I was really inspired when I went grocery shopping today and decided to make a nice, filling meal…that involved baking…when it’s 95 out and we do not have air conditioning at our house. I got myself a glass of ice water and turned the oven on: 450.
First we’ll talk about the roasted veggies I suffered for. A couple peeled carrots and parsnips, lightly coated in olive oil and sprinkled with course kosher salt & cumin, added one minced clove of garlic.
Put it in a baking dish. Bake for about10-15 minutes, until veggies start to brown on top. Turn them and continue to bake another 10-15 minutes.
Now they are beautiful. I added a little more salt to mine.
Next, on to the day-lily soup. There was something about it that did not *quite* go with the rest of the meal, I think I need to play with the spices. Anyway, to start:
Rinse the buds of 10 wild day-lilies, then soak in a bowl of water for about 30 minutes. Mine were in the bath for much longer because I lost track of time, and it didn’t seem to hurt. Meanwhile…
Saute onions in oil/butter/margarine (I used a combination of Smart Balance & vegetable oil). Season to taste. I used salt, pepper & thyme with a little chili powder. Probably should’ve added more chili powder and a little cumin. I also threw in some chopped mushrooms. Once the onions are soft and translucent, you can add your fresh garlic – 1 large clove, minced, for me. Don’t brown the onions and def make sure the garlic doesn’t brown or it will get bitter. Then add some flour, the amount depends on how much soup you want to make. Since I was cooking for one, I just used about 2 tablespoons. Stir until it gets really thick.
Add a little of the unsweetened milk of your choice. I used almond. Stir until you get a nice thick, creamy consistency. Then continue adding the milk a little at a time, stirring all the while, and letting it rest over a low heat so it will keep thickening. Sorry, I’m not sure how much I added to make 2 bowls of soup. Eyeball it!
While my soup was cooking I got started on the wraps. I didn’t want to waste the pretty stems from my swiss chard, so I cut it up and threw it in the soup. I tasted a piece raw and it was really earthy, like dirt. But it looks like celery so I figured it would soak up the flavor of the soup if it got at least 10 minutes to cook.
Drain those day-lilies and cut them into bit size pieces. You can leave them as pictured above, or unroll them. I left ’em. Some website I looked at earlier said to add the day-lilies during the last 4 minutes of cooking. I think mine were in a little longer, and they were fine. Maybe they would’ve been overcooked, though, if I unrolled them.
So that’s the soup. Now the wraps.
I decided to fill mine with avocado. In the background you can see the chard soaking in ice water after I trimmed the stems. It helps keep it crisp in the heat.
Trim the chard down to the size you want. It’s best to get rid of the wider part of the stem since you won’t be able to fold it. Next to my trimmed chard is the mashed avocado.
Put the filling in the middle. I just sprinkled it with salt and added a little hot sauce.
Now skipping to the next wrap, to which I added onions. Fold one side over. Mine stayed nicely in place because of the avocado.
Fold in the bottom…
You see where this is going…
These were so colorful and cute!
I put nutritional yeast on this one. For those of you who don’t know, this is a major source of B12 for vegans & vegetarians. It has a kind of a nutty flavor, but I would NOT recommend eating it plain! Or smelling it.
Oh, I almost forgot. The wraps really need some kind of dip. I went with another tahini mix, you know, the usual. I added turmeric just because everything else was so colorful. It tasted good with the wraps and the veggies, and the veggies were so good with the wraps I ended up opening the last one and stuffing some inside. The avocado kind of squirted out when I got down to the last couple bites of each wrap, but I think that’s as it should be.