Our Journey

Archive for the ‘vegan/vegetarian’ Category

Spanikopita’s

I know I told you all that I would fill you in on all the gossip, I mean update you on all that has been going on but this is not that post. I know, I know but I am still waiting on a few key things to happen before I let everyone in on what’s going on…just pray that the doors will open and that we will all have clarity on this next part of our journey!

Now talking about journey’s, we having been on one for a while but  we have taken a virtual journey to Ancient Greece, I told you yesterday about Home School in the Woods and if I didn’t tell you enough about how the kiddos love it, let me express that!! They ask everyday where are we going this week? What projects are we making? What recipes are we gonna do? They LOVE it!!!

So a couple of weeks ago we “went” to Ancient Greece, and one of the projects was to make “Spanikopita”(spinach pie) but after reading the recipe that was giving I knew that my family wouldn’t really like the spice combinations, so I took my search to the internet and thanks to a few different recipes I was able to come up with this tasty creation. I hope you enjoy it as much as we did!!

 

Spanikopita Triangles

Ingredients

· 1 bag (8oz) Baby Spinach

· 1 onion, chopped finely

· 6-8 spring onions (scallions),chopped

· 2 tbsp minced garlic

· 5 oz feta cheese, crumbled Mediterranean style

· ½ cup ricotta cheese

· 1/3 cup freshly grated vegetarian parmesan

· 1 tbsp. fresh dill, chopped

· 1 tbsp Italian seasoning

· 1 generous pinch of nutmeg

· About 1/2 cup fresh parsley, chopped

· 12 sheets of filo pastry, thawed

· About 3-4 tbsp. of unsalted butter, melted + some olive oil (or more if required)

Directions

  • Trim the stems of spinach and clean them well in cold water. Finely chop the spinach.
  • Take a skillet and heat 1 tsp. of Olive oil and sauté the onion until tender, add the garlic and spices.
  • Add the spring onions and cook for another 2-3 minutes. Add the spinach and cook until the leaves are wilted.
  • Drain. Squeeze out the excess water from the spinach. This step is extremely important to avoid a soggy filling.
  • Remove from heat and then combine the spinach, herbs, cheeses and nutmeg. Season with salt and pepper if required. You can taste it to see if it does not have enough salt from the feta cheese.
  • Preheat the Oven to 350F (or 180C). Place the 3 sheets of filo at a time (keeping others covered to avoid drying out). Mix the butter and 2 tbsp. Olive oil in a small bowl. Brush each sheet with butter mixture and lay on top of another.
  • Cut into equal thirds lengthwise.
  • Spoon a little filling on an angle at the end of the each strip. You don’t want to be overzealous here with the portion since it will slip out later.
  • Fold the pastry over to enclose the filling to form a triangle. Now take it upwards to form another triangle Repeat this process until you reach the end. You will have a small strip at the end which you can grease with little butter mixture and stick to the pastry. Brush the top lightly with butter mixture.
  • Grease two baking sheets. Bake the triangles for 20-25 minutes or until the pastry is golden brown.

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What are you cooking up??

Check out what others are cooking up this week

at Home to 4 Kiddos!!

 

Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

Potato Soup

When the temps drop just the tinniest bit here in Florida I start craving soups. Even my kiddos start requesting soups and their ultimate favorite is Potato Soup.

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Ingredients

  • 6 cups chopped Potato
  • 8 cups (4 cans) vegetable stock
  • 1 Medium Carrot –shaved and diced
  • 1 stalk of celery finely chopped
  • 10 tbsp. + 1tsp butter
  • 10 tbsp. flour
  • 2 cans evaporated milk
  • 1 clove garlic
  • Salt and pepper

Directions

Peel and chop potatoes, boil in stock about 15 mins

Sautee onion, celery, carrot, and garlic with 1 tsp. butter, salt and pepper about 5 minutes in a separate pot. Make the Roux: Melt butter in a sauce pan, add flour, stir till smooth, add milk and whisk till thick.

Stir into stock and potatoes. Reduce heat to low, cover and simmer till it thickens.

Hope you enjoy this as much as my family does.

Do you have a favorite soup? Check out some other soup recipes here.

 

Wishing you many Blessings Rainbow

Spicy Chickpea Burgers

Sometimes you just get tired of eating the same ole stuff time and time again. Since becoming a vegetarian, I find myself picking something quick and easy instead of taking time to fix a separate meal for me. So I LOVE when I can make a larger quantity and freeze the extras for another day. Like these little babies:

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1 medium carrot, thinly sliced
  • 1 large celery stalk, strings removed and diced
  • 3 cloves of minced garlic
  • 16-ounce can chickpeas, drained and rinsed
  • 1/4 cup wheat germ or quinoa flakes
  • 2 tablespoons whole wheat or other whole grain flour,
    or garbanzo flour
  • 2 teaspoons salt-free seasoning blend (Mrs. Dash)
  • 1/2 teaspoon crush red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/2 Italian seasoning
  • 1/2 teaspoon of Tony Chachere’s Creole Seasoning
  • 1 tablespoon McCormick’s Steak Seasoning
  • 1/4 teaspoon ground sage
  • 1/4 cup vegan mayonnaise
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper to taste

Directions

Preheat the oven to 350 degrees.

Heat the oil in a medium-size skillet. Add the onion and sauté over medium heat until translucent. Add the carrot, garlic and celery and sauté until all the vegetables are tender and golden. Season with sage, Italian seasoning, crushed red peppers and black pepper.

Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.

Drop by heaping 1/4 cup portions onto an oiled nonstick baking sheet (or better yet, a baking sheet lined with baking parchment) and flatten gently. Bake for 30 minutes, flipping each burger after 20 minutes.

I hope you enjoy these as much as I did. Amber slathered them with hot sauce and loved them.

  Check out what’s happen with Lisa and her friends

 

Wishing you many Blessings Rainbow

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