This week's "Well Vittled" focusses on onion production, pricing and profitability - find the newsletter archive here!
This CSA cycle we are featuring a few of the recipes that have been submitted to us via email. Please keep those recipes and ideas coming! We have to work together to keep the seasonal eating interesting and fun.
Featured in the image is a vegetarian beet wellington - Our members Eilidh and Jarron made this dish for their family's Christmas feast. This recipe and image looks really appetizing and delicious. Here is the recipe if you want to try something fancy!
Beet Wellington
From The Happy Pear - https://youtu.be/o1Y8uQ2kZhU
Ingredients:
1 tbsp oil
2 red onions chopped into half moons
2 cloves garlic chopped
200g beetroot grated finely
200g carrots grated finely
200g oyster mushrooms chopped
3 tbsp tamari
pinch of salt
pinch of black pepper
200g cashews chopped
5g sage chopped
5g thyme leaves
150g cooked couscous
1 sheet puff pastry
Oil to brush
2 red onions chopped into half moons
2 cloves garlic chopped
200g beetroot grated finely
200g carrots grated finely
200g oyster mushrooms chopped
3 tbsp tamari
pinch of salt
pinch of black pepper
200g cashews chopped
5g sage chopped
5g thyme leaves
150g cooked couscous
1 sheet puff pastry
Oil to brush
Instructions:
Preheat oven to 200 degrees Celsius/400 degrees F
Add 1 tbsp oil to a pan on a high heat
Once heated, add the onion and garlic. Fry for about 2 minutes or until golden
Add in the mushrooms and fry for about 1 minute before adding tamari
Mix through and fry for 1 minute
Once the tamari has absorbed add the grated beetroot and carrot, along with the salt and pepper
Next add the cashew and continue to mix through until everything starts to stick to the bottom of the pan
Take the pan off the heat and add the sage and thyme along with the couscous and mix all together
Take 1 sheet of puff pastry and add your mixture along the centre of the sheet in a cylindrical shape
Wrap the filling tightly with the pastry and flip over
Brush with oil and mark the top as you’d like
Bake in the oven for about 20 minutes or until golden
Add 1 tbsp oil to a pan on a high heat
Once heated, add the onion and garlic. Fry for about 2 minutes or until golden
Add in the mushrooms and fry for about 1 minute before adding tamari
Mix through and fry for 1 minute
Once the tamari has absorbed add the grated beetroot and carrot, along with the salt and pepper
Next add the cashew and continue to mix through until everything starts to stick to the bottom of the pan
Take the pan off the heat and add the sage and thyme along with the couscous and mix all together
Take 1 sheet of puff pastry and add your mixture along the centre of the sheet in a cylindrical shape
Wrap the filling tightly with the pastry and flip over
Brush with oil and mark the top as you’d like
Bake in the oven for about 20 minutes or until golden
*I have used whatever mushrooms we can get at the time and it always turns out. I find that it makes enough filling for two Wellingtons if you have two sheets of puff pastry.
Here's another fine recipe suggestion submitted by Sally who originally found it in Mollie Katzen's book, The Enchanted Broccoli Forest.
and finally,
Our member Cheryl offered her daughter Amy's (https://www.nutritionbyamy.ca) recipe for Egg Roll in a Bowl. So Easy! And note: This will help you use up that cabbage in your fridge.
