Starting a new year off, many of us have resolutions to do something different than we have in the past. One of these resolutions may be attempting to eat differently.
Two people on our Christmas list like to cook vegetarian meals. Here are two recipes that I particularly enjoyed over the Christmas season from John Robbins’ Diet for a New World, published by Avon Books in New York. The vegetable walnut patties recipe can be used as appetizers, as hamburger-sized patties or as a casserole. This recipe was tasty either served hot and topped with mushroom miso sauce or sliced and served cold as leftovers.
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Vegetable walnut patties
Makes about eight three-inch (eight centimetre) patties or about 40 one-inch (2.5 cm) patties. These patties are a blend of vegetables, walnuts, millet and herbs, all baked instead of the traditional deep frying. Millet is a good grain for making patties because it holds together well. Always use freshly cooked millet when making these.
11/2 cups water 375 mL
1/2 cup millet 125 mL
1 tablespoon canola 15 mL
or safflower oil
1 rib celery, with leaves, finely chopped
1 medium onion, finely chopped 4 slices whole wheat bread, torn into large pieces
2 cups walnuts 500 mL
1 cup chopped fresh 250 mL
parsley
1/2 cup coarsely 125 mL chopped fresh basil or two teaspoons (10 mL) dried basil
2 tablespoons 30 mL chopped fresh thyme or one teaspoon (5 mL) dried thyme 3 tablespoons tamari 45 mL
(similar to soy sauce)
1/4 teaspoon freshly 1 mL ground pepper
1 medium carrot, grated
11/3 cups bread crumbs, 325mL
spiced with herbs of your choice
walnut halves or parsley sprigs, for garnish
In a medium saucepan, bring the water to a boil over medium-high heat. Stir in the millet, cover, reduce the heat, and simmer until the water is absorbed, 20-30 minutes. The millet must be freshly cooked and still warm to form the patties.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the celery and onion and cook, until softened, about six minutes. Transfer to a large bowl.
In a food processor fitted with the metal blade, combine the bread, walnuts, parsley, basil, thyme and tamari and process until coarsely chopped. Add to the onion-celery mixture. Add the cooked millet to the onion mixture, along with the grated carrot, and stir to mix.
Preheat the oven to 400 F (200 C). Lightly oil a baking sheet.
Shape the warm millet mixture into two-inch patties, about 1/2 cup (125 mL) to serve as a main dish or for appetizer size, use one-eighth cup (25 mL) each. Roll each patty in the herbed bread crumbs, patting to make the crumbs adhere, and put on the baking sheet. Bake until lightly browned, 20-30 minutes.
Arrange the patties on a serving platter and garnish each one with a walnut half or a sprig of parsley.
Mushroom miso sauce
Miso is a Japanese vegetable paste made from fermented soybean curds. Thick heavy miso is used for anything from a base for soup to a marinade for beef. This recipe makes about three cups (750 mL). You can use it on mashed potatoes, steamed vegetables and nut loaves. It looks like old-fashioned gravy and has a full, rich taste.
1/4 cup whole wheat 50 mL
pastry flour
1/3 cup nutritional yeast 75 mL
flakes
1/4 cup brown rice miso 50 mL
1/2 cup hot water 125 mL
1 tablespoon olive oil 15 mL
1 small onion, finely chopped 1 cup thinly sliced 250 mL
mushrooms
2 cups water 500 mL
Put the flour in a small dry frying pan over medium heat and toast, stirring often, until it has darkened evenly to a light brown. Transfer the flour to a medium bowl.
In a small bowl, stir the nutritional yeast, miso and hot water together.
In a medium saucepan, heat the oil over medium heat. Add the onion and cook, stirring until softened, about five minutes. Add the mushrooms and cook, stirring, until lightly browned, about five minutes.
Meanwhile, add the water to the browned flour and whisk until combined.
Whisk the flour mixture into the mushrooms, and simmer, whisking often, until the mixture is thickened, about two minutes. Stir in nutritional yeast and miso mixture. Bring just to a simmer, and remove from the heat. Serve hot.
My favourite salads
Two of my favourite salads that we served over the Christmas season were made with romaine lettuce and spinach leaves. The following recipe came by e-mail from M.H., Saskatoon, Sask. She writes, “These are family favorites. My vegetarian friends love them. This salad is so simple, it’s ridiculous.” I used juice from frozen raspberries since I couldn’t find the concentrate.
