Tuesday, June 30, 2015

Zucchini Fritter Gyros

I found this recipe on Vegetarian Times Website.  It is Delicious! I really didn't make any changes to the recipe except for the pepper.  I didn't have green chile peppers so I used a ripe jalapeno instead.  It added a nice kick to the fritters, which we really liked.  I served this with vegetarian fajita quinoa with black beans and corn.

Zucchini Fritter Gyros (adapted from the Vegetarian Times Website)

1 cup plain low-fat yogurt
2 tsp. grated lemon zest
1 lb. zucchini, coarsely grated
1 large egg
1 ripe jalapeño
1 green onion, chopped (2 Tbs.)
1 clove garlic, minced (1 tsp.)
½ cup all-purpose flour
½ tsp. baking powder
2 Tbs. olive oil
¾ cup homemade hummus
2 pita breads, halved and warmed
a mix of garden fresh tomatoes to which you have added some fresh, chopped mint and basil
1 red onion, thinly sliced, dressed with a tablespoon of seasoned rice wine vinegar
2 cups chopped sorrel

1.      Stir together yogurt and lemon zest in small bowl. Set aside.
2.      Wrap grated zucchini in clean kitchen towel, and wring out excess moisture.
3.      Whisk egg in large bowl. Stir in zucchini, green chilies, green onion, and garlic. Sprinkle mixture with flour and baking powder, and stir to combine. Season with salt and pepper, if desired.
4.      Heat 1 Tbs. oil in large skillet over medium heat. Drop 6 heaping tablespoons zucchini mixture into skillet, and gently flatten. Cook 2 to 3 minutes per side, or until golden brown. Transfer to paper-towel-lined plate, and repeat with remaining zucchini mixture.
5.      Spread 2 Tbs. hummus inside each pita half. Fill with 2 tomato slices, 2 zucchini cakes, red onion slices, and ⅓ cup chopped sorrel. Drizzle each gyro with 2 Tbs. yogurt mixture.

Note:  I also added chopped Kalamata olives.  I added chopped mint and basil to the tomatoes and seasoned rice wine vinegar to the red onion.  I used fresh garden sorrel for the lettuce and my recipe for hummus.  You can find that HERE at my recipe links.

Chopped Olives, Earthy Hummus and a blend of Garden Heirloom Tomatoes dressed with Basil and Mint.

Fresh from the garden Sorrel, Lemony Yogurt and Red Onion with Seasoned Rice Wine Vinegar.

Monday, November 24, 2014

Homemade Salty and Sweet Granola

Makes One Gallon of Granola

Homemade Salty and Sweet Granola 

Printer friendly copy 

Makes 1 gallon

8 cups Old Fashioned Whole Oatmeal (do not use quick-cook)
1½ cups salted Almond ( I used whole and cut them up, you can use sliced almonds)
1½ cups salted Cashews, cut up
1½ cups Unsweetened Coconut, flakes or shredded
1½ cups Dried Apple pieces
½ cup Canola Oil
½ cup Brown Sugar
¼ cup Maple Syrup
¼ cup Molasses
½ tsp Sea Salt
1 cup Golden Raisins
1 cup Dried Cranberries
¾ cup Sunflower Seeds, salted and roasted
1 Tbsp ground Cinnamon
2 tea ground Ginger

Preheat oven to 250 degrees F.  Put one rack on lower part of oven and another rack above in the center of the oven.

In large bowl combine oats, nuts, coconut, brown sugar, cinnamon, and ginger.  

In separate bowl mix together canola oil, maple syrup, molasses, and sea salt.

Mix together the liquid into the dry and combine well.  

Spread out the mixture on to 2 large sheet pans.  Place pans in oven, one on each rack.  Bake for 40 minutes, then remove, stir and put back in oven; switching the pans so that they can cook evenly. Bake another 40 minutes or until golden brown.  

Remove from oven, let cool for 15 minutes.  Place granola in a very large bowl and mix in dried cranberries, dried apple pieces, golden raisins, and sunflower seeds.  Toss well to combine and let cool for at least 1 hour before placing in to gallon jar with tight fitting lid. 

Wednesday, November 19, 2014

Black Bean Sweet Potato and Wild Rice Chili

Servings: 10

3 cups Black Beans, cooked, reserve some liquid
4 cups Vegetable Stock
3 cups Tomatoes, cut in large chunks
2 large onions, diced
1 cup diced red, yellow, orange and or green Bell Pepper, diced
3 Sweet Potatoes, cubed (about 3 cups)
4 stalks Celery, diced
2 Poblano Peppers, diced
4 Garlic Cloves, minced
2 teaspoons Oregano, dried
4 tablespoons California Chili Powder
2 tablespoon Smoked Chipotle Powder
2 tablespoons Cumin powder
1½ cups Wild Rice, uncooked
1 tablespoon Olive Oil
1 teaspoon Sea Salt
1 teaspoon Black Pepper
4 cups water, or as needed
Cilantro leaves (optional)
Avocado, diced (optional)

Heat olive oil in a 8 quart stock pot and sauté the chili powders and cumin, add the onions, celery, poblano and bell peppers, and garlic; cook about 5 minutes.  Add the cubed sweet potato, wild rice, oregano, tomatoes, and vegetable broth, along with 4 cups of water.  
Cover and cook on a low simmer for 1 hour, stirring occasionally, add water if necessary to keep the consistency of chili; the wild rice will soak up a lot of liquid.  Add the cooked beans with their liquid and simmer additional 1-2 hours. Season with Salt and Pepper.  When you serve, top each bowl with cilantro and avocado. 

You will not miss the meat at all in this chili.  The wild rice puffs up and looks a lot like ground beef, and adds great texture too.
I added a couple of dried Anaheim Chile Peppers to the pot while simmering, then removed at end of cooking.

Saturday, November 15, 2014

Red Quinoa with Persimmons, Black Beans, Golden Raisins and Pomegranate Vinaigrette

Red Quinoa with Persimmons, Black Beans, Golden Raisins and Pomegranate Vinaigrette

Serves 8

2 ½ cups cooked Red Quinoa
3 Fuyu Persimmons, cut into ½ inch dice
½ cup Golden Raisin
1 cup cooked Black Beans, rinsed and drained


2 Tablespoons Fruity Olive Oil
3 Tablespoons Pomegranate Vinegar ***
2 Tablespoons Honey

1. Place vinaigrette ingredients in a 2 quart bowl and whisk until honey is well blended.  

2. In same bowl add quinoa, golden raisins, black beans and persimmons.

3. Toss well to incorporate the vinaigrette.  Serve now, or cover and refrigerate. I find this to be best if brought to room temperature before serving.

***I found the Pomegranate Vinegar at Trader Joe's; you could substitute any fruity vinegar.