Wednesday, October 14, 2009

Light Eating for Survival Blog Project

Light Eating for Survival" Blog Project a la the movie Julie & Julia.
1 Year. 481 Recipes. 1 ambitious mama.
Day 15

Vegetable Nut Loaf turned Veggie Burger topped with Creamy Port Cheese

I didn't have enough nuts to hold the nut loaf together, so I improvised. The original recipe is
1 cup grated carrots
1 cup tomatoes
1 cup grated celery
1/2 chopped parsley
1/2 cup grated green bell pepper
2 tablespoons crushed garlic
enough ground nuts to hold it together
Mold into oiled serving dish and garnish

I had 1/2 cup of ground almonds on hand, and that was not enough. I had some cashews, which I was saving to make "cheese" with, which I wound up using in this dish. I threw the cashews into the food processor and it did help. I learned to process the veggies until it was nearly a pate. That's how it held together.

The cheese is from Recipes Made with Love by Jodi Allen. I cut the recipe in half. Below is the original recipe.
3 1/2 cups soaked (for at least 6 hrs) cashews
1 cup diced onions
almond milk (enough to moisten)
splash of apple cider vinegar
sea salt to taste
Blend in food processor until creamy

Where else can you get 14 tomatoes for $5.00? At your local farm or farmer's market. I'm a huge fan of seconds (overripe produce). When you catch tomatoes at the perfect time, they are fantastic. And local produce tastes much better than anything you get at the grocery store. So of course I made a tomato salad :-).

Tomato Salad
3 large ripe tomatoes
2 tablespoon olive oil
1 clove pressed garlic
1/4 teaspoon oregano
1 teaspoon kelp
I only had dulse on hand, instead of kelp. This is a very simple, lightly seasoned salad. The ripe, flavorful tomatoes make this a wonderful dish.


1 comment:

Mandy said...

That looks yummy, especially the tomato salad! What a great deal!


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