Midwest Vegetarian | Organic Gardening -- Vegetarian Cuisine

Veggie Spinach Wrap

By elizabeth | Published: July 24, 2009

Veggie Spinach Wrap

This week we harvested many new vegetables, including our first grape tomatoes. There is nothing quite like a garden fresh tomato.

It has been said that we first eat with our eyes. I like to create rainbow-like dishes that are pleasing to all of our senses. This variety of color also provides us with much needed vitamins and nutrients to maintain a healthy body.

Creating new veggie wraps based on seasonal ingredients keeps it fresh and interesting. This week I paired fresh vegetables with Whipped Herb Goat Cheese (previous recipe) for a new and flavorful veggie wrap.

Veggie Spinach Wrap:

4 spinach tortilla wraps
1 scallion (green onion), chopped
* 1 small cucumber, chopped
* 1 banana pepper, chopped
* 1 carrot, shredded
1/2 avocado, diced
*6-8 grape tomatoes, chopped
*1/2 yellow bell pepper (any color), diced
* few handfuls of baby lettuce & spinach
* whipped herb goat cheese (recipe previously posted)

Directions:

Spread whipped herb goat cheese evenly on four spinach tortillas. This will act as a glue to hold the wrap together. In the center of the wrap, pile all chopped ingredients. Top with lettuce and spinach. Fold two ends in, and then tightly roll like a burrito. Slice the wrap in half on an angle. Makes a great lunch or serve each half as a colorful appetizer.

Serves 4

* items from Midwest Vegetarian garden

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Posted in Recipe, Seasonal Recipes | 2 Comments

Whipped Herb Goat Cheese

By elizabeth | Published: July 23, 2009

In recent years, goat cheese has become a staple in our house. Sampling delicious varieties at local farmers markets is always a joy. I wanted to create a new spread to enjoy on my veggie wraps. I hope you will enjoy the delicately whipped flavors.

Whipped Herb Goat Cheese:

2 oz goat cheese (chevre), room temperature
3 oz cream cheese, room temperature
* 1/4 tsp fresh rosemary, finely chopped
* 1/4 tsp fresh thyme, finely chopped
* 1/4 tsp fresh Italian parsley, finely chopped
* 1/4 tsp fresh basil, finely chopped
1/2 lemon, juiced

Directions:

Mix cheese and herbs with electric mixer until light and fluffy. Add lemon juice, mix for additional minute. Spread on your favorite sandwich or use as a dip for freshly cut veggies.

Serves 4

*items from Midwest Vegetarian Garden

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Posted in Gluten Free, Herbs, Recipe, Seasonal Recipes | 2 Comments

Baked Zucchini Fritters

By elizabeth | Published: July 17, 2009

Baked Zucchini Fritters

Zucchini is a versatile vegetable that is delicious prepared in a sweet or savory dish. Experimenting new ways to cook with my favorite vegetable, the zucchini, is a challenge I enjoy and desire. Today we harvested our first two zucchinis.

I like to shred zucchini and hide it in many dishes. It adds moisture, flavor, and much needed nutrients to recipes without kids or picky eaters even being aware. However, for this recipe I wanted the shredded zucchini to be front and center. This is a healthy, yet satisfying dish that everyone can make.

Baked Zucchini Fritters:

* 3 c. shredded zucchini, unpeeled
* 1 TBSP fresh basil leaves, finely chopped
* 1 tsp dried thyme
* 1 TBSP fresh dill, chopped
1 egg, slightly beaten
3/4 c. herb bread crumbs
1 scallion (green onion)
2 young garlic cloves
pinch cayenne pepper
1/2 c. grated parmesan
few grinds salt/pepper
extra virgin olive oil

Directions:

Preheat oven 425˚ F

Shred zucchini with food processor or box grater. Wrap shredded zucchini in a piece of cheese cloth or a dark colored dish towel and squeeze out as much water from the zucchini as you can. In a bowl, mix zucchini and remaining ingredients together. Prepare a baking sheet with cooking spray.

