Sunday, January 2, 2011

Bean Fritters and Roasted Winter Vegetables

Hello everyone! Yes yes we are horrible bloggers. I know this. I have felt guilt for this but that is over now. For Christmas Laurin got me a beautiful Nikon D3000 camera that will make taking pictures of our food much more enjoyable. Compared to the old point and shoot we were using this camera is amazing. So no longer will frustration at lack of focusing abilities prevent us from sharing delicious vegan recipes :)

Now on to the food -
This Thursday we wanted something light for dinner but not a salad. After the heavy richness of our holiday food; lentil meatloaf, tofu manicotti, calico beans and stuffing, we just wanted straight up veggies with not too much fuss.
So we roasted some veggies. This is simple and easy and delicious. Choose your veggies. We went with onion, carrot, brussel sprouts, turnip, parsnip, rutabaga and sweet potato. Get to chopping. This is the hardest part of the meal and Laurin is quite good at it. So I let her handle it. I used the hour she spent chopping to catch up with my friend in Colorado on the phone. I felt a twinge of guilt. It passed.
So you've got your veggies chopped.
Now spread them out on baking sheets. Drizzle them with olive oil and garlice. Sprinkle with salt and pepper. Mix around a little so that the oil covers them. Bake them in the oven at 350 until tender. Depending on the size of the vegetables it could take up to an hour. We like them crispy so bake them a little longer.

For our protein we made Spinach and White Bean Fritters.
Using a recipe we found on
Here it is:

1 (15.5-ounce) can white beans, drained and rinsed

1 (4-ounce) jar spinach baby food (or 1/2 cup cooked chopped spinach, tightly packed)
1 tablespoon lemon juice
1/4 cup ground walnuts
3 tablespoons dried bread crumbs, plus more if needed
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil

1. In a bowl, mash the white beans. Add the remaining ingredients, stirring until well mixed.

2. Heat the oil in a nonstick skillet over medium-high heat. Shape the mixture into small patties (you can dredge in extra bread crumbs, if you like) and cook in the hot skillet, in batches if needed. Flatten with a metal spatula and cook until browned on the bottom, about 5 minutes. Flip the fritters and cook until the other side is golden brown. Serve hot.

The fritters didn't turn out exactly as we had hoped. They were a little, well, blah. The texture was okay but flavorwise they left a little to be desired. So we made a "sauce" to put on them.
Grey Poupon
Lemon Juice
Mix to taste.
We topped the fritters with it. It was yummy.

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