Luscious green mosses are taking over the section of wall.
Experience has led me to be suspicious of Jerusalem Artichokes. A friend gave me a bagful some years ago and I made soup with them. The after effects meant I was cautious in my consumption. Happily I still love cabbage, carrots, beetroot and leek.
The big Sunday night dinner
A Tofurky roast had been defrosted and it was going to be eaten Friday, then Saturday and finally got cooked and served on Sunday night with potato and Jerusalem artichoke mash and carrots. It was worth the wait!
My lovely lunchbox
This was the perfect lunch – filling but not so filling I wanted to doze all afternoon. Homemade marmite oatcakes, homemade chilli hummus and some white cabbage leaves and beetroot slices. A wonderful mix of flavours, colours and textures.
Pancakes for Valentine’s Day
I love pancakes so I filled these with leeks and mushrooms in a creamy cashew sauce to make them even tastier.
Burger with purple coleslaw
I love the lilac colour of this coleslaw made with red cabbage, spring onions and carrots. It tasted great; the perfect mix of creamy and crunchy.
Yet more purple coleslaw…
this time in a sandwich with fried homemade tofu and beetroot slices. This was very messy to eat but so good.
So purple food – yes. Jerusalem Artichokes – not so much. Anyone got a great receipe for the latter?
My green tea pots. A smaller teapot for fast brews and a bigger enamelled tin teapot for brewing big pots of green tea and for travelling.
I was pretty excited about this week's vegetables. I love leeks, hadn't done anything with swede for ages and had suddenly decided the time had come to make carrot hot dogs!
Pasta with cabbage and miso
I get a big bag of potatoes delivered every Monday from the (soy) milk man. I've been experimenting with making potato cakes and suddenly had the revelation that I could also use the dough for pizza base. It worked out great and was perfect for my lunch box.
Carrot hot dogs with paprika fries
Who would guess that if you par boil carrots and then marinade in a vinegar, soy sauce and smoke mixture they taste just like hot dogs? Or that they are incredibly filling (it must be the fibre)? Total win and can't wait to try these on a barbecue.
Parsnip Satay noodles
I intended to make soup with a bit of spice to cut through the sweetness of roast parsnip. So I chucked the parsnips in a pan with garlic, onion, stock, soy sauce, peanut butter and chilli oil. Blended up it looked lovely. The noodles absorbed excess liquid and left me with noodles coated in this sweet, tangy sauce. It was good hot and cold so a future lunch box option.
Green is the colour of my new tshirt. I dropped by the Den at 23 for lunch on Sunday. Because eating is essential and fun. Also the food is excellent. While I was there I collected my Den Destroyer tshirt and am proudly displaying my ability to eat!
Back at the start of November I took up a challenge. I attempted to eat the Den Destroyer burger in less than 30 minutes. This massive vegan burger included multiple burgers, hash browns, onion rings, vegan cheeses and deli meats and gerkins. It also came with a side of fries. This was a massive plateful of food. The mightiness of this delight will never be forgotten now that immortality on a tshirt has been achieved. Did I mention it was delicious?
Knowing my passion for all things green, Jen and Rob at The Den at 23 got me a challenge tshirt in my favourite hue.
This was wonderful for a delicious and lazy Saturday night dinner. Sourdough toast served with cashew cheese and raw beetroot.
Beetroot might be edging towards appearing in my favourite vegetable list!
This week's bag contained Calvo Nero, squash, Savoy cabbage, parsnip, onions, potatoes and carrots including giant carrot Betty at the bottom of the photo below.
Usually I like showcase one or two vegetables in each dish but a busy week lead to me making dishes with a variety of vegetables that I could eat over several days rather than cooking every night.
Roast squash cooked with home made curry sauce and onions then mixed with udon noodles and Calvo Nero. Creamy, warming and very filling. I also roasted the seeds from the squash and munched those while cooking this (but failed to take a photo).
Another photo fail was a carrot soup which was ok but would have benefitted from being a tad smoother and maybe adding some butter beans. Next week maybe?
A deliciously green matcha latte which I recently enjoyed at The Den on Crouch Street. Like a fancy coffee, only calmer.
There's always one enormous carrot in my veg bag. Ones that take several meals to consume. I'm giving serious though to adopting what I understand are hurricane naming conventions so meet Carrot Arnold! Other goodies to consume this week are beetroot, potatoes, parsnips, onions, kale and salad leaves.
Leftover borsch was great served with a jacket potato and more of that lovely Oatly cream.
A dippy lunch at home
That's the last of Carrot Arnold served raw with potato wedges, salad leaves and a hummus dip. Lunchtime dining that leaves a spare hand for reading a book.
Beetroot, parsnip and pineapple salad with poodles
If courgette spirals are zoodles then I figure potato noodles must by poodles? I put my spiralizer to good work here on the beetroot (slippery), parsnip (tough) and potato (easy). Potatoes got pan fried while the beetroot and parsnip were mixed with pineapple and vinegarette dressing. Yes this recipe is an adaptation of one from Veganomicon – well spotted!
Anyone else dealing enjoying giant carrots this winter?
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