Monday, August 10, 2009

PINK AND PURPLE GLUTEN FREE VEGETARIAN FOOD

I could have done the research before, but that's not how I shop, so when these bright borlotti bean pods faded to the dullest lavender, I was shocked and saddened. There were only these few, so I put them in a salad in which they countered all the acidity I usually like with something sweeter and smoother.

On the other hand, when I bought these potatoes, I wasn't expecting much, because I could see beyond the dust that the outside was deeply purple and I knew about red cabbage fading and red bliss potatoes fading so I foresaw major fading. Wrong again. 
Used half for this frittata, to which I added thyme and some rosemary,(to remind me of Italy). Think I'll have the remaining three, pictured, as a garlicky mash.
Ah, the mysteries of colorful foods! 

4 comments:

fleababe said...

Did the flavor of the burlotti beans change when the color faded? They still look pretty to me, but nothing beats that lilac-y blue. What do they taste like?

G.F.Veg said...

the beans were kind of sweet and since i almost never mix potatoes with my eggs it was so luxurious to have those purple ones scattered throughout, made the eggs super-filling.

Absolutely Not Martha said...

just discovered your blog--love it.

G.F.Veg said...

hey, thanks!
now if i could only get the subscribing to work!
please (check back on the wkend if you were thinking of signing up)