Thursday, December 17, 2015

Turnip Up Dinner With This Super Fast Family Friendly Recipe (vegan, vegetarian, macrobiotic, paleo, gluten free, good

Buying terrific organic produce doesn't have to break the bank, and when you have good produce, you can easily make a meal faster than take-out, and far more satisfying - because you made it the way you like it.  While I enjoy subtle flavors, some of you might prefer stronger seasonings.  That's up to you.  This is a basic recipe that I enjoyed last night, and you can add Cajun spices, a little extra pepper, or any herb that you particularly like such as Thyme. 

I happened to have a beautiful looking turnip in my fridge.  Turnips might be inexpensive, but don't downplay how good they can be, and better for you than potatoes.  Here their sweetness explodes next to the darker tones of garlic and kale, and it's all wrapped up in cheesy goodness.  Let me know your variations.

Turnip Up Dinner
(For each serving)
1 medium turnip, peeled and cut into wedges
3 cloves garlic, sliced
2-3 leaves kale, rinsed and chopped
1/3 block Follow Your Heart Monterey Jack cheese
1/2 teaspoon turmeric
1/2 teaspoon coriander
Sprinkle of ume vinegar or sea salt (The ume adds a nice flavor but if you don't have it use tamari or sea salt.)
Coconut oil

Place approximately a large teaspoon's worth of coconut oil in a fry pan and heat over medium heat.  Add the vegetables, turmeric, coriander, ume vinegar, and saute in the oil for a couple of minutes.
Add four or five tablespoons of water and put a lit on the pan, simmering for 5-10 minutes.  Then add the cheese and if you need a little more water add that too.  Place the lid back on and continue to cook until the cheese is melted and you can mix it all together.  Serve with your favorite grain.