Posts Tagged ‘Vegetarian’

Vegetarian Spinach Cakes


So, it’s not that I haven’t been preparing, cooking nor eating this past week. But I will tell you that blogging is like exercising for me. You have to get used to making time for it and you HAVE to practice writing the blog posts. So, I commit to you and me, that I will be more diligent and focused. For Easter we went out but I made some really good Spinach “cakes”. They’re more like a “burger” or pattie than a “cake”. So this is what you need to make these tasty morsels:

2 lbs. fresh SPINACH – I get the 1 lb. Organic box at COSTCO – the most cost effective
1 med. ONION – minced- I use a gadget for this
2 TBSP OO
2 EGGS beaten
2 TBSP GARLIC minced
1/2 a WHITE SWEET POTATO (red skinned and big)- mashed and cooled(I had this from breakfast the day before. Use what you find in your kitchen)
4 oz. VEGGIE GRATED Parmesan FLAVOR Cheese Alternative – from the Produce area
1 tspn fresh ROSEMARY minced
1/2 cup fresh breadcrumbs ,plus for dredging- I don’t buy bread(I just bring it home when we eat bc they’re supposed to throw it away) I freeze it to use for this purpose. Just toast up really crunchy and cool before putting in Cuisinart to make the crumbs
S and P to taste

This is what you have to do:

OVEN @ 350F

Combine all ingredients and form into patties, dredge in additional breadcrumbs and sautee in small amt. of OO. When completed put on a cookie sheet in oven for 20 min. Until hot inside. I served it with beautiful Florida avocado slices. Or you can use a LITTLE BIT of homemade tomato sauce.
We picked the tomatoes fresh and Organic from the Farm.

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An April Fool’s recipe. BEET “Ravioli”


Yesterday was April Fool’s Day and my son= my assistant, who is helping me get started with this blog posting (it was my birthday present) well, he April Fooled me.  I typed my heart out on my iPad & when we were getting ready to post it was NOT anywhere (agghhh).  He hit CANCEL instead of save. I was so upset that I couldn’t remember anything I wrote except the recipe & even dinner came out yucky last night. Hate when that happens!! Don’t you??

What I do want to let you know is not to be fooled by YOUR gut, your eyes & your mind (they control your urges to eat. What you eat MAKES a difference to you and in you. Just think about how you feel in the  morning when you get/wake up. Sometimes you have boundless energy, other times your fingers feel swollen, you have puffy eyes, maybe a backache or a headache or you feel as if you didn’t sleep a wink, can’t go to the bathroom and feel bloated or full. These symptoms relate to food/drink that you might have a sensitivity to or an  allergy to it.  No April Fooling here.

this recipe is dairy free & vegetarian-using only animal by-product

INGREDIENTS:

GOLDEN/RED BEETS –  I cook them in a little water in the toaster oven, covered for 30 min. or til slightly soft @400F. Then when they are cool to the touch, Peel & Sliced thin (I use a mandolin)

GOAT CHEESE (I purchase it at COSTCO because it’s mild, otherwise you will have to mix with cream cheese – to your liking – if it’s too strong-tasting – I use the TOFUTTI brand of non-dairy Cream like Cheese)

SCALLIONS – some people call them green onions, sliced thin

TRUFFLE OIL – any supermarket will carry this item. It’s pricy but you don’t use much (I have more recipes that you will need it for, so get the smallest can/bottle available)

TO ASSEMBLE:

You’re going to make Oreo Cookie like “RAVIOLI” by using one slice of beets & then smear cheese (or cheese mixture) on it & top it with another slice of beets. Depending on what you purchase beet wise, you can mix & match. Sometimes use one color, or do the bottoms red, smear & the top golden. OR some red ones & others golden. PLAY with it. Once all the raviolis are set on the platter, sprinkle the scallions and drizzle the truffle oil and voila, you’re done.  Serve with a flat utensil.

Please enjoy as an appetizer for your cocktail party or bring to a party to share the dish.

“MAY YOUR HEALTH SPAN, MATCH YOUR LIFE SPAN”

Indian Spice Asian Pear SALAD


ASIAN PEARS and AVOCADO w/GARAM MASALA and PUMPKIN SEEDS

ORGANIC WHEN POSSIBLE otherwise clean off with a vegetable wash.

For a Salad – serve atop a plate of greens – your choice, I enjoy WATERCRESS, ARUGULA, BABY SPINACH, etc. For dessert, by itself.

MANI INGREDIENTS:
ASIAN PEARS – core and slice thin -they’ll turn brown so spritz a little lemon
AVOCADO – preferably the BIG thin Skin ones – slice as thin as the Asian Pear
but not too thin so they fall apart – the lemon will help the avo stay green as well
PUMPKIN SEEDS – TOAST either in the oven/toaster oven/ on top of stove in a pan til they POP. The Toaster Oven is easy, while you’re slicing the other ingredients they can toast(BUT you have to remember they’re in there – I have burnt my share of nuts).
DRESSING:
GARAM MASALA = a blend of sweet and hot spices
1 stick of CINNAMON
1/2 c. SUGAR (raw, unprocessed if you like)
pc. of GINGER – the size of your thumb – if you like it spicier next time put more
2 tsp. of CARDAMOM PODS & CORIANDER SEEDS lightly crushed(pestle and mortar if you have or a kitchen hammer for tenderizing?)
10 whole BLACK PEPPERCORNS slightly crushed
1/4 tsp. dried hot RED PEPPER FLAKES
Put 2 c. WATER in a small pot with all the ingredients and boil and then lower to simmer for 15 min. Remove from heat and let steep. Strain and reserve the fragrant herbs and spices, then put the syrup in a bottle to cool and serve on top of this magnificent dish and then serve the Pumpkin Seeds on the side for your fellow diners to sprinkle on top. *I put them back into the jar with whatever syrup is left over and refrigerate to use later*