Wednesday, July 21, 2010

New Recipes!

 I previously mentioned how the hub & I have been considering giving vegetarianism a try. After much discussion, we've decided to give it a go. It's only been a few days and I know that the true test won't come until we're faced with a situation where there aren't vegetarian-friendly options, but so far, so good. I can honestly say that I haven't missed meat. And in our quest to go meat-free, we've discovered that we really enjoy cooking together. Typically, I've done most of the cooking, not because the hub won't, but because I really do enjoy cooking. But, we've rarely cooked together. I feel like trying new foods has provided us an opportunity to enjoy a hobby together. We're both excited about the dishes that we're trying and happy to be sharing our cozy, little kitchen while preparing dinner in the evening. It's really quite lovely. So, without further adieu, here are some new recipes that we've tried this week.
Bon Appetit!


2 tbs. olive oil
1 medium onion, minced
2 cloves garlic, minced
1 tsp. ground cumin
1 cup carrot, finely chopped
1 3/4 cup cooked & drained chickpeas
1 1/2 tbs. tahini or peanut butter (we used peanut butter)
1/4 cup fresh parsley, minced
1/3 cup chickpea or white flour
1/2 tsp. baking soda
1 tsp. salt
Juice from 1/2 lemon
Directions: Heat 1 tbs. of oil and saute the onions over medium heat, stirring frequently, until they soften, about 5 minutes.  Add the garlic, cumin and carrot and saute for 2 more minutes.  Transfer to a large bowl and add the chickpeas. Mash until mushy, then stir in tahini (or peanut butter) and parsley.  Combine the flour, baking soda, and salt in a small bowl, then stir into chickpeas.  Flour your hands, shape mixture into four patties and dust them with flour.  Fry 1 tbs. over medium-high heat for 1 minute, until just beginning to brown. Flip, fry 2 minutes, flip again, and fry 1 minute (2 minutes total per side).  Splash with a bit of a lemon juice and serve. We topped ours with hummus and it was deeeelish!

1 medium zucchini, quartered and cut into 1/2-inch slices
2 tbs. olive oil
1/4 tsp. sesame oil
2 tsp. sesame seeds
2 tbs. Parmesan cheese
1/4 tsp. cayenne pepper
1/2 tsp. garlic salt
Directions: Preheat oven to 400 degrees. In a large bowl, toss the zucchini with olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper and garlic salt. Spread in a single layer on a baking sheet. Bake 20 minutes in the preheated oven, until lightly browned.


1 medium zucchini, cut into thin slices
1/2 cup seasoned dry bread crumbs
1/8 tsp. ground black pepper
2 tbs. grated Parmesan cheese
2 egg whites
Directions: Preheat oven to 475 degrees. In a small bowl, stir together bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat with the bread crumb mixture. Place on a greased baking sheet. Bake for 5 minutes in the preheated oven, turn over and bake for another 5 to 10 minutes, until  browned and crispy. The only trick to these is making sure that the zucchini slices are thin enough so that they're crispy.


1 1/2 cup sliced green bell peppers
1 medium onion, sliced
2 cloves garlic, minced
2 tbs. olive oil
3/4 tsp. salt
3/4 tsp. dried oregano
Black pepper
Shredded cheese to taste
Tortillas
Directions:  Preheat oven to 450. Oil a baking sheet. Combine onions, peppers, oil and spices in a  bowl and transfer to baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until tender and golden brown. When you stir the second time, wrap tortillas in foil and place in oven to warm. When done, add cheese to tortillas, top with peppers & onions and enjoy! This recipe was inspired by the link, but was altered by the hub. It was quite good, if I do say so myself.

2 comments:

Crystal said...

Here's a good "smashed potato" recipe (just leave out the bacon). Not a vegan recipe, but vegetarian...

http://thepioneerwoman.com/tasty-kitchen/recipes/sidedishes/restaurant-style-smashed-potatoes/

I made it the other night, and threw in some seasonings of my own to spice it up. I honestly could've eaten it by itself, but it'd be good with a green veggie or salad on the side, too.

Jen said...

Oh my goodness, I am drooling. Looks deeeeelish!

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