B returned from his holiday travels this Saturday, so a home cooked meal was in line. I was feeling awfully lucky to have access to a FM year round, so a feast of vegetables was an obvious choice. I had picked up two beautiful bunches of kale and delicious, earthy parsnips. I peeled the parsnips and boiled them until tender. I pushed them through my tami (my absolute favorite kitchen tool) and added some unsweetened soy milk to thin it out. Staying true to my vegan themed meal, I rehydrated some porcini mushrooms for the gravy. These have such a delicious, meaty flavor. Next, I simmered some red lentils with onions, garlic and a pinch of saffron. Lentils are a great source of fiber. Finally, I sauteed my cleaned kale in olive oil and simply seasoned with salt, pepper and a spritz of lemon juice. I garnished the lentils with a few slices of raw, red onion and paper thin serrano peppers. The parsnips got a sprinkle of chopped parsley. Healthy, yet flavorful. It is possible.
Thank you for the adorable plates, Misa. Somehow having great dinnerware, makes the food taste that much better!:)
Wishing you all a wonderful 2008! Hope it brings you health & happiness.