Archive for June, 2010

June 25, 2010

Corngetti & Bean Balls

This dinner was picture perfect spaghetti and meat balls, only batter. It was Wheat Free, Vegan, and totally guilt free.

When I made the below barley beet and bean burgers I set aside about 1/3 of the batch which yielded about 10-12 patties total. The portion I didn’t turn into patties I rolled into little bit size “meat”balls  which I browned for dinner last night.  Dinner came together in about 15 minutes and was super easy. I started with 1/2 of a red onion and a few cloves of garlic diced and browned, simmer this with a can of tomatoes, whole stewed if you like your sauce chunky or crushed if you like it a little smoother. * I can’t wait to savor the first tomatoes from the garden this year! anyways as for garden goodie these day I had a bunch of basil and some parsley so I diced this up and added it to the simple sauce along with a pinch of S+P and a squeeze of lemon. In a separate pan (or the sauce pan if you want to do the meatballs first; simply brown the formed and refrigerated balls in olive oil slowly, rolling them around often to evenly brown all sides. Boil a package of Organic corn spaghetti toss it all together and top with more fresh herbs! Viola.

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June 25, 2010

Barley Beet and Bean Burger

The only thing weird about this burger is that the beets give the patties a raw red meat colour! That aside these patties are really substantial and tasty. I added cheese into the mix but you could leave it aside for a great vegan patty which I have made with tofu instead of cheese many times. Also we devoured them so quickly I didn’t have a chance to take a picture of one all dolled up, so as you can see I just have a shot of my little one enjoying a big bite!

Boil 1 cup of pearl barley with 2 1/4 cups of water for 20 minutes or until water is absorbed (this recipe will work best if the barley is a little mushy and over cooked). While your boiling the grain; grate about 1/2 c of sweet potato,1/2 c beet and 1 carrot blend in large bowl and mix with 1 tbsp canola oil, S+P, 1/4 cup goat feta chopped or medium tofu, 1 tbsp pesto, 1/4 c pumpkin seeds, & 1 tbsp flax seeds. Blend all of this together with 1 can of refried pinto beans and the hot barley once it’s cooked.

Form into patties and refrigerate to set up for as much time as you can up to 1 day.

I don’t have an working oven right now (so sad I know:( I have a beautiful vinatge stove out in the wood shed with no electrician to help me rewire it yet) so I had to just pan fry these, but I would suggest that you bake the patties on a cookie sheet at about 350º for 20 minutes and then pan sear them in hot oil until both sides are golden brown. I had to sear them off then reduce the heat to allow the inside to cook a little. Dress and serve these as you would any burger, enjoy!

June 21, 2010

Easy Thai Green Curry Bowl

This is a super quick weeknight meal!

Start by browning 1/4 of a red onion with 2 cloves of minced garlic and a good pinch of fresh minced ginger. Add the meat from 2 lean sausages ( I used garlic buffalo, but you could use anything even firm tofu would be great) Add 1/2 can bamboo shoots cut into thin ribbons. Season with S+P, a dash of chili oil and 2 tbsp Thai green curry paste. Add and simmer with 1 can coconut milk and the juice of 1 lime along with a dash of rice vinegar and a tbsp of cane sugar. In a separate pot boil 1 package of rice noodles. Cut 1 large baby bock choy into ribbons along with a 3” piece of cucumber cut into small ribbons. When the noodles are ready toss the bok choy and cucumber with the noodles and mix everything together with the curry, dress each serving with fresh cilantro and an extra squeeze of lime juice!

June 13, 2010

Brown basmati & honey mustard tofu salad

The only thing coming out of my garden this early is herbs… but I have found some great local specialties to enjoy! This hearty entree salad is super yummy! and pretty quick!

Start by cooking 1.5 cups of brown basmati rice with a pinch of salt and a glug of oil. While the rice is cooking; coarsely chop a huge handful of fresh spinach, grate 1 carrot, mince 2 cloves of garlic, and a bunch of fresh chives (plucked from the garden) combine in large bowl and set aside. Using a cast iron pan caramelize about 1/4 of a yellow onion using a little oil and at the end a squeeze of honey, once golden brown remove from heat dice and add to bowl. While the pan is hot sear 4 1/4” slices of firm herb and garlic tofu seasoned with S+P. Chop into cubes and add these to the bowl as well, along with a handful of sunflower seeds. Add rice to bowl and toss with dressing: 1 tbsp grainy mustard, 1 squeeze honey, 1 tbsp apple cider vinegar, a dash of olive oil and S+P .

Serve hot or cold!