I’m a proud contributor to The Australian Vegan Magazine, a beautifully presented publication with stunning covers, thought-provoking content and delicious recipes! TAVM came into print at the beginning of 2017, and there are six editions brought out every year. Scroll through the covers of back-editions below, and check out the accompanying blurb on the articles […]
Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship. ”
‘A mindful attitude towards eating paired with a healthy diet and exercise will only give you success.’
― Jess C. Scott
Its been quite some time that I shared with you all another one of my creations with different greens which my kids would call delicious but weird. Well I am hoping people around me get so used to using, eating and enjoying these different green leafy vegetables that the word ‘WoW’ replaces the weird in them.
As a family we enjoy eating root vegetables especially in fall and winter months. They are cheap, readily available, comforting and extremely nourishing for this time of the year. I am particularly fond of turnips often ignored by most chefs in the restaurants and most home cooks in the the grocery store. Belonging to the cruciferous family of cauliflower, kale etc. it is a very humble, unassuming vegetable rich in many vitamins and minerals. It is a carbohydrate rich vegetable with 14% of calories coming from protein, high in fiber and containing a small percentage of polyunsaturated fats ( with better ratio of Omega 3’s to Omega 6’s) and off course high in potassium, vit.K, C and riboflavin and many other phytonutrients. Phew that is a lot for this unassuming vegetable!!
I have cooked it today with daikon greens from an Indian grocery store where the worker was trimming the greens off and throwing them (other grocery stores chop them completely !!) and the vibrant green cauliflower leaves from the farmer’s market where they are happy to part with these supernutritious leaves with a big question and a frown – ‘what do you do with these??? Cook them???Really !!! And these leaves are all FREE !!!
It is a simple recipe very fitting for a simpler vegetable, it truely lets its slightly pungent flavour shine. Adding fennel seeds and nigella seeds enhances the flavour and elevates it to a whole new level. Hope you will enjoy this vibrant, delicious dish as much as we did.
2 turnips peeled and grated1 cup radish leaves and cauliflower leaves finely chopped you may remove the thick stems from the cauliflower leaves) 1 onion finely chopped 1 green chilli slit lengthwise 1 medium size tomato chopped 1 clove garlic finely chopped 1/2 tsp. nigella seeds 1/2 tsp. fennel seeds 1/2 tsp. turmeric powder 1/2 tsp.red chilli powder or cayenne pepper salt to taste a pinch asafoetida ( optional ) 2 tsp. coconut oil or ghee METHOD 1. In a cast iron pan heat the oil, Saute’ the oniion, garlic, green chilli, fennel seeds and nigella seeds. 2. After few minutes when the onions are translucent and mixture fragrant add the grated radish and the greens. On medium heat saute’ and let the mixture cook for 6-8 minutes tll the greens and radish both are cooked through and vibrant green in colour 3. Add the turmeric and red chilli powder.. 4. Add chopped tomato,mix and cook covered for few minutes till the tomatoes are softened. 5. Add salt and serve with rice, roti or quinoa. 6. Enjoy a fragrant, extremely flavourful and delicious side dish. P.S In my native language turnips are called ‘ Gogru” and a naive simpleton is often called Gogru too!!!
‘Nothing tastes as good as healthy feels’