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Thursday, July 21, 2011

Here's to healthy gallbladders and no mosquitoes!

This is how long it's been since I've even looked at my blog... I logged on to type a new entry and I found this one that was already written, just never published! I wrote it back on 4/27/11. So without further ado, here are a couple of radish and fennel recipes that will improve your digestion and ward off mosquitoes!

For those of you who don't get out much have the luxury to peruse fresh produce stands, you may be stuck with whatever Publix has to offer. If that's your situation, I am so sad for you. Maybe take a Saturday and check out some of the produce stands that are a little out of your way. It's worth it!!

Radishes are one of my favorite vegetables. I enjoy them cut up raw on a salad but recently I discovered how great they are when you roast them. The flavor it less sharp and slightly sweeter. Very tasty! If you turn your nose at radishes, here are a few reasons to give them a try. Radishes are an excellent source of vitamin C, calcium, and contain cancer-protective properties! They also increase the flow of bile, therefore they help to maintain a healthy gallbladder and liver, and improve digestion.

Now I know you can find radishes in Publix but it's usually without their green stems still attached. If you can find radishes with the greens still attached at the top then definitely buy those! The radishes you find at produce stands will have the greens attached usually.   Radish greens are very sandy and gritty.  Make sure you wash them in a couple changes of water and spin dry.  I wouldn't skip adding the greens to this salad.  I think they really add to the look and flavor!

Roasted Radish & Potato Salad
For the vinaigrette, whisk:
1/4 cup white wine vinegar
3 tbsp olive oil
1 tsp Dijon mustard (I used 1 tbsp because I love Dijon!)
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
Salt and pepper to taste

For the salad, toss:
1 lb radishes, trimmed and quartered (reserve radish greens)
1 lb new potatoes, quartered
2 tbsp olive oil
1/2 cup chopped scallions (about 3)

Preheat oven to 425 F with a large baking sheet inside.  For the vinaigrette, whisk together vinegar, 3 tbsp oil, Dijon, parsley, and dill in a bowl until combined; season with salt and pepper and set aside.  For the salad, toss radishes, potatoes, 2 tbsp oil, salt, and pepper in a large bowl to coat.  Transfer mixture to hot baking sheet in oven.  Roast mixture until golden, 20-25 minutes, stirring halfway through roasting.  Stir radish greens into roasted radishes and potatoes; return to oven for 2 minutes more.  Transfer roasted mixture to a large bowl and toss with vinaigrette and scallions until all the ingredients are coated.  Season salad with salt and pepper.

Fennel is another one of those vegetables that some might be afraid to try. Don't be. Fennel is a very flavorful vegetable with a licoricey flavor. You can eat them raw or cooked. This is another vegetable that is delightfully sweet when roasted. Just chop the stems off and cut up the bulb like you would cut up an onion.  I think fennel is a great compliment to salads and just so happens to go perfectly with the carrot puree recipe below.  Both recipes come from the book Color Me Vegan.

Roasted Fennel
4 fennel bulbs
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Preheat oven to 400 F.  Cut off the stems of the fennel, slice the fennel in half lengthwise, place the cut side down, and cut into 1/2 inch slices.  Toss on a baking sheet with oil and vinegar (I would whisk them together first and then drizzle over fennel to coat), and sprinkle with salt and pepper.  Spread evenly on baking sheet.  Roast for 25-30 minutes until tender, turning the slices after about 15 minutes. 

Fun facts about fennel:  Fennel has been found to have potent antibacterial, anti-inflammatory, and anti-cancer properties.  It is also an effective repellent against mosquitoes.

Carrot Puree
1/2 cup vegetable stock
5 or 6 large carrots, cut into uniform chunks
1/2 teaspoon salt, plus more to taste
1/8 tsp ground cloves (I would say more like just a pinch, or 1/16 tsp)
1 to 2 tbsp nondairy milk (soy, rice, or almond- whatever you have on hand)
1 tbsp light brown sugar or maple syrup
1 tbsp nondairy butter (Earth Balance)

Bring stock to a boil.  Add the carrots and salt.  Cover and cook until soft, about 20 minutes, adjusting the heat to maintain a slow simmer.  Drain the carrots (save the broth) and transfer to a food processor along with the ground cloves.  Add the broth and milk (enough to get the consistency you want) and puree until almost smooth.  Add the brown sugar and butter and continue pureeing.  Add more salt to taste.

If you're making this to go with the roasted fennel then just plate the fennel and then place a dollop of the carrot puree over the fennel.  The flavor combination on this is very tasty!

I hope that you will give these unique recipes a try! It's worth the trip to the produce stand.


  1. Just came across your blog through Vegan MoFo list and I'm looking forward to read your new posts!

  2. New follower here from I found your blog listed in Vegan Mofo.

    Love, Love, Love the potato salad recipe. Who says potatoe salad and/or vegans are boring?????????

  3. Found you through veganMoFo as well, and while I generally hate radishes, I am picking some up from the store today, because that potato salad looks and sounds amazing!