Mixed Vegetable Fritters

I always wanted some kind of portable veggie bites to take with me when I have a back to back schedule in the morning and I need to eat lunch in between errands.  I found that need fulfilled by these delicious fritters, especially if they are baked since they are easier to handle and not that greasy.  The fried ones are of course more moist and has that added flavor from the coconut oil I used.

I obtained the recipe from the registration table during the International Women's Club meeting I attended this month.  The dish was called Mixed Vegetable Fritters and the author was Medhu Doshi.  Since I was late, the breakfast buffet table was almost empty and I am not sure if this dish was served that day.  I liked the list of ingredients featuring lots of vegetables and decided to try it.  I made modifications with the recipe based on what ingredients I had.  I also experimented with baking a batch of the fritters versus frying them.  I actually liked them prepared both ways. The fried ones were pillowy and moist but the baked ones, as expected was not oily and easier to handle when eaten by hand.

I would like to point out that the rice flour was an excellent binder.  It made the fritters moist and flavorful. You do not need eggs.  I highly recommend its use. The recipe also called for chickpea flour which I did not have and used instead all purpose flour. Instead of coriander in the original recipe, I used green onions.

I love these fritters and will be my go to food on the run.  It is delicious and healthy too! They could be one of your holiday appetizers.

Mixed Vegetable Fritters

• 1 onion, quartered
• 1/4 head of cabbage
• 1 cup baby carrots
• 2 inch daikon radish, peeled (you can substitute plain radish)
• 1 cup spinach, chopped
• 1/2 cup green onions, chopped
• 1 1/2 cup rice flour (I used Mochiko brand sweet rice flour)
• 1/2 cup all purpose flour
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 tsp salt or to taste
• 1/2 tsp black pepper
• 1/2 cup water or more

If baking:  Preheat oven to 400 degrees Fahrenheit.  Spray a 13 x 9 cookie pan with cooking spray and set aside.

Place the 4 first ingredients in the Vita Mix blender or high power blender or food processor in the sequence given or you can chop them by hand.  

Transfer the chopped vegetables into a medium bowl and add the spinach, green onions, rice flour, all purpose flour, turmeric, chili powder, salt and pepper.  Mix well. Add the water slowly to the mixture till it has the consistency of mashed potatoes.  You might need to add more water.

Take two tablespoon of the mixture and form into patties.  

If baking:

Place the patties in the sprayed pan and spray  the patties with cooking spray and bake for 30-35 minutes till brown. Flip halfway during the baking process.

If frying:

Heat 4 tablespoon coconut oil or other oil in a saute pan and shallow fry the patties till the fritters are slightly brown. Flip when one side is browned.
You can also deep fry in a 350 degree fryer.

Eat with catsup with or without Sriracha.

Spinach Sweet Potato Brown Rice Soup

This is another take on the popular Filipino dish, Arroz Caldo which I have posted the slow cooker approach to preparing it in the past.  I have also posted a Quick and Easy Plant Based Arroz Caldo in the past since I have switched into this approach of eating since September of last year.

In this blog post, I have developed another version of this iconic Filipino dish which is one of the most pinned posts in this blog.  I stepped up the plant based or vegan version by adding two super foods, spinach and sweet potatoes.  The spinach is added to the soup towards the last minute while the sweet potatoes take the place of the marinated tofu that is used as one of the traditional garnishes in arroz caldo.  The result is this amazing vegan soup that is flavorful and filling despite the absence of chicken or tofu.  The marinated sweet potato pieces and its marinade give the soup its zing similar to the original and earlier vegan version of the soup.  The spinach gives it added texture. The green onion slices for me always complete whatever version you are using.   If you have a carnivore in your family you can always add chicken pieces to the resulting soup to make them happy.

Spinach Sweet Potato Brown Rice Soup

• 1 cup brown rice uncooked
• 5 cups vegetable broth
• 1 tbsp dry onion flakes
• 1/2 tbsp dry garlic powder
• 1/2 tbsp ginger powder
• 1 tsp black pepper
• 2 cups fresh spinach leaves
• 1 cooked large sweet potatoes cubed and in its marinade (see recipe below)
• 2 stalks green onion, sliced
• lemon slices, optional

Marinate the cubed cooked sweet potatoes in the marinade the recipe of which is shown below and set aside, 

Place all the ingredients in a soup pot and bring to a boil and continue boiling gently with cover on till the brown rice absorbs the broth and softens.  At the last minute of cooking, add the spinach and cook till wilted. Ladle the soup into 4 individual bowls and garnish with marinated sweet potatoes and green onions. You can add the marinade if you like. You can also serve the soup with lemon slices.

