Home Garden Pea Tips with Beets, Chickpeas, Potatoes

Pea tips with Papaya salad is quite wholesome and I make it every once in a while in late autumn and early winter when pea tips are available in the market easily.

Pea tips themselves can be an acquired taste. The tips have to be tender, not chewy/woody/fibrous. Since I had a bunch of pea plants in the garden, ready to be retired, I went through and snipped some pea tips for sautéing.

Some marinated beets, and new potatoes from the garden, plus snap peas and spicy chickpeas rounded out the plate.

These would be perfect over some bulgur or cous cous or even some brown rice, presented as a Buddha Bowl, a hearty vegetarian fare.

Cassava Stuffed Tamales and Dolmas

I must admit, cassava is not a favorite at home, so, I don't go looking for it at the market and I don't  cook it often. Every once in a while (perhaps once a year), when it seems available at a reasonable price, I do give it a try to see if our tastes have changed. No such luck this year, we still seem to not be able to accept it without reservations.

Anyway, to keep things interesting, some of the cassava got incorporated into a rather unconventional filling for tamales and dolmas.

A bag of corn husks were handy in the pantry. The fresh green grape leaves were hanging off their vines in the backyard. A bag of coconut flour was waiting to be used up. And the cassava made a plea to be accepted with open arms.

Mushed cooked cassava, plus a few tablespoons of coconut flour just enough to make a cohesive filling is all there is to the stuffing. Some herbs and flavoring as the mood calls for, of course. I went with some annatto/achiote seasoning. Some chopped up broccoli, onions, and peppers for extra texture.

Simply wrap up the filling and steam for about 30 minutes. Lightly saute the dolma before serving, if preferred.

Cassava and Purple Kohlrabi in Coconut Cumin Yogurt Sauce

The texture of cassava reminded me of chena, Elephant foot yam, a staple in my mom's kitchen when it is in season. My mom's famous chena-elavan koottu is an all-time favorite. I haven't had it in ages, as I can't find Elephant foot yam in my neighborhood markets. But, when I made the cassava fries, I thought it might be worthwhile to try cassava as a substitute for chena in this recipe.

The coconut-cumin yogurt sauce is pretty standard in south Indian cooking, Palakkad-style.

The purple kohlrabi that came in the CSA basket was handy, along with all the kohlrabi, radish, and chard leaves I had saved.

Mung beans, aka Moong dal, adds body and protein to this packed-with-goodness veggie dish that can be served as-is or with some perfectly done brown rice.

Ingredients
1 small kohlrabi diced
2 to 3 cups chopped radish, chard, and kohlrabi greens
1 cup diced cassava
¼ cup spit yelllow moong dal
1 tsp brown sugar
1 tsp turmeric powder
salt to taste

For the Coconut-Cumin Yogurt Sauce:
1 to 1½ cups thick plain yogurt, beaten till smooth
¼ cup dry grated unsweetened coconut
3 dry red chilies
1 Tablespoon cumin seeds

Tempering: (optional but recommended for enhancing flavors)
1 teaspoon vegetable oil
½ tsp black mustard seeds
¼ tsp cumin seeds

Preparation

1. Combine the vegetables in a pan, along with mung beans, turmeric, and brown sugar, add enough water, cover, and allow to simmer till vegetables and mung beans are tender but not mushy
2. Meanwhile, combine the coconut, chilies, cumin seeds in a blender or food processor and grind to a fine powder
3. When veggies are cooked, stir in the coconut-cumin-chilies mixture, adjust salt to taste, simmer gently for a few more minutes till well incorporated, then turn off heat
4. Allow to cool slightly before folding in the beaten yogurt
5. Tempering: Heat oil in a pan, when it shimmers add the mustard seeds, when that pops add in cumin seeds and turn off heat; pour this tempering over the dish just before serving, stir well

Garden Salad with Kohlrabi and Beets with Fennel Mint Basil Dressing

Butter lettuce, Romaine, Kale, and Spinach. Four staples for a salad. Each bringing in its own texture and flavor to the mix. All of them just from the small patch of home garden.

I was all set to grow some Mesclun greens mix but changed my mind when it came time to plant. Maybe I will still plant some for Fall.

Anyway, it was one of those days. I didn't feel like cooking much. The kids got oatmeal sprinkled with flax meal for dinner, plus broccoli, and celery with peanut butter, of course. I decided to look in the garden and throw together a simple salad for the adults and call it a meal.

Some grated kohlrabi, grated beets, shredded purple cabbage, plus corn kernels and black beans, and a few wedges of tomatoes seemed like just the thing. They were sitting in their own little containers in the fridge waiting to be used up. So, no extra work there.

Some fresh herbs from the garden came together for the chimichurri sauce-like Green-Goddess-ish dressing.

Fennel Mint Basil Oregano Goddess-like Dressing: Combine the ingredients in a blender or food processor and process till smooth.

1 cup packed finely chopped herbs
1 Serrano chili, chopped (use less if preferred)
2 tablespoons tahini
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 teaspoon mirin
2 tablespoon olive oil
salt to taste

Kohlrabi Lentil Patties/Burgers

Grated kohlrabi has a pungent almost mustard-like aroma which makes the kids wrinkle their noses and walk away, but not the adults in the family, who seem to subscribe to the pungenter the better ideology.

Grated kohlrabi combined with southwest vegetables and spices, with a touch of chipotle in adobo sauce, plus some fennel from the garden, along with cooked green lentils is all there is to this extremely flavorful vegan patty/burger.

