Now, then, lemme tell you about this good stuff!
Up there in its own li’l bowl is broccoli salad. That’s broccoli florets, walnuts, green onions, and a half-and-half mix of mayonnaise and pesto. Use vegan nayonnaise and pesto made with cashews instead of cheese, and this is vegan.
When you use the florets, you have the stems left over. Don’t waste ’em. Call ’em rabe (rahb) instead, and eat ’em. I peeled the tough outer layer off and sliced them a little on the diagonal to make ovals. I sautéed onions and fresh minced garlic in vegan margarine, added the rabe, added a cup of veg boullion, and simmered it until the rabe was tender. I saved the broth, of course, for soup.
I was in a hurry with the carrots, so I used canned, although freshly cooked would be nicer. I heated fresh chopped rosemary and orange zest in vegan margarine, then poured it over the hot carrots.
Don’t turn up your nose at okra unless you’ve tried it like this: Toss with olive oil and seasoned salt, and roast at 450F for about an hour, turning once. Don’t worry if they cook a little black in spots.
And, yes, that IS my imaginary dead playwright boyfriend on my coffee cup.
I’m posting today at Fatal Foodies about the mirza ghassemi I made this week.
A WRITING PROMPT FOR YOU: What if Shakespeare wrote a cookbook?
JaneSeptember 17, 2013 at 9:55am
Got any good recipes for green tomatoes? It looks like we’re not getting any more red ones this year EVER! (Hint: Not the fried green ones, please!)
Shakespeare writing a cookbook? Yow! I have heard a version of the pig soliloquy in Pulp Fiction done a la Shakespeare and it was a gut-buster! Well, actually it was a dialogue.
Nice cookin’, friend.
Marian AllenSeptember 17, 2013 at 9:58am
Thankee. No, I don’t do anything with green tomatoes except fry ’em. LOVE THAT!!! Charlie’s mom left him a recipe for green tomato relish. If that interests you, I can post it.
JaneSeptember 18, 2013 at 8:56am
Thanks, I would love to see it. You see, I have a huge tomato plant whose limbs are almost borne down with clusters of cherry tomatoes. Green ones. I’d like to see those fried up!
Marian AllenSeptember 18, 2013 at 9:04am
Okay, then! Tune in tomorrow for a special guest food post from that fine exotic dancer, Cherry Tomato Relish.
Jen ChristophersonSeptember 17, 2013 at 4:01pm
This looks good! I may have to start cooking, since my man has been working overtime lately…
I may try this!
Marian AllenSeptember 17, 2013 at 4:03pm
Oh, for sure! I love to cook, especially since I got some good, sharp knives. It’s great to actually cut vegetables instead of beating them to pieces with a blunt instrument.
Jon KlokovSeptember 19, 2013 at 4:04am
Hmm…if you were to use fresh carrots, would you do a quick blanche and call it a day, or rather what’s the best way to go about cooking fresh carrots for something simple like this?
Roasted okra is a favorite of mine (though I’m not vegan). It’s also just really easy to make, which is always a plus!
Marian AllenSeptember 19, 2013 at 8:31am
I like soft carrots, so I would simmer them until tender, drain them well, then strain the rosemary/orange butter over them. If the zest is fresh, not the dried stuff I had to use because I didn’t have a fresh orange, I would probably not strain it, but would toss the zest and rosemary in with the carrots.