I tried turnips this week. I like them.
They were tossed with a little bit of olive oil, about 1/2 tsp of agave nectar, salt, and pepper, then roasted in a 400 degree oven. While the turnips cooked in the oven, I made some caramelized onions on the stove, then I threw them both together at the end.
The verdict: I like. I am starting to think my radio nickname really should be Root-Vegetable Rachel. But we would have to switch it to Rhubarb Rachel in the spring.
I’m going to make my radio debut this weekend! I will be a regular contributor on Food for Thought, a local radio show broadcast on WEFT 90.1. The show is live (eek!) on Sundays from 3-4 p.m.
If you’re not local to the Champaign, IL area, you can listen on the WEFT web site and hear me “umm” and “uhh” and talk about chickpeas and kale.
Food for Thought is about “all things food-related with vegetarian and vegan perspectives.” Hosts Vegan Linda and “Meat-Free” Mike tell me I need to come up with a clever radio personality name. 🙂 Any name ideas?
One of the perspectives I hope to bring to the show is that of the only vegan in a household. Aspects of it can be challenging, but definitely not difficult and certainly not impossible. For the most part it has worked out well. Nobody has gone hungry, and everyone’s tolerances for tofu in things have been duly noted. I am incredibly thankful for my wonderful husband and his open heart and mind. (He’s also a good cook, though you won’t see much of his cooking here.)