Pumpkin & Pomegranate

Last night was Wednesday, so as usual Matt came over for dinner. He has been wanting spanakopita, but with so much fresh produce from my CSA box he will just have to wait until another night. I am still working on ideas on how to mimic the Greek spinach pie without grain so I can have some. Just to show you how lucky a woman I am this is what he said when I mentioned making spanakopita for him on Sunday:

“Can I make something with nut flour on top of your spinach mush so you can have some too?”

He looks after me ;-)

Last night’s dinner wasn’t spanakopita, but it was Greek inspired and full of things we both love. I took my cue from 2 recipes I saw on Martha Stewart’s website. I also made this meal entirely vegan. I am trying to find ways to taper off eggs in places where I can. I am doing this because I won’t be able to get as many pastured eggs during the Fall and Winter months. For the quinoa burgers I used a chia gel egg replacer, which does work, but you have to be very gentle with these burgers until they are cooked through as they are a bit delicate. Taste absolutely delicious though. I am also suggesting that you make them smaller patties than pictured, as it will help with cooking time and also when you go to flip them. Next time I make these (and believe me there WILL be a next time) I will make them about 2 inches in diameter, not like the huge patty I did this time ;-)

For the Tzatziki I decided to make a raw sauce. Mainly because it is healthier than using processed vegan yogurt. This could also be a base for many dips. I am thinking a ranch dip will soon be in order.

Matt’s plate had Greek potatoes, but you know how I feel about those.

Vegan Greek Style Quinoa Burgers

Ingredients:

• 1/2 C. Quinoa, rinsed
• 3/4 C. Water
• 1 Medium Sized Carrot
• 3 Scallions, thinly sliced
• 1 Can Cannellini Beans, drained (15 oz)
• 1/4 C. Coconut Flour, sifted
• 1 T Chia Seeds
• 1/4 C. Water
• 1 T Ground Cumin
• 1 tsp Sea Salt
• Freshly Ground Black Pepper
• Extra Virgin Olive Oil

Method:

1. In a small pan, simmer the quinoa and 3/3 C. Water for 12-15 minutes or until liquid is absorbed. Remove from heat and let cool.
2. In a small bowl combine the Chia seeds and 1/4 C. water and stir briskly to remove clumps. let sit for 15 minutes before using.
3. Clean and chop the carrot. Pulse the carrot in food processor until finely chopped. Add in the quinoa, beans, sliced scallion, salt, pepper, chia gel mixture, coconut flour, and cumin. Pulse until fully combined.
4. In a heavy bottomed pan (I used cast iron) heat up some extra virgin olive oil (but not to smoking). Form mixture into patties about 2-3 inches in diameter, 3/4 inch thick, and place into hot oil. After about a minute or two turn down the heat and cook for about 8-10 minutes. Flip patties and cook for another 10-12 minutes or until patties are firm. Might take a little longer than 12 minutes depending on temperature of stove.

* Helpful tips: 1. it helps if you wet your hands before forming the patties. 2. If you flip these before they are cooked enough they fall apart easily, but they DO hold together when cooked through. Eliminating the egg makes them trickier to make, but they do taste wonderful. The egg is only necessary for ease, plus chia seed add a lot of nutrients including Omega 3 Fatty acids.

Vegan Raw Tzatziki Sauce

Ingredients:

• 1 C. Raw Cashews, soaked for 4 hours
• Juice of 1 Large Lemon
• 1 tsp. Apple Cider Vinegar
• 1 Clove Garlic
• 1 Small cucumber, peeled and de-seeded
• 1/4 C. Water
• 1.5 T. Fresh Dill
• Sea Salt

Method:

1. Combine all the ingredients in food processor and process until creamy.  Add salt to taste.

Vegetable Tian

Ingredients:

• 1 Shallot, sliced
• 2 Cloves of Garlic, minced
• 1 Large Eggplant, thinly sliced
• 3 Medium sized Tomatoes, thinly sliced
• 2 C. Summer Squash, thinly sliced
• Extra Virgin Olive Oil
• 1.5 tsp Dried Oregano
• Sea Salt to Taste
• Vegan Parmesan

Method:

1. Pre-heat oven to 375° F.
2. Oil the bottom of a small casserole dish or gratin pan with some extra virgin olive oil. Sprinkle the bottom of the pan with the shallot slices and minced garlic.
3. Place the vegetables in alternating layers on top of the shallots and garlic, or layer the vegetables in a circular pattern, overlapping slices (I did layers because my summer squash were small and would not work in a spiral pattern).
4. Drizzle with some of the olive oil, sprinkle with sea salt and oregano and bake in the oven for 30 minutes.
5. Remove from the oven and drizzle with a little more oil, bake for another 30 minutes. Garnish with Vegan Parmesan.

Roma Beans with Mushrooms

Ingredients:

• ! Small Onion, sliced
• 1 lb. Crimini Mushrooms, sliced
• 1 Clove Garlic
• 1.5 tsp Oregano
• 1 Lb. Roma Beans (or green beans)
• Sea Salt

Method:

1. Place the onion, garlic, oregano,  and mushrooms in a pot and cover with a lid. Steam fry for 2 minutes.
2. Add the green beans, re-cover and cook until beans are tender. Season with sea salt to taste.