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MY FAVORITE VEGETARIAN RECIPES

Zucchini Feta Patties with Tzatziki Dipping Sauce

8/28/2009

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If you have an abundance of zucchini in your garden (like we do) and are tired of sauteeing or grilling them, try this fabulous recipe.

My friend Lex gave me the idea for the tzatziki, so I made this one up on the fly. I grated the zucchini by peeling off short strips with a veggie peeler. 

Patties
2-1/2 cups Zucchini, coarsely grated/peeled
1 tsp Salt, divided
1 Egg
1 Egg yolk
1/2 cup Flour, and more as needed
1/2 cup Feta, crumbled
1/2 cup Green Onions, chopped
1 tbsp fresh Basil, chopped
1 tbsp fresh Dill, chopped

1/3 cup Olive Oil, and more as needed
1/3 cup Corn Oil, and more as needed

Toss zucchini strips and ½ tsp salt together. Let stand five minutes, then transfer to sieve/strainer. Press out excess liquid, and put zucchini in a dry bowl. Mix in egg, yolk, ½ cup flour, feta, and ½ tsp. salt. Mix in green onions, basil, and dill. If batter is very wet, add small amounts of flour at a time until batter is thick enough to drop into oil by spoonfuls.

Heat olive and corn oil in a large skillet over medium heat. Drop rounded spoonfuls of batter into oil, and fry patties until golden brown, about five minutes per side. Add more oil if necessary.

Transfer finished patties to paper towel and keep warm in a low oven.

Tzatziki Sauce
4 oz. plain Greek Yogurt (I used Fage’s “Total”)
2 tbsp. Cucumber, grated
1 tbsp. Lemon Juice
1-1/2 tbsp. fresh Dill, chopped
Dash Garlic Powder (or real garlic, though the powder incorporates better)

Combine all ingredients and mix well. Serve chilled with warm patties.
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Greek Salad

7/1/2009

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Picture
This is so easy and so good. Perfect side salad with a little oomph! Measurements are a little vague depending on your taste (and the availability of package sizes). While dill is the more traditional herb for a dish like this, basil will perk things up a bit and also be very delicious. 

1 large cucumber
4-6 oz. crumbled Feta
10-12 oz. grape tomatoes
5-6 oz. pitted Kalamata Olives
2 tbsp. fresh Dill OR Basil
Salt and Pepper to taste

Chop cucumber, tomatoes, olives, and herb. Combine in large bowl, and sprinkle with salt and pepper.

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Spanakopita

6/30/2009

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This is one of my favorite Greek dishes, so filling and wonderfully vegetarian! It comes from my friend Sophia, who is an awesome cook and is Greek herself :) She promises that this is the easiest (and easiest to make healthy) version to try.

2 medium Onions, chopped
2-3 cloves Garlic, minced
1/4 cup Olive Oil
1 tsp Salt
1 bag or 2 boxes frozen Spinach
2 Eggs, beaten
2 tbsp fresh Dill
1.5-2 cups crumbled Feta
1 package Phyllo dough
1/4-1 stick Butter, melted OR a mixture of Butter and Olive Oil

Preheat oven to 350*.

In a large pan, saute onions and garlic in oil over medium heat. Add salt and spinach. Cook over medium heat for 5 minutes, and remove from heat. Allow to cool, then add beaten eggs, dill, and feta. Set aside.

Butter 9×13 pan. Place one sheet of phyllo in the pan, brush butter/oil on top, and repeat until you have 5 layers of phyllo. Place spinach mixture on top, and layer phyllo and butter/oil again. This time, crumble/scrunch several layers of the phyllo to trap air and make it lighter/crispier.
(Sophia recommends using oil for the bottom layers and saving the butter for the top.) In the topmost layers, make sure you use plenty of butter.

Cut the spanakopita into serving-sized pieces before baking (it will help make the pieces neater and easier to serve afterward). Bake for 30-45 minutes, or until golden brown.

Serve warm. Enjoy!

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