{"id":12970,"date":"2018-12-20T10:00:00","date_gmt":"2018-12-20T15:00:00","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=12970"},"modified":"2018-12-18T11:30:14","modified_gmt":"2018-12-18T16:30:14","slug":"quick-and-easy-fennel-dishes","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2018\/12\/20\/quick-and-easy-fennel-dishes\/","title":{"rendered":"Quick and Easy Fennel Dishes"},"content":{"rendered":"<p><a href=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2018\/12\/fennel-2009882.jpg\"><img decoding=\"async\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2018\/12\/fennel-2009882-225x300.jpg\" alt=\"\" width=\"225\" class=\"aligncenter size-medium wp-image-12971\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2018\/12\/fennel-2009882-225x300.jpg 225w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2018\/12\/fennel-2009882.jpg 338w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><br \/>\nHow many times have you wondered what to do with fresh fennel? Chef Nancy Berkoff shares a variety of suggestions in her Vegan Cooking Tips column in Vegetarian Journal. Nancy says: \u201cFresh fennel, also known as Sweet Anise, Finnochio, Florentine Fennel, and Florence Fennel is an aromatic vegetable, garnish, and flavoring. Fennel is a member of the parsley family, but resembles a cross between celery and dill, and tastes and smells like licorice.\u201d<\/p>\n<p>Chef Berkoff also states: \u201cPut together a fast fennel salad by thinly slicing a fresh fennel bulb, toss with finely diced red onion, fresh or canned orange segments, and a splash of white vinegar and olive oil. If you have a bit more time, combine roasted or thinly sliced fresh beets with shaved fennel, some balsamic vinegar, diced onions, walnuts, soy nuts or pistachios, and a smattering of fresh, minced garlic and ginger for a cold or warm salad entr\u00e9e. Create a fennel &#8220;ragu,&#8221; by chopping fresh fennel, combining with canned, stewed tomatoes, tomato paste, and diced onion and allow to cook and simmer (this would make a great slow cooker item) until tender and flavors are combined. Serve over noodles, spaghetti, rice, or cooked grains, topped with fresh or caramelized onions.\u201d<\/p>\n<p>Read the article here:<br \/>\n<a href=\"https:\/\/www.vrg.org\/journal\/vj2018issue4\/2018_issue4_cooking_tips.php\">https:\/\/www.vrg.org\/journal\/vj2018issue4\/2018_issue4_cooking_tips.php <\/a><\/p>\n<p>Please subscribe to Vegetarian Journal at:<br \/>\n<a href=\"https:\/\/www.vrg.org\/member\/2013sv.php\">https:\/\/www.vrg.org\/member\/2013sv.php<\/a><\/p>\n<p>You can also subscribe to Vegetarian Journal on Kindle in the USA and UK:<br \/>\n<a href=\"https:\/\/www.amazon.com\/dp\/B07LBY2Y7K\/ref=sr_1_1?ie=UTF8&#038;qid=1544727482&#038;sr=8-1&#038;keywords=B07LBY2Y7K\">https:\/\/www.amazon.com\/dp\/B07LBY2Y7K\/ref=sr_1_1?ie=UTF8&#038;qid=1544727482&#038;sr=8-1&#038;keywords=B07LBY2Y7K<\/a> <\/p>\n<p><a href=\"https:\/\/www.amazon.co.uk\/dp\/B07LBY2Y7K\/ref=sr_1_1?s=digital-text&#038;ie=UTF8&#038;qid=1544731957&#038;sr=8-1&#038;keywords=B07LBY2Y7K\">https:\/\/www.amazon.co.uk\/dp\/B07LBY2Y7K\/ref=sr_1_1?s=digital-text&#038;ie=UTF8&#038;qid=1544731957&#038;sr=8-1&#038;keywords=B07LBY2Y7K<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>How many times have you wondered what to do with fresh fennel? Chef Nancy Berkoff shares a variety of suggestions in her Vegan Cooking Tips column in Vegetarian Journal. Nancy says: \u201cFresh fennel, also known as Sweet Anise, Finnochio, Florentine Fennel, and Florence Fennel is an aromatic vegetable, garnish, and flavoring. Fennel is a member [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12970","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/12970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=12970"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/12970\/revisions"}],"predecessor-version":[{"id":12972,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/12970\/revisions\/12972"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=12970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=12970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=12970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}