Sweet potato greens!

A new kind of greens! New to me, at least. But that doesn't exactly happen every day. I came across these at the farmer's market, and had to get them. Aren't they pretty?



I sauteed some of them simply, with salt, pepper, garlic, soy sauce, sesame oil - the usual greens treatment. They're really good - kind of like a mix of spinach and beet greens - more substantial than spinach, but less bitter than a lot of greens and a tiny bit sweet.

Then the rest I wilted with sauteed actual sweet potatoes, and seasoned it with salt, pepper, and a little maple syrup. Have you ever heard that Paul Simon's song Mother and Child Reunion was inspired by a chicken omelet? I don't know if it's true, but this was sort of like the vegan version of that.



If you come across these I recommend picking some up, if only because new vegetables are exciting.

Mushroom-Onion Tart

I wanted to make something special with the chanterelles and hedgehogs I brought back from Mt. Hood (I figure tofu scramble is not exactly their best and highest use), so I made this tart.



I used a cornmeal crust, and got the recipe from here, with earth balance in place of the butter, and it turned out well even though my cornmeal:flour ratio was a bit off (I was running low on cornmeal). It was just the tiniest bit crumbly.

For the filling, first I caramelized one medium-large yellow onion and about half a red onion, sliced thin with a mix of olive oil and EB and a teaspoon or so raw sugar.

Then I sauteed about a cup and a half of mushrooms (chopped pretty small) with probably 6 cloves of chopped garlic for 15 minutes or so, added thyme, salt, pepper, and a couple splashes of white wine and a couple of handfuls of spinach once it was all cooked.

Once the spinach was wilted and the wine cooked off, I mixed about half the onions in, spread this over the par-baked crust (baked acc to the crust recipe linked above), then added the rest of the onions on top. Baked for about 30 minutes at 350.



So good! Would also have been good with tomatoes, other greens, etc. Next time I plan to try a creamy layer - seasoned silken tofu or something with beans - under the vegetables.

I miss Oregon!

You can take the girl out of Oregon, but you can't take the Oregon out of my carry-ons.





I'm amazed at how much beer I crammed into my backpack at the airport without totally destroying the chanterelles and hedgehogs I brought back from Mt. Hood. We had a really successful mushroom hunt, and Jane made amazing duxelles with a lot of the haul.



I made something pretty darn good with some of the ones I brought home, too - next post!