: beets

Produce on the Edge

You know that random produce that you find in the drawer that needs to be used right now before it goes bad? We worked with that this week, and also came up with a new taco filling.

tempeh burrito

I had a four-day weekend the past week due to a day off to prepare food for my niece’s birthday party on Friday, and Martin Luther King Day on Monday. I finally got around to making some tempeh taco filling. I’ve been meaning to try this for a while. I didn’t really follow a recipe. I simmered the tempeh loaf in a shallow pan for about 20 minutes, cooled it a bit, then broke it up with a fork. In the same pan while it was cooling, I sauteed some onions, and added Penzeys Arizona Dreaming seasoning (one of my favorite spice blends ever), smoked paprika, salt, and some vegetable broth. I think it could have used some tomato paste, but I didn’t have any on hand. I tried to approximate the proportions of water and seasonings that one would get using a dry packet of taco seasoning.

Our tacos had lettuce, onions, salsa, and cilantro.

tofu scramble

Lance requested scrambled tofu for breakfast, with mushrooms. I was using the last of the mushroom blend that I chopped and cooked up before the mushrooms went past their prime. I like this technique for vegetables that are about to go bad. I can always cook them up and freeze them to add to soup later, or to blend into something like a sauce or even a smoothie. I’m getting better at not wasting produce. We also added spinach and mini sweet peppers to the scramble. It seemed like the right thing to do.

golden beet and pomegranate salad

This salad is made with some lovely Blue Moon Farms golden beets, apples, dinosaur kale, romaine lettuce, chickpeas, and pomegranate seeds. I’m a fan of fruits and vegetables in a salad, and chickpeas go with everything. It’s not pictured, but I topped this with a simple honey dijon dressing (dijon mustard, agave syrup, a bit of onion powder, and black pepper.)

chickpea salad and starfruit

The leftover chickpeas were made into chickpea salad, in which I used the remainder of the green onions before they went bad. (See the theme here?) I was going for a chicken salad-like version this time with fresh celery, onions, and some Penzeys BBQ 3000 seasoning. We picked up a few new spices over the holidays and are trying some of the blends.

This is the first time I’ve actually enjoyed star fruit. I bought it as a garnish for a fruit salad, but it’s tasty when it’s properly ripened. Here we had it with sliced kiwis and a banana that needed to be eaten that day.

On Sunday, Lance was our special guest on Food for Thought Radio, with Vegan Linda and myself. (A 7-year-old on live radio… what could possibly go wrong?) He did a good job talking about things he likes to eat, and packing lunches for school. For some reason known only in the mind of a 7-year-old boy, he also dreamed up a race in which the participants run 100 miles and drink beer. (I know a few people who would actually attempt something like that.)

Lance on Food For Thought

Lance on Food For Thought Radio

 

 

Look, it coordinates.

Pink sweater. Pink smoothie.My smoothie coordinates with my sweater and scarf today. Yes, I am a big dork.

The lovely red color comes from beets. The smoothie also contains frozen bananas, frozen blueberries, and tahini (for protein and calcium).

Thank you to Linda for the beet suggestion on the Food For Thought Radio Show. I love beets, and they’re one of the World’s Healthiest Foods. They contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.

From World’s Healthiest Foods:

Beets are unique in their rich combination of betalain pigments. Both betacyanins (red-violet pigments) and betaxanthins (yellow pigments) can be found in beets. Betanin and vulgaxanthin are betalains that have gotten special attention in beet research.

Beets are also an excellent source of hearth-healthy folate and a very good source of the antioxidant manganese and heart-healthy potassium. Beets are a good source of digestive-supportive dietary fiber, free radical scavenging vitamin C and copper, bone-healthy magnesium, and energy-producing iron and phosphorus.

Beets are in season right now, so go eat some!

 

 

I’m Roasting Everything in Sight

It’s the season, you know?

I started the week with roasted yellow and red potatoes seasoned with sage. Then I roasted a large quantity of red peppers (on sale 10 for $10, 11th free, at Meijer). Mmm.

Tonight I roasted some root vegetables: parsnips, sweet potatoes, red beets, and a miscellaneous red and white striped beet – the last of the CSA produce (*sniff*). Seasoned simply, with salt, pepper, and garlic powder. Mmm.

roasted root vegetables

Next up: butternut squash.