Miso Tahini Soup

Adapted from 101 Cookbooks

INGREDIENTS

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

1 small-medium delicata squash (or any winter squash), seeded and sliced into 1/4-inch crescents
1 medium white turnip, peeled and cut into 3/4-inch pieces
4 cups water
4 tablespoons white miso, or to taste
1/4 cup tahini
zest of one lemon
3 cups of cooked brown rice
1 avocado, sliced
1 bunch of chives, minced
toasted nori (or kale), crumbled, for serving
toasted sesame seeds

DIRECTIONS

Add the squash and turnips to a large pot, cover with the water, and bring to a gentle boil. Simmer until the vegetables are tender, about 15 minutes. Remove the pot from the heat and let cool just a bit.

Pour a few tablespoons of the hot water into a small bowl and whisk in the miso until blended. Stir the thinned miso back into the pot along with the tahini, and lemon zest. Taste, and adjust the broth to your liking.

To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips. Ladle broth over the vegetables, and finish with a few slices of avocado, a sprinkling of chives, toasted nori, and sesame seeds.

If you have leftovers and need to reheat the soup, you'll want to do so gently, over low heat, to preserve the qualities of the miso. Don't boil the miso.

Serves 4.

Baked Latkes

INGREDIENTS

4 to 6 tsp extra virgin olive oil, divided
2 lbs potatoes (or combination of any of the following: potatoes, zucchini, yams, carrots, parsnips, sweet potatoes, turnips)
1 medium onion, chopped
2 eggs, lightly beaten
1/4 cup flour
1/2 tsp baking powder
1/2 sea salt
1/4 tsp ground pepper
1 clove garlic, minced (optional)
1 Tbsp fresh dill, minced (optional)

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit.

Coat two cookie sheets with 2 to 3 teaspoons of the oil on each.

Grate the potatoes (and other vegetables, if using) into a large bowl. Add all the other ingredients, including remaining oil. Stir to combine.

Drop the potato mixture by rounded tablespoonfuls onto the greased cookie sheets. Flatten slightly to make them into patties rather than mounds.

Bake for until the undersides are lightly browned and crisp, about 10 minutes. Brush the tops of the latkes with a very light coating of oil, then flip them over and bake for another 8 to 10 minutes. Be careful not to overcook them; they are done when they are crisp and golden brown.

Serve hot with sour cream or apple sauce.

Glazed Baby Turnips with Greens

INGREDIENTS

1 1/2 lbs baby turnips with their leaves
2 Tbsp butter
1 tsp sugar
1/2 cup orange juice
1 Tbsp grated orange peel
Coarse salt and freshly ground pepper, to taste
1 tsp lemon juice

DIRECTIONS

Cut the leaves off the turnips. Wash the roots and the leaves thoroughly. Slice the leaves into 1/2-inch slices and toss them with the lemon juice. Set the leaves aside for at least 5 minutes

Melt butter in a large skillet over medium-high heat. Add the turnip roots and sugar and saute until the turnips are lightly coloured. Add the orange juice, the orange peel, and the salt and pepper and cover. Cook for 5 to 10 minutes, until the turnips are tender when tested with a fork.

In the meantime, steam the turnip leaves for 5 minutes.

Arrange the turnips in a bowl with the leaves in a circle around the edges and serve hot.

Vegetable Cornish Pasties

INGREDIENTS

1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 lb mushrooms, chopped
2 Tbsp water
1 egg
1/4 cup milk
1/4 lb shredded cheddar cheese
Sea salt and pepper to taste
1 egg, beaten

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.

Place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.

In a small bowl, whisk in 1 egg into the milk. Stir this mixture into the cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.

Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.

Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Cheesy Turnips and Carrots

INGREDIENTS

3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese

DIRECTIONS

In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.

In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.

Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.

Root Vegetable Gratin

INGREDIENTS

4 medium turnips
1 large sweet potato or yam
1 lb carrots
2 large leeks
3 Tbsp unsalted butter, divided
1 Tbsp flour
1/3 cup milk
1/3 cup apple cider
1/4 lb good melting cheese such as Swiss, cut into chunks
Fresh Parmesan cheese, grated

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit.

Trim the root vegetables, peel them, and cut them into chunks.

Bring salted water to a boil in a large pot. Add the turnips, sweet potato, and carrots and boil until tender, about 10 minutes. Drain.

Cut the leek where the white part meets the green part and cut the white part in half lengthwise. Wash each half under running water, using your hand to loosely separate but still gather the layers. Cut leek halves crosswise into 1/2 inch half-rounds for sauteeing. Then, take the green part and remove the outer layer or two. Inside you'll find a tender 'light green' part that can also be cut into half-rounds for sauteeing.

In a large skillet, melt two tablespoons of the butter over medium heat. Add the leeks and cook, stirring often, until soft. Set the leeks aside.

In the same skillet, melt the other tablespoon of butter over medium heat. Stir in the flour until there are no lumps. Slowly stir in the milk one spoonful at a time, stirring all the time and not adding more until the lumps are stirred out. Add the apple cider. Cook until the sauce thickens, stirring often. Stir in the cheese, the sauteed leeks, and the cooked root vegetables. Transfer to a baking dish.

Bake for 30 minutes or until hot and bubbly throughout. Top with Parmesan and bake for another 15 minutes.

TO MAKE AHEAD

The day before, assemble the entire gratin, except the Parmesan topping, and cover and refrigerate before baking. Return to room temperature before baking.

Roasted Turnips with Maple-Mustard Glaze

INGREDIENTS

4 lbs turnips, peeled, and cut into 1-inch wedges
1/2 cup maple syrup
3 Tbsp stone-ground mustard
2 Tbsp extra virgin olive oil
1 Tbsp toasted sesame oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper

DIRECTIONS

Place the turnips in a large pot, cover with water, and bring to a boil. Cook the turnips in boiling water for 5 minutes to soften. Drain well and set aside.

Lightly oil a large baking dish and set aside.

In a saucepan, place the maple syrup, mustard, olive oil, toasted sesame oil, and salt and pepper, and simmer over low heat for 3 minutes to blend the flavours. Place the drained turnips in the prepared baking dish and pour the warm maple-mustard mixture over the turnips. Bake at 350 degrees for 1 to 1 1/2 hours, basting the turnips with the sauce every 20-30 minutes, or until the turnips are golden brown and very tender.

Serves 8 - 10.