Mustard Sprout Salad and Herb-Strewn Roasted Beets: A Light Late Lunch for Sunkissed Evenings

Some days require a little love packed in your lunch box. Yesterday, it was the way the sun incubated me through the window, slowing me down to the momentum of a boozy sunbather. I just couldn’t tolerate anything blah in that luxurious light, so I cooked a fantastic meal and served it still warm at work for an extra-special Tuesday treat.

Herb-Strewn Roasted Beets (for 1. It’s pretty easy to up the output, just add more beets!)

Ingredients
1-2 washed, whole beets, greens removed and saved for something tasty later
1 tbsp olive oil
1 tsp fresh or dried thyme
a dash of Herbamare or other herbed salt
1 tsp oregano, marjoram or thyme, or combination

Directions
Preheat the oven to 350 F (175 C)
Rub the oil onto the beets and lay them on a sheet of tinfoil. Sprinkle the thyme and a drizzle of water over them and wrap the tinfoil securely around them.
Bake for 30-40 minutes, until tender.

To serve, slice each into rings, removing the skin if you wish, and arrange overlapped on a plate. If they seem dry at all, brush or rub a drop of olive oil onto the cut surface. Dust with salt and the remaining herbs.

Very Simple Mustard Sprout Salad (for 1. Easily, easily increased, substituted, and supplemented)

Ingredients
2 tbsp mustard seed sprouts
½ small head of chicoree
1 medium carrot, grated

2 tsp wine vinegar
1 tsp sesame oil
a squeeze of lemon juice
a dash of sugar, agave, or maple syrup (optional)
a pinch of salt
a grate of pepper

Directions
Slice the chicoree into rounds and toss them with the sprouts and carrots.
Mix together the dressing ingredients and toss it all up. Fertig!

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My Legume Love Affair: Royal Purple Baked Beans

This is my entry for "My Legume Love Affair," hosted this month by Laurie at Mediterranean Cooking in Alaska. Much thanks to Susan from The Well-Seasoned Cook for creating MLLA, which you can find in more detail here.

I don’t know how to explain properly the desire for beans I feel sometimes, but the word “tempestuous” comes close. And so it was with immediate enthrall that I began creating a recipe for “My Legume Love Affair” this month. In the end, I can’t give you my usual cultural, regional, health, or any other reasons for the things I have included. They just sounded really good. I started with a bag of dried black beans and some onions from the Tschumi farm, which I know from experience are too delicious to chop up when you have the chance to eat them roasted whole. Before I knew it, I had a casserole dish of baked beans gone decidedly sultry. That, my friend, is just how I roll.

Royal Purple Baked Beans

Ingredients:
2 cups dried black beans
8 small yellow onions, peeled
1 medium beet, washed and peeled into strips
1 large leek
10-15 sundried tomatoes, chopped
5 cloves garlic, slivered

½ cup rice milk
1 can tomato puree or stewed tomatoes, or some fresh tomatoes, chopped up
1 tbsp maple syrup
3 tbsp molasses
½ tsp pepper
1 tsp spicy paprika
1 tsp soy sauce, tamari, or bragg’s
2 tbsp chopped rosemary
½ tsp cinnamon
¼ tsp nutmeg
1 tsp mustard seeds
½ tsp sea salt
1 tsp balsamic vinegar
1 tbsp canola oil

either 1/4 cup celeriac juice or ½ head celeriac, grated, plus a few tbsp rice milk

Directions:

1. Soak the beans overnight, drain, rinse, and cook with a piece of kombu seaweed for 1 to 1 ½ hours, or until tender. Cool and drain.
2. Chop half the leek into rings and slice the remaining half lengthwise. Set aside the strips for the top, and mix together the leek rings, sundried tomatoes, garlic, beet, and beans.
3. Combine everything in the second section and pour over the beans. stir together and toss it in the casserole dish.
   
4. Place the onions and leek strips on top as desired, cover with foil and bake at 350 F (175 C) for about 40 minutes, until the beets are tender, the onions are soft, and the sauce is thickish.
5. YUM.

Serving idea: garnish with luscious tahini whip, which is not only tasty and beautiful, but makes this meal all-the-more nutritious cuz o’ the combination of tahini and beans. ok, we didn’t make it all the way without some nutritional information, my apologies. Now back to savoring that bowl of goodness in front of you.

