Category: cooking

#26: Eggplant Meat(less)balls for Meatless Monday

Grab some locally grown eggplant before it’s gone for the season!

Eggplant Meat(less)balls

  • 1 large eggplant
  • 2 beaten eggs
  • 1/3 c parmesan or romano cheese
  • 1 t mixed Italian herbs
  • 1 t garlic powder
  • 1 t onion powder
  • Black pepper & sea salt to taste
  • 1 c breadcrumbs

1. Slice eggplant and sprinkle with salt.
2. Let sit 10 minutes to draw out water.
3. Rinse and pat dry.
4. Saute with a splash of olive oil and about ¼ cup of water until eggplant is soft.
5. Remove and chop finely. (We used the food processor.)
6. When eggplant has cooled, mix everything but the breadcrumbs.
7. Add breadcrumbs and mix until you get the consistency you want to form the balls.
8. Place in a generously olive-oiled pan (but remembering that less is more) about 1 inch apart and bake at 400 until golden brown, about 40-60 minutes, turning halfway through to ensure even browning.

We added a thick, organic marinara sauce. The combination is perfect—the texture of meatballs without an overwhelming eggplant taste. Serve over linguini for a fancy-looking dish! Even Bella loved it!

Thanks, Food.com!

#25: If You Are What You Eat, Then….

Is your body the temple it should be?

My mom asked me once again if I’m vegetarian because it’s healthier or because of the animal cruelty. I said both, and more. Environmental issues are a huge part of it. But when I simply said, “and yes, the way the animals are treated is horrible—beyond horrible,” her response was, “I just don’t want to think about it.”

That is exactly what the farming industry wants. The whole business depends on people not thinking about it. You pick up your perfect-sized Perdue cutlets and they look nothing like the bird they used to be. They’re all the same size, same color, no mess, no muss, sizzle and serve. And thank goodness for that, because if you saw how it really went down, you would NOT want to eat that chicken.

Continue reading “#25: If You Are What You Eat, Then….”

#24: How the Garden Grows

Imagine: me, an urban gardener!

I love being an urban gardener. It’s taking a while for us to figure it all out—how to keep out the squirrels, for instance—but we’re getting it, and our dinner plates are feeling the bounty.

We’re growing lots of different things this year, and even rotating “crops” a bit. The most beautiful surprise is the okra plants that tower like small trees and flower the most gorgeous blooms. The biggest surprise in general was the butternut squash, which taught us that seeds never go in the compost. We let some of the squash grow, though if we hadn’t trimmed it back, it would have taken over the whole garden, and maybe a good part of our yard, too. Anyway, we have two stunning squash now. Who knew? And broccoli! It takes its time growing into the huge plant it becomes, but then the crowns begin to form, and voila! We eat broccoli from our own backyard. Amazing!

Continue reading “#24: How the Garden Grows”

#20: Wondrous Quinoa

To this day, rarely but consistently, I am asked: “So where do you get your protein if you don’t eat meat?” I have to say I’m amazed that this is still a concern at all, since there are so many, many people now who eat vegetarian and vegan diets, and so many who show up in the news as having had life-changing experiences from changing their eating habits.

However, I do respect the question, especially since it means one more person is not only interested, but also getting educated, and who knows, might give vegetarianism a try.

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#17: Southwestern Falafel

Another veg recipe you’ll love!

Here’s one more recipe to keep you eating yummy vegetarian stuff while I’m busy writing up another more literary post…

Southwestern Falafel with Avocado Spread (Adapted from Cooking Light)

Patties: 

  • 1 15-oz can pinto beans, rinsed and drained
  • ½ c. Monterey Jack cheese (or Veggie Shreds)
  • ¼ c. finely crushed tortilla chips
  • 2 T green onions
  • 1 T finely chopped cilantro
  • 1/8 t ground cumin
  • 1 large egg white (or egg replacer)
  • 1½ t canola oil (we use olive)

Spread: 

  • ¼ c. mashed, peeled avocado
  • 2 T finely chopped plum tomato
  • 1 T finely chopped red onion
  • 2 T fat-free sour cream (Tofutti works, too, but honestly, we leave this out!)
  • 1 t lime juice (fresh, if you’ve got it)
  • 1/8 t salt

2 small pitas, each cut in half crosswise

This is soooo easy:
For patties, place pinto beans in a medium bowl and partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Form into 4-6 patties. Heat oil in large, nonstick skillet over medium-high heat. Add patties; cook 3 minutes per side or until patties are browned and thoroughly heated.

For spread, while patties cook, combine all spread ingredients in a small bowl. Place two patties in each pita half, and add spread. YUM!

#16: Lentil Burritos

A little something to help you with your meatless meals.

Lentil Burritos (adapted from a recipe in Southern Living)

  • 1 cup dried lentils (OR make things MUCH easier by getting the pre-cooked lentils from Trader Joe’s in the produce section. Voilà! Half the work is already done!)
  • 4 cups water (if using dried lentils)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 T olive or vegetable oil
  • 1 c shredded cheddar cheese (or Veggie Shreds or other vegetarian/vegan cheese)
  • Package of 7-inch tortillas
  • 1 (8-oz) can tomato sauce (with roasted garlic if you like)
  • 1 t ground cumin
  • 1 T green taco sauce (no big deal to leave out)
  • 1 t cornstarch
  • 1 c vegetable broth (if using TJ’s lentils)
  • Avocado slices, sour cream for topping

If using dried lentils, simmer in the water over medium heat 20 minutes or until tender; drain, reserving 1 cup liquid. If using Trader Joe’s lentils, cut open the package!

