Have you seen these funny-looking vegetables at your Farmers Market lately, and have no idea what to do with it?
It’s called Kohlrabi, and it has a crisp, crunchy texture with a lightly sweet flavor between cabbage and broccoli stems. If you like things like coleslaw and broccoli slaw, you will probably like kohlrabi!
I’ve tried it a few different ways, in coleslaws and thin sliced in other salads, but I think this is my new favorite way to use it, and who doesn’t love a fritter? I used my food processor to grate it, but you can use a box grater too. The texture remained just a little crisp to give the fritters a great texture!
I pan-fried my fritters, but you could also spray them with cooking spray and bake them in a 400 degree oven for 10 minutes or so, flipping once.
Kohlrabi and Apple Fritters
- 1 large kohlrabi head, or two small, peeled and grated
- 1 large crisp apple, peeled and grated
- 1 onion, thinly sliced
- 1/2 cup shredded sharp cheddar (optional), or 1-2tsp brown mustard
- 1/4 tsp nutmeg
- 3 TBSP flour
- 2 eggs (you could try this with chia gel, but I don’t know if it will hold up as well)
- salt and pepper
- oil for frying
Combine the shredded apple, kohlrabi, and onion in a bowl and salt generously. Allow the veggies to sweat out some of their water while you prepare the rest of your meal. After 10 minutes or so, line another large bowl with cheesecloth, a tea towel, or a few layers of paper towel, transfer the mixture to the towel and wrap it up, and press out as much water as you can. Put the veggies back in the bowl, and stir in all the other ingredients ending with the eggs.
Heat enough oil to cover the bottom of a large skillet over medium heat. When a drop of batter sizzles on impact, it is ready. Drop large spoonfuls of the mixture into the pan and press flat with a spatula. Cook each side for 2-3 minutes until golden brown, and transfer to a paper towel-lined plate. You can keep the fritters in a warm oven until they are all cooked if you wish to serve them all together. I served ours with a green salad and spicy Chow Chow pickles.
Sweet Potato Patty with Summer Squash and Garlic-Mint Green Beans
I make a lot of veggie patties. I admit I’m on somewhat of a quest for the perfect veggie burger, and while I haven’t found it yet, I’ve found a lot of keepers along the way. Veggie patties and burgers are as varied as vegetables themselves! I make everything from chickpea Falafel patties, herbed quinoa patties, pancake-like zucchini patties, blackbean burgers, and I think I found a new favorite for my husband, these Sweet Potato and white bean patties. I baked mine in the oven, but you can pan-fry them just as easily. They freeze well and can be reheated in the oven or microwave, and eaten on a bun or without!
Asian Green Salad with Five-Spice Tofu and Mandarin Oranges
I made this salad last night to use up the last of the greens I had in the fridge, and it came out great! The tofu was especially yummy, and I can see using it with the same marinade in stir-fry or even as a main dish! Baking tofu has really been a revelation for me, it’s so easy and it makes it wonderfully chewy and just a little crisp on the outside. You don’t even have to press it first! You could use the marinade on chicken (or soy chicken) as well if you wanted to.
Asian Green Salad with Five-Spice Tofu and Mandarin Oranges serves 2, easily doubled to serve 4
Cooking Time: 1 hour 15 minutes
- 4 c Organic Mixed Salad Greens
- 1/2 of a small Vidalia sweet onion
- 1/2 of a large red bell pepper, sliced
- 2 peeled and sliced or sectioned mandarin oranges or clementines, or one small can of mandarin oranges
- 1/4 c sliced almonds
- 8 oz five-spice baked tofu
- Sesame-Orange Dressing
Mix the first five ingredients in a large salad bowl. Top with warm tofu and dressing!
These oatmeal bars were a big hit at the Babywearing Meetup on Saturday! I was originally going to make cookies, but I would have had to do 3 batches and I didn’t have time, so I stuck them in a 10×15″ pan and they came out great! This is a great base-recipe to modify to your needs as well, you could use spelt instead of whole wheat flour, or eggs instead of the chia, or replace one of the eggs with a banana, and leave out some of the sugar!
Avocado and Roasted Corn Salad
Dinner tonight is a Pinterest find adapted from Authentic Suburban Gourmet. This will be my second time making her Avocado and Grilled Corn salad, and my husband and I both agreed that it makes a perfect filling for Pitas! I throw some spinach or salad greens in the pita, as well as adding canned black beans and fresh jalapeno to the salad.
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
- 5 Ears Corn, husk removed
- 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
- 2 c cherry tomatoes, halved
- 1 Small red onion, finely diced
- 1/2 red and or green bell pepper
- 1 fresh jalapeno, diced
- 1 cucumber, diced
- 1 can of black beans, rinced
- Pitas and baby spinach or salad greens for serving. Warm the pitas by wrapping the stack in foil and baking in the oven (350) for about 7 minutes.
Brush the corn with olive or canola oil and either grill 5 minutes per side, or use your oven’s top broiler to grill the cobs, about 5 minutes per side, just until they start to toast. Dice and combine all the other ingredients in a covered bowl. When the corn is cool, cut off the kernels with a sharp knife and add to the salad. Chill. Toss the salad with the dressing when you are ready to serve, and spoon into warm pitas with the salad greens.
This makes a great lunch either in a pita or just as a salad (or over greens), since you can make it ahead of time.
- 4 T. Olive oil
- 2 T. Sherry vinegar, rice vinegar, or lime juice
- 1 t. Garlic powder
- 2 T. Fresh cilantro, minced
- salt and pepper
Mix all ingredients together in a small jar or bowl, shake or whisk to combine.