Inspired by an allrecipe.com recipe
5 small potatoes
5 medium beets
3 small dill pickles, diced
4 hard-boiled eggs, peeled
3 green onions, chopped
1/4 cup vegetable oil
2 tablespoons balsamic vinegar
salt to taste
Bring a large pot of water to a boil, and cook potatoes (with skin) until tender. Bring a separate pot of water to a boil and cook beets until tender. Boil eggs for ten minutes.
Drain vegetables and remove skins. Dice and place in a large bowl. Place the diced pickles in the bowl with beets and potatoes.
Drizzle the olive oil and vinegar over the mixture and toss to coat. Add green onions. Season to taste with salt. Slice hard-boiled eggs and add to mixture. Mix well. Chill completely before serving. The beets will add a red color to the rest of ingredients.
From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert
3/4 to 1 lb stewing beef or chicken (chopped)
1 cup onion (chopped)
8 cups water
2 cups potatoes (diced)
1/2 head cabbage (shredded)
1 cup beets (chopped)
1/2 cup carrots (diced)
1/2 cup pearl barley
2 bay leaves
1/4 cup fresh dill or 2 tbsp dried
1 tsp salt or to taste
1/4 tsp pepper
1/2 cup fresh chives (optional)
Brown meat and onion in a large soup pot over medium heat, about 10 minutes.
Add all other ingredients and bring to a boil. Cover and simmer for 30 minutes or so, until barley is cooked and the meat is tender.
Garnish with chives and serve with sour cream or yogourt, and thick crusty bread.
From Sunday at Moosewood Restaurant, by The Moosewood Collective
Serves 4 to 6
Ingredients:* (see variation below)
2 large onions, or up to 8 small onions
4 large carrots
8-10 small potatoes
2 tbsp olive oil
2 tbsp melted butter
4 garlic cloves, minced
1 tsp crushed dried rosemary
1 tbsp minced fresh marjoram
Salt and pepper to taste
Preheat the ovoen to 375`F. Peel all the vegetables (note: we feel this is optional, except for the onions!). If using large onions, cut each one into eights by slicing it lengthwise into quarters and then cut each quarter crosswise. If using large carrots, halve them lengthwise and then cut them into 1-inch sections. Quarter the potatoes.
Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs. Cover tightly with aluminum foil and bake for 35 minutes. Unvocer and turn the vegetables with a large spoon. Add salt and black pepper and roast at 425`F for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.
Variation: To this basic recipe, you can add in any number of vegetables: parsnips, kohlrabi, squash, rutabaga, beets, celeriac. Try them all!
This recipe has been circulating in our network for years. It’s a great lunch food, and can be adapted to include a huge range of veggies. Enjoy!
2 cups ground sunflower seeds
2 cups whole wheat flour
1 cup nutritional yeast flakes
2 cloves garlic
1 tbsp basil
1 tbsp thyme
1 tbsp sage
1 tsp sea salt
1 onion, choopped
1 cup beets, chopped
1 cup grated carrot
1/2 to 3/4 cups oil
2 cups boiling water
1/4 cup tamari or soy sauce
3 tbsp lemon juice
If sunflower seeds aren’t yet ground, grind them in a food processor.
In a bowl mix dry ingredients together.
Chop veggies finely (you can use a food processor), add to dry ingredients and mix them together.
Add oil, water, tamari and lemon juice. Mix well.
Pour into a 8”x4” pan and bake at 350F for 1 to 1.25 hour.
Cool in pan before cutting.
*** Can use any veggies instead of beets and carrots (broccoli, cabbage, parsnips, peppers, kohlrabi….)
***Nutritional yeast is NOT bread yeast! You can find it at health food and bulk stores
***Feel free to change up the herbs and spices for different flavour combinations