Served warm with chimichurri sauce and salad, these patties are a fully satisfying meal. Or, simply stack some favorites like some smoked Gouda shavings, butter lettuce and arugula, thinly sliced onions and tomatoes, with a southwest chipotle sauce, in a bun and enjoy a summer time staple veggie burger.

Ingredients
⅓ cup finely grated kohlrabi
¼ cup finely chopped kohlrabi leaves
¼ cup cooked southwest blend veggies - viz., corn, black beans, onions, red pepper, green pepper, Poblano pepper
1½ cups cooked green lentils
½ cup French fried onions, crumbled, on a plate for coating
1 to 2 Tablespoons coconut flour or chickpea flour or all-purpose flour, as needed
2 Tablespoon minced chipotle in adobo sauce
2 to 3 Tablespoons of vegetable oil or olive oil
salt to taste

Preparation

1. Reserve about 1 tablespoon of the southwest veggies and 2 Tablespoons of grated kohlrabi for adding in later (This is optional - I like to have bits and pieces to lend texture to the burger, as long as the base is cohesive enough)
2. Combine the rest of the ingredients in a food processor and pulse gently till it all comes together coarse and thick to be shaped into patties
3. Add in the reserved kohlrabi and southwest veggie mix and knead gently till well incorporated; taste and adjust seasoning
4. Heat a griddle to medium hot with a bit of oil in it
5. Divide the dough into 4 standard sized patties, or 5 or 6 smaller patties, press down on the plate of crumbled French fried onion
6. Cook on the hot griddle till browned on both sides

Vegan Pork Slices

Not that I'd know what pork should taste like, but, thịt miệng đại loạn, sold as Vegan Pork Slices, tastes just like the  flavored soy product that it is - but, quite delicious with a good texture. It is easy to make - just soak in hot water for a few minutes and then cook it up with some vegetables,  and maybe some sauce, if preferred.

One of my favorite ways to flavor it is with fiery hot Nihari masala:
Dry roast
1 Tbsp cumin seeds
5 cloves
5 green cardamom,
1 black cardamom
2-inch stick cinnamon
2 bay leaves
1 tsp fennel seeds
¼ tsp ground nutmeg (optional)

1 Tbsp black peppercorns
8 dry red chillies (fewer if preferred)
½ tsp poppy seeds

Cool a bit and grind to a fine powder. Store in an air-tight container and use as needed.

Preparation

1. Steep 1 cup of dry vegan pork slices in hot water 
2. Meanwhile slice some onions; cut a wedge of green cabbage into big chunks; slit some green chilies and slice some green bell peppers
3. Heat a tablespoon of sesame oil in a pan, add some crushed garlic and grated ginger, then the onions, green bell pepper, and chilies; saute
4. Then add the cabbage and the softened vegan pork slices, some salt, and some Nihari masala powder - taste and adjust the flavoring, adding a little of the Nihari masala at a time
5. Stir well, cover, and allow the cabbage to wilt in its own water
6. Off heat, garnish with cilantro
7. Serve warm with roti or hot brown rice

No Meat Pot Roast

Wheat Meat is a nice alternative to soy-based meatless products and I've enjoyed making mock meat dishes with it for the last eight years or so. This "Pot Roast" is prepared much like the Corned Beef, Cabbage, and Potatoes recipe, with slight variations in flavoring and shaping.

There are a few brands of vegan bullion available in the market that imitate the flavor of beef and chicken. Never having tasted beef, I can't tell how close it gets to the real thing. If preferred, can simply use vegetable broth instead of beef or chicken flavored broth, which is my choice usually - vegetable bullion cubes dissolved in water (1 cube in 2 cups water).

These make good leftovers. Squeeze to remove excess moisture, shred or mince to make mock ground beef. If dry enough, it can be breaded lightly and baked or pan-fried to make a nice protein packed filler for kids' lunch.

The directions look like a bit much, but, it is really an easy dish to make ahead. Can double the quantity if desired.

Ingredients
for the pot roast "meat":
1 cup vital wheat gluten
¾ cup warm broth
spices: 1 tsp each cumin powder, coriander powder, taco seasoning, cayenne pepper, salt

1 Tbsp canola oil

for the simmering broth:
3 to 4 cups broth+water
1 Tbsp low-sodium soy sauce
1 or 2 drops Liquid Smoke (I use Wright's Hickory Seasoning)
spices: celery seeds, sage, thyme, rosemary, marjoram, parsley (or any preferred/handy combination)
1 large carrot, cut into chunks
1 medium onion sliced
3-5 cloves of garlic

Preparation

1. Combine the dry ingredients for the pot roast, add warm broth and stir with a spoon right away till it comes together to form a dough. Knead a few time and shape into a rectangular loaf/log (or any preferred shape). [When simmered, the shape doesn't hold tight and looks bloated]
2. Start the simmering broth in a pot large enough to hold the loaf, reserving the liquid smoke to add at the end, and also reserving part of the onions for sautéeing
3. Heat the oil in a cast iron skillet large enough to hold the loaf, sear the sides of the shaped pot roast, remove from pan and add to the simmering broth, cover and allow to simmer
4. In the same hot pan, sauté the reserved onions, off heat and keep handy
5. Simmer on low heat rather than full boil, 30  minutes; then, turn the loaf over in the pot and simmer another 30 to 40 minutes till it feels tender and can be cut with the edge of a regular spatula
6. Remove the loaf, purée the simmering broth in a blender for a smooth sauce; I simply mashed with a potato masher for a coarse chunky texture, reserving some carrot chunks for presentation; return to pot and simmer till the sauce thickens to desired consistency
7. Slice the pot roast, drizzle some sauce, top with sautéed onions, and serve warm