Grandma Marie's Cooked Turnips
1. Wash up turnips if they are fresh from the garden. Cut off tops, root end and thinly peel.
2. Slice turnips (abt. ¼" wide) into a saucepan and cover with water.
3. Bring to a boil and cook at least 10 minutes or until the slices are fork-tender.
4. Remove from heat, pour water off, then cover with fresh water. Return to medium heat, throw in a chunk of margarine (abt. 1 tablespoon) and sprinkle with a teaspoon of sugar. Cook until margarine is melted. Remove from heat and serve.
She said the first boiling removes the bitterness from the turnips. I've had these many times and they are very good.
2. Slice turnips (abt. ¼" wide) into a saucepan and cover with water.
3. Bring to a boil and cook at least 10 minutes or until the slices are fork-tender.
4. Remove from heat, pour water off, then cover with fresh water. Return to medium heat, throw in a chunk of margarine (abt. 1 tablespoon) and sprinkle with a teaspoon of sugar. Cook until margarine is melted. Remove from heat and serve.
She said the first boiling removes the bitterness from the turnips. I've had these many times and they are very good.
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Roasted Vegetables - 425* F., 45 min.
olive oil
2 pounds assorted root vegetables, peeled and cut into wedges (beets, carrots, potatoes, sweet potatoes, etc.)
1 teaspoon of rosemary
2 teaspoons dried thyme (or Salt-Free Herb Blend, see "Condiments")
Preheat oven to 425 degrees F.
In a large bowl, combine all ingredients, including splashes of the olive oil and herbs, tossing until all veggies are well coated. In a large shallow roasting pan or a jelly-roll cooking sheet, evenly spread out the vegetables. Roast in the oven, stirring occasionally, for 45 minutes or until vegetables are fork-tender and crispy on the outside.
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🔴 Salad Toppings
Black beans or peas, canned and drained
Carrots, peeled and shredded
Croutons, wheat-free and toasted
Cucumber, peeled and diced
Dried cranberries or craisins
Frito or Tortilla Corn Chips, crumbled
Hard-boiled eggs, sliced or crumbled
Hamburger meatballs, boiled
Homemade Salad Dressing (see "Condiments" for recipe) or olive oil and red wine vinegar
Pickled beets, slices or diced
Red, Orange, and Yellow Bell Peppers, seeded and diced
Sunflower seeds, hulled
Violife or Follow My Heart plant cheese shreds
Walnuts, chopped
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Stacked Baked Potatoes
Layer: Bake (350*F., 1 hour) or nuke (high, 5-7 minutes) washed and unpeeled white potatoes. Cut open, mash the potato with a fork and slather insides with soy-free margarine on your dinner plate. Sprinkle salt-free herbal mixture (see "Condiments" post) on top of the flattened potato.
Add your choice of meat next.
Add your vegetables on top of that. I enjoy steamed broccoli or mixed vegetables.
Lastly, add cooked bacon bits or a sprinkle of vegan cheese shreds on top of the vegetables.
Nuke in the microwave for about 1:30 seconds. The vegan cheese doesn’t melt down like real cheese, but it does get softer if you cook it for a little longer.
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Taco Salad
Base Salad -
1 large or 2 smaller bags of pre-cut salad mix
1-2 pounds of boiled hamburger or left-over broiled hamburgers, chopped
1 bag of safe tortilla chips, crushed
Mix all these ingredients together in a large serving or mixing bowl.
Other Family Members - small side bowls
1 package cherry tomatoes, rinsed
1 (15 oz.) can kidney beans, drained & rinsed
chopped spring onions
shredded cheese
1 bottle of Dorthy Lynch salad dressing or salsa
Mine - small side bowls
1 (15 oz.) can black beans, drained & rinsed
1 package dairy-free cheese shreds
Imitation Dorothy Lynch salad dressing (see "Condiments" for recipe) or olive oil & red wine vinegar
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Vegetable Finger Food Snacks
Carrot sticks or baby carrots
Celery sticks or Ants on a Log
Red, orange, and yellow bell pepper slices
