I love alliteration.
You know what else I love? I love lamp beets. There, I said it. I even eat the (ghetto) canned beets. I mean, 1. they’re MAGENTA (!), 2. they taste fantastic, and 3. they are a (root) vegetable, so they’re probably really good for you (something about bright red colored vegetables and anthocyanin springs to mind, but I’m too lazy to google it right now). For fresh beets, I roast them and eat them with a bit of cinnamon, or I’ll make this soup, or I add them to salads, or a I put them in smoothies (Hi. My name is Katie, and I am a smoothie addict. Hi, Katie.)
This doesn’t look like me at all.
A couple nights ago, I was feeling feisty. I cut up a teeny tiny beet, wrapped it (lovingly) in tin foil, and put it in the oven to roast while I relaxed the evening away continued to study. A bit later, I decided I wanted a stir-fry for dinner. But, oh, the beet is in the oven already (along with a teeny tiny sweet potato). Sure, I could have just put it in the fridge for a rainy day, but that just isn’t how things are done chez moi. I put on my thinking cap, and here’s where that got me. (Cue the gloom and doom music)
No gloom! No doom! This beet sauce will knock your socks clean off and into the washing machine (anyone else hear Paula Dean say that on Wait Wait? No? Too bad; it was funny. I was listening to it on my ipod at the gym and laughed out loud while lifting weights. Yep, I’m that girl.) It’s a sweet sauce with fall flavors, which is actually perfect for the weather we are having right now. I love fall foods, so I’ll be busting this recipe out in the middle of the summer. I’m not scared.
Pumpkin Beet Sauce (Makes enough for one ginormous veggie bowl)
- 1 teeny tiny beet (mine was about 50 grams)
- 1 T pumpkin butter (or use 1 T pumpkin puree with some additional sweetener)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp vanilla
- stevia, to taste
- liquid to thin (I used some almond milk, and some water)
- 3 oz Katie’s agar pudding base (OR 3 oz silken tofu)
Directions: Blend until really creamy. Adjust seasonings to taste.
Note: I keep a batch of that agar pudding base on hand all the time. Since I can’t eat soy, it has been great in pretty much every recipe that calls for silken tofu. Cooked or uncooked, it works like a charm!
Oh, the sweet potato I mentioned? Burnt. I still ate it though. This sauce can even saved burned vegetables from the compost. It’s that good (or, I’m that against wasting food).
Can I just have a minute to tell you about my day yesterday? For those that don’t know, I help teach 8th grade science once a week as part of a National Science Foundation Fellowship that I have. So, I showed up this morning bright eyed and bushy tailed bleary eyed with an MIA tail (not sure what that means…) and I have the coolest partner teacher EVER! After five minutes, he made me to go home to study!! I made a huge pile o’ flashcards, read half an Ecology textbook, and took care of some other riveting business. AND, speaking of fellowships, I found out on Monday that my application got accepted again for next year!!! It was a fantastic start to my week and a huge relief. Now, even if I don’t pass my orals, at least I have a salary and tuition covered for next year!
But that’s boring stuff. School, school, work, work, study, study, blah blah blah…. Let’s end with something more exciting, no?
And, even though he doesn’t read my blog (and I’m not actually sure he knows what a blog is) HAPPY BIRTHDAY DAD!!!!! (Mom, pass the message on, will you?)