Radish Top Soup and Scallion Biscuits

How to make the most of your produce? I am used to cooking with turnip greens and beet tops either wilted or raw, but had never thought of using radish tops before because they seemed prickly and perhaps inedible. Then I came across a recipe for Radish Top Soup on allrecipes.com. Since its very meat/dairy heavy I veganized it. For the biscuits I used a recipe from La Dolce Vegan [p. 271] as the base and made a few modifications such as using spelt flour, oil for margarine, and adding scallions.

Radish Top Soup (Serves 4):

Ingredients:

2 T olive oil

4 shallots (minced)

6 small red potatoes (halved)

4 cups raw radish greens (chopped)

4 water

2 vegetable bullion cubes

1 T cumin

2 t salt

2 t pepper

Directions:

1) Saute shallots in olive oil until transluscent

2) Mix in potatoes and radish greens and pour in water and veg. bullion

3) Add cumin, salt and pepper

4) Bring to boil and simmer for 30 minutes

5)Allow to cool slightly

6) Process until smooth and creamy using an immersion blender

Scallion biscuits (Makes 12):

Ingredients:

2 cups spelt flour

2 t baking powder

1 t salt

1/4 cup olive oil

3/4 soymilk

1 tsp apple cider vinegar

1 cup scallions

Directions:

1) Preheat oven to 450 F

2) Mix dry ingredients in large bowl.

3) Stir in the "milk", vinegar, and oil and mix.

4) Fold in scallions

5) On a well oiled cookie sheet, drop 12 spoonfuls of dough, evenly spaced.

6) Bake 15 minutes