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Black Bean Chili, Quinoa, Kale, and Squash Fritters

My Garden Grows Squash Fritters with Creamy Dill Sauce

Community Garden

The community garden outside my office. My department's plot is in the back center.

Fritter Veggies

Fritter Veggies

 

Well, not literally… but I did just harvest my first squash from the new community garden at work. The facilities team built a fenced-in garden with one above-ground plot for each department. It’s a wonderful job perk, and one that really helps me out, since I have an apartment with no ground space to grow veggies and very little sun on my porch. So far, I am growing yellow squash, green and red bell peppers, tomatoes, banana peppers, basil, mint, parsley, okra, and chives. This is my very first garden! :-)

In honor of my squash harvest, I decided to make a meal around squash fritters. I found a squash fritter recipe at This Primal Life that I heavily modified to make the patties more colorful and crunchy.

Squash Fritters with Creamy Dill Sauce

Fritter Ingredients

  • 1 yellow squash
  • 1 zucchini
  • 1/2 cup diced green onions
  • 1/2 cup diced red bell pepper
  • 1 fresh ear of corn kernels
  • 1 tsp Lowry’s seasoned salt (or regular salt)
  • 1 tbsp. ground flaxseed mixed with 1 tbsp. water (as egg replacer)
  • 1 clove garlic, minced
  • 2 tbsp. parsley, chopped fine
  • 1 tbsp. chives, chopped fine
  • dash chili powder
  • 1/2 cup flour
  • dash pepper
  • 1/4 c. coconut oil for frying

Sauce Ingredients

  • 1/4 cup Tofutti Better Than Sour Cream
  • 1/4 cup Vegenaise
  • 1 tbsp. dill
  • splash apple cider vinegar

Directions

Combine sauce ingredients in a small dish and mix well. Refrigerate until fritters are ready.

Wash the squash and zucchini, chop off the ends of each, and grate through a cheese grater. Sprinkle with seasoned salt and let sit for 10 minutes. If you have a cheesecloth, drain the grated squash through it, otherwise, do like I did and squeeze the squash with your hands to drain it. There was quite a bit of water, and you want to get out as much as you can. You can use a clean washcloth or napkin to press more water out. Next, heat the coconut oil in a frying pan on medium to medium-high heat. As the oil is heating, combine the grated squash in a mixing bowl with the remaining ingredients (green onions, bell pepper, corn, flaxseed mixture, garlic, parsley, chives, chili powder, flour, and pepper). Mix thoroughly with a spoon. Once the oil is hot, use your hands to make patties about three inches in diameter and 1/2 inch thick. Place the fritters one at a time on the end of a spatula or slotted spoon and carefully drop into the oil. My fritters took about 3 or 4 minutes to brown nicely on the bottom. Once they are browned, turn them over with the spatula and fry another 2 or 3 minutes. Drain on a clean kitchen towel. Drizzle with dill sauce when ready to eat.

To accompany my fritters, I made quinoa, steamed kale, and black bean chili from a PCRM database recipe. The meal was outstanding if I do say so myself. I’m looking forward to more yummy squash meals from my garden.

Fritters Fritterin'

Fritters Fritterin'

Black Bean Chili, Quinoa, Kale, and Squash Fritters

Black Bean Chili, Quinoa, Kale, and Squash Fritters

 

Kim Barnouin’s Roasted Curried Cauliflower

Roasted Curried Cauliflower

Roasted Curried Cauliflower

For Christmas, I got a copy of Kim Barnouin’s Skinny Bitch: Ultimate Everyday Cookbook. So far, it has been a fantastic source for easy vegan recipes (and lots of sass). I love the author’s “no B.S.” writing style, and I really appreciate that the nutritional information is listed with each recipe. The recipes are clear, uncomplicated, and distinct. I made the Roasted Curried Cauliflower the other night and was not disappointed. Besides adding a wonderful yellow color to my plate of greens, the spices make it taste like Indian restaurant fare that I love. I think next time I make this, I will go all out and make a masoor daal to go along. I can’t repost the cauliflower recipe since it’s from a cookbook, but if you are looking for a good vegan cookbook, I do recommend this one.

Chef Chloe’s Maple Roasted Brussels Sprouts

Maple Roasted Brussels Sprouts

Maple Roasted Brussels Sprouts

So far, I have tried two of Chef Chloe Coscarelli‘s recipes, and both have been delicious. Her banana cake was downright inhaled, and these brussels sprouts will soon meet a similar fate. I first saw this recipe on the New York Times’ Thanksgiving recipe slideshow, and filed it away for later use. I didn’t have any hazelnuts, so I skipped those, and I may or may not have accidentally amped up the maple syrup a bit. So how did they turn out? Like little green nuggets of heaven. The roasting made the outer leaves crispy and caramelized, and the texture and flavor were reminiscent of caramel popcorn. Even if you’re not a fan of brussels sprouts, I think you will love these. I will certainly be making more of Chef Chloe’s recipes from now on! Here is the recipe on her site, and here it is reposted:

Ingredients:

  • 1 ½ pounds brussel sprouts
  • ¼ cup olive oil
  • ¾ teaspoon sea salt
  • ¼ teaspoon (or 10 grinds of) black pepper
  • 2 tablespoons maple syrup
  • ½ cup toasted hazelnuts, coarsely chopped (optional)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. To prepare the brussel sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.
  3. In a large bowl, toss the brussel sprouts, olive oil, salt, and pepper together. Once all of the brussel sprouts are coated in oil, spread them into a 9×13 (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
  4. After 15 minutes, stir the brussel sprouts around with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup.
  5. Continue to roast the brussel sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
  6. Toss the roasted brussel sprouts with the hazelnuts and devour!
  7. Do-ahead Tip: Steps 1-4 can be prepared the day before and stored covered in the refrigerator. You can finish the remaining 15 minutes of roasting time (steps 5-6) right before serving.
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