This past week was the final editing round for my first cookbook, Whole Bowls (available to
pre-order now). This means it’s off to be printed soon. The book is almost cooked through. Nearly golden brown. Just about crispy on the outside and soft on the inside. By the time it comes out in the early spring of 2016, it will have been about 2 years since I first opened a spankin’ fresh word doc and began the proposal. After going through every single word I wrote, every photo I snapped, every recipe I created and tasted and tested and fussed over, I’m left feeling like a proud, soon-to-be mother.
Due to my final edits (eek) deadline, I’ve been enjoying fast, eat-at-the-computer-friendly meals like green smoothies, scrambled eggs, toast with almond butter, apples with almond butter (I’ve been eating a lot of almond butter). So, I decided to treat myself to something a bit more…high rent (but still super easy) this weekend. And, well, you can’t go wrong with food served in a bowl, now can you?
This pasta recipe is vegan, but you can add cheese on top afterwards, if your heart desires (I’m thinking ricotta would be particularly nice here). And feel free to replace the spelt spaghetti with a brown rice version to make it gluten-free. The only fresh ingredient you’ll need to pick up is a single turnip––the wild mushrooms are dried (my current obsession), I presume the pasta is in your pantry already, and fresh rosemary can be replaced for a sprinkle of the dried. Oh, and saffron, because it’s nearly December 13th, Saint Lucia Day (or St. Lucia’s Day or St. Lucy’s Day), the Scandinavian winter holiday known for its glorious, eggy saffron buns. Traditionally, as the eldest daughter, I’m supposed to wear the candle crown around the house on St. Lucia Day; my dad will ask me again about the crown this year, and the answer will be “Nope,” just like every year––but hey, at least we have that charming tradition! (I wrote a post about last year’s St. Lucia Day main course here.)
Before I get ahead of myself and skip on into December, there’s a large, food-focused holiday the majority of you, Yummy Beet readers, are celebrating this week: Thanksgiving! Wishing you all the happiest of times with family, friends, and food.
- 1 (10-ounce) large turnip, peeled and cut into small cubes
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon (hefty pinch) saffron
- ¼ teaspoon salt, plus more to taste
- 1 ounce dried mixed wild mushrooms
- ½ cup recently boiled water
- 4 ounces spelt spaghetti or whole grain pasta of choice (gluten-free, if necessary––spelt is not gluten-free)
- 1 tablespoon balsamic vinegar
- fresh rosemary needles, to serve
- Preheat oven to 400ºF. On a large-rimmed baking sheet, toss turnip with 1 tablespoon oil, saffron, and salt. Roast for 30–35 minutes, until tender and golden brown.
- Meanwhile, add mushrooms to a large bowl, cover with recently boiled water, and rehydrate for 15 minutes. Do not discard mushroom-rehydrating water.
- Meanwhile, bring a large pot of water to a boil; salt well. Cook pasta according to package directions, drain, and add back to pot along with remaining 1 tablespoon oil, roasted turnips, mushrooms (including any remaining rehydrating water), balsamic, and pepper. Season with additional salt, if desired. Briefly heat over medium-low, tossing gently until hot. Serve immediately with a few rosemary needles to garnish.