Marinade for sweet potatoes

• 1 tsp dry onion flakes
• 1 tsp garlic powder
• 1 tsp red pepper flakes
• 1 tsp apple cider vinegar
• 1 tsp soy sauce

Mix all the ingredients in a bowl.  Add the cubed cooked sweet potatoes.  Set aside till needed for the soup.

Spinach Black Bean Enchilada

This is a vegetarian version of the Skinny Chicken Enchiladas I posted in this blog last year.  One of the persons who commented in this past blog post in the slow cooker community wanted to know if she can skip the chicken.  I told her I would work on it.  I finally came up with the vegetarian version and ta da here it is.

I served it today at a potluck lunch and people loved it.  It has the authentic Mexican taste you get from dishes served in real Mexican restaurants.  It is the combination of the chipotle from a can not the powder, cumin powder and green chilies that give this flavor.

Some of the people during lunch never had it before and they fell for it and took home the leftovers.  Good sign you should try it. Promise you will not miss the chicken at all.

Spinach Black Bean Enchilada

For the sauce:

• 2 cloves of garlic, minced
• 1 can diced green chilies
• 1 1/2 cup tomato sauce
• 1 inch piece chipotle in adobo sauce from a can, chopped (Note 1)
• 1 tsp ground cumin
• 1/3 cup salsa
• 1/2 cup vegetable broth
• salt and fresh pepper to taste

For the filling:

• 1 tsp vegetable oil
• 1 cup diced onion
• 2 cloves of garlic, minced
• 1-14 oz can whole kernel corn, drained
• 1-14 oz can black beans, drained
• 1 red or yellow pepper, diced
• 5 stalks green onion, sliced and divided (set aside two stalks for topping) (Note 2)
• salt to taste
• 2 tsp cumin
• 1/2 tsp dried oregano
• 1/3 cup salsa
• 1/2 cup tomato sauce
• 1/4 cup vegetable broth
• 6 oz fresh spinach leaves, chopped coarsely
• 10 8-inch medium sized tortillas
• 2 cups shredded low fat Mexican cheese or cheese of your choice
• Nonstick cooking spray

The sauce: 

Place all the ingredients in a blender and pulse till well mixed. Set aside.

The filling:

Preheat oven to 375 degrees Fahrenheit.

Heat the vegetable oil in a medium skillet over medium-high heat then lower the heat.  Saute onions and garlic on low until soft, about 2 minutes.  Add corn, black beans, red pepper, 3 stalks sliced green onions, salt, cumin, oregano, salsa, tomato sauce, vegetable broth and cook till most of the liquid is evaporated.  Add the spinach and continue heating till the spinach is wilted. Remove from heat and cool.

Assembly:

Spray a 13 by 9 inch glass baking dish with nonstick cooking spray.  Place 1/3 cup vegetable filling into each tortilla and roll it.  Place each roll in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven in the middle rack for 20-25 minutes.  Top with green onions.

 

Notes:

1.  You can freeze any leftover chipotles in the can as individual pieces placed in plastic bags for future use.

2.  You can substitute cilantro for the green onions.

Watermelon Spinach Tofu Rice Bowl with Gochujang Dressing

What to do with your watermelon?  Try this watermelon spinach tofu rice bowl with a unique gochujang dressing.  A salad to spice up your summer picnics.

Watermelon Spinach Tofu Rice Bowl with Gochujang Dressing

Around 4 servings

Gochujang Dressing

• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tsp gochujang (available in any Asian store)
• 2 tsp sesame oil

Tofu and Salad

• 4 oz firm Tofu, cut into 4-1/3 inch rectangles
• 2 tbsp Soy sauce
• 1/2 tbsp Garlic Powder
• 2 cups Spinach Leaves
• 2 cups watermelon Pieces cut into cubes
• 2 cups Brown Rice
• Black Sesame Seeds (Optional)
• Gochujang (optional)

Gochujang Dressing

Mix all the ingredients in a bowl and thoroughly blend using a fork or use a blender.

Tofu and Salad

Spray a saute pan with cooking spray.  Heat to medium high heat and place the tofu slices, soy sauce and garlic powder and heat the tofu till browned but not burnt.  Flip and repeat with the other side.  

Distribute the brown rice, tofu, spinach leaves and watermelon pieces into 4 bowls.  Pour the Gochujang dressing over the rice salad bowl.  Sprinkle with black sesame seeds.   You can place a dot of Gochujang on top of the tofu slice if you like.

