dining on $2 a day (parsnip recipe)

[Guest guest]

On Jan 25, 2005, at 11:44 AM, serene wrote:

> *nodnod*  I'll confess that when we moved to the Bay Area, one of my

> top criteria for a new place was that we be within walking distance

> of the Berkeley Bowl, the best natural-foods store I've ever seen.

> It's exactly a mile from our house, and I'm in veggie heaven.

 

Ah, very nice! Yeah, former bay area resident here. I miss when I

worked graveyard in SF and biked my way past the civic center market on

my way home. 8AM picking through all the fresh goodies.

 

> Yesterday, I picked up some beautiful crookneck squash and a parsnip.

> Anyone have something yummy for me to make with a parsnip? :-)

 

I just made this recipe this weekend to take for lunches. I halved it

and it looks like I'll get 2 servings out of it. You can probably use

any roots you feel like.

 

Roasted Roots

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium carrots -- peeled and cut into 2-inch pieces

2 parsnips -- cut into small chunks

2 beets -- peeled and cut into small chunks

1 yam -- peeled and cut into small chunks

1 garlic clove -- sliced

2 tablespoons extra-virgin olive oil

2 tablespoons shoyu or tamari soy sauce

1 pinch dried basil

1 pinch dried oregano

1 pinch dried thyme

1 pinch freshly ground black pepper

1/2 teaspoon sea salt

hot sauce -- optional

 

Preheat the oven to 325 degrees.

 

In a large mixing bowl, place the carrots, parsnips, beets, yam and

garlic. Add the olive oil, shoyu or tamari soy sauce, basil, oregano,

thyme, pepper, salt and hot sauce, if desired, to the bowl and toss

well to combine.

 

Transfer to a shallow baking sheet and bake for 45 minutes or until

tender. Taste and adjust the seasonings. Serve warm or at room

temperature.

 

Recipe By: Joy Pierson and Bart Potenza with Barbara Scott-Goodman

Source: " The Candle Cafe Cookbook "

Copyright: " 2003 "

 

> *nodnod*  Do you have a CSA where you are?

 

I'm not sure. What is that?

 

> When I'm doing the vegan thing, especially when I'm taking it easy on

> fat, I become Grazing Woman!  I have to have emergency food in my

> car, and snacks available at home, because I'll be fine one minute,

> and the next I'm ready to chew someone's arm off, I'm so hungry.

 

Exactly! That's how I eat. Breakfast, mid morning snack, lunch, mid

afternoon snack, dinner, occasional after dinner snack. Lots of small

meals are better for you anyway. Well, provided they aren't potato

chips, etc. But we all know that.

 

> I make it, but have never frozen it.  I've made it from whole-wheat

> flour, which is time-consuming but meditative, and from straight

> gluten, which is easy as pie.  No, easier.

 

I think I'd have to work with gluten. I don't think I have the patience

to make it directly from flour.

 

Laura