With the coming of fall we can't help but get excited about the beautiful fall colors we know are ahead. Viewing bold, multi-color leaves on a drive through a forested country road is a quintessential fall experience we hope to enjoy every year. Though being city dwellers we find ourselves spending more time at the fall farmers markets (still going strong!) and finding a similar beautiful color palette there. Root vegetables are coming into season and are the hearty addition to meals we all start to crave as the weather begins to cool. So let's enjoy their lovely colors this week as we learn more about root vegetables.
Root vegetables are exactly as named, the edible root of a plant. Some common root vegetables are carrot, potato varieties, beet, ginger, onion and garlic though others include radish, parsnip, turnip, rutabaga and kohlrabi. They grow best in cool weather so can be planted in early spring and left to harvest until late fall making their season for fresh produce last into the winter. Understandably, root vegetables can be intimidating in the kitchen and less common varieties don't always get the attention they deserve. Root vegetables are packed with a variety of vitamins and minerals as they absorb nutrients from surrounding soil while growing and can provide a lower carbohydrate substitute at meals if used in place of grain products. And oh, the colors! Some of the simpler preparations include roasting, boiling and mashing though we just love a good root vegetable chip. We will forewarn you that these are time consuming and require attention and patience though we swear it pays off! But no judgement if you decide to make this dip and purchase root vegetable chips to go with. Look for brands with minimal ingredients including the root vegetables themselves, a simple vegetable oil (preferably coconut or olive oil but hard to find) , and salt.
Spicy Wasabi Edamame Hummus
PREP TIME: 5 minutes
TOTAL TIME: 10 minutes
Servings: ~2 cups hummus
2 cups organic, shelled & cooked edamame
1/4 cup tahini
1/4 cup fresh lemon juice
1/4 cup untoasted sesame oil + 1 tsp to drizzle over the top of hummus before serving
1 Tbsp water
1 clove of fresh garlic, diced
2 tsp wasabi powder, or fresh wasabi if available
1/4 tsp sea salt
1 Tbsp sesame seeds reserved to sprinkle over the top of hummus before serving
In a high speed blender or food processor combine edamame, tahini, lemon juice, sesame oil, water, garlic, wasabi powder, and salt and mix on high until a smooth texture is formed. Pour contents into a bowl and top with 1 tsp of untoasted sesame oil and a sprinkle of sesame seeds. Set aside while your chips are cooking.
Roasted Root Vegetable Chips
PREP TIME: 10 minutes
TOTAL TIME: 35-45 minutes
1 medium-large* sweet potato
1 medium-large red beet
1 medium-large turnip
1 medium-large kohlrabi
4-5 Tbsp coconut oil (olive oil will also work)
1/2-3/4 tsp sea salt, more if you prefer a salter chip
Preheat oven to 300 degrees and line 2 sheet pans with parchment paper. Peel each root vegetable and set aside. Using a mandolin set to 1/8" thickness, slice vegetables making sure to cut as evenly as possible - this will help each chip to cook evenly. Brush each side of the vegetable slices with oil and sprinkle with sea salt. Bake in preheated oven for 25-35 minutes or until chips are crispy. Make sure to watch closely as the chips can burn very quickly. Note that the thinner the chip, the faster it will cook. Allow chips to come to room temperature before serving. These chips are best eaten the same day, however, can be stored in an air tight container for up to 3 days.
*Choose medium to large root vegetables as vegetable slices will shrink during the cooking process
So...this dip...and those chips - a match made in fall heaven! The spicy and creamy wasabi hummus packs a punch of flavor perfectly mellowed by the warm, rich, and roasty veggie chips. Despite the effort, if you have the time we think these chips are definitely worth it. And such a great use for the abundance of root vegetables you'll find at farmers markets this fall.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.