by Pearl Pirie
Self-isolation has made cooks out of most of us.
It may yet bring back some dishes we’d forgotten: you can mix mushroom soup with canned green beans, pour it over chow mein noodles, and bake. (Don’t, though).We run our house on solar; power use is critical. It made me wonder about scalloped potatoes without an oven.
Vegan Stove-top Scalloped Potatoes (serves 4)
- 1 Tbsp margarine
- 3 stalks celery, chopped
- 1 large onion, chopped
- 4 washed, scrubbed potatoes, sliced thin
- 2 cups unsweetened almond milk
- Salt, pepper, paprika
Fry the first three ingredients until they start to soften.
Add the potatoes, spices, and almond milk. Cover and cook on medium low for 30 minutes, stirring halfway.
For a crisp top, put briefly under the grill, then serve.
Roasted Broccoli and Chickpeas
Preheat oven to 375 F
Stir together:
- 1 head broccoli (or mixed cauliflower and broccoli) cut into florets
- 1 can of chickpeas, drained, rinsed, and dried
- 2 Tbsp olive oil
- 1-2 cloves of garlic, minced
- pinch of salt
Spread all on a baking sheet large enough to avoid crowding, or they will steam not brown. Bake for 20-30 minutes, turning once.
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Divine maple tahini sauce
Puree together:
- ½ cup tahini
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 t salt
- 1/4 cup maple syrup
- juice of 1 lemon
Serve over roasted vegetables. Tempting though it is, best not to drink it straight!
Pearl Pirie’s fourth poetry collection, footlights, is coming out in the fall of 2020 with Radiant Press. Not Quite Dawn, from éditions des petits nuages is available for $13 including shipping. See all her books and sign up for her newsletter at www.pearlpirie.com