Vegetarian

I have always loved beets, but my recent love of pickling reintroduced me to making beets at home. Recently I have roasted golden beets and I have boiled them. These are the boiled golden beets.

It’s easy to boil up beets to make beet salads or anything else. This combination is very low in fat and calories, as well as being nutritious.

To boil the beets add:

1-1/2 pounds beets, trimmed, skinned and cubed
2 tablespoon lemon juice or vinegar

I add a sprinkle of Italian Herbs, Savory or Herbs de Provence to the boil for flavor.

Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Remove from the pot and let cool.

Inspired by trying new things, I decided to try and make a Vegan Pumpkin Curry Soup using coconut milk. I didn’t follow any recipe, just used the following ingredients. 🙂

First: Cut up Pumpkin (I used the green Kabocha pumpkin) and Roast for 35 minutes at 350 degrees. Peel the skin, then dice and mash the pumpkin into a puree.

Add the pumpkin to a large pan or sauce pot. Use about 1-2 tbsp of olive oil as a starter. Then add the following ingredients:

1/2 cup diced sweet yellow onions
1 tbsp of Cinnamon (I used Vietnamese Cassia Cinnamon, just a find I picked up in Portland)
1 tbsp of Chinese 5 spice (
Add 1 can of coconut milk, stir for a few minutes and blend.
Add 1 small can of green curry