Saturday, January 22, 2011

Potato Kale Cakes with Horseradish Cream and Baked Onions

I have been working hard on creating recipes that do not require specialty ingredients are are very penny-wise, in addition to being low in fat (thus my menu theme and the items on it!). I made up this recipe and I must admit, it turned out pretty tasty! It was easy, cheap to make, low in fat, and I had everything I needed on hand. The baked onions were especially delish!!

Potato Kale Cakes with Horseradish Cream and Baked Onions

Baked Onions
1 large onion
oil for brushing
1 t sea salt
1 t black pepper

Slice onions into rings. Spread on cookie sheet coated with cooking spray. Use pastry brush to brush oil on onions. Sprinkle with salt and pepper. Bake at 415 for 20 min or until crisped and brown.

Patties
2 cups cooked potatoes
2 cups cleaned, cut kale (try to cut this pretty small or else it will be more difficult to form patties)
1 T vegan butter
3 cloves minced garlic
2 t spicy brown mustard
1 t sea salt
1 t fresh black pepper
In a skillet, heat butter. Add kale and garlic and cook until garlic barely starts to brown and kale becomes bright green and slightly tender. Add potatoes to kale mixture. Cook 2-3 min. Remove from heat. Mash mixture and add remaining ingredients. Form into 4 large patties (or small ones if you would rather). Place patties on baking sheet coated with cooking spray. Bake at 415 for 15 min.

Horseradish Cream
1/4 cup vegan mayo
1 t spicy brown mustard
2 t vegan horseradish

Combine all ingredients and set aside.

Assembly:
Place potato patty on plate, spread thin layer of horseradish cream over patty and top with a mound of baked onions. Enjoy!
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2 comments:

  1. Just UsJanuary 23, 2011 at 1:01 PM

    This sounds amazing! I will have to try this out for sure!
    You asked what part of the US I live in...I live in Jackson, TN. It's between Memphis and Nashville. Memphis is an hour away, and that's where the nearest Whole Foods is to me. So, I don't get there very often.
    You mentioned you did a Daniel Fast. What did you think about it. As you know, it was life changing for me. :o)

    ReplyDelete
  2. Healthy on PurposeJanuary 25, 2011 at 4:26 AM

    Michelle- how rough to have your WF so far!! Mine is about 40 min. I should have re-phrased - I did a pure vegan fast during the month of October as a time of prayer leading up to the elections. So, even though we were eating 99% vegan already, I made that time a 100% vegan period. So it wasn't a total Daniel fast since a Daniel fast is more than just eating vegan. It was a really good time of prayer and reflection though. I need to try some of your recipes soon too - yum!

    ReplyDelete

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Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.





Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.