ZATAR ONIONS

cooked on my electric grill

INGREDIENTS:

1 white sweet onion

1 red onion

2 - 3 Tbsp. Zatar

1 tsp. smokey paprika

1 tsp. garlic powder

2 Tbsp. oil

DIRECTIONS:

Mix all together in a metal pan.  Cover and seal with foil.  Place in the center of the electric grill and cook about 30 minutes.

Zatar onions atop a veggie burger with sweet potato fries



MY NEW FAVORITE SPICE

I purchase mine from Penzeys

Za'atar (zaatar)  OR Zatar, is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean areas.

It is often mixed with olive oil and spread on bread; sometimes this is done at the table, other times the mix is spread on the bread rounds which are then baked. Za'atar also serves as a seasoning to sprinkle on vegetables, salads or kebabs.  Each country has a distinctive style of Za'atar, and each family develops its own special blend.

My neighbor served this with a fresh baked baguette, and 2 dipping bowls, one for the olive oil, the second for the Zatar.  I, in turn, had company and served the same.  Makes a great appetizer!


SWEET POTATO FRIES

thick and crispy

potatoes from my garden

I usually only make butternut squash fries BUT with my new abundance of sweet potatoes, here's my new offering:

INGREDIENTS:

3 medium sweet potatoes, do not peel

3 Tbsp. olive oil

coarse pepper

garlic powder

smokey seasoned salt

DIRECTIONS:

Preheat the oven to 450 degrees.

First cut the sweet potatoes in half lengthwise.  Cut each half into slices and cut those slices into strips, making thick fries.

Put all into a large bowl.  Add the oil and the spices and toss thoroughly together, coating all.

stir to coat all

Spread the fries onto 2 cookie sheets.  The fries should not be touching each other.  Bake at 15 minutes.  Turn all the fries to the other side and continue baking 10 to 15 minutes.

the first 15 minutes

Remove and serve.

golden and crispy

I served mine with veggie burger topped with Zatar grilled onions







GREEN TOMATO SOUP

it became clear the winter tomatoes didn't stand a

chance of turning red

A friend volunteered to turn my GREEN tomatoes into a tasty soup.  This was absolutely delicious.  My camera wasn't around so I lack pictures.  TRUST ME...this soup is delicious; he did a great job!

INGREDIENTS:

10-12 green tomatoes
2-3 cups of finely chopped kale
2 cans of northern white beans, drained
1 can of whole corn drained
1 can diced tomatoes
1-2 carrots sliced very thin
2 white onions finely chopped
2 tablespoons of olive oil
2-3 tablespoons of Agave to taste
3 Bay leaves
3 sprigs of Thyme
Salt and pepper to taste
1/2 teaspoon of smokey paprika
1/4 cup of Bragg's Amino Acid or to taste
1/2 cup of grated Parmesan


DIRECTIONS:



Blend whole green tomatoes with skins in a blender ( or Vitamix if you own one) with 2-3 cups of water until liquid.

Sauté onions and carrots

Rinse beans after drained

Mix all other ingredients into the green tomato liquid and cook on low for 2-3 hours

Let cool about 8 minutes and enjoy

VEGAN BEER BRATS

cooked in a foil covered pan atop an electric grill

deliciously simple

YUM: VEGAN Beer Brats

INGREDIENTS:

1 sweet white onion, sliced

1 red onion, sliced

1/2 red pepper, cut into chunks

3 cloves garlic, minced

1 to 2 tsp. smokey paprika

2 Tbsp. olive oil

2 to 4 Beer Brats

1/4 cup beer

DIRECTIONS:

Mix all ingredients together in a metal pan.  Top with the beer brats.  Top with the beer.

Cover tightly with foil.  Place in center of the electric grill.  Cook about 25 minutes or until onions are cooked and brats are puffed.



COUSCOUS SALAD

makes a great lunch or side dish

INGREDIENTS:

3 cups cooked Israeli couscous

1/4 cup toasted pine nuts

1 green onion, sliced thin

1/2 cup Trader Joe's dried fruit mix (golden berry blend)

salt and pepper to taste

1/4 cup olive oil

2 to 3 limes juiced

golden berry blend consists of golden raisins,

cherries, cranberries and blueberries

DIRECTIONS:

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

SWEET POTATO CHILI

 

thick and chunky sweet potato chili

 

 

Thanks to Carol in Jersey for this delicious recipe.  I used my, fresh from the garden, sweet potatoes.

 

INGREDIENTS:

 

1 Tbsp. olive oil

1 cup celery, finely chopped

1 lb. sweet potatoes, washed peeled and cut into 1 inch pieces

3 lg. cloves garlic, minced

1 tsp. sea salt

freshly ground black pepper, to taste

2 tsp. chili powder

1 tsp. paprika

1/2 tsp. nutmeg

1/2 tsp. cumin

1/4 tsp. cinnamon

1/2 tsp. red chili flakes

1 1/4 cup red lentils, dried, rinsed

2 1/2 cups water

1 (28 oz.) can of crushed tomatoes

1 (15 oz.) can of black beans

2 bay leaves

3 Tbsp. freshly squeezed lime juice

 

DIRECTIONS:

 

In large pot over medium heat, add oil, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red chili flakes.

 

 

vegetables saute for 8 minutes

 

 

Cover and cook for 8 minutes, stirring occasionally.

 

Add lentils, water, tomatoes, beans and bay leaves to the pot.  Stir, increase temp. to high and bring to boil.  Then lower the heat and simmer for 30 minutes, stirring occasionally, until sweet potatoes and lentils are soft.

 

Serve with tortilla chips and tofutti sour cream OR fresh hot bread, even better - homemade corn bread.

 

 

very hearty