Vegetarian/Vegan Meatballs

Sharing recipes, creating new ones or re-creating old ones. This is what I love to do. I am thankful for family and friends when they think of me - and a recipe too. My sister Wendy shared this recipe with me and I made up a batch for the weekend. Easy and very versatile, add in your own seasonings, a bit of heat if you like but do make your family a batch soon.

Vegetarian/Vegan Meatballs

The ingredients you will need.

The beans, broth, and other wet ingredients are blended smooth.

The potato is cooked, cooled and mashed.

The dry ingredients and whisked together and combined with the wet.

The 'dough' is mixed and shaped into meatballs.

 Vegetarian/Vegan Meatballs baked and ready for a sauce.

BBQ Vegetarian Meatballs with sautéed onions.

1 medium-large potato (about 225 grams / 8 oz), peeled and diced
½ cup (100 grams) cooked white beans
1 medium onion
3 cloves of garlic, minced or grated
2 tablespoons soy sauce
½ cup (120 ml) vegetable stock
1 cup (130 grams) vital wheat gluten
2 teaspoons paprika
2 teaspoons dried oregano
3 teaspoons dried basil
4 tablespoons nutritional yeast
Pepper, to taste

Preheat the oven to 200°C / 400F°.
Boil the potato until soft. Drain and mash. Set aside to cool.
Meanwhile, combine the beans, one quarter of the onion (roughly chopped), 3 roughly chopped cloves of garlic, the soy sauce and vegetable stock in a blender or food processor and blend until smooth.
In a bowl, combine the vital wheat gluten, paprika, oregano, basil, nutritional yeast, mashed potato and liquid mixture. Mix to combine then use your hands to mash the mixture together into a dough. 
Tear off portions of the dough and roll them into meatballs. Place them on a lightly greased or paper-lined pan and bake for 20 minutes, flipping them over at 10 minutes. You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later. I find that letting them cool helps them firm up to a more meaty texture.
Add your sauce, salt, pepper and meatballs. Simmer for a few minutes until the meatballs are heated through then serve.

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Feed it with Love."

Lentil Barley Salad

Our family loves salads and I love to find new and different recipes. This is a very easy and flavourful salad. If you love garlic and fresh herbs then you have to make a batch.

With all the fresh cucumber, tomatoes and peppers in my garden I added them to this salad.

Lots of crunch and very filling. The salad is delicious as is without these added vegetables. The added barley makes this an complete protein salad. Make a bowl for your family or friends.

Lentil Barley Salad

Lentil Barley Salad with feta, tomatoes and cucumbers

The ingredients you will need

The herbs are minced.

Garlic is minced.

Broth is added

Garlic is sautéed.

Dressing ingredients are added and simmered a minute.

Lentils are cooked.

Herbs and dressing added to lentils.

The barley is cooked and added to the lentil herb mixture.

Lentil Barley Salad

These are my add-ins...sweet red pepper, cucumber, feta and tomatoes.

LENTIL BARLEY SALAD RECIPE

Ingredients: 1 C green lentils (or use brown lentils, which will cook a bit more quickly)

1 cup pearl barley, cooked and cooled.
2-3 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced (use more or less to taste and depending on the size of the garlic cloves)
finely chopped fresh mint (I used about 3/4 cup)
finely chopped fresh parsley (I used about 3/4 cup)
(use more or less herbs to taste, depending on availability and how much you like fresh herbs)
4 T fresh-squeezed lemon juice (or slightly less if you're not a big lemon an like I am)
1 1/2 tsp. ground cumin
1/4 tsp. ground allspice
salt and fresh ground black pepper to taste

Add-Ins: Optional - tomatoes, cucumber sweet pepper and feta cheese

Instructions:

Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. (Actual cooking time will depend on the freshness of the lentils. Older lentils will take longer to cook.)

While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2-3 T olive oil in small frying pan, add garlic, and cook over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat.

While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice.

When lentils are tender, drain well and transfer to a bowl add in the cooked barley. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils and barley are well-coated with the dressing. 

Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature.

This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.

"Many a friendship -- long, loyal, and self-sacrificing -- rested at first upon no thicker a foundation than a kind word."

- Frederick William Faber (1814 - 1863)

English Priest and Hymn Writer

Zucchini Corn Patties

Zucchini....a summertime vegetable that is so versatile. Grill it, roast it slice it, pickle it or make it into a delicious patty. This recipe has some of my family's favorite things...corn and dill. A simple meal to prepare, serve these cheesy Zucchini Corn Patties with a simple yogurt/dill sauce or your homemade salsa along with a tomato/cucumber/onion salad. With any leftovers use these patties as your 'bun' and add a slice of cheese and make it into a 'grilled cheese' sandwich. Whichever way you choose to use this recipe, I hope you have fun creating a meal for your family or friends.

ZUCCHINI CORN PATTIES

The ingredients you will need.

All the ingredients are mixed together to form the batter.

Oil is hot and ready for the batter.

These are browning up nicely and smell amazing.

Both sides are nicely browned ready for sampling.

Quick and easy in as little as 20 minutes dinner is ready.

These are the fried version.

Zucchini Corn Patties....the oven baked version.

Serve with some salsa or a favorite sauce.