Saute´ onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Remove from heat; stir in lentils and cheese. Spoon mixture evenly down center of each tortilla and roll up. Place tortillas in a 13×9-inch baking dish.

Bring ¾ cup reserved liquid (or veggie broth), tomato sauce, cumin, and taco sauce to a boil in a saucepan. Stir together remaining ¼ cup reserved liquid (or veggie broth) and cornstarch until smooth. Stir into sauce mixture, and cook over medium heat, stirring often, 10 minutes. Pour over burritos.

Bake at 350° for 10 minutes or until thoroughly heated. Serve with desired toppings (we love sliced avocado!).

#14: Black-Eyed Pea Cakes!

Sc-rumptious!

Black-Eyed Pea Cakes with Adobo Cream (from Cooking Light magazine)

  • ¼ c fat-free sour cream (or Tofutti sour cream)
  • 1 t adobo sauce
  • 1 (15.8 oz.) can no-salt-added black-eyed peas, rinsed and drained
  • ¼ c dry breadcrumbs
  • 1 T finely chopped onion
  • ½ t bottled minced garlic
  • ½ t ground cumin
  • ½ t salt
  • ¼ t black pepper
  • 1 egg, lightly beaten (or egg substitute)
  • 1 egg white, lightly beaten
  • 1 ½ t olive oil
  • ¼ c shredded Monterey Jack cheese (or shredded rice cheese)
  1. Combine sour cream and adobo sauce in a small bowl.
  2. Place beans in a medium bowl; partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into ½-inch-thick patties.
  3. Heat oil in a nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan and top each cake with a sprinkling of cheese. Serve with sour cream sauce.

#11: Sweet Potatoes–Enchilada Style

Here is a recipe to help you eat what’s in season

Here’s something so yummy and easy that it’s become a winter staple in our house.

Baked Pinto Beans and Sweet Potatoes, Enchilada Style

The following ingredients are for a vegan recipe. If you’d like to add cheese, get 1 cup of cubed Monterey Jack cheese ready, too.

  • A little EV olive oil
  • Your favorite salsa
  • 1 can pinto beans
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 cup crushed tortilla chips
  • A little cilantro for garnish
  1. Preheat oven to 400F. Use a tablespoon or so of oil to grease a 9×13-inch baking dish.
  2. Spread the potatoes and salsa in the dish, cover the dish with foil, and bake for 15 minutes.
  3. Remove the foil, and add the beans and some salt and pepper (and cheese if you like). Sprinkle the tortilla crumbs.
  4. Bake until the sauce is bubbly and the tortilla chips are browned (or cheese is melted), 20 to 30 minutes. Remove from the oven and sprinkle with the cilantro.

Voila! Easy and delicious…and family-friendly!

(Recipe is thanks to Mark Bittman.)

#7: Eating in Season

My enthusiasm for discovering where my food comes from lingers on.

As I move from Skinny Bitch to The Omnivore’s Dilemma, my enthusiasm for discovering where my food comes from lingers on. So far I’m learning a lot about corn, and how pretty much everything non-plant that we eat contains some form of it. Which is interesting since there is very little of nutritional value in corn. Hmm.

What I’m excited about this year that’s new in my life is eating according to the seasons. Since we started taking the vegetable basket at our doorstep once a week, we’ve been sort of forced into it. Not only do we find the challenge of finding recipes for all of these vegetables we’ve never tried (or sometimes even heard of) exciting, but we also love learning about what is growing now—and in our region. In other words, even though you can buy pineapple at the grocery store in the cold winter months, it’s not in season, and therefore our bodies don’t need it. That is what is eye-opening for me. Our bodies are in great harmony with the earth. We sleep when it’s dark and rise when it’s light. Why fight the earth when it comes to eating what it provides? We have to go with it. So if you don’t like leafy greens, the winters will be long for you!

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#5: Nut Burgers!

A high point in our quest for a kinder diet.

If you haven’t already heard me raving about these, hear me now. These nut burgers are fantastic (thank you, Mark Bittman, How to Cook Everything Vegetarian!). As Mike said, “I can’t believe how long this recipe has been sitting in our house unmade!!”

Here’s what you’ll need:

  • 1 medium onion
  • 1 cup walnuts, pecans, almonds, cashews—whatever nut tickles your fancy (we use walnuts and they are awesome)
  • 1 cup cooked brown rice or raw rolled oats
  • 2 T ketchup, miso, tomato paste, nut butter, or tahini (we use tahini)
  • 1 t chili powder
  • 1 egg
  • Salt and pepper
  • 2T EV olive oil (or other neutral oil, like grapeseed or corn)

Here’s how you do it:

  1. Chop the onion in a food processor. Add the nuts and rice or oats and pulse to chop, but not too finely. Add the binder (ketchup, etc.), spices, and egg. Process briefly. Add a little liquid (e.g., water, stock, soy sauce, or wine) if necessary; mixture should be moist but not loose.
  2. Let the mixture sit a few minutes if you have the time, then shape it into 4 to 6 patties. Put the oil in a large nonstick skillet over medium heat. When oil is hot, add the burgers to the skillet. Cook for about 5 minutes, more or less undisturbed, then turn. Lower the heat a bit and cook on the other side 3 or 4 more minutes, or until firm.
  3. Serve on buns, with your sauce or fixings of choice! (We use a raspberry chipotle sauce—yum!)

Vary these by substituting up to ½ cup sesame, sunflower, or pumpkin seeds for half of the nuts. Or make it vegan by omitting the egg and adding a ½ sheet of crumbled Nori Chips to the food processor (use miso or nut butter instead of ketchup, and soy sauce for the liquid).

Enjoy!!