What this blog is and what it isn't

This is a food blog with recipes and ideas for using the seasonal vegetables from your garden, friend's gardens and community supported agriculture shares (CSA). If you haven't checked out a CSA in your area, it is worth your time to check out what is available to you, and LOCAL HARVEST is a great place to start.

I am trying oh so hard to become a Forks over Knives type vegan, with no animal products of any kind and no added oil. I have given up meat, fish, dairy, eggs and most processed foods and am moving toward the goal of no oil. While you will find eggs, dairy and oil in my earlier recipes, the goal is not to use them anymore.

Some of my earlier recipes include dairy and eggs, but I am moving away from that, I am endeavoring to create delicious all vegan no fat added recipes.

Sunday, August 21, 2011

'Peasant Style' Bruchetta with Root Vegetables


1-Fennel Bulb, cleaned and trimmed
2-4 Leeks, cleaned and trimmed
4-5 Carrots, scrubbed
2 large Garlic Cloves
2-3 Tbsp. Olive Oil
1/4 Cup Balsamic Vinegar
1 Tbsp. Agave Syrup
4-5 thick slices of French, Italian, or sourdough cut in cubes
2 sprigs fresh Rosemary
1 sprig fresh Thyme
Kosher Salt

Preheat oven to 400. Slice fennel and leeks thinly, cut carrots into coins, smash and chop garlic. Toss all with olive oil in a glass baking dish. Pour balsamic, and agave over vegetables and cook in 400 oven for 45 minutes. Remove pan from oven, add cubes of bread, rosemary, thyme and a good sprinkle of kosher salt. You may add more oil or balsamic if your veg has dried out too much. Put back in 400 oven for 20 minutes or until bread is nicely toasted.


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