From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
1/2 cup onion, chopped
1 clove garlic, minced
1 tbsp oil
1/2 tsp dry mustard
1/2 tsp cumin, ground
1/4 tsp tumeric, ground
1/4 tsp coriander, ground
1 cup kohlrabi, peeled and chopped- save leaves!
1 cup potatoes, peeled and chopped
1 cup tomatoes, chopped or canned
1/2 cup water
3/4 tsp salt
1/2 tsp sugar
kohlrabi leaves, finely chopped
1/2 cup green peas, or pea shoots, chopped
In a larage soup pot, sauté onion and garlic in oil about 3-4 minutes. Add spices and stir-fry for about 30 seconds.
Add kohlrabi and potatoes and stir briefly before adding tomatoes, water, salt and sugar. Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.
Add kohlrabi leaves and simmer 8-10 minutes. Stir in peas or pea shoots and cook until warmed. Serve over rice.
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