Vegan Brown Rice Fritters

I’ve been eating these a lot lately.

It’s going to be one of those recipes I talk through, because I haven’t been able to fine tune amounts. I only have a recipe  for a crowd, but they are super simple and easy peasy lemon squeezy.

That bowl above is the complete recipe, ready to patty up.

This is how it happens.

Put about 2 cups cooked rice in a mixing bowl  with a  well cooked mirepoix of vegetables  typically one carrot,  one small onion, rib of celery seasoned with fresh herb, I like bay, thyme and fresh parsley.  Make sure the carrots are soft.

Season it up with  1 teaspoon of salt and 1/2 a teaspoon of pepper, granulated onion and garlic, a pinch of dried thyme and mix it all together till evenly distributed.

 Sprinkle on  1/4 cup of flour or ground oats and mix with your hand. Gradually add more until the batter sticks together when you give it a squeeze.

I like to add grated cheeze or sautéed mushrooms and green onion or chive, too.

Press the batter firmly together into  fritters of desired size and fry them up in a pan with olive oil or Earth Balance.

We like to serve them with this creamy mushroom gravy.

It’s a sturdy little nugget of goodness.

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Pickle my Cranberries – Reminiscing & a Recipe

Tis the season to PARTY LIKE A ROCKSTAR!!  I always get a little giddy this time of year –  It’s like Christmas for caterers! And the family thing… always makes me shine a little brighter. I’m grateful that eating well has been a long standing, nourishing tradition. That’s my G – pa, back row, second from the right. ancestors

I love it when all the moms are in the kitchen. aunties

Especially Chef Ma (making baked beans).

mom cooking

So have fun this holiday season with all your cousins.

cousins

Or your pretend cousins.

preten∂ cousins

Here’s a little something different than the usual recipe to try with your cranberries this year.

Pickled Cranberries  – prep time 30 minutes

 4 cups cranberries

1  cups apple cider vinegar

1  cups granulated white sugar

2 cinnamon sticks – about 3 inches long

3 ginger coins – about 1/4 inch thick

1/2 teaspoon grated nutmeg

1/2 teaspoon ground clove

1/2 teaspoon coarsely cracked black peppercorns

Wash cranberries and pick over for any stems or bad berries.
Combine vinegar and sugar in a medium saucepan and bring to a boil with cinnamon sticks, ginger coins, nutmeg, clove and peppercorns.
Once brine is boiling vigorously, add the cranberries. Stir to combine and cook for 5-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.  This is a quick process, overcook and it quickly becomes a relish. Remove pot from heat. Allow to cool and pick out the cinnamon stick and ginger coins.  The pickled cranberries can be preserved in a water bath or kept in the refrigerator in a clean jar indefinitely. The juice is great in salad dressings.

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