Spinach and Chickpeas, Tahini Sauce, and Ms. Mary's Turnip Gratin by Chef Karyn Moskowitz, Executive Director of New Roots
Beans! They're magical, and are a really big staple in a lot of healthy protein packed vegan meals! They're a high source of amino acids, protein, antioxidants, and fiber! Thanks to the Executive Director of New Roots, Karyn has made a wonderful and easy to make spinach and chickpea (which are also commonly used in hummus) dish that involve lovely leeks as well! She has also recreated Ms. Mary's, our uber farmer liaison, Turnip Gratin dish, yum! Yum!
Spinach and Chickpeas
Fry onion or leeks in the oil until soft, then add the drained chickpeas and the tomatoes. Cover with water. Simmer one hour, or until the chickpeas are tender, adding salt and pepper when they begin to soften and water if necessary, letting it reduce when chickpeas are done. Wash and drain greens and squeeze the water out. Remove stems if hard. Place on top of chickpeas. Put lid on, so that the greens are steam-cooked. As soon as the spinach flops (within minutes), add a little salt and pepper and stir. Serve hot. Serve with tahini sauce.
4 TBS tahini (can find at Krogers or a Middle Eastern Grocery store like Al-Watan or Dinos in the Buechel area)
Put tahini in bowl. Add fresh squeezed lemon. Stir until the tahini gets hard. Slowly drizzle in ice water, whipping the mixture until glossy and smooth, and has the consistency of ranch dressing.
Ms. Mary’s Turnip Gratin
Turnips, thinly sliced
Salt and Pepper
Almond milk or other non-dairy milk-type product
Put olive oil in pan and warm. Add sliced turnips and pile on each other, no more than two levels. Add salt and pepper. Put top of pan. Let cook gently, gently tossing turnips for about ten minutes until almost tender. Add almond milk until barely covered. Put lid back on and let cook a little bit more, until everything gets creamy and turnips are tender but not too mushy. Add more salt and/or pepper to taste. You can cook a little longer with lid off to thicken the dish if necessary.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.