3 fall vegetable dishes to enjoy all season

I am a huge veggie lover, on average I have about 4 full vegetarian meals a week . It’s the food I miss the most when traveling. Thank God for restaurants embracing vegetable dishes other than pasta with tomato sauce! Fall brings such colourful earthy vegetables and mushrooms to my kitchen table, just yummy!

3 easy veggie recipes I share today: red cabbage and potato fry up, leeks and kale soup and wood mushrooms and butternut casserole.

Red cabbage and I have a love-hate relationship; actually it’s more simple disgust. In Belgium one of our traditional dishes that most, I say most, kids love is applesauce with red cabbage – yuk, smelling it now. At school, I was 6 or 7, and this red mixture had been simmering all morning so that the entire school reeked of it and by the time it got to my plate and I had tasted it – it was just awful.  I did not understand the other kids just scuffing it up. I tasted again, yep that was not going to happen. The canteen Catholic Non in charge insisted I ate it and to make a long story short I sat there in front of my plate all afternoon, yes there were tears and there was drama! Until my father ( yes dad, the Michelin star chef!) came busting through the door.

He examined the plate and asked if I tasted it, I sobbed: “YES I did, it’s horrible”. He said something to the non, don’t know what exactly but we can all guess. He told me to stop crying and took me home. I do recall him swearing quite a lot in the car; I was not quite sure if he was mad at me or the fact he had to pick me up or because of the horrible food.  He made me dinner as I was starving and did not punish me to my surprise (meaning I got dessert too). The next day I had a packed lunch to take to school: me happy!

Years later I found out this was a dish he truly disliked as well and he was appalled that I was forced to eat such substandard cooking.

Today I still can’t eat cooked red cabbage but can appreciate/tolerate it raw in salads so I made an attempt to combine it with potatoes and fry it up – actually not bad, I like the crunch.

Red Cabbage and Potato fry up:red-cabbage-potato-stew

Need to feed 2 for dinner:

¼ red cabbage cleaned, shredded

4 medium size potatoes peeled, chopped in chunks, boiled and drained

1 small red onion thinly sliced

Bustle flat parsley chopped

Vegetable frying oil, salt and pepper

Go:

  1. Mix the potatoes and shredded cabbage. Heat frying oil in the pan.
  2. Sweat the red onion, add the mixture and fry till golden, drain the oil.
  3. Add chopped parsley and season with salt and pepper to taste and serve.

 

I love a creamy tasty soup for dinner; almost daily in fall and winter I eat soup, just adore it. Sooo comforting after hard day’s work to warm up with a cup of soup. I always have leeks in my fridge because well I just do. Kale is that “trendy” old favourite we all embrace again, not quite want it in my juice but I do cook it often in the fall.

Leeks and Kale soup:kale-leek-soup

Need for 2 bowls of soup:

1 leek cleaned, chopped

3 to 4 kale leaves cleaned, chopped

1 small onion chopped

500ml vegetable stock

50 ml cream cheese with fresh herbs such as Boursin or Philadelphia

Olive oil, salt and pepper

Go:

  1. Sweat the onion in olive oil until softened, add the leeks and kale (reserve 3 pieces).
  2. Add stock and 1 cup of water to cover the vegetables and bring to a boil for about 15 minutes.
  3. Puree the mixture with a blender, add the cream cheese mix until smooth, season with salt and pepper to taste. Fry the reserved kale leaves in some olive oil and add to soup when serving.

 

Wood Mushrooms like these are an absolute favourite of mine and I just can’t imagine fall without them. And any squash is welcome in my kitchen! Butternut is possible one of my preferred ones. I will share soon some more squash recipes on the blog.

Wood Mushrooms and Butternut casserole

butternut-mushroom-casserole

Need to feed 2 for dinner:

200gr wood mushrooms – I used girolles and chanterelles

300gr butternut peeled, diced 1cm size chunks

100gr parmesan grated

fresh thyme sprigs

Olive oil, salt and pepper

Go:

  1. Pre heat the oven at 180C degrees. Add to oven dish the butternut, mushrooms, olive oil, grated cheese and thyme sprigs.
  2. Bake for 15 minutes cover with foil and remove foil and bake for an additional 10 minutes.
  3. Remove the thyme sprigs; serve with some extra grated cheese for the fans. And offer salt and pepper to season to taste.

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