Monday, July 28, 2014

Meatless Monday (Quinoa Salad, Eggplant Schnitzel & Waffle Sundae)

I've such an assortment of produce that a smorgasbord of vegetarian recipes makes great sense (and cents!)  First the salad.

Summer Quinoa Salad
(Serves 4)

1/4 cup Quinoa
1/2 cup Water
Mix and bring to a simmer.  Cover and simmer 15 minutes or until all water is absorbed.  

4 miniature Squash Patties, sliced thinly
2 Persian Carrots, diced
8 Asparagus Spears, sliced in 1 inch pieces
Cook vegetables in water (asparagus for 5 minutes;  carrots & squash for 15 minutes).  Drain and mix with quinoa.  

Juice of 1/2 Lime
1 tsp. Olive Oil
3 Tbsp. Vegetable Pesto (Garlic, Spring Mix and Fresh Basil)
Mix quinoa, vegetables, juice, oil and pesto.  Cool.

Eggplant Schnitzel
(Serves 2)

1 small Eggplant, peeled and sliced thin lengthwise
1 miniature sweet Yellow Pepper, cut in half
Broil in toaster oven 12 minutes.

2 Garlic Cloves
1 1/2 cups Spring Mix
4 sprigs Fresh Basil
Chop in food processor.

1 Tbsp. beaten Egg
2 Tbsp. Pecan Meal 
1/2 Tomato, sliced
Arrange tomato slice and pesto between 2 slices eggplant.  Dip in egg, then in pecan meal.  Bake at 325 degrees in toaster oven for 15 minutes.  Garnish with pepper strips.  My recipe is an adaptation of Aubergine Schnitzel.

(Serves 2)

1 beaten Egg (I used 1 extra large egg total to make the 2 recipes)
1/2 cup Skim Milk
2 tsp. Olive Oil
Mix liquid ingredients.

1/3 cup All Purpose Flour
1/4 cup Whole Wheat Pastry Flour
2/3 tsp. Baking Powder
Mix dry ingredients.  Stir in wet ingredients.  Bake on preheated waffle iron.  This made 4 waffles-we each had 2.

For "Sundae", spread with part-skim Ricotta Cheese.  Add fresh Black Raspberries. 

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