Dark Days: Not Really a Recipe Roasted Vegetables & Mash
This isn’t a recipe, it’s more of a meditation. These days I’ve been rushing around trying to get everything done–laundry, taxes, running, swimming, classes at the Y, cooking, other bits around the house–and I’ve realized that I’ve forgotten how to slow down, how to breathe, how to just chop some vegetables. I’ve also forgotten simple cooking–vegetables simply prepared, be it steamed or roasted or even raw.
So for this Dark Days post, I’ve gone back to the basics–the local foods I have on hand, lemon juice, some herbs & seasoning. Potatoes from some farm I can’t remember, washed and peeled, boiled until soft, then mashed with olive oil and soy milk. Butternut squash from Paul, peeled and diced, then tossed with a mix of lemon juice & seasonings, diced tofu prepared the same way, then roasted until browned on the edges. Kale from Roanoke County tossed in the leftovers of the same mix, roasted. Some crispy, some soft.
The idea was simple: use what I have on hand & honor the process, the chopping of squash, the rinsing of kale. Think about what I’m making, what I’m eating. And dig into the harvest we have here in the mountains of Virginia–it’s so much to be thankful for.