Vegan MoFo Day 3: Turnips & Peas

Today we have another (veganized) recipe from the Rosicrucian Fellowship's New Age Vegetarian Cookbook (1968).

6 small turnips (I used 3 large ones)

2 c cooked peas, cooked as given below

2 T chopped parsley

3/4 c nondairy milk

salt to taste

2 T vegan margarine

paprika

Slice off the tops of the turnips and simmer/steam in the milk for 20 minutes or until they begin to soften. Then, slice them, or hollow them out into cups if you are feeling fancy. Mix everything together (and stuff the cups if doing it that way) and bake at 350 at least 10 minutes. I let it go a little longer in the oven.

For peas: steam 1 lb of frozen peas according to package directions. Then mix with 4 T olive oil, 6 T lemon juice, 2 T agave, and marjoram and thyme to taste. We really liked the peas this way, and will make them again, even if not doing the turnip dish.

The Rosicrucians indicate that this should be served with a white sauce or hollandaise, but it's quite good as is. I think the sauce would be overkill, but follow your own inner direction in these matters!