Cabbage and Leek Griddle Cakes

Cabbage and Leek Griddle Cakes

Source Here

Serves 8

Bring these skillet cakes, akin to latkes, to your Easter, Passover or St. Patrick's Day table since they pair perfectly with ham, corned beef, brisket or lamb. Alternately, if you have leftovers from any of those, you can finely chop and use them in this recipe. Feel free to make one big cake instead or, for an appetizer, try goat cheese-topped mini versions.

Ingredients: 

• 3 cups thinly shredded organic green cabbage (about 6 ounces)
• 2 organic leeks, white and light green parts only, cut into thin matchsticks
• 1/4 cup whole wheat pastry flour or matzo meal
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 eggs, beaten
• Canola spray oil

Method: 

In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly. Add flour or matzo meal, salt, pepper and eggs and stir until well coated. Heat a large skillet over medium heat and spray generously with oil. Working in batches, drop a generous 1/3 cup of the cabbage mixture into skillet, spreading it out to make 4-inch pancakes. Spray the tops with oil and cook, flipping once, until tender and deep golden brown, 8 to 10 minutes total; transfer to a plate as done.

Nutritional Info: 

Per Serving:Serving size: 1 pancake, 50 calories (15 from fat), 1.5g total fat, 0g saturated fat, 55mg cholesterol, 170mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein

Layered Potato Stew

Submitted by: Renee Tougas fatfreevegan.com
Recipe by: Mary McDougall

Servings: 4-6 hearty meal

Adapted from Mary’s original:

Vegetables:
8-10 potatoes, sliced
1 large onion/leek, sliced
2 carrots, sliced
Whatever vegetables you want, some ideas: Green beans, Cauliflower, Corn, Peas

You can add a mixed bag of frozen vegetables for easy preparation.

Sauce:
3 cups canned chopped tomatoes or 2 cups + 1 cup tomato sauce – flexible on what tomato product you want to use
1/4 cup soy sauce
1 tsp thyme
1 tsp dry mustard
1 tsp basil (I used frozen basil cubes I made from summer’s abundance of basil – basil blended with a bit of water and frozen in ice cube trays)
2 tsp chili powder
1/2 tsp cinnamon (or less – adds a unique interesting taste)
2 tbsp parsley flakes

Layer the vegetables in crockpot in order given. Mix together ingredients for sauce and pour over vegetables. Cook on high for 6 hours or low for 10-12 hours.

Mixed Greens and Wild Mushroom Casserole

Mixed Greens and Wild Mushroom Casserole

1 cup red lentils

2 cups veggie stock (I used veggie bullion cubes)

1 bay leaf

2 cups grated sharp cheddar

2 cloves garlic, minced

1 bag of frozen, chopped mixed greens (I found this at Whole Foods), thawed and wrung out; or equivalent fresh

1 leek, chopped finely

10-12 oz. chopped mushrooms - button, shiitake, maitake... it's all good

1 ½ cups fresh whole wheat bread crumbs

1-1 ½ Tbs. Dijon mustard

1 Tbsp. lemon juice

2 eggs

salt & pepper

1) Preheat oven to 375. Prepare spinach, breadcrumbs, cheese, leeks, garlic, & mushrooms.

2) Put stock, or water and bullion, in a small sauce pot and add lentils and bay leaf. Bring to a boil, then turn heat down, cover and simmer for 15-20 minutes until liquid absorbs and lentils are soft. Discard bay leaf.

3) While lentils are cooking, sauté leeks, garlic and mushrooms in pan. When leek/garlic/mushroom mixture is done, fish out a handful of nice-looking sliced mushrooms for the top of the casserole.

4) Put sautéed leek/garlic/mushroom into a large mixing bowl, and add lentils, spinach and breadcrumbs. Add mustard. Add cheese last, then salt & pepper to taste.

5) Lightly beat two eggs and stir in lemon juice, then add to mixture in bowl.

6) Spoon into a loaf pan (arrange mushroom slices on top if you want) and bake at 375 degrees for an hour until golden.

7) I usually serve with mushroom gravy, mashed potatoes and cranberry sauce.

Savory Bread Pudding w/Pumpkin, Kale and Leeks

savory bread pudding w/ pumpkin, kale and leeks

from caorganicfoodie.blogspot.com serves 2-4

3 cups day-old bread, cubed

3 cups squash, cubed

4-5 leeks, white parts thinly sliced

1 cup chopped kale

1 cup whole coconut milk

1/3 cup water

2 eggs
1 tbsp olive oil

1 tbsp cold water

sea salt

1. Place squash in a pot and cover liberally with water. Bring to a boil and then lower to a simmer, cooking for 15-10 minutes or until tender. Drain.

2. In a heavy pan, saute leeks in olive oil over medium-low heat for 10-15 minutes until tender. Turn heat up to high. When pan is hot, add chopped kale. With lid ready, add cold water and immediately put lid on pan, allowing greens to flash steam for 1-2 minutes. Remove lid and allow remaining water to evaporate. Remove pan from heat.

3. In a medium-sized bowl, whisk eggs, coconut milk and water.

4. Add leek and kale mixture and pumpkin. Stir to combine. Season with sea salt.

5. Add bread and stir gently, making sure to soak the bread in the liquid. Once combined, allow to set for 10 minutes. Preheat the oven to 375 degrees Fahrenheit.

6. In an oiled glass or ceramic baking dish, spread pudding mixture evenly. Bake for 35-45 minutes until bread begins to brown slightly.

Baked Peruvian Quinoa and Cheese

Baked Peruvian Quinoa and Cheese, Ness413 via vegetariantimes.com

· 2 tsp. olive oil

· 1 medium leek, white and pale green parts halved and sliced (1 cup)

· 1/2 cup diced red bell pepper

· 1/2 cup diced green bell pepper

· 1 1/2 cups quinoa, rinsed and drained

· 2 cloves garlic, minced (2 tsp.)

· 2 large eggs

· 1 cup nonfat milk

· 1 1/2 cups grated Cheddar cheese (4 oz.), plus more for sprinkling, optional

1. Heat oil in medium saucepan over medium heat. Add leek and bell peppers; cover, and cook 5 minutes, or until tender. Stir in quinoa and garlic, and cook, uncovered, 3 to 4 minutes, or until quinoa grains turn opaque.

2. Add 3 cups water, and season with salt. Cover, reduce heat to medium-low, and simmer 3 to 4 minutes more, or until most liquid has been absorbed. Remove from heat, and let stand 5 minutes.

3. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Transfer to prepared baking dish, and bake 30 to 35 minutes, or until browned around the edges and on top.

Mandy - yeah, the cooking time was way off in the recipe, should have mentioned that. I probably simmered the quinoa for 15 min or so before baking. My stomach is a little settled now and when DH had the leftovers last night, it didn't smell so bad. I think if I make it again, I'd somehow want it to be creamier ala mac n cheese. Maybe omit the eggs and make a bechamel sauce from the milk with a little flour and the cheese. Then combine and bake. We'll see. Glad you liked it. I was thinking it needed a little more flavor, maybe some chili powder or something. DH topped his with some sour cream and loved it.