Scoop a spoon full of the mixture into your palm. Create a patty (fritter) with your hands and drizzle one side with olive oil. Place the zucchini fritter, olive oil side down, on the prepared baking sheet. Repeat with remaining mixture. Once all the fritters have been placed on the baking sheet, drizzle tops with olive oil and bake for 15 minutes. Turn fritters over with a spatula. Cook for additional 10 minutes, or until crisp and golden brown. Top with your favorite marinara or apple butter.

Yield: 1 dozen

*item from Midwest Vegetarian garden

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Posted in Herbs, Recipe, Seasonal Recipes | 4 Comments

2nd month update: Midwest Vegetarian

By elizabeth | Published: July 13, 2009

2nd month update

Our garden is growing, maturing, and rapidly changing. We are waiting patiently for the tomatoes to ripen and the fennel to blossom. The time I spend gardening gives me a sense of connecting with mother nature which is very calming. Someday I hope to have a green house where I can experiment all year round.

We have had many critters visiting us, ignoring the blood meal, cayenne and red pepper flakes. My husband witnessed a bunny eating away at our lettuce and beets. I knew we needed to outsmart these little guys and I didn’t want a repeat of last year where we woke many mornings to find half eaten tomatoes and gnawed on eggplants.

2nd month update

Solution: We purchased a roll of chicken wire and created dome protection covers over the items in a row (lettuce, spinach, carrots, beets, leeks, and fennel). These are easily removed for harvesting, and can be used from year to year. We also created cylinder shaped basket protectors to go around our tomato, eggplant and pepper baskets. This has helped keep our plants and vegetables untouched and intact. We are still using the other methods to repel bugs and insects.

The deep purple colors of the eggplant are magnificent. We replanted our beets and hope to see them sprout soon. The zucchini and crooked neck squash are almost ready to be relished. The bell peppers and spicy peppers are growing much fuller this year. The lettuce and spinach continue to re-grow and contribute to many dishes.

Weeding has been a continual task this season with all the rain showers we have received. The early rains and low temperatures created a fungus on tomato plants statewide. If you notice your leaves turning yellow/brown with black spots, and slowly dying from the bottom up, your plants could be infected by a fungus.

Solution: Remove all infected leaves and branches from the plant. Do not let the leaves drop on the ground or touch other healthy branches~ this could cause the fungus to spread. If you have a compost heap, don’t put the diseased leaves in it; discard them. If the fungus returns, use an organic herbicide to assist in killing the fungus.

We hope you are enjoying the Midwest Vegetarian garden and seasonal recipes.

Posted in Gardening | 1 Comment

Spicy Green Beans

By elizabeth | Published: July 12, 2009

Spicy Green Beans

Green beans are an easy item to grow by seed in your garden and will be enjoyed all season long. Last season we grew climbing beans along our fence row and trellis, which produced a plentiful crop. This year we grew bush beans and have been very happy with the harvest.

Garden tip: Remember not to touch your beans when they are wet (after a rain shower or morning dew) as they can form a fungus and hurt your crop.
Green beans are another versatile green vegetable that are delighted by most. My husband loves spicy foods, so I tried to create a healthy yet bursting with flavor dish. He always requests this recipe.

Spicy Green Beans:

* 1/2 lb green beans, trimmed
2 young garlic cloves, minced
1 TBSP extra virgin olive oil
pinch of red pepper flakes
few grinds of salt and pepper
1 TBSP general tso sauce
water & salt for boiling
water & ice for chilling

Directions:

Place green beans in deep saucepan. Fill with enough water to cover the green beans and add salt. Cover with a lid and bring to a boil. Cook green beans until they are bright green and tender (about 5 minutes). Drain water and place green beans in a bowl filled with ice water. This will stop the cooking process and help preserve the bright green color. Once the green beans are cooled, remove from the water and pat dry with a towel.

Heat oil in the same saucepan over medium heat. Sauté the garlic in the oil (about 3 minutes). Add green beans, salt, pepper and red pepper flakes. Cook until tender (about 5 minutes). Add general tso’s sauce and cook for additional 2-3 minutes. Enjoy.
Serves 2
* items from Midwest Vegetarian garden
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