Vegan and vegetarian diets attract devotees because of low cost, health benefits and abundance of fresh produce. Grains, legumes, and soy products expand the menu possibilities. Please submit your favorite vegan and vegetarian dishes below. And please include your name and the name of your farm and/or city. YVH friends live far and wide. And you don’t have to be a member to contribute.
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ROASTED VEGETABLES with PECAN GREMOLATA
(a good autumn and winter dish when fresh parsnips are available)
1 lb. carrots, peeled, halved lengthwise, then crosswise
1 lb. parsnips, peeled, halved lengthwise, then crosswise
1 lb. turnips, peeled, halved and cut into 1-in. thick wedges
1 1/4 lb. brussels sprouts, trimmed, halved
6 T. olive oil, divided
3/4 c. pecans
1/4 c. grated parmesan cheese
1/4 c. finely chopped fresh Italian parsley
2 T fresh lemon juice, divided
1 T finely grated lemon peel
1 sm. garlic clove, minced
Preheat oven to 425. Toss prepared vegetables in large bowl with 3 T. oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour.
While vegetables are roasting, prepare gremolata:
Using the pulse button on a food processor, chop pecans until coarsely ground. Transfer to small bowl. Stir in grated cheese, parsley, 1 T. of lemon juice, lemon peel, garlic and 1 T. of olive oil. Season to taste with salt. Set aside.
When vegetables are roasted, transfer to serving plate. Drizzle with remaining oil and lemon juice. Sprinkle gremolata mixture over vegetables just before serving.
Evie Good Stone’s Throw, State Road, NC