Shabbat menu, vegan, sugar-free edition

[magid]

• challah, wine
  
• hummus, olives
  
• a vegetable soup that was going to be mostly butternut, until I started unearthing some of the other veggies. What it ended up with: onions, a head of garlic, a butternut squash, a celeriac root, several not-large beets, a large apple, a bag of vegetable stock (made early this year; I'm particularly happy to have remembered it in time to use it!), salt and pepper (all the produce is organic)
  
• roasted carrots, onions, and cabbage (sort of a roasted cole slaw :-)
  
• red sauerkraut (yes, despite the cabbage overlap; at least the color and consistency are wholly different)
  
• sauteed broccoli and zucchini with tofu in Szechuan spicy sauce
  
• quinoa
  
• roasted oranges with olive oil, vanilla, and agave syrup (other possibilities include cherries marinated in Maraschino liqueur and prunes marinated in Slivovitz)

Comments

Roasted oranges?

[avivasedai.livejournal.com]

How do you roast oranges for dessert? Cut off the skin, cut into sections? Roast it whole or in half, cut off peel, dress?

Re: Roasted oranges?

[magid.livejournal.com]

I cut the peel off, then slice in half so I can get the seeds out. Each half I cut into chunks of about the same size, cutting around the center part (getting access to any seeds still left), so it's mostly flesh with just a couple of section divider bits. The chunks go in a bag into which I drizzle some olive oil, some vanilla (triple-fold if you have it), and some maple syrup (usually; this time I experimented with agave). Mush stuff around so all the chunks get some of the added liquid, then put on a foil-lined tray (foil-lined for easy clean-up) and roast at 425-450 F for a while until the edges start to caramemlize (40 minutes? sometimes more; depends on the size of the chunks).

[kimberlogic.livejournal.com]

wow - would you share the roasted oranges recipe? that sounds amazing

[magid.livejournal.com]

Not exactly a recipe; more of a description, since I made this up earlier this year.

I cut the peel off the oranges, then slice in half so I can get the seeds out. Each half I cut into chunks of about the same size, cutting around the center part (getting access to any seeds still left), so it's mostly flesh with just a couple of section divider bits. The chunks go in a bag into which I drizzle some olive oil, some vanilla (triple-fold if you have it), and some maple syrup (usually; this time I experimented with agave). Mush stuff around so all the chunks get some of the added liquid, then put on a foil-lined tray (foil-lined for easy clean-up) and roast at 425-450 F for a while until the edges start to caramemlize (40 minutes? sometimes more; depends on the size of the chunks).

[surrealestate.livejournal.com]

You do this just to torture me, right?

[magid.livejournal.com]

Of course!

[globedoc.livejournal.com]

I love you.
This was awesome, and I thank you. Profusely.
((hugs))

[magid.livejournal.com]

I'm so glad it worked out.

*hugs*

[(Anonymous)]

What a fantastic menu that is!

[magid.livejournal.com]

Thanks!

notes

[magid.livejournal.com]

I didn't serve olives after all. And the quinoa turned into another grain with chickpeas, etc. And I didn't have enough time after getting home from the optometrist's to roast the oranges long enough, but they were ok.