It’s been a long time coming, but now it’s finally here – the round-up for Eating with the Seasons: January. I’m very sorry to have kept you waiting…
I know it’s a little ironic (well quite a bit actually) that I’m posting January recipes on the last day of the month – sorry about that. Still, seasons and availability of vegetables do not – thankfully – stick to the strict monthly limits, so we’ll still be able to enjoy this bounty.
We’ve got only veg from Northern hemisphere this time, but some people do manage to get a sweet dish out of them. Read on to find out who! But don’t stop when you do, because there’s much more to discover and savour.
This is how Lisa describes this lovely soup, and if I tried my hardest, I couldn’t have done it better, so I give word to the lady that made it: ‘If you are craving a hearty vegetable soup that also contains the recommended balance of grains and beans for a healthy vegetarian meal, consider your desire satisfied. Delightful slices of beetroot, plump kernels of whole barley and tender black beans are enveloped by a purple broth flavoured with tamari sauce, balsamic vinegar and a good handful of fresh dill.’
Priya shares a gorgeous stir-fry of beets and channa dal, flavoured with mustard seeds, urad dal, curry leaves and coconut. This is a dish much loved by her family.
Beetroot Kheer ~ Priya at Priya’s Easy N Tasty Recipes (Paris, France)
Here’s an interesting way of using beets in desserts. Priya’s kheer is flavoured with cardamom, with the added interest of cashew nuts and tapioca pearls!
Soup-lover Sylvie serves up a gorgeous carrot soup vibrant with zingy flavours of ground and fresh coriander. Carrots are one of Sylvie’s favourite root vegetables. They are in season from pretty throughout the year, and they are also good for you because of their high content of pro-vitamin A, as well as containing vitamins C, D, E, K, B1 and B6. So, get cooking!
This gorgeous Sri Lankan vegetable side dish is the dish that made me love both leek and cabbage! It magically transforms the everyday common leek and cabbage a real star of a dish. The vegetables are gently stir-fried with onion, chilies and curry leaves, tossed with fresh or desiccated grated coconut, and livened up with a squeeze of lime. Quick to make and utterly delicious! I urge you to try it!
Mixed root veg
Colour and zest salad ~ Soma at eCurry (Plano, Texas USA)
This is a very impressive winter salad we have here. Refreshing, zingy, exciting! Soma shreds carrot, boiled beets, celery and radishes, adds a handful of nuts or seeds, and the star of the show – her stunning dressing made with fresh ginger juice, olive oil, garlic, lightly crushed sesame seeds, lemon juice, pepper and sweetened with a pinch of sugar or a few drops of honey. I can’t wait to try it!
Seasonal Greens (from Greg)
Greg at Sippity Sup is getting creative with winter greens. But not any old greens. We’re talking about the red greens here: red kale, frilly red mustard and red spinach! The intro is in the link before, i.e. in the post Red Is The New Greens, and the recipes follow below. Enjoy!
White bean and red kale soup with Italian sausage – doesn’t this sound just fantastic?
Frilly Red Mustard
Sometimes things don’t go quite as planned, but there’s nothing wrong with that. The best we can do is share our experiences and see what we can learn from it. That’s exactly what Greg does. You can also join in the debate, and find out a little more about this little red green.
So, what’s a boy to do with red mustard greens when things do quite go according to plan? (See above) The good people have spoken, and Greg has listened. Ladies and gentlemen, enjoy the result – savoury custard timbales of mustard greens and mushrooms.
Red spinach is otherwise known as Malabar Spinach, Ceylon Spinach, Indian Spinach, Vine Spinach, and Malabar Nightshade. This interesting red green is sweet, and it can be best described as having ‘honey taste with nutty spinach undertones’. It sounds absolutely divine in this grilled goat cheese sandwich!
That’s all folks! See you next month!