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Fall Vegan Dinner with 4 Veggies from the Garden!

By Sophies Foodie

Yesterday evening, I invented this lovely Fall vegan dinner. I used 4 vegetables from our garden. Can you guess which?

MMM!

MMM!

Yes, you are right! There is:

Leaves of the black kale + garlic + red shallot + chioggia beets! :)

Were you right?

I served it all with spelt couscous & vegan chorizo sausages. The black kale is a bit bitter, the garlic gives it a punch & so does the red shallot! The beets are a bit more sweet & the garlic roasted tastes heavenly! The vegan chorizo sausages gives the dinner an added kick! ;) This means, perfect for Peter & me! :) Try it & you will love it too. It is an easy vegan dinner to prepare too!

Chioggie beet peeled & cut up crosswise!

Chioggia beet peeled & cut up crosswise!

Fall vegan dinner with 4 veggies from the garden!
Fall vegan dinner with 4 veggies from the garden!
Fall vegan dinner with 4 veggies from the garden!
Fall vegan dinner with 4 veggies from the garden!

Recipe: For 2 persons

Ingredients:

For the oven roasted chioggia wedges:

2 larger chioggia beets (435 gr), washed, cleaned, pad dry, peeled & cut up cross-wise for the nice pattern inside. Each beet cut up into equal-sized wedges

10 grins of finely milled black pepper

10 grins of pink Himalayan salt, in a grinder

a fruity extra virgin olive oil (evoo): 1 tablespoon + 1/2

4 cloves of garlic, with peel on!

For the black kale-garlic-shallot mix:

4 big black Kale leaves, (80 gr) big nerve removed, cleaned, washed, pad dry, each leaf torn up into smaller pieces

1 red shallot or normal shallot, peeled & finely cut up

1 fat clove of garlic, peeled & finely cut up

black pepper

pink salt

a fruity evoo

some hot water

For the rest:

90 gr spelt couscous

90 gr boiling water

4 vegan chorizo sausages

a fruity evoo to fry them in

Method:

  1. Preheat your oven to 200° C ( 400 F) for 10 minutes. I always use a fan oven. Otherwise turn tour oven to the right temperature. In the meantime, place your chioggia wedges all in 1 layer in a nonstick oven roasting tin. Tuck your garlic cloves between them & season with 10 grins of black pepper & 10 grins of pink salt. Drizzle your 1 +1/2 tablespoon of fruity evoo all over them. With clean hands, mingle everything together. Place into the center of the hot oven & let it roast for about 27-30 minutes. The beet wedges will shrink a bit! After 25 minutes of roasting, test them with a fork. Often check the often, not to burn your wedges. Lower your heat if you need to after 20 minutes to 180°C (350 F). But I didn’t need to. When ready, turn oven off & leaf it there to keep warm.
  2. When your beets are roasting, 10 minutes before eating, take medium non-stick pan & add a few drizzles of that same fruity evoo & heat up. When hot, add chopped garlic & shallot & fry until nearly all done & browned. This only takes a few minutes. Add some seasoning.  Stirr often. Now, add chopped black kale & fry for a minute or 2, stirring often. Now, add a splash or 2 of hot water & place a fitted lid on. The black kale will steam now & will be easier to chew too. When ready, add some black pepper & some pink salt. Place fitted lid on. Now, pour your couscous to a bowl. I took 90 gr. Now, pour the same amount of hot just boiled water to the bowl, so that is also 90 gr. Place plate on top & let it sit for 5 minutes. Then, fluff it up with a fork. Your spelt couscous will be ready to use. At the same time, fry your vegan chorizo sausages in some olive oil until browned in all sides. this only takes 3 minutes orso. Now, plate up, like picture above & enjoy with a loved one! :) MMM! Stay Tuned! If you liked this post & want more of them, join 1,331 email followers! Subscribe by email! It is free!

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    Sophies Foodie Files
    Fall vegan dinner with 4 veggies from the garden!

Filed under: Dairy - Free, Egg - Free, Gardening, Vegan, Vegetarian
Fall vegan dinner with 4 veggies from the garden!
Fall vegan dinner with 4 veggies from the garden!

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