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Roasted Beet Risotto with Sage and Chickpeas

(Risotto served here with sauteed chard, leek,
and lentil sprouts, and vegan mint raita)

The only beef I have with rice dishes lately is that I crave something, simply, juicier. I love a bowl of brown rice, and with some tamari and nutritional yeast to moisten the grains, it’s certainly enjoyable. I might describe it as satisfying, healthy, nutty, and earthy. Great. But it’s a far cry from mouthwatering, or fingerlickingly creamy, which is what I really want this week. I’m searching for something more like the vegan, gluten-free equivalent to the texture of fresh-grated parmesan melting over basil lasagne.

Enter risotto, the transvestite, showgirl sister of the simple boiled rice bowl. How often have I heard brown rice dishes defined by non-vegans as “why they would never go vegan”? Enough to know that they are not thinking outside of the box. A brown rice risotto is a truly luxurious meal, and one that everyone can enjoy, vegan, omnivore, and devout carnivore. This one is so tenderly soft, melty, and moist I think even my Swiss roommate would forget to ask if it had cheese, and of course, we know the answer.

The creaminess I was hunting came from an unexpectedly perfect source. To start, I knew I didn’t have wine to use in my risotto, and I found myself dreading the lack of such a crisp, dry flavor. I peeked around the fridge and tried to think of something with that special “bite” a steaming white wine gives. Vinegars just weren’t going to cut it, likewise homemade pickle-brine. And then-Aha! The aged soy kefir whey on the windowsill caught my eye.

When you let a kefir whey age outside of the fridge, the beverage takes on a wine-cooler kind of quality, with an alcoholic edge to its original sour flavor. The clear, zingy drink has something strongly reminiscent of white wine, and even provides a bit of a cheesy taste too. From using water kefir for wine, it was just a short jump to using soymilk kefir for cheese, and voila, a creamy, edgy risotto lacking none of the richness a dairy version promises.

The beetroot gives a beautiful color and lovely sweet flavor to the dish, and celeriac and carrots finish off a wonderful trio of seasonal root veggies. Sage, fresh-picked from the front yard, not only looks great with the purple beet, but adds a slightly smoky undertone to the mix. Finally, chickpeas partner up with rice as our vegan serving of complete protein (grass plus legume) and lend a soft nutty texture in the process. Altogether, a multicultural, healthy take on risotto that practically sighs for you as it touches your taste buds.

Roasted Beet Risotto with Sage and Chickpeas

Ingredients:

• 2 cups short or medium grain brown rice
• About 5 cups of veggie stock or water*
• ½ onion, chopped
• 3 medium carrots, chopped into half-rounds
• ½ celeriac, cubed
• 1 very large or 2 medium beets
• 1 1/2 cups cooked chickpeas
• 3 tbsp fresh sage, chopped
• 3 tbsp fresh rosemary, chopped
• 5 cloves garlic, finely chopped or pressed
• ¼ cup olive oil
• ¼ cup soymilk kefir**
• ½ cup kefir whey (or dry white wine)
• ½ tsp ground black pepper
• salt to taste

Directions:

1. Wash the beets and remove the greens***, being sure not to chop into the beets (leave a little stem). brush them with olive oil, wrap in aluminum foil and bake at 350 F (175 C) for 30 minutes, or until tender when poked with a fork. Let cool. Grate ¾ of the beets, coarsely chop the rest.
2. In a large pot, heat the oil and add the onions, stirring. Add the pepper and a dash of salt, and cook until the onions are transparent.
3. Add the rice, stirring, and cook for a few minutes, until the rice is very lightly browned and shiny.
4. Add the kefir whey or wine and stir for another minute or two, then add the grated beets and ½ cup stock or water, continuing to stir until all liquid is evaporated. Repeat this until the rice is about half done.
5. Add the herbs, carrots, celeriac, and 1 cup of liquid. Cover until the veggies are almost done (check that there is still liquid, stir and add more if necessary, then cover again).
6. Stir in the chickpeas, chopped beets, and milk kefir. Taste and add salt if needed, and more kefir if desired.

Notes:
*I used water and a splash of homemade kimchee brine. **You could probably use soy yogurt too. If you’re not a vegan, obviously some parmesan will do! *** SAVE YOUR GREENS!!! Chop them up and toss them in if you like, or sauté them for a gorgeous side dish to the risotto.

(I'm considering a new name:
"Disappearing Act Risotto." The bowl
never seems to stay full...)

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