The best light for food is daylight but our main meal may be brunch, noon, evening or midnight. We started in the light but moved towards the incandescent hours. Here, basmati as before and variations on what came before, the tofu sticks instead made into cubes and cooked not as long so they are still crispy outside but puffy inside and in the last couple minutes on the grill, added pecans to toast them. The greens back there is the same treatment as the radish greens.
I took this rustic radish soup and made it vegan.
2 tablespoons Earth Balance
1/2 spanish onion, chopped
1 large leek, greens and whites, sliced
6 perfect small potatoes (russet or yukon), cut into eighths
cover with an inch of water. cook about 30 minutes or until soft.
1 bunch radishes, greens roughly chopped.
black fresh milled peppercorns, to taste
Drain off some of the cooking liquid and set aside. Reserve some quarters of the potatoes for texture. Puree the rest of the soup until smooth. Put back in the pan.
You can use a fresh radish rosette for optional garnish
Served with low salt tricuits. They claim 61% less salt than their regular. They are 50% less salt than their rosemary and olive oil or balsamic and basil kinds. Just what’s the difference between a triscuit and wheetabix? Milk?