Have I mentioned how much I love vegetables? I mean, I really love vegetables. Not only are they good for you, they taste good. I love the texture of broccoli and cauliflower. The crunchiness of carrots, the tanginess of the tomatoes. My mouth is watering just thinking about lunch tomorrow.
This recipe is from the garden grazer; which is the site that gave me the ultimate greek salad, which, hands down, is my favorite salad EVER. I’ve adapted this vegetable soup slightly, basically packed in more vegetables!
I’m not going to lie to you, not going to say this is an easy recipe. What I am going to tell you, these are fantastic! Think mashed potatoes packed with tons of veggies, rolled in Panko and then baked or fried to make a crunchy outside! And, one bite will make you think differently about your vegetables!
Tip: Chop all the vegetables first to save time when putting this together
1-2 garlic cloves, minced
1 carrot, peeled and grated
1/4 red onion, finely chopped
2 stalls green onion, finely sliced
2 large mushrooms, finely chopped
1/3 cup baby spinach (lightly packed), finely chopped
1/8 cup broccoli florets, finely chopped
1/8 cup red bell pepper, finely chopped
2-3 tsp olive oil
1/2 cup all-purpose flour
1 cup plant-based milk
2 Tbsp corn starch
1.5 cups Italian Panko bread crumbs
Boil potatoes until they are fork tender. Drain and mash with 1/4 cup plant-based milk, 2 tsp vegan butter, and 3/4 tsp salt. Set aside.
Heat 2-3 tsp olive oil over medium-high heat in a large skillet. Add garlic, onion, carrots, broccoli, bell pepper, and mushrooms. Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with salt.
Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.
Measure 2 Tbsp of potato mixture, roll into a ball and flatten into a 3/4″ patty. Arrange patties on parchment covered cookie sheet. Makes 14 – 18 patties. Chill or freeze so patties are firm before breading.
In three bowls: 1/2 cup flour in one, well-blended plant-based milk, corn starch and salt in one, and Panko bread crumbs in the third.
Dip each patty briefly in flour, followed by corn starch thickened milk, and then the bread crumbs. Firmly press the bread crumbs into the patties.
For frying: Heat 1/2″ oil over medium heat. Once oil is hot, fry patties in batches of 1-5 (depending on size of oil vat), flipping after 1-1.5 minutes. Each patty should be golden brown and fully heated within 2.5-3 minutes.
For baking: Preheat oven to 450°. Line baking sheet with parchment paper. Bake croquettes for 10 minutes. Flip and bake for 5 or 10 minutes more.
It’s been a great weekend. A little housekeeping, a little yard work, and a little relaxation! A perfect combination.
Talk about a perfect combination, this ratatouille – the perfect combination of spices with the perfect combination of vegetables, bring this french stew a flair of the Indian combining to make a huge bowl of YUM!!!
courtesy of wwww.apronstringsblog.com
Look at that pot of frenchy Indian goodness! *queue the watering mouth*
1/2 cup extra virgin olive oil, plus a few tablespoons, divided
1 large onion, diced
1 large shallot (or two medium), diced
7-8 cloves garlic, minced
Salt & pepper
2 large red peppers, deseeded, and sliced
4 lbs fresh tomatoes, cored and quartered
2 tsp cumin
1 1/2 tsp cardamom
2 1/2 lbs zucchini, diced into 1″ cubes
1 large eggplant, diced into 1″ cubes
2 tsp garam masala
1 tsp coriander
Preheat oven to 450°. Toss zucchini with salt, pepper, and a tablespoon of olive oil. Spread out in one layer on a baking sheet (you’ll have to do this in batches). Bake each for about 10 minutes, until cooked through and getting golden brown on the bottom. Put the finished batches aside in a bowl as you go.
Toss the eggplant with a tsp of cumin, 1/2 tsp of cardamom, a smidge more salt and pepper. Repeat the same process as you did with the zucchini. Add the roasted eggplant to the bowl of zucchini.
As you roast the zucchini and eggplant, heat 1/2 cup of olive oil over medium-high heat in a large stock pot. Add onion and shallot and cook until softened and translucent, stirring occasionally. Add garlic and cook 5 more minutes. Season with salt and pepper.
Puree the red peppers and add to the pot. Season again with a little salt and pepper. Continue cooking, stirring frequently, until it becomes thick like jam. About 10 to 15 minutes.
Puree the tomatoes and add them to the pot. Bring to a boil, and then reduce to a simmer. Cook for another 15 to 20 minutes, stirring frequently. The mixture will start to resemble a sauce consistency. Add a tsp of cumin and a tsp of cardamom.
To finish, once the mixture has attained sauce status, sir in the garam masala and coriander. Carefully add the zucchini and eggplant. Cook for 10 more minutes.
I hope your Sunday finds you well. I hope you like my lunches this week. It’s Oh My Veggies, Jamaican Chickpea Stew. This dish is real easy and packed full of flavor. Perfect for a quick dinner or an easy healthy lunch!