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Fennel anyone?
Started
by Allie
on June 3, 2010
If you love fennel or just need a reason to try it, you must make one of my new favorite dishes from Clean Food.
Saute grated ginger over med heat for a minute or so.
Add about a quarter of a cored & thinly sliced fennel bulb.
Saute for about 5 minutes or until fennel is soft & translucent.
Then add a spoonful of fruit-only apricot jam & a bunch of asian greens, like bok choy (my favorite), napa cabbage, etc, largely chopped.
Saute just until greens are bright green & still crisp.
The only thing I added was a few toasted sunflower seeds. Delicious. I LOVE the combination of fennel with the apricot. Enjoy!
Thanks Allie! We had never had fresh fennel before I got Alicia's book. One of our favorite recipes from TKD is the cauliflower steaks with fennel. This recipe sounds great! Can't wait to get some apricot jam and try it!
I forgot to mention the dash of tamari you add along with the jam, or I just did one spritz of bragg's aminos. (I think I prefer tamari to bragg's; anyone else?)
Toasted cashews would be really good too.
Ooh, now I really want to try the cauliflower steaks! Thanks for reminding me Mindy.
You're welcome. They are A W E S O M E. :) Thank for the tamai note. I'll add it to your recipe I jotted down.
I haven't tried this yet but it looked yummy!!
EASY CARAMELIZED ONION AND FENNEL TART
2 Red Onions, peeled and sliced
1 Fennel Bulb
1 Tablespoon Olive Oil
1 Tablespoon Earth Balance Margarine
Pinch Salt and Pepper, to taste
2 - 3 Sprigs of Thyme, stems removed
1/2 Package Frozen Vegan Puff Pastry, 5″ square*
Slice the onions into thin rings. Heat the oil in a large sauté pan over a medium - high heat then add the EB margarine to melt. Add the onions, salt and pepper.
Sauté, reducing the heat to medium, stirring occasionally until soft; 1o - 12 minutes. Remove fennel fronds and root end. Slice it in half and again into 1/2″ slivers. Add the fennel and thyme to the onions, continuing to sauté until the onions are golden and the fennel is tender. If the onions begin to stick, add a small amount of water to loosen them from the bottom of the pan while stirring.
Adjust salt and pepper, if necessary.
Preheat the oven to 350ºF.
Roll out the puff pastry to fit an 8″ tart pan.
Spoon in the caramelized onions and fennel evenly.
Bake for 20 minutes or until the pastry is crisp, flaky and golden.
These sound just too good for words, thank you - gotta gotta try!
Mmmm, I'll have to try that, I love fennel.
Today I thinly sliced fennel and marinated it with olive oil, balsamic vinegar, and some sea salt. I ate a bunch of it before I could get it in the fridge.
For lunch I steamed some chunks of fennel and topped with a little coconut oil and ume plum vinegar. It was really good.
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