Something to root for

Vegetarian Times, Nov, 1998 by Nancy Ross Ryan

In Large pot, heat oil over medium heat, tilting pan to spread. Add carrots, onions and garlic; cover and cook, stirring occasionally, 5 minutes. Add beets and cabbage. Cover and cook 10 minutes. Add remaining ingredients except yogurt. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Taste soup for seasoning, adding salt and pepper as needed. Soup should have a nice sweet-sour tang.

Ladle soup into bowls. Garnish with yogurt or soy sour cream.

Per serving: 111 cal; 3g prot.; 2g total fat (0 sat. fat); 22g carb.; 0 chol.; 84mg sod.; 5g fiber.

Roasted Roots

6 SERVINGS DAIRY-FREE

You'll be amazed at the versatility of roasted root vegetables. You can serve them hot with salt and pepper and a drizzle of olive oil, mash them coarsely, and/or saute briefly in olive oil and season to taste. You also can puree, season and heat them for an elegant side dish.

1 to 2 lbs. beets, washed and trimmed
2 lbs. root vegetables, washed and
  trimmed: carrots, turnips,
  parsnips, parsley root, daikon,
  radishes, celery root
1 1/2 to 2 lbs. salsify, washed and trimmed

Preheat oven to 425 [degrees] F. Cut beets and turnips larger than 2-inches in diameter in half. Cut rutabagas into 2-inch chunks. Cut celery root into eighths or 2-inch chunks. Cut large daikon into 2-inch chunks.

Cover 2 large baking sheets with aluminum foil. Spread all root vegetables in single layer on baking sheets. Cover with another sheet of foil. Crimp all edges to seal packet well. Roast until tender, about 45 minutes to 1 hour. Remove from oven. Let cool in foil until cool enough to handle. If desired, peels can be scraped off easily with paring knife or rubbed off with paper towels.

Per serving: 207 cal.; 4g prot.; 1g total fat (0 sat. fat); 49g carb.; 0 chol.; 233mg sod.; 12g fiber.

Root Vegetable Curry

6 SERVINGS DAIRY-FREE

This spicy curry is wonderful served over couscous and garnished with a dollop of sweet mango chutney. When buying curry powder, look for brands that contain the largest number of spices in the blend---16 is not unusual. The fewer the spices, the less flavorful the curry.

1 Tbs. olive or canola oil
1 medium onion, chopped
1 large clove garlic, minced
2 tsp. curry powder or more to taste
3 cups vegetable broth
1 lb. turnips (about 6 small) or
  rutabaga, peeled and cut into
  1-inch chunks
1/2 lb. daikon, peeled and cut into
  1-inch chunks
1/2 lb. baby carrots, halved
1 cup frozen peas
2 Tbs. all-purpose flour
1/4  cup water

In Large Saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add curry powder and stir until powder is heated and aromatic but not browned. Add broth and vegetables. Increase heat and bring mixture to a boil. Reduce heat and simmer, covered, 45 minutes.

In small cup, whisk flour into water until smooth. Add to curry, stirring constantly, until mixture thickens, about 4 minutes. Serve hot.

Per serving: 113 cal.; 3g prot.; 4g total fat (1g sat. fat); 196 carb.; 0 chol.; 548mg sod.; 4g fiber.