Tuesday, March 16, 2010

Tuberous Treats

Recently a friend of ours took us up on the offer to come over for a visit. She happens to be a vegan who is gluten intolerant with latex allergies. For those who don't know, latex allergies coexist with a slew of food allergies including peanuts, bananas, melon, mango, and more. I have never been able to cook a meal for her, because there are so many things she can't eat that she usually finds it safer to bring her own food with her. 

Still, I know there are many things she can eat, and I have felt deprived of being able to feed a loved one. So when she said she might be coming over, I became excited. Maybe this could be an opportunity to play with recipes from The Gluten-Free Vegan by Susan O'Brian. I ran off a list of ingredients in some meals i'd been thinking of trying, found out which things on the list were out, and adjusted the menu. I'm not vegan myself but several of my friends are so I've been doing research. Here's an article from Weight Watchers and getting proper nutrients as a vegetarian. If you're wanting a bit more protein tofu or seitan could easily be mixed in to Patch's Amazing Tubers.

I decided to make various Tuberous Treats* including Patch's Amazing Tubers, Corn Chowder, and maybe Stuffed Butternut Squash. Just sounds like a hearty, warm, meal of comfort food doesn't it? 

Tubers are various types of modified plant structures that are enlarged to store nutrients. They are used by plants to survive the winter or dry months and provide energy and nutrients for regrowth during the next growing season and they are a means of asexual reproduction.[1] Two different groups of tubers are: stem tubers, and root tubers. http://www.foodsubs.com/Tubers.html

Amazing Tuber  Recipe:

olive oil
2 cloves garlic
sea salt 
6 carrots
2 red potatoes
2 purple potatoes
2 sweet potatoes or yams
1 parsnip
1 leek
1 white onion
1 red onion
1 zuchini
1 small butternut squash
1 sunchoke
1 celery root

Cut tubers and roots (except the onions and potatoes) into chunks, boil in lightly salted water for 5-10 minutes, until slightly soft and flavors have partially combined. 

Slice onions, mince garlic and caramelize with leek in 1 tablespoon olive oil 

In large mixing bowl, combine olive oil, sea salt, pepper and sage to taste. peal and cut potatoes and add to bowl. Strain tubers and add to large mixing bowl. Add 1/2 garlic onion and leek mixture, and stir all together till all is well coated with sage mixture. 

Spread the coated "Tuberous Treats" in a baking pan and bake at 425 for 35 minutes stirring 2 or 3 times to keep mixture coated. When all tubers are tender, mix in remaining garlic onions and serve warm. This is a great way to use up those locally grown CSA vegetables because you can put in whatever produce comes in  that week's share!

*note: Seitan, while delicious in vegetarian meals, is not gluten-free. Thanks Lynn for pointing that out :)


Lynn said...

Seitan is not gluten free. I realize that you were speaking about a vegetarian meal when you wrote this blog entry but I would not want anyone with celiac or gluten sensitivity to think it is gluten free. It is very good however. I had it many years ago pre diagnosis and did enjoy it.

Sean-Michael said...

thank you Lynn, great point!