Hello, loyal followers!! I have another delicious plant-based recipe for y’all! I was pleasantly surprised how tasty this ended up being! Going plant-based has convinced me to try so many new vegetables!! I don’t know about you, but the vegetables I was raised on were pretty basic and usually came from a can. I cannot recall ever eating a fresh vegetable when I was a kid. Boy, has that changed!
So, today’s recipe calls for leeks, bell peppers, garlic, rosemary, a turnip, a sweet potato, an orange, kale, salt and pepper, and any white beans of your choosing. We went with Northern Beans, but there are a lot of white bean options out there! Leeks can be difficult to find. We lucked out and found them at the Farmer’s Market. Check out the following Farmer’s Market Availability Guide https://www.romi.gov/DocumentCenter/View/570/Produce-Availability-Guide-PDF?bidId= to see what is available at different times of the year at your local Michigan Farmer’s Market (out-of-staters, you might have to do some searching for your local area).
I say ‘we’ because this was a project! While Mr. Forensic BBQ was goofing off in Texas for a week, my friend (shoutout to Jen!) and I spread 6 cubic yards of cedar mulch around the FBBQ (very hilly) front yard. To give those of you who have no idea what a cubic yard looks like (such as I was prior to this endeavor) a visual, 6 cubic yards of mulch was 3 extended-bed pickup truck loads of mulch. We worked so hard! We decided to reward ourselves by making this dish.
While Jen minced the rosemary and peeled and diced the sweet potato and the turnip, I sauteed the leek and the peppers. Whenever a recipe calls for a certain color pepper (for example, this recipe called for a red bell pepper), I always go with the rainbow-red, orange, yellow, and green! Essentially, they are all variations of the same vegetable, the bell pepper-in varying stages of ripening. Green peppers are unripe, red are ripe, and yellow and orange are in between!
We added the garlic and rosemary, as well as the turnip and sweet potato (diced really small so they would cook quickly). Lastly, in went the beans, kale, and the zest of the orange. We then cooked it up, adding water as needed to prevent our ingredients from sticking to the pan, until all the vegetables were tender. Salt and pepper to taste and voila! Hash.
It was a beautiful day out, so we ate on the deck. I had a slice of fresh-baked honey wheat bread that Mr. Forensic BBQ and I had bought at the Farmer’s Market (Shoutout to The Mother Loaf Breads) the weekend prior. Unfortunately, Jen cannot eat gluten so she missed out on the grainy deliciousness!!
This dish was extremely easy to make and didn’t take us long at all. I will certainly be adding this to my rotation of Plant Based dinners!!Recipe can be found at ForksOverKnives.com.