Welcome Vegan Virtual Potluckers of the Global Blogosphere and Virtual Potluck Readers. Thank you to Ann of An Unrefined Vegan and all the Organizers of this exciting event. This year's secret ingredient "the Beet!!!"
Vegan misconception # 246. All vegans love all vegetables. If you follow my blog you would know that I have a gag reflex when it comes to cooked celery, and raw zucchini. Maybe I shouldn't have started this post off with "gag reflex" since I really want to entice you with culinary greatness.
Anyway,when it comes to root veggies, and beets in particular, I have a theory. I believe that there are two types of people in this world yeah just two, the Beet haters and the Beet lovers.
Growing up, my dad always kept a bottle of borshdt in the frig. My sister Heidi has had an ongoing affair, (all her relationships should last this long) with beets since she was a kid. Back in our bad ass HS days we would come home late squinty and red eyed, and starving.
The house would be dark and we would creep into the kitchen and pull everything from the refrigerator and place it on my mom's kitchen table. We would prepare a
To prove my beet hater/ beet lover theory, I took to the streets to document the divide.
Roasted Yellow and Red Beets with Sweet Potato and Apple Doused with Creme Fraiche
|Pre- oven lovelies|
4 medium sized red beets
1 large yellow beet
1 sweet potato
1 pippin apple
baked bread,or a pastry dough of your choice for a tarte, or pie, which was in my original plan but I was racing the clock
2T tofutti creme cheeze
1. Preheat oven to 400 degrees. Line a large baking pan with foil and spray.
2. Dice vegetables.
3. Spread vegetables and apple on pan according to a color scheme you enjoy.
4. Roast for 10 minutes on one side. Toss, make sure that you toss the red beets last so you don't get the red on the lighter colored veggies or apple. Remove from oven.
5.Bake bread, baguettes for 5 minutes at same temp. Spread bread bottoms with 1 T of vegan creme cheeze and return to oven for 2 minutes.
Roasted Hazelnuts (optional) for sprinkling on top
Preheat oven to 300 degrees. Place hazelnuts on unlined cooking sheet. cook for about 7 minutes. Roll in clean kitchen towel to remove skins. Chop.
Quicky Creme Fraiche
3/4 vegan sour creme
1 T vegan creme cheese
2 T plain unsweetened soy milk
1/2 tsp fresh lemon juice
sea salt to taste
Add everything to small hand blender and blend for about a minute.
and after me Lindsay is Vegan.
And hey, thanx for breaking bread with me today and enjoy the rest of the party.