Fennel has made it’s way to the local section of our farmers’ market.
And tonight, we discovered a very tasty way to eat it: roasted. Using the bulb, we quartered it, tossed it in a sauce made of garlic, olive oil, red wine vinegar, dijon mustard, salt, pepper and nutritional yeast, and roasted it for about 30 minutes at 425. It was sweet, tangy and absolutely delicious.
And using the stalks (minus the fronds, which are the frilly part), I also made a split pea, fennel and leek soup with spinach. A healthy, filling, 13 g. protein with only 2 g. of fat main dish. Both recipes are from the March issue of Vegetarian Times.
Tags: Fennel, Split Peas
I’ve been trying out split peas lately and have been wanting to try this stew, based on a recipe in Colleen Patrick-Goudreau’s Color Me Vegan (my favorite cookbook, btw).
The original recipe called for yellow split peas, but I used green instead. It called for collards, but I used kale instead. It is oil free and soy free.
Split peas take an hour to cook, so with prep time, this whole thing takes about an hour and a half. That’s a long time, and is why I waited until a day I wasn’t working to make it. I also took advantage of my extra time on a holiday to made a side of bean bread (from Vegetarian Soups for all Seasons cookbook).
Have you ever asked me where do I get my protein? Just one serving of the stew plus the bread provide 18 grams of protein (and only 5 grams of fat.)