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Posts Tagged ‘baby spinach’

P1010391

2 unbreaded vegetarian chicken patties

1 carrot

2 radishes

1 handful green beans

1 cup baby spinach

1/4 cup balsmaic vinegar

1/4 cup papaya pulp, I used this. Juice would work too.

chili flakes

4 spring roll wrappers

1. Microwave the “chicken” patties half way.

2. Blend the balsamic and papaya pulp and add chili flakes to taste.

3. Use about 3/4 of this liquid to marinate the “chicken patties”. Allow to marinate for at least a half hour.

4. Julienne the carrots, radishes, and green beans and cut the “chicken” into thin strips.

5. Prepare the wrappers according to the instructions on the package. This will involve soaking them for about 25 seconds.

6. Use the baby spinach as a bottom layer for the filling. Arrange the carrots, radishes, and “chicken” strips on top and fold the spring rolls. Mine did not come out skinny like the ones you get at a Thai restaurant. They were almost burrito shaped.

7. Pan fry the spring rolls in a a pan coated with cooking spray. Lightly brown on each side.

8. Use the remaining balsamic/papaya liquid for a dipping sauce.

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This serves 2

2 servings whole wheat penne

2 unbreaded “chicken” patties cut into cubes. (if they start out frozen, microwave them just enough to be able to cut up)

1 garlic clove, finely chopped

1/2 onion, finely diced

1 1/2 cups shredded baby spinach

1/2 can white beans

olive oil

salt and pepper

chili flakes

1. Cook the onions in a heated pan coated with olive oil. Add the garlic when the onions become translucent.

2. Add the “chicken” and allow to brown.

3. Add the beans and spinach and cook until the spinach has wilted.

4. Add salt and pepper to taste. I used a lot of pepper.

5. Add the cooked pasta to the pan and mix everything together before serving.

Sorry there’s no picture today, we were really hungry and ate this before I got a chance to take a picture!

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This is an adaptation of something my Grandma used to make for me when I was little.

Serves 2

Whole Wheat rotini
1 can vegetarian baked beans
1/2 large onion finely chopped
1 large clove garlic finely chopped
1 cup baby spinach leaves cut into strips
Salt and pepper
Olive oil

1. While the water is boiling for the pasta, saute the onion and garlic in a bit of olive oil in a large pan.
2. Add the spinach when the onions are translucent.
3. Add the pasta to the pot of boiling water. At the same time add the can of beans and a 1/4 cup of water to the pan with the spinach and onions and cook over medium low heat, stirring occasionally.
4. Drain the pasta just before it is completely cooked. Add it to the other pan and allow it to cook in the sauce for about 5 minutes before serving.
5. Sprinkle with salt and pepper to taste.

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