There are always a few veggies that I struggle with in my Farm Share. These include rutabaga, turnips, radishes (especially daikon!), cabbage and beets. So when I come across a new and inventive way to use one of these more challenging vegetables and the recipe is a success I am always more than pleased. This is one of those recipes. Plus, it's always nice to find a new way to make the standard tofu scramble. The flavors in this dish are well balanced and don't require much ingredients and you'll knock out a cabbage in the process, so yayy!!
The red flannel hash is another favorite of mine when it comes to using up beets. It takes some time, but worth it. If you have a large enough cast iron skillet I recommend doubling the recipe because it's simple and you'll be happy the next morning when you've got leftovers greeting you in the fridge. The recipe basically is a process of frying up some cubed beets and potatoes with a few seasonings and onions until they're soft.
I don't have much to say about toast other than that my toaster is very bad and tries to burn my bread when I'm not looking. Also this happens to be one of my favorite snacks. Crispy textures make my mouth happy, what can I say? I use Earth Balance for a butter substitute and vary my toppings from nutritional yeast, jelly, avocado (on rare occasions), nut butters, and apple butter.
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