Almost vegan, except for one lonely egg. I had a crazy busy Saturday that went into the wee hours, and Sunday I thought I'd probably just lay around the house and watch TV. But the sun finally came out and I got inspired to do some baking in the afternoon. I needed to use up some beet greens that were in the fridge...I guess most people just throw them away if they buy beets with them attached. But I find that they are quite tasty, obviously nutritious, and they can be substituted for spinach in any recipe. Why waste them?
I made six beet green/patty-pan squash tarts, loosely based on this Spinach, Zucchini & Feta Phyllo Bites recipe, and six raspberry clafouti ramekins from my Vegan Desserts In Jars book. I ate two of each before I took this picture. :p
Beet Green & Patty Pan Squash Phyllo Tarts
Salad spinner full of beet greens, chopped, sauteed and drained (4 oz)
1 large patty pan squash, peeled, grated, sauteed and drained (7 oz)
"Ricnotta" cashew cheese (3 oz)
Grated Daiya pepper jack cheese (.75 oz)
1 free-run egg
1 tbsp unbleached flour
3 sheets of phyllo pastry, cut into small squares
Salt & pepper to taste
I prepared my veggies and combined them in a bowl with the two cheeses, seasoned with salt & pepper, then added the egg and the flour and mixed well. I lined a muffin container with the phyllo sheets, brushed them lighly with olive oil, then filled each one with the veggie mixture. They went into the oven at 350F for about 25 minutes, until set and golden.
I need to be organized this week. Lunches will either be leftovers from the freezer or sandwiches and salads. Work is kicking my butt and next weekend is going to be hectic. Saturday I'm having Thanksgiving dinner with Esther The Wonder Pig (!!!!) and Sunday I'm hosting my family for Thanksgiving at my house. We'll be having turkey with all the trimmings.
Monday - salmon filet, beets & beetgreen/zucchini tart (for me)
- pork loin with applesauce & salad (for the kid)
Tuesday - tofu burgers & salad (for me)
- leftovers (for the kid)
Wednesday - out for dinner
Thursday - vegan zucchini carbonara (for me)
- fettucine alfredo with broccoli (for the kid)
Friday - left overs