Tuesday, December 29, 2009

Mixed Bean Croquettes and Lulu's Waldorf Salad (remixed)

I found a Black-eyed peas Croquettes recipe in Alicia SIlverstone's "The Kind Life". Since I didn't have all the ingredients in my home, I made a few changes like changing up the beans and the dipping sauce from rice syrup to tamari.Hope you enjoy it!
Mixed Bean Croquettes
  • 1 cup of tri-bean mix
  • 1 cup of garbanzo beans
  • 1/2 tsp sea salt
  • 1 tbsp tamari
  • 2 tbsp cilantro
  • 1 tsp cumin
  • oil for frying
  • 6 tbsp tamari
  • 1 tbsp mustard
1. Put the beans in a food processor and add cilantro, salt, tamari and cumin. Process it until mixed well, but NOT mushy.
2. Form into balls/egg-shaped (about 12).
3.Heat your oil and fry your croquettes (about 4 minutes on each side). Let them drain on a paper towel.
4. Mix sauce ingredients in a small sauce pan over low heat until bubble.
5. Serves four people


So I don't know where you live, but we have a grocery store here called Publix. Every couple of months they mail out a magazine that contains a bunch of healthy tidbits and recipes. One of the recipes in this latest issue was a Waldorf Salad. Now, I've never had one before, but it looked really good, but I didn't have all those ingredients and it wasn't vegan so I decided to give it a twist. Well, this is what I came up with.

Lulu's Waldorf Salad
  • Bob's Red Mill TVP, 0.75 cup
  • Celtic Sea Salt Fine Ground, 0.75 tsp
  • Nasoya Nayonaise, 6 tbs)
  • Lemon juice, 1 tbsp (remove)
  • Brown Sugar, Dark (Domino), 0.25 tsp
  • Tomato, grape (3oz = appro 12 tomatoes), 3 oz
  • Apple, Gala (medium), 1 serving
  • Bunny-Luv Organic Shredded Carrot, 1 cup
  • Almonds, 0.25 cup, whole

  • Soak the TVP according to directions anding 1/4 tsp of salt. In a separate bowl mix sugar, lemon juice, remaining salt, and nayonaise. Add barley, tomatoes, apple, and carrots. Spoon mixture over lettuce leaves to serve (serves 8).

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