Sweet Potato Veggie Bean Cotoletta, Roast Fennel Salad, Cheese-y scones

Sweet Potato Veggie Bean Cotoletta

Ingredients (12 small cutlets)

5 tbsp flaxseed
1⁄2 cup water
3 tbsp grapeseed oil
1 cup kale, stems removed, chopped 1 cup broccoli florets, chopped
2 tomatoes, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bell pepper, seeded and chopped
1 sweet potato, peeled and chopped 1 onion, chopped
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tbsp steak spice
1 tsp coriander
1 tsp cumin
1 tsp ground chipotle
2 tsp Himalayan salt
1 cup fresh parsley, chopped
3⁄4 cup seasoned breadcrumbs
1 cup kamut flour

Preheat oven to 400 oF. Line baking sheet with parchment paper and set aside. In small bowl combine flax seed and water and set aside.
In a large pot heat oil on medium heat. Add all chopped veggies (small pieces), including onion, garlic and ginger. Add all spices and salt. Sauté on medium heat for 15 minutes or until all veggies are soft.

Add chopped parsley and beans. Mash with potato masher. Add soaked flaxseed, 1⁄2 cup bread crumbs and flour. Mix well.
Place half mixture in food processor and blend briefly. Return mixture to pot with mash veggies and mix well.
Form patties by taking a small amount of veggie mixture with your hands and coat with bread crumbs. Lay the patties on parchment paper.
Place in the oven to bake, uncovered, for 30 minutes. Flip over after 15 minutes. Remove from oven and serve.

Roast Fennel Salad

2 large fennel bulbs with fronds attached 3/4 cup extra-virgin olive oil
2 teaspoons coarse kosher salt, divided
2 pints grape tomatoes or cherry tomatoes 4 large fresh oregano sprigs

3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. 

Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Cheese-y scones

Ingredients (8 scones)
2 1⁄4 cups spelt or kamut flower 4 tsp egg replacer
4 tsp baking powder
1 tbsp raw cane sugar

1 tsp Himalayan salt
2 tbsp poppy seeds
1 cup vegan cheddar cheese, chopped into small chunks

1⁄2 cup grapeseed oil
1 cup organic plain soy milk

Preheat oven to 450°F. In large bowl combine all dry ingredients and 3⁄4 cup vegan cheese and 1 tbsp poppy seeds. In a small bowl, combine oil and soy milk. Pour wet into dry and mix well.
Knead dough on floured work station. Pat down in circular shape. Place in glass baking dish greased with coconut oil. Slice into 8 wedges. 

Place in oven and bake for 15 minutes. Sprinkle remaining cheese and seeds and bake 5 minutes more, until top is golden. Remove from oven and let cool a bit. 

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