I haven't done much with my recipe archive since health problems forced me to first go vegetarian, then vegan. It was just too depressing to look at all my faves like cornish hens with rose sauce or cheesy shepherd's pie and know I will never be able to eat them again.
However, a post yesterday on Twitter asking for recipes using beets sent me back to the archive to find one of my favorite side dishes: Stir-Fried Whole Beets. And do you know what I discovered? This recipe is already vegan! And so are a lot of others in my files. And many more can easily be converted.
So I'm thinking of making this blog active again as I go through and find old favorites that I can still eat. And a huge thanks to Happy Herbivore (HappyHerbivore.com) for sending me back to the archive. Here is the first:
Stir-Fried Whole Beets
developed by Kathryn van Roosendaal
1 Tablespoon olive oil
1/2 teaspoon Chinese 5 spice
1 clove garlic, chopped
Salt & Pepper, to taste
4 medium whole fresh beets, including greens
1. Remove the greens from the roots, leaving about an inch of stalk. Scrub the roots and put in a saucepan. Cover with water and bring to a boil. Simmer for 30 minutes or until just tender.
2. Meanwhile, trim the leaves from the stalks. Put the leaves in a sink or large bowl and cover with plenty of cold water. Swish them around to remove any dirt or grit and drain. Pat the leaves dry, chop or shred them into bite-sized pieces and set them aside.
3. Drain the cooked beet roots and rinse with cold water to cool them enough to handle. Scrub off the skins - they will remove easily - and trim off the remaining stalk and tap root. Slice or chop the roots into bite-sized pieces.
4. Heat a large skillet or wok. Add the olive oil and, when it is heated, add the garlic. Stir-fry for about 1 minute, then add the Chinese 5 spice. Stir for 30 seconds or until fragrant, then add the beet roots. Stir fry for about 3 minutes, then remove from the pan, reserving the oil. Add the greens to the pan and stir fry about 2 minutes or until they are the consistency of cooked spinach. Return the beet roots to the pan and add salt and pepper if desired. Stir fry another 30 seconds or so, then remove to a serving dish. Serve hot. Serves 6 to 8.
