Yes, I'm still commuting to NYC for work. And yes, I still like to sup on a nice, home-cooked meal regardless of what hour I get home. Necessity is the mother of invention: This dish is super easy and super versatile. Simply dry toast about about 1/4 cup of pine nuts. Rinse and drain a can of chickpeas. Then slice about 4 fennel bulbs, and toss them with a few tablespoons of olive oil in a large pan with some sliced garlic, chopped sun-dried tomatoes, a bay leaf, and the chickpeas. Roast in a 400 degree oven, covered with tin foil, for about 25 minutes or until the fennel is soft. Stir in the the pine nuts and serve.
You can eat this as a side dish, tossed with pasta, or served atop your favorite grain. The subtle, licorice-scented fennel subtly enhances the sweetness of the tomatoes, pine nuts and garlic. It's fabulous with a glass of cava.
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11 comments:
Fabulous ingredient combination!
Hang in there with all the commuting!!
Looks healthy...oddly, it looks great too! That's hard to do, Oh Vegan Sorceress!
This looks awesome! I ate fennel once in a restaurant and I've been fascinated ever since. It's one of those things I need to conquer. Perhaps this is how I do it!
This is a little off topic, but is your apple pie recipe in your cookbook? I adore that pie!
Jasmine--yes, the recipe is in the book!
yum yum yum!
yum!
a little bit of summer time in a dish, fennel anise taste is one of my favorite
Good idea--I've got some fennel bulbs in the garden that need to be used soon!
This looks delicious! I adore your recipes and your veggie blog is a wonderful read. Care to join a veggie food-fight hosted by me and shesimmers.com and submit a fennel recipe? More details: http://www.bouchonfor2.com/beet-n-squash-you/
The food looks amazing and healthy
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