Autumn is a great time of year for devising recipes. The end of summer is usually peak time for lots of different vegetable produce. With so much that is at its best in terms of taste and freshness there are exciting possibilities. Here's a dish that came mostly from my own garden but you should be able to find all the ingredients at a local market in Tasmania. This salad was excellent warm and just as satisying when the cold leftovers had their turn on the table.
Gluten-free & nut free: yes!
Low-fat: use a low-fat dressing instead of the infused oil
Variations: try a different root vegetable instead of or in addition to the beetroot. Try grilled tomatillos in place of the tomatoes.
Summer is well and truly over - we had the first, gorgeous, snow of the year on Mt Wellington this week - but my tomato plants have been hanging on. It's time to do something with both the red and the greens. I'll deal with the green ones in another post but tonight I felt like making a simple, filling and warming dish to eat by the fire using the lovel ripe tomatoes that are bursting with flavour and sweetness. I suppose you could think of it as something like baked beans but without all the sugar and gunk they put in the tinned versions. In actual fact bean dishes similar to this are quite traditional in some parts of the world; I remember eating something like this with green beans in Tuscany.I hope you'll like it.
350g small white beans like cannellini or navy beans
half a leek
350g ripe tomatoes
2 tablespoons olive oil
1 teaspoon sage leaves
1 teaspoon salt
pepper to taste
We blog about once a month on vegan and food topics in and around Hobart.