I’m in love with turnips and I didn’t know that until this week! I’ve never cooked with them before, because for some reason, I assumed that they were bitter like radishes. Au contraire! It’s mellow in flavor and actually quite delicious raw. For this recipe, I cook it like I would a potato in a gratin. However, the resulting dish has far fewer carbs but packs just as much taste! Enjoy!
Having fun in the kitchen is not so much about coming up with new flavors or dishes but rather repackaging favorites – style-wise. The ingredients in this egg casserole could very well be found in an omelet or scrambled eggs, but something about it cooked in a casserole dish and served in a clean cut square makes it more enjoyable and different. The taste is intact but the look is improved for this Mediterranean easy egg casserole.
One of the nasty pitfalls of becoming vegan or pursuing a more plant-based, healthy lifestyle is the allure of vegan or low-calorie products. These packaged goods mock the “real” thing with often not so forgiving preservatives, colorants, and other additives. That’s why one of the biggest challenges is finding simple, within-hands-reach ways to replace the most common ingredients with their vegan or healthy (and just-as-real) counterparts.