By Mary Elizabeth Kidd
We’re sharing some warming recipes from our recent Foodcast and blog guests to keep you cozy this winter and to make great use of the season’s produce.
The following recipes were provided by guests of our recent episode of the Atlanta Foodcast, which featured leaders from three independent Georgia co-ops and groceries: Ahzjah Simons of Atlanta’s Sevananda Natural Foods Co-Op, Kara Brown and Theo Horne of Athens’ Daily Groceries Co-op, and Kristin Russell of Savannah’s Brighter Day Natural Foods and the Sentient Bean.
You can read more about these stores and listen to the episode at ATLfoodcast.com.
RECIPES FROM THREE GEORGIA NATURAL GROCERS
Local independent and cooperative grocers, particularly health-driven food stores, fill a special role in nurturing a holistic, connected, nourished community, so we were excited to talk to them about their role in their respective communities of Atlanta, Athens, and Savannah.
We explored how they’ve each braved the ever-changing pandemic economy and engaged with their neighbors during the ongoing pursuit for racial justice. For this episode, we also spoke to Bilal Sarwari, Membership & Communications Manager at National Young Farmers Coalition. Bilal will be joining the Atlanta Foodcast as a guest host soon, stay tuned!
You can listen and subscribe to the Atlanta Foodcast wherever you access podcasts, links and show notes are available at ATLfoodcast.com.
Enjoy the following recipes…bon appetit and remember to #StayLocal with Georgia Organics!
DAILY’S VEGETABLE SOUP
Courtesy of Theo Horne, outreach & marketing manager at Daily Groceries Co-op in Athens (dailygroceries.org/), via the Daily’s Fresh Manager, who adds: “This is a great recipe for tossing in all those veggies sitting in your fridge that are getting a little past their prime.”
Vegan, Gluten Free
INGREDIENTS
Veggies to add some heart:
Carrots
Onion
Celery
Green bell pepper
Potatoes
Zucchini
Curly kale
Cherry tomatoes
Approx. 1.5 Tablespoons of tomato paste
2-3 Veggie bouillon cubes
We’ve also been known to also toss in cauliflower, radishes, shallots, etc.
Herbs & spices to keep you warm:
Start with a teaspoon of each, add more to taste:
Turmeric
Ginger
Curry Powder
Basil
Oregano
Garlic granules
+ 1 tablespoon of sugar
DIRECTIONS: Click here to view full cooking directions on Daily’s blog!
Savannah’s Brighter Day Natural Foods. By Mary Elizabeth Kidd.
HARVEST VEGGIE BOWL
Courtesy of Kristin Russell, owner of Brighter Day Natural Foods (brighterdayfoods.com) and founder & owner of the Sentient Bean (Savannah)
Makes 4-5 servings. Vegan, Gluten Free
INGREDIENTS
1 small butternut squash
1 lb. Turnips
½ lb. Brussels sprouts
1 medium sweet onion
2 cups black rice
4½ cup water or broth
2 Tbsp. fresh chopped sage (dry works in a pinch, but reduce to 4 tsps.)
6 cloves garlic - peeled
Approx. 3 cups almond milk
1 cup cashews
Salt to taste
Pepper to taste
Olive Oil
Fresh chopped parsley - optional
DIRECTIONS
Preheat Oven to 400 degrees.
Securing the base of the squash on a cutting board, cut top-to-bottom down the middle. Remove seeds. Lay on the pan with the inside facing up. Pour olive oil and sage into the bowl of the squash and rub olive oil on the rest of the squash face.
Peel turnips (optional), then chop turnips and brussel sprouts into bite sized pieces. Toss in olive oil and spread out evenly on a second baking pan. Sprinkle it with salt and pepper. Roast whole garlic cloves on the same pan.
Roast all veggies for 45 minutes. Check the turnips and brussels and shake the pan about every 15 minutes to prevent uneven browning. If the squash is still too firm, roast for 10-15 more minutes.
After the veggies are in the oven, start black rice in a rice maker or on the stove top. Combine water, black rice, and salt to taste. If using the stove top - over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover, and cook for about 30-35 minutes.
Spread out cashews on another pan, seasoning optional, and roast for 10 minutes.
After veggies are done, scoop the squash meat out of the skin into a bowl. Add cashews, garlic and small amounts of almond milk incrementally until your texture is smooth and thick but able to pour. (Almond milk varies depending on the size of the squash)
Layer the rice and roasted veggies in a bowl and top with the butternut puree.
Great to garnish with some of the toasted cashews and fresh parsley.
Ahzjah Simons of Sevananda Natural Foods.
Golden Buddah Bowl
Courtesy of General Manager and Co-Op Director Ahzjah Simons of Sevananda Natural Foods (sevananda.coop/) via Kitchen Manager Michelle Taber, who adds: “This is a great warm and filling soup recipe…not to mention one of our favorites here at Sevananda.”
Serving size 6. Vegan
INGREDIENTS
One 15 oz. earth balance spread, tub
1/3 cups celery, diced
Two 4.5 oz. jars ginger, chopped or minced
3/4 cups carrots, coined
3/4 cups onions, diced
1/3 quarts potatoes, frozen or Yukon gold, diced
Four 108 oz. cans garbanzo beans, with liquid
1/8 cup curry powder
2/3 Tbsp. cumin powder
1/4 Tbsp. black pepper
2/3 cups unchicken broth powder
1/3 quarts water
1-108 can coconut milk
1/4 Tbsp. salt
DIRECTIONS
1. Melt Earth Balance in pot
2. Sauté onions, carrots, celery, and potatoes with spices
3. Dissolve unchicken broth in water and add to pot
4. Add chickpeas, salt, and coconut milk
5. Simmer 30 minutes or until potatoes are cooked through.