Vegetable Fritters

Ingredients:

1 Medium Zucchini

1 Large Carrot

1 Walla-walla onion along with 2 inches of the stem

Chard (I used 2 stems, you could use more)
4 cloves Garlic

1/4 c bread crumbs

2 eggs (If you don't use eggs, this would work great with 2 T ground flax seed soaked in 1/4 c water)

Basil

Thyme

Salt and Pepper to taste

1. Grate Zucchini and Carrot, place in Medium mixing bowl

2. Roll Chard into a bundle with Herbs and chop roughly, Add to bowl

3. Dice onion add to bowl. *

4. Mince Garlic and add to bowl. *

5. Add bread crumbs and eggs to the bowl along with salt and pepper. Mix.

*If your family has issues with onion blend the onions, garlic and even the herbs together in the blender.

Red Onions would make this even prettier, but it wouldn't taste quite as sweet.

Take 1/4 cup at a time and fry in a lightly oiled frying pan (Non-stick really works best). Let cook 3-5 minutes then flip and cook through.

Serve- These would be great with a little tahini warmed and drizzled over the top, some Aioli, or just plain.

This would be great with a little tahini warmed and drizzled over the top, some Aioli, or just plain.

Roasted Red Pepper Hummus

After Melissa's Sandwich post I thought some of you might like this recipe. We have been eating it non-stop for the last month. I found the original here, but it had quite a kick. Some in my family don't like that much kick (Or any kick for that matter) so I tweaked it just a bit and came up with this. It still has all of the great flavor without the kick.

1 can or 2 c Garbanzo Beans

4 Oz Roasted Red Pepper (About 1 Red Pepper)

3 T Lemon Juice

1 T Olive Oil

1 1/2 T Cumin

1/2 t Salt

3 T Tahini

3 T Water

1 T Paprika

3 Garlic Cloves

Place all ingredients in food processor or blender. Blend until Smooth.

Use as a dip for veggies, a spread on sandwiches or any other way you might enjoy.

Tahini

1 c Sesame Seeds

1/4 c Olive Oil

Place sesame seeds in frying pan over medium heat (NO oil yet). Stir until starting to lightly brown. Put into blender and add olive oil. Blend until smooth.

The Vegetable Sandwich

This recipe is for Liz, by special request.
Thank you to Courtney for introducing me to these.

Step 1: Cut up your fresh veggies. Whatever you like. (as long as it

is a vegetable. - sorry no bacon here.) Almost any veggie will work. Be sure to add the avocado, with it, you won't miss the cheese and meat. As a grown up, if you don't like some veggies, slice them super thin and put them on anyways, you won't know they are there - but your kids will and eventually they will eat it too, if they see you eating it.

We like spinach or lettuce, sprouts, carrots (grate or use your vegetable peeler to make thin slices,) cucumber, tomato, peppers -red yellow or green, avocado, onion, zuchinni (again with the vegetable peeler), and fresh herbs (cilantro or basil.) Try to get as many different colors as you can - then you will be getting a wider range of nutrients.

Step 2: Pick a sandwich spread --mayonaise, vegenaise, soy mayo substitute, pesto; spread it on a couple of slices of whole wheat bread. Layer on the veggies. Everyone gets to pick what they want on their sandwich. If they don't want it on their sandwich, they get to try it anyways-just one bite. Just make sure they have something to dip it in. Top off your sandwich with some salt and pepper, and a squeeze of lime.

Step 3: Eat it. yumm.

Then make another one and eat it too. Its ok, its just vegetables.

My girls really do actually eat this, they call it the "begetable sandwich". Its funny though because the vegetables they want usually changes each time we have it. And sometimes they want to pick their sandwich apart and eat it bit by bit seperately, thats ok too.

Also, we like veggies in a tortilla or pita with hummus. Delish!

Eat more fresh veggies! They supply your body with enzymes that help you digest your food, anti-oxidants to stop cancer causing free radicals, lots of vitamins and minerals, and fiber to maintain a healthy digestive system.

Peanut Butter Chocolate Smoothie

I found this recipe HERE. We ALL loved it. We could definitely drink this smoothie everyday.
(the bag is to hide my messy counter)

Peanut Butter Chocolate Smoothie

2 C Rice Milk
2 Handfuls Spinach
2 Tb Peanut Butter
2 Tb Honey
2 to 3 Frzn Bananas
Ice (optional)
Small Handful Chocolate or Carob Chips

Blend all ingredients in Blender.

Cabbage Rolls!

Not as complicated as they look and so Yummy! My husband just kept eating them and eating them and eating them... (I used couscous instead of Bulgar, brown rice would probably be good as well)

Bulgar Stuffed Cabbage

½ cup cooked bulgar or Couscous

1 head cabbage (remove tough outer leaves)

2 tsp olive oil

1 red onion, chopped

1 red pepper, chopped

4 oz sliced mushrooms (optional)

1 zucchini (sliced)

½ tsp basil

½ tsp salt

¼ tsp thyme

¼ tsp pepper

1 egg white

2 tsps lemon juice

1 can 8oz tomato sauce

Serve with Rye bread and Green Salad

Prep 25 minutes, cooking 1 hour

Serves 4 Adults

1. Cook couscous or bulgar and set aside
2. Place cabbage in boiling water for about two minutes, then remove four leaves, repeat until you have 12 leaves
3. Heat oil in skillet over moderate heat and sauté onion, red pepper, and mushrooms, sauté 5 min
4. Stir in zucchini and cook for a few more minutes, until tender
5. Remove from heat add to couscous, stir in lemon juice and egg white
6. Stuff each cabbage leave like a burrito with the filling
7. Preheat oven to 400 degrees. Place rolls in baking dish, then spread tomato paste along top.
8. Cover with aluminum foil and cook 25 min, remove foil and cook 10 more minutes

P.S. The leftover cabbage was really good in stir-fry the next day.