Anti-oxidant salad
8 cups baby spinach 2 L
2 cups sliced 500 mL
strawberries
1/2 cup slivered 125 ml
almonds
sprinkling of mozzarella cheese
Dressing:
2 tablespoons plus 40 mL
2 teaspoons extra virgin olive oil
2 tablespoons plus 40 mL
2 teaspoons balsamic vinegar
2 tablespoons 30 mL
dark brown sugar
2 tablespoons frozen 30 mL
raspberry concentrate, thawed
1/2 teaspoon paprika 2 mL
1/2 teaspoon sauce 2 mL
Worcestershire
Wash, dry and divide the spinach onto four plates. Divide the other ingredients and sprinkle on top. Add dressing to taste.
Romaine with oranges and pecan salad
2 heads romaine lettuce
3/4 -1 cup pecan 175-250 mL
halves,toasted 10 min
2 oranges, peeled and sliced (can of mandarin oranges)
1/4 cup vinegar 50 mL
1/2 cup sugar 125 mL
1 cup vegetable oil 250 mL
1 teaspoon salt 5 mL
1/2 cup red onion, 125 mL
chopped
1 teaspoon dry mustard 5 mL
2 tablespoons water 30 mL
Wash, dry and tear the romaine leaves into bite-sized pieces. Add the toasted pecan halves and oranges.
In a jar, combine the vinegar, sugar, oil, salt, onion, dry mustard and water, and shake well. Pour over the salad. Toss to coat and serve immediately.
Using up the skins
Dear TEAM: Do you have any recipes for potato skins other than frying them in olive oil and adding a onion and spices? I have made a lot of potato salads this year and was wondering if there is any other way to use the skins. – C.G., Neepawa, Man.
Dear C.G.: As a potato lover, I enjoy experimenting with potato recipes. Potato skins can be a tasty appetizer at Christmas parties. The I love Potatoes Cookbook from the Potato Growers of Alberta, Calgary, has the following suggestions for potato skins:
Terrific tater skins
Arrange these flavourful snacks on a paper napkin-lined plate or in a basket. They’ll disappear quickly.
4 medium Russet potatoes
flavour variation (see below)
Bake potatoes until tender. Cool slightly. Cut in half lengthwise, then cut each half into thirds crosswise, to form six sections from each potato. Scoop pulp from skins, leaving a quarter inch (0.5 cm) shell; reserve potato pulp for another use.
Line a baking sheet with foil, if desired. Prepare flavour variation of your choice. Place potato pieces, skin side down, on baking sheet. Top as desired. Bake in a 400 F (200 C) oven for 20-25 minutes or until skins are crispy and lightly browned. Serve immediately. Serves six.
Flavour variations:
- Herbed tator skins: Mix together one tablespoon (15 mL) vegetable oil; two teaspoons (10 mL) dried dill; two teaspoons (10 mL) onion powder; quarter teaspoon (one mL) garlic powder and black pepper, to taste. Cover with a tight fitting lid. Gently shake potato skin slices to coat. Place on baking sheet.
- Texas tater skins: Mix together in a small bowl, quarter cup (50 mL) thick barbecue sauce; quarter teaspoon (one mL) garlic powder; dash of dry mustard powder; dash of chili powder, if desired, and pepper, to taste. Generously brush inside of skins with mixture.
- Nacho tater skins: In a small bowl, stir one cup (250 mL) each shredded Monterey Jack and Colby cheese and half a teaspoon (two mL) chili powder. Generously sprinkle over potato skins. After baking, top with your choice of sliced jalapeno peppers, stuffed olives, sliced or chopped pimiento or diced green chilies.
- Cajun tater skins: In a small bowl, stir half cup (125 mL) melted butter or margarine, one teaspoon (5 mL) pepper and 1/8 -1/4 teaspoon (0.5-1 mL) hot pepper sauce. Dip each piece of potato into butter mixture to coat, place on baking sheet and drizzle any remaining butter over the potatoes. Just before serving, sprinkle with paprika, and if desired, salt.
These lemon potato wedges are delicious served with salmon, and are absolutely my favourite.
Lemon potato wedges
1/2 teaspoon dill 2 mL
1 teaspoon finely 5 mL
grated lemon peel
3 tablespoons lemon 45 mL
juice
1 tablespoon melted 15 mL
butter or margarine
4 medium potatoes, unpeeled
Combine dill, lemon peel, lemon juice and butter. Cut each potato lengthwise into eight wedges. Place potato wedges on baking sheet. Brush with dill mixture.
Bake at 425 F (220 C) for 20 minutes or until potatoes are tender. Serves eight.
Source: I Love Potatoes Cookbook, The Potato Growers of Alberta, Calgary, phone 403-291-2430, fax 403-291-2641 or go to www.potatonet.com.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
