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Valentines Day Dinner - Roasted Beets with Green Beans and Walnuts
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Valentines Day Dinner - Roasted Beets with Green Beans and Walnuts
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Roasted Beets with Green Beans and Walnuts
3 Beets, cleaned, skins removed and cubed (I've illustrated how it should look!)
1 1/2 cups green beans, trimmed and cleaned
2 tablespoons walnuts
4 tablepoons balsamic vinegar
1 1/2 tablepoons extra virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon grated lemon zest (I also squeezed a little of the lemon into the dresising...I love
lemon!)
Sea salt and pepper to taste
Preheat oven to 375 degrees. Place cubed beets with 1 tablespoon of oil in oven for one hour until
soft. Remove, cool and set aside.
In medium saucepan over high heat bring water to a boil and add green beans. Cook for 2-3 minutes
and drain. Place in an ice bath for one minute and remove. (this is blanching and shocking your
green beans)
In oven at 375 degrees, place walnuts on baking sheet. Bake for 8-10 minutes, or until you can
smell them and they are browning. Remove from oven and cool. Coarsely chop them.
In a small bowl place balsamic vinegar, mustard, and zest and whisk in oil. Adjust taste with salt
and pepper.
Assemble salad in a dish. Green beans, beats and walnuts and add dressing and serve! YUM!
Cornmeal Crusted Seitan (this recipe come from the Candle Cafe Cookbook,but they use it for Tempeh)
1 8 ounce package of Seitan
1/2 cup tamari
1/2 cup water (this will dilute the tamari a litttle, I however did not use it in my recipe!)
3 tablespoons maple syrup
1 clove garlic
1 tablespoon freshly grated ginger
1/2 cup medium to fine ground cornmeal
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon fried oregano
1 teaspoon cumin
pinch of sea salt
2-3 tablespoons olive oil for frying (the original recipe calls for 1/2 cup but I thought that was
too much!)
Preheat oven to 350 degrees.
In a baking dish place the seitan with tamari, water, maple syrup, garlic and ginger. Bake for one
hour. Remove and set aside to cool. Drain and cut the seitan in to slices.
In a large bowl, mix together cornmeal, red pepper flakes, thyme, oregano, cumin and sea salt. Dip
the seitan pieces in the cornmeal mixture coating it well.
In a large skillet heat oil over medium-high heat. Cook the coated seitan on each side for about
a minute until browned.
Remove from heat and serve.
Sauteed Spinach
1 8 ounce package Spinach
1 Tablespoon extra virgin olive oil
1clove garlic, minced
2 tablepoons water
sea salt to taste
In a fry pan over medium heat place oil and garlic and cook until garlic is soft. Add spinach and
water and cook until spinach is soft. Add sea salt to taste and serve.
Sweet Mashed Potato
1 medium sized sweet potato
1 teaspoon maple syrup
whole nutmeg - grate about 1/4 teaspoon into this!
pinch cinnamon
pinch sea salt
Preheat oven to 350 degrees. Place sweet potato in a piece of aluminum and cook for one hour.
Remove from oven and cool.
When potato is cooled, cut open and place pulp in a bowl. discard skin. Mash potato pulp. Add
maple syrup, cimmamon, fresh nutmeg and sea salt and and mix together. Serve! 
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