Dinner Plate #38

 

I finally got to make something I've wanted to make for ages and it did not disappoint! Here we have a few wedges of beet roesti with some non-dairy sour cream, braised celery and carrots, a few vegan sausages, and an improvisational sauté of onions, orange bell pepper, mushrooms, multicolored tomatoes, and spinach.

The roesti is from a recipe from Eating Richly, and of course I was using vegan butter. It was so good, and I was so excited that I managed to flip it without breaking it! I did cut the recipe in half and used a smaller skillet, so that might explain why. This would be absolutely delicious for breakfast, and I might try that sometime. It's very simple--shredded beets and potatoes with some chopped scallions, salt, pepper, and flour cooked in vegan butter. The colors are gorgeous. The flavor is amazing with sour cream. There is nothing I would change.

I am trying, in the midst of my pantry utilization quest, to still allow myself some convenience here and there, and thus, the sausages. They're Beyond breakfast sausages, but I've found those to be perfect for dinner for me, and they cook up wonderfully in the toaster oven. (I do cook them for longer than the package directs; in my experience, they need twice the amount of time to brown properly.) It seemed to fit the theme of this meal, which seemed kind of Slavic-Scandinavian to me, somehow.

As for the carrots, I was trying out a recipe from Fit as a Fiddle Life, and although I wouldn't make it again, it wasn't bad. I had to add some veggie bouillon for more flavor (why is there no salt in the original recipe?), and I cooked my carrots and celery for far longer than directed, because after 12 minutes they were still crunchy, and I am not a crunchy carrot person.

As for the other things, they just needed using, but I've often made a variation on this veggie side, and it is always delicious.