Hey guys! I hope your Saturday was a nice one. Usually I work on Saturdays but I took the day off to get some work done on my zine and around the house. I feel like I accomplished a lot, so I'm happy. I was almost planning to stop by Smorgasburg, a food flea market in Brooklyn, because I've been hearing good things, but I opted not to in favor of errands, writing, and cleaning - and also because upon further research it sounds disturbingly meat based. I appreciate eating local, and supporting independent "artisan" entrepreneurs but where are the jams? The pickles? Vegan turnovers? The beers?? I guess I've got to get on that..otherwise some really disturbing quail-egg eating trends will start. Since when is killing animals hip? Yuck. I don't even like reading the list of vendors.
So home it was in my cruelty-free kitchen.
You guys saw the massive beets from yesterday. I chopped some of those up with a sweet potato to make Isa Moskowitz's Chilled Golden Beet and Ginger Soup. The beets I got were chiogga, which are candy-striped. There was one small golden beet in the bunch, but I added the sweet potato because Isa described the taste of golden beets as if "the old reliable red beet went out dancing with a butternut squash way past curfew. It’s got that great earthy backdrop, but a tangy sweetness is the first taste." I didn't have squash, but I though sweet potato would give it a starchy sweet taste, as well as the color that the chiogga beets lack. And then I just had to trust Isa.
Here's the mix, before cooking:
The chiogga beets turned oddly gray after roasting for some reason but I trudged forth through the recipe, meanwhile spilling coconut milk on my tablecloth and root vegetable puree all over the floor. Caveat emptor: if you make this soup (and it's worth it) you'll need to use either a large food processor or a blender. I used a food processor because I thought it could hold more but it leaked all over the place. Aaaannyway, enough of my problems: here's dinner.
Beet soup (topped with sriracha) with a beet-heavy salad on the side, ha. The soup was really good! I was intrigued by the idea and I trust Isa Moskowitz but, honestly, I had no idea how it would turn out. Beets are very earthy tasting and her flavorings (coconut milk, lime, ginger) are more tropical and light so it sounds bizarre but it made for a really subtle, velvety soup. I do recommend the sriracha topping, though. It pulls everything together. Plus you can make cute little faces.
Also, I kept an eye on my chickpea sprouts today! Early in the morning I found two that had gone fuzzy (agh!) and took them out so as not to ruin the rest of the batch. Apparently sprouts can be very temperamental and go bad easily.
Here's another one I dropped, so I won't use it but just to show you the little tail:
G thinks my zucchini/beet pictures in the last post were obscene. I wonder what he'll have to say about that one.