Hey, want to celebrate your love of your honey *and* your love of God's creation? Eating local is a great way to go green -- but that can be challenging in the dead of winter, so Sojo is sharing a recipe that gets to the root of the issue. Turn carrots and beets from your local farmer's market into "Radical Valentine Veggies," full of zing for the eye and mouth! Perfect for your vegan (or omnivore) Valentine. Click below to see the how-to video, or scroll down for the recipe.
In other creation-care news, Sojourners magazine is cooking up a "green economy"-themed issue for May -- stay tuned!
Radical Valentine Veggies (serves 2 hearty eaters)
1 lb carrots, locally grown if possible. (Check the Local Harvest site to find a farmers market near you.)
1 or 1.5 oz ginger (maybe 2 T before chopping)
3 T veggie oil
1/3 cup water
1 T soy sauce
2-3 t toasted sesame oil
Peel carrots and beet with veggie peeler and cut into slices or large matchsticks. Cut ginger into extremely fine matchsticks, or mince.
Heat oil in a large skillet; add ginger and sauté, stirring with a flat implement you can use to scrape the bottom of the pan until it starts to turn golden brown, around 4 minutes. Add carrots and sauté for two more minutes. Add beets and sauté for another two minutes, stirring. Then add the water and soy sauce, cover, and simmer until the veggies are tender-crisp, perhaps another 3-5 minutes. Add toasted sesame oil and taste to see if you want to add more soy sauce. Enjoy with your vegetarian Valentine! Leftovers taste even better the next day.
Elizabeth Palmberg and Jeannie Choi are assistant editors of Sojourners.