Friday, 15 June 2012

Foodie Friday - Coconut Chickpea Spinach Fritters, Detox Kitchen Sink Salad and Peanut-Lime Dressing. A Holy Vegan Triad of Recipes.







Most recipes out there in recipe land are for 4 or more people. Sure, you can often halve them if there's just two of you. But then you wouldn't have leftovers. And leftovers are what keep my marriage strong.


That, and television.


Brian has been delightfully supportive of my new vegantastic ways, and has been a willing guinea pig for all of my recipe experiments (he is the only animal I ever test on). 


Today's offering is a delicious fritter recipe by Kathy Palatsky at Happy. Healthy. Life. The recipe is posted HERE in it's original form.


I've copied it here, but you should really check out Kathy's SITE. Amazing ideas.


Spinach-Coconut Chickpea Fritters, by Kathy Palatsky
vegan, makes about 10 cakes
1 can cannelloni beans, drained & mashed
1 can chickpeas, drained & half-mashed
1 1/4 cups frozen spinach (or fresh wilted/chopped)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (the hard white part after chilled)
1/4 tsp pink salt
pepper
safflower oil for frying
Directions:
1. Add the beans, nutritional yeast, coconut milk, salt, pepper and agave syrup to a large mixing bowl. Mash until the cannelloni beans are all smashed, and half the chickpeas are smashed.
2. Fold in the spinach and 1/4 cup Panko crumbs.
3. Heat a skillet over med-high heat with 1-2 Tbsp of safflower oil.
4. Roll a small ball of the bean mixture in the extra 1 cup of Panko crumbs. Add to pan. Repeat until pan if filled. (Note: you can also bake the fritters for about 15 minutes at 375 degrees)
5. Cool on each side about 2 minutes. Remove from pan and allow fritters to cool on paper bowl. They will be very delicate upon removing from pan.
6. Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too!



mushed up patty mixture.

close up of mushed up patty mixture



patties ready for baking. I fried Brian's. Fried tastes better.




Kathy paired her fritters with a luscious looking guacamole, but in an attempt to dial down the calories, I opted to make Isa Chandra Moslowitz's Guacamame from her  vegan cookbook Appetite for Reduction. It uses a combination of avocado and edamame and is very very good.




garlic toast, carrots, and you're good to go!





So I'm left with 5 patties and what to do, what to do.


I thought, for lunch tomorrow, I'll crumble a patty into my Detox Kitchen Salad. I adapted the Detox Salad from Oh She Glows. Here's my version:




Detox  Kitchen Sink Salad
adapted from Oh She Glows
serves 6 – 8
ingredients:
  • 3 cups broccoli crowns
  • 4 cups cauliflower
  • 2 medium carrots, shredded
  • 2 cups finely chopped kale
  • 2 cups spinach
  • 1/3 C or so red onion, chopped
  • 1/2 cup sunflower seeds
  • 1 cup dried, unsweetened currants
  • 2 C thawed edamame
  • handful of cherry tomatoes, halved.
 In a food processor fitted with a steel blade, process the broccoli and cauliflower, in batches until fine and add them to a large mixing bowl. Put the kale and spinach and red onion in the food processor and pulse til tiny Pour into bowl with broccoli and cauliflower, and add the shredded carrot. Stir in the rest of the ingredients to combine.



A Bowl Full of Awesome




Mmm. Yums. 



I use the Lime-Peanut Dragon Dressing from Appetite for Reduction. It is epic. I use it for all of my salads these days.


 Lime Peanut Dressing   (adapted from Isa Chandra Moskowitz's Appetite for Reduction)

1/4 C roasted peanuts
juice from 2 limes, plus the zest from one of the limes (zest the lime before juicing)
2 T chopped shallots

-pulse in a small food processor with metal blade til blended.







Add 1/2 C water
2 T soy sauce
1 tsp Chinese hot sauce
1/3 C cilantro
1/2 T sesame oil

process til as smooth as you like it. I like it a little bit crunchy.





I offer the Lime Peanut dressing to the Gods of Dressings.









So here's my genius combination of my three things. Detox Kitchen Sink Salad with crumbled coconut-chickpea fritters with Lime-Peanut dressing. Lunchtastic!
















Say that 10 times fast. And then eat it up! Yum!















Further to my wanting to eat to feel better, we're growing our own anti-nauseants. We just started seeing some buds!






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