Guys, I’m bringing Vegan MoFo back from its monthly end with this post. See, this was to be my last post for Vegan MoFo, but it wasn’t meant to be due to timing. And thus, here we are.
My last round of conquering food fears was three-fold: parsnip, rutabaga and turnip. So autumn it hurts.
I wanted to get a root veggie-heavy recipe to be a part of this challenge because despite the fact that I’ve eaten them in many forms in restaurants (parsnip soup, rutabaga and turnip in pasta dishes, etc.), I’d feared cooking them because they always seemed rough to prep. I also felt that they would not come out as well at home as at a restaurant that was used to seasoning them and cooking them thoroughly, so this trio was the perfect test of all three at once. So much to mess up…or get deliciously right!
I picked up my beloved, well-used copy of Vegan Soul Kitchen prior to heading to the store and immediately gravitated to the Roasted root vegetables with roasted garlic-lime dipping sauce recipe. I mean, can you count all the delicious-sounding foods in that recipe name? There are many, friends.
I’ve never made a recipe by Bryant Terry that I hadn’t absolutely adored, or that hasn’t wowed a group of people, so I knew that this would be a fitting recipe to try and knock out three cooking fears in one go. So I got to work making it, alongside some Roasted Rosemary Tofu (recipe also from Vegan Soul Kitchen).
I went to Central Co-Op to grab these veggies for the recipe, and felt like an awful vegan. I literally had to ask the produce lady to help me differentiate between many of these vegetables, and I only knew what turnips looked like due to childhood memories of playing Super Mario Brothers 2, (nerd alert).
I honestly had to look up online how to prep all of these veggies, minus the parsnip, because it basically looked like a bigger, white carrot. Peeling and chopping these took a minute. Once they were chopped, I set them aside and got to work on making the sauce.
The sauce was composed of fresh cilantro, fresh lime juice, olive oil and a whole head of roasted garlic cloves (mmm) among other spices. After roasting the beautiful garlic, my apartment smelled lovely.
I then threw all the other sauce ingredients together into my trusty Vita-Mix, and it whirred together into this vivid sauce:
Here’s the finished plate, including tofu:
I made this dish a few weeks back, but the flavors are still memorable in my mind. The roasted veggies came out semi-sweet, but still nutty and autumn-inspired. Soft due to roasting and enhanced by the addition of the creamy olive oil/cilantro/lime sauce, this side dish was spectacular. A touch of saltiness in the sauce melded well with the near caramelized roasted veggies, and the roasted rosemary tofu ended up being this dish’s perfect partner. Honestly, these two sides would be perfect additions to your Thanksgiving table if you’re looking to switch things up from the traditional. I promise you won’t regret it.
What’s your favorite way to enjoy parsnips, rutabagas and turnips?