GLAD YOU FOUND ME AND WELCOME

This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



Quote

WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


LINKS TO THIS BLOG

Disqus now available after each post. Click on post title and go to the bottom of the page. Great for commenting.The links below will also take you to this post. Choose your favorite!

WWW.IEATPLANTS.COM, WWW.KENCARLILE.COM, WWW.PLANTS2TABLE.COM, WWW.PLANTSTOTABLE.COM, WWW.PLANTS4PLATES.COM, WWW.PLANTSTRONGEATING.COM, WWW.PLANTSTRONGTABLE.COM

FALL VEGETABLES ARE HERE

Print Friendly and PDF

Newest Quote:  Stop worrying about dieting.  Just eat foods that come out of the earth, not foods that fertilize it!  Ken Carlile, Chef and Blogger
Click this link for more Plant Based Quotes

It's that time of year again to visit your Farmer's Market or Grocery Store and get you some Root Vegetables and other Fall produce.  As the weather begins to get a chill in the air, soups and stews are on the menu.  In the stew shown above I incorporated Red Beets, Golden Beets, Turnips, Yams, Yukon Gold Potatoes, Carrots, Celery, Onions and Brussels Sprouts.  With my rich Homemade Roasted Vegetable Stock, a little red miso paste, Tamari, balsamic vinegar and Mushroom Base this stew has a very rich, full taste.  I encourage you to always have those ingredients in your pantry and fridge as they really add richness to soups, stews and gravies.  There is still an abundance of zucchini available along with the squashes like Butternut and Pumpkin... Be creative and enjoy roasting and preparing Fall Veggies.

If you want the recipe, here's the link for My Fall Stew.


Roast Beets in aluminum foil in a 400˚ oven for 45 minutes to an hour (depending on the size)  A knife easily inserted into one will tell you it's done.  Also, wash but don't peel the beet before roasting it.  When it's done and cooled down a bit, use a dry paper towel to remove the skin.  It's easier than peeling as the skin comes right off.





No comments:

Post a Comment

SEND ME YOUR COMPLIMENTS, CRITIQUES OR SUGGESTIONS HERE.

Name

Email *

Message *