Yummy veggie lunch fix

I’ve been quite good at eating less meat recently, and especially good at avoiding meat from large producers where antibiotics and hormones are used, and where the animals suffer in what I feel are unethical environments.

However, I’ve noticed that I haven’t been posting any of the tasty vegetarian food I’ve been eating. So, in the spirit of healthy eating and veggie food, here’s what I ate for lunch.

spinach salad and veggie patty humus cracker
orange, almond, sun dried tomato, spinach salad

I’ll start with the salad because it’s more straight forward and doesn’t need much preparation time.

The salad consisted of:

Spinach
one large orange, cut into wedges
3 pieces of sun dried tomato, thinly sliced
toasted almonds
aged cheddar
(a softer cheese like fresh ricotta, cottage cheese, or a less powerful Parmesan would have been better)
Sherry vinegar
Dijon mustard

I used the orange juice that had emerged from the wedges for a vinaigrette base, in which I added sherry vinegar, salt and pepper, a tiny amount of Dijon mustard, some dried marjoram, and finally olive oil. The rest involves mixing in the rest of the ingredients, aha. Not too hard. It’s a really nice salad, that would be better as mentioned above with a cheese that is softer on the palate than an aged cheddar.

The cracker on the side had a humus spread, caramelized onions and vegetarian patties I had made the previous nice for dinner.

The patties consisted of:

Short brown rice, pre-cooked
Black beans, boiled and ready to eat
A small grated carrot
A small grated parsnip
Pumpkin seeds
Wheat bran
A few dried dates
one egg
salt and pepper

The ingredients for dish were inspired by leftovers and pragmatism… There are unlimited ways to make a veggie patty, and this is just one of them. In fact, I’ve never made any that were remotely similar to these ones.

The brown rice was a leftover, and the black beans I had soaked and boiled for dinner didn’t appeal me as is. Both ingredients, together, contain the necessary amino acids(the building blocks of proteins) to create a full protein, which I wanted for dinner. To this, for some extra vitamins and minerals, I added the grated carrots and parsnip. I added the pumpkin seeds for more protein and for their high content of iron. They also would provide a textural element. Finally I added about 3 seedless dates and an egg for binding purposes. When roughly blended in the food processor I noticed that my mix was too moist. To rectify this I could have used a number of different solutions, popped amaranth for example, but instead chose to add wheat bran as an experiment. It is an ingredient rich in dietary fiber, essential fatty acids as well as protein, vitamins and dietary minerals. It’s also dry, which is what I needed. I shaped the patties, slowly fried them in a small quantity of sunflower oil in a non-stick skillet and finished them off in the oven. They have a really nice texture and taste good.
Today, cold, combined with the humus and caramelized humus, they tasted even better.

Together, the 2 dishes provide a healthy meal that is easy to digest and cheap to make.

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