We are very lucky to have a guest blogger Erin from fresh365, who has a great seasonal blog with a range of vegetarian and vegan recipes along with some stunning pictures.
I wouldn’t say I’m a big fan of Valentine’s Day, although it’s the perfect time to enjoy choosing colorful fresh ingredients and stay at home to cook for someone special. These recipes from Erin are tasty and nutritious!
Here is a suggested starter, main and dessert. Just a quick warning - these recipes are designed for more than two people, so you will have lots of leftovers for the day after.
CHICKPEA CROQUETTES
adapted from Vegetarian Times . makes 8 patties
Chickpea Croquettes on fresh365
1 c whole wheat flour
3/4 c hot water
juice of 1/2 lemon
2 t ground cumin
1 1/2 t salt
15-oz can chickpeas, rinsed and drained well
4 scallions, chopped (spring onions)
1/2 red bell pepper, finely chopped
1 habanero or jalapeno, minced (small hot chili)
3 garlic cloves , minced
2 T chopped cilantro leaves (coriander)
3 T olive oil
In a large bowl, add flour, water, lemon juice, cumin and salt. Stir until well combined. Add in chickpeas, scallions, pepper, habanero, garlic and cilantro. Stir well.
In a large saucepan, heat olive oil, over medium heat. With your hands, form the chickpea mixture into 8 patties, about 1/2“ thick (the patties may be quite wet, but will stay together when cooked). Place 4 patties in the pan, and cook 4-5 minutes, until the bottoms begin to brown. With a spatula, flip patties, and cook 4-5 minutes on the other side, until that side begins to brown. Transfer to a plate, or cook for an additional minute on each side, until desired doneness. Repeat with the remaining 4 patties. Serve with sour cream, salsa, or chopped avocado.
VEGETABLE PAELLA
adapted from Bon Appétit . serves 4-6
Vegetable Paella on fresh365
2 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 t paprika
2 c water
2 t salt
15-oz can chickpeas, drained and rinsed
3 large plum tomatoes, seeded and coarsely chopped (I used canned)
2 roasted red or yellow peppers, coarsely chopped
1/2 c chopped peeled carrots
6 canned artichoke hearts, quartered
1 c frozen peas
large handful fresh cilantro, chopped (coriander)
1/4 t crushed saffron threads
1/4 t cayenne pepper
2 c cooked grains (I used whole wheat rice pilaf)
In a large pot, heat olive oil, over medium-high heat. Add onion and garlic, and sauté, 5-7 minutes, until onions begin to brown. Stir in paprika. Add water, salt, chickpeas, tomatoes, peppers, carrots, artichoke and peas. Bring to a boil and reduce heat to medium-low. Cook 8-10 minutes, until a bit of liquid evaporates (you want some juices, but not like soup). Stir in cilantro, saffron and cayenne, and cook 2 minutes. Season to taste with salt and pepper. Serve over cooked grains.
CRANBERRY TART
serves 6 - 8
Cranberry Tart on fresh365
crust
3/4 c (overflowing) whole almonds
1 1/4 c flour
1/2 t salt
2 T sugar
1/4 c olive oil
1/2 c cold water
filling
2 1/2 c fresh or frozen cranberries
3 T sugar
1 T flour
zest of 1 lemon
juice of 1/2 lemon
1 T water (if using fresh cranberries)
Preheat oven to 350F. In a food processor, pulse almonds until ground into tiny pieces. Add flour, salt, sugar and olive oil. Turn motor on, and slowly add water through top cover. Allow to run 1 minute, until dough forms into a ball. Add 1 T of flour if needed, or transfer to a well floured surface. Roll dough into a large circle, about 11inch, and carefully transfer to a 9inch tart pan (If dough breaks apart, just press to seal back together). Press dough into the sides and bottom of pan. Pierce all over with a fork, and transfer to the freezer for 10-15 minutes. Place tart crust in the preheated oven and bake 7 minutes. Remove from oven and set aside, keeping oven on.
In a large mixing bowl, combine cranberries, sugar, flour, lemon zest, lemon juice and water, if using. Stir until well combined. Scoop into the crust, and arrange cranberries in a single layer. Bake 25 minutes, until edges of crust begin to brown and cranberries are tender. Remove from oven, and set aside 5 minutes to cool.
Happy cooking and a big thank you to Erin from fresh365 for sharing her recipes and photos which really make you want to get stuck in!
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