Spinach "Cheesy" Tostada

I have this for breakfast.  This is my answer to McDonald's breakfast burrito which I was addicted to prior to my plant based days.This is my healthier meatless version.  I used Daiya brand non dairy cheese to make it dairy free but you can use regular cheese if you are not plant based.  I decided to use spinach instead of lettuce as the green component of the tostada. Of course jalapenos graced the tostada and I used bottled sliced ones for convenience.  Remember it is still early in the day.

Since it is open faced I called it tostada. The tortilla has not been fried as customarily done if using soft tortillas. It gets crispy from being baked with the rest of the ingredients. I have used both flour and white corn tortillas.

This has the creaminess from the melted cheese complemented by the spinach and spiciness of the jalapeno not to mention the crunchiness from the baked tortilla.  You can serve with cubed watermelon and lime juice on the side.

This is simple no fuss five ingredient breakfast, lunch or dinner fare.  Let us include snacks and appetizers in its repertoire.

Spinach "Cheesy" Tostada

Serves one

• 2- 5 inch small corn or flour soft tortillas
• 1/2 cup spinach leaves, loosely packed
• 1/4 cup Daiya brand non dairy cheddar cheese or regular ones
• 2 - 4 bottled jalapeno slices or according to preference
• 1 tbsp sliced green onions

Preheat toaster oven at 350 degrees Fahrenheit using bake setting.

Line a pan with aluminum foil or parchment paper.  Place two tortillas on the pan and distribute the spinach leaves, cheese and green onions between the two tortillas.  Place a slice or two of jalapeno slices on top.  

Bake at preheated oven for 8 to 10 minutes till cheese melts and the tortillas turn crispy but not burnt.

Serve with a side of chopped watermelon squeezed with lime.  

Indian Baingan Bharta Rice Salad Bowl

I want flavor in my rice bowl.  Sometimes I am in the mood for Italian and I reach for pesto. Sometimes I crave something Asian and I go for Hoisin sauce.  Lately I have been satisfying my yearning for spicy Indian flavors. Luckily. I found some packaged microwaveable vegetarian food at Patel Brothers Grocery Store.

One is Baingan Bharta, a spicy eggplant dish. I place a tablespoon of it in my rice salad bowl like you would pesto and that gives that punch into an ordinary bowl of same oh same rice veggie bowl.

Below are photos of the package giving this dish' ingredients and nutritional breakdown.

I resort to this packaged food to give my plant based eating some variety and excuse the pun, spice. Give it a try. It cost about two dollars but a package lasts for several servings and meals.

Indian Baingan Bharta 

• Brown rice, cooked
• Spinach leaves, fresh
• Grape tomatoes, sliced
• Cucumber, sliced
• Radishes, sliced
• Baingan Bharta, microwaved

Arrange the ingredients in a large serving bowl. The amounts and types of vegetable is flexible.  You need only a tablespoon of the Baingan Bharta so start with that amount. It is spicy and so good no need for a dressing in your salad.

Fresh Spinach Dip

I had a bag of fresh spinach that I wanted to use before they got really soggy and inedible.  I also had this craving for some kind of dip that I could use with the mini Pretzel Crisps I bought from the McGinnis Specialty Store in Monroeville, Pa. 
                     

 

Here is the recipe I came up with using what I had in my pantry and refrigerator. The water chestnuts give the dip crunchiness while the green onions, Parmesan cheese, dried minced onions and garlic powder enhance its flavor without you having to use any dried soup mix which some recipes call for.

I happened to have a facial appointment right after I prepared this and I brought some to Diane, the facial technician at the Beautiful Image, to sample.  She loved it so much she just had to have the recipe right there and then before my facial.  You will adore it also.

Diane, wonderful facial technician, at the Beautiful Image.

Fresh Spinach Dip

Ingredients

1 9 oz bag fresh Spinach  (or you can also use 10 oz of frozen spinach thawed and liquid squeezed out)
1/3 cup chopped scallions (around 3 stalks)
1 8 oz can of chopped water chestnuts
1/2 cup sour cream
1/2 cup mayonnaise
3 tbsp dried minced onions
2 tsp garlic powder
3 tbsp parmesan cheese
pepper and salt to taste

Instructions

Microwave the fresh spinach in a bowl for 3 minutes at high setting.  Squeeze out the water from the cooked spinach.  Add to the spinach the rest of the  ingredients.  Refrigerate for at least 3 hours for the flavors to blend.   It is also OK to eat it right away if you cannot wait like I did.