Salmon and Potato Cakes

For those of you who include fish into your vegetarian diet. These were easy to make and the kids liked it. We topped them with sour cream and just a drizzle of ketchup mixed with Worcestershire sauce. Double the recipe: leftovers are great.

Serves 4

2 Cups red skinned potatoes, boiled and smashed (smash with skins on. I think this took about 4-5 large red potatoes. )
1 small onion, minced
1 clove garlic, minced or pressed
1-7 oz can salmon, skin and bones removed
2 eggs, beaten
1 Tablespoon dried dill or thyme (double if using fresh)
1 Tablespoon Dijon mustard
1 Cup croutons, crushed to make 1/4 Cup crumbs (any flavor, I used Caesar)
kosher salt and fresh ground pepper
oil (canola or olive)

saute onion and garlic in 1 teaspoon of oil. Remove from heat.

Combine onion and garlic, potatoes, salmon, eggs, spices, mustard and croutons in a bowl and mix. Shape into patties. Salt and pepper each side. Fry in just a little bit of oil until golden brown on each side and heated through. Serve with sour cream.

Stay tuned for later this week. I'm trying out a recipe for Quinoa Stuffed Peppers and a Carrot Cilantro salad.

Go Meatless On Monday

Whenever I am asked how to go flexitarian without your family declaring mutiny, I answer the same thing:

Go Meatless on Monday

Your family could use a meatless meal after that traditional Sunday roast. Besides, if they are not thrilled with dinner that day, you can still look forward to Family Night treat. If things go well then make 2 nights meat-free at your house.

Eating Well Magazine apparently agrees with the Meatless Monday. They ran a list of vegetarian recipes under the title Go Meatless on Monday. You can find them here.

Another great spot to check for recipes is Meatless Mondays.com. Find them here.

Tonight I made a batch of Italian Vegetable Soup from a recipe I found on the Better Homes & Garden's website. I doubled the recipe and added a can each of chickpeas and corn. You can find the original recipe here.

Last of all, another great source for recipes that I love is on the blog 101 Cookbooks. 231 vegetarian recipe and counting. Just click on the title to go there and scan the recipe link for the vegetarian section.

Ward Chili Cook-off

Do I dare take a vegetarian chili? I live where people are definitely meat eaters.
I was thinking of calling it "Word of Wisdom Chili", including in it lentils and bulghur.
Or is it an exercise in futility, with people only thinking ever more weird things about me?

That Cheesy Potato Pie Thing

I have a new recipe posted over at my blog for Two Potato Gratin aka That Cheese Potato Pie Thing. It's a recipe adapted from Moosewood Simple Suppers. Click here.

A few new recipes

Since I didn't alter these at all, I shall just post the titles. Each recipe got great reviews from the family. Click on them and they will take you to the link for the recipe:

Apple Slaw - a fabulous slaw using broccoli slaw, apples, dried cherries, and sunflower seeds.

Stove-Top Macaroni and Cheese with Roasted Tomatoes - use those tomatoes in your garden. Add a great tossed salad and dinner is ready.

Also, FYI, the October 2009 issue of Eating Well has a great section on bean recipesThat I will be trying in the next few weeks.

Summer Soups: Gazpacho

We bought a house this year and I am loving the produce of my small kitchen garden. Last week twice I made Gazpacho using my neighbor's fabulous recipe. This one needs a food processor.

Into the food processor:
2 cloves garlic
4 tsp parsley
2 tsp chives
2 stalks celery (cut into chunks)
1 red bell pepper (seeded and cut)
1 cucumber (peel, seed, chunked)
2 tomatoes (peeled and seeded)

pulse after each addition, or if you're me, just do it all at the end. Don't let it get too fine.

Transfer to a large bowl and add:
2 tsp sugar
2 tsp salt
1/2 tsp pepper
1 tsp Worcestershire
1/4 tsp sriracha, which I prefer to tabasco
1/4 cup olive oil
2 TB red wine vinegar
2 TB lemon juice
4 cups vegetabel juice (V-8)

Serve. Gazpacho is a dish best served cold, or at room temp.

Yeah, I know it's a soup that's half V-8, but I love it, though I don't love V-8.

Only problem, this is obviously not a complete vegetarian meal. What do you serve with it? We had cheese on wheat rolls, (yum goat cheese) but couldn't there be a better match?

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I'm kind of on a soup kick. On other days I made gypsy soup (with leftover slices of roast pork on the side for the nonveges), and on another day I made vegetable soup with pistou (little hamburgers on the side for the nonveges). Looks like a jump on Fall menus, but using my garden produce and not turning on the oven was just right.

Indian Spiced Cauliflower and Sweet Potatoes

My notes: The original recipe called for Yukon potatoes and much less spice amounts. I doubled most spices (salt I barely increased). I left the jalapeno amounts as is as I’m feeding 4 kids. I love adding chickpeas to the recipe. Sometimes I will also add spinach. Leftovers make great lunches heated or at room temp.

1 head cauliflower, cut into florets
1 1/2 pounds sweet potato, cut into 1 1/2" cubes
2 Tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, finely chopped
2 Teaspoons jalapeno, minced very fine
1 1/2 Tablespoons ginger, minced
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon tumeric
1/4 teaspoon cayenne
1/2 Cup water
14 ounces chickpeas, canned, rinsed and drained

1. Shake cauliflower, sweet potato, cumin seeds and salt in a gallon size ziplock. Put on roasting pan lined with foil and roast at 475 for 15-20 minutes, stirring every five minutes, until veggies are crisp-tender.

2. Meanwhile, saute onion, garlic, ginger, and jalapeno 1 Tablespoon oil until onion is translucent (about 10 minutes). Add spices, chickpeas and water. Stir and scrape all the good bits off the bottom of the pan.


3. Add roasted veggies to the saute pan and cook and stir for 5 minutes until flavors are fully blended.

4. Serve over basmati rice, a side of fresh melon, and mango lassi.


Ca1: 341, Fat: 9g, Fiber 10g, Protein: 8g