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"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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4/12/2013 0 Comments

Vegan Spinach Pesto

Vegan Spinach Pesto
Spinach is the first sign of spring here in Wisconsin.  I'm so happy to finally get it fresh and local!  So I dug out my arsenal of spinach recipes and this sounds like a winner.  It's from Penzey's and surprisingly from a spice company, turned out a bit bland so I added tons of celery salt which helped.  I ate mine on some veggie meatballs. 

Vegan Spinach Pesto

Makes 1 1/2 cups


 10 ounces baby spinach
 2 tablespoons pine nut
 1/4 cup nutritional yeast
 1/4 cup extra virgin olive oil
 1/4 teaspoon granulated garlic

Place the spinach, pine nuts, yeast and olive oil in a food
processor or blender and pulse until well-blended, scraping the sides as needed.
Add the water or more olive oil and pulse to reach your desired
consistency.



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4/12/2013 0 Comments

Veggie Balls

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While browsing through Natural Health magazine, I came across an interesting article about a meatball shop, actually The Meatball Shop, in NYC.  Usually I would keep turning the page but this article was about veggie meatballs!  I took a try at it and they are very tasty.  Mine are a bit more rustic looking than the ones in the magazine article since my knife skill are a bit lacking and I formed mine quickly with a scoop, but they still taste so good.  I sprinkled mine with celery salt and topped with a spinach pesto.

The Meatball Shop’s
Veggie Balls

 2 cups lentils
1/4 cup plus 2 tablespoons olive oil
1 large onion,  chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove,  minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3  tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated rennet-free Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped  walnuts

 1. Combine the lentils and 2 quarts water in a medium
stockpot and bring to a boil over high heat. Reduce the heat to low and simmer
until the lentils are soft but not falling apart, about 25 minutes. Drain the
lentils and allow to cool.

 2. Add 1/4 cup of the olive oil to a large frying pan and
sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat,
stirring frequently, for about 10 minutes, until the vegetables are tender and
just beginning to brown. Add the tomato paste and continue to cook, stirring
constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for
15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a
large bowl and allow to cool to room temperature. When cool, add the lentils to
the vegetable mixture.

 3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts
to the cooled vegetables and lentils and mix by hand until thoroughly
incorporated. Place in the refrigerator for 25 minutes.

4. Preheat oven to 400 degrees. Drizzle the remaining 2
tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to
evenly coat the entire surface. Set aside.


5. Roll the mixture into round golf ball-size meatballs
(about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place
the balls in the prepared baking dish, allowing 1/4 inch of space between the
balls and in even rows vertically and horizontally to form a grid.


6. Roast for 30 minutes, or until the meatballs are firm and
cooked through. Allow the meatballs to cool for 5 minutes in the baking dish
before serving.

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    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

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