ZUCCHINI CORN PATTIES - RECIPE

1 1/2 cup flour
2 tsp. baking powder
salt and pepper to taste
2 Tbsp. Butter, melted
2 large eggs
1/2 cup plus 2 Tbsp. milk
1 1/2 cup grated zucchini
2 cups corn kernels, fresh, canned or frozen
1/2 medium onion, diced finely
1/4 cup dill minced
1/4 cup shredded cheddar cheese
1/8 cup shredded Parmesan
1/4 cup shredded Asiago cheese ( or your favourite sharp cheese)
Whisk together flour, baking powder, shredded cheeses, dill, 2 teaspoons salt, 1/4 teaspoon pepper in a large bowl. In a small bowl whisk eggs, melted butter and milk. Add the egg mixture to the flour mixture until just combined. Stir in grated zucchini, onions and corn until well blended.
In a large non stick frying pan add 2-3 Tablespoons of oil and heat on medium heat and drop large spoonfuls of zucchini/corn batter, flatten to 1/4 inch thick and sauté until nicely browned. ( about 2 minutes per side)Flip over and cook the other side until golden brown.
I like them baked as well. For baking: preheat oven to 350 degrees and drop zucchini/corn batter onto a greased parchment paper lined baking sheet. Shape into 1/4 inch thick round patties and bake for about 15- 20 minutes, flipping halfway through until patties are a nice golden brown.
Serve with salsa, or a yogurt/dill sauce

"Many a friendship -- long, loyal, and self-sacrificing -- rested at first upon no thicker a foundation than a kind word."

- Frederick William Faber (1814 - 1863)

English Priest and Hymn Writer

Cucumber Salsa

Cucumber Salsa

The ingredients you will need.

Vegetables diced and ready

 Dressing mixed and very fragrant

Crunchy, spicy and oh so very delicious.

CUCUMBER SALSA RECIPE

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp. minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1 - 2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.

Serve immediately with chips.

"When you first wake up today.....

Send love to your day ahead and remember to stop and catch the miracles."

Dill Pickle Relish

Summer time is a time of fresh fruits and vegetables from your garden. There is nothing sweeter and so delicious than biting into a freshly picked cucumber. This year I planted a few different varieties, Sweet slice, Marketmore, Burpless, Lemon and Persian cucumbers. The first two are ones that my Mother always planted ' because they are good producers',  so I carry on her tradition. We have had such a hot and sunny summer that the cucumbers are loving it,  and with so many of them I decided to make this Dill Pickle Relish.

I am not a fan of the sweet relish so this I think will become a favorite of mine!

It is tangy, with a hint of sweetness and a beautiful dill flavor. If your garden has an abundance of cucumbers make some of this relish for your family, friends or as gifts.   

 Dill Pickle Relish

Cucumbers washed and ready for slicing

Cucumber chopped fine

Salt and turmeric are mixed in

Water has been added to cover. Now it sits for 2 hours.

The rest of the ingredients to be added.

Cucumber are drained in a colander, then more liquid squeezed out

The sugar, vinegar, onions and dill seed are added.

 Relish smells amazing, after simmering - ready for jarring

Jarred and now to process in a water bath for 15 minutes.

 

Dill Pickle Relish ready for tasting

DILL PICKLE RELISH RECIPE

Makes approximately 7 pints

Ingredients:

8 pounds pickling cucumbers

1/2 cup pickling salt

2 teaspoons ground turmeric

4 cups water

2 1/2 cups finely chopped onions

1/3 cup granulated sugar

2 tablespoons dill seeds

4 cups white wine vinegar

In a Food Processor finely chop cucumbers.  *You will need to work in small batches.

Place chopped cucumbers in a glass or stainless steel bowl and sprinkle with picking salt and turmeric. Add water, cover, and let stand in a cool place for 2 hours.

Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain again. Finally, squeeze out excess liquid with your hands.

In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar. Bring to a boil over medium-high heat.

Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through (approximately 10 minutes).

Prepare canning jars and lids.

Ladle hot relish into hot jars, leaving 1/2 head space. Remove air bubbles by placing a plastic utensil down the inside of the jars.

Wipe rim. Add warm lid and ring.

Process in water bath for 15 minutes.

Cool overnight and before storing, make sure that the lids have sealed by pushing down in the center of the lid. If it does not move, it is sealed properly

"Thoughtfulness for others, generosity, modesty and self-respect are the qualities which make a real gentleman or lady."

- Thomas Henry Huxley 

Monkey Butter.......takes me back to Hawaii

We travelled to the Kootenays to visit family on the July long weekend. So good to be surrounded by family....so much love. While drinking coffee one morning my sister Holly came across this recipe and shared it with me.

Once home I had to use up some very ripe bananas and this was the perfect recipe!

The butter/jam is so very tropical with all my favorite flavors. I love it on Greek yogurt. I hope you make some for your family.

Monkey Butter

The ingredients you will need.

All ingredients are put into the pot to simmer.

Monkey Butter has simmered and is ready for jarring.

It smells so tropical in my kitchen.

Monkey Butter ready for topping your yogurt, ice cream or toast

MONKEY BUTTER RECIPE

1 (20 oz.) can crushed pineapple, with juices *(see note)

2 3/4 cups white sugar

4-5 ripe bananas, thinly sliced

1/4 cup coconut

1/4 cup lemon juice

Glass jars

Preparation

1. Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.
2. Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.
3. Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use

*Note: I used fresh pineapple slices that I had frozen. Thawed and blended into 'crushed'.

 'Be an encourager: the world has plenty of critics already'

Dave Willis