wcw JULY 2022

dining in
Try making a plant- based entrée like
these veggie “meatballs”, filled with the
goodness of beans, grains, vegetables, and
herbs. These crispy veggie balls are filled
with the earthy flavors of golden beets,
white beans, sage, and hazelnuts.
VEGGIE BALLS:
1 bunch fresh golden beets (about 5)
1 (15-oz) can cannellini beans, rinsed
drained (about 1 3/4 cups)
2 green onions, diced
2 cloves garlic, minced
1 cup mushrooms, finely chopped
1/2 cup fresh chopped parsley
1/2 cup finely chopped hazelnuts
1/4 cup ground flax seeds
1/2 cup whole wheat breadcrumbs
(or use gluten-free)
1 tsp. sage
1 tsp. tarragon
1 tsp. thyme
1/2 tsp. smoked paprika
1/4 tsp. black pepper
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. tahini
Clever substitutions on classic recipes
F Golden Beet Veggie (not meat) Balls
VEGGIE BALLS: Trim beets and scrub outside surface, leaving peels on. Shred beets
with food processor or box grater.
Place beans in a mixing bowl and mash slightly with a potato masher to achieve a thick
mixture with some lumps.
Add beets, onions, garlic, mushrooms, parsley, hazelnuts, flax seeds, breadcrumbs,
sage, tarragon, thyme, smoked paprika, and black pepper. Toss together well.
Mix in soy sauce, tahini, and lemon juice—using hands to combine well.
Cover and refrigerate for 1 hour (or overnight).
Preheat oven to 375 degrees and spray a baking sheet with non-stick cooking spray.
Form 24 golf ball-sized balls out of the mixture and place evenly on baking sheet.
Bake veggie balls in top rack of oven for about 40 minutes, until golden brown.
Serve with Almond Sage Cranberry Crema.
F Avocado Deviled Eggs
12 eggs
2 medium avocados, chopped
1 medium tomato, chopped
2 Tbsp. red onion, finely chopped
1 clove garlic, minced
1 Tbsp. cilantro, finely chopped
1 Tbsp. fresh lime juice
1/4 tsp salt
Sprinkle of paprika
1/2 jalapeño pepper, minced (optional)
Try These Food “Impostors”
Avocado Deviled Eggs T
This delicious twist on deviled eggs is so creamy and satisfying, you’d never know it was
a healthier version of traditional deviled eggs. The addition of traditional guacamole ingredients—such
as lime, cilantro and tomato—added to the filling bring an extra punch
of flavor. Editor’s Note: I tried this recipe and, across the board, everyone loved it. It’s
super easy and you can add whatever you like and “hold the mayo” if you prefer.
Hard boil eggs by placing eggs in an even
layer in large pot covered by 2 inches of
cold water. Heat pan on high and bring
to rolling boil. Immediately turn off heat,
cover pot with lid and let eggs sit on hot burner for 10 minutes.
Transfer eggs to bowl of ice water to cool; peel eggs.
Slice eggs lengthwise and scoop out yolks; place yolks in large mixing bowl.
Add avocados to yolks and mash with fork until completely mixed.
Add remaining ingredients, except paprika. Stir to combine.
Carefully scoop about 1 Tbsp. of mixture into each egg white half.
Sprinkle with paprika to garnish.
Top with jalapeño, if using.
Note: Fresh eggs are more difficult to peel; to make it easy, buy eggs 1-2 weeks before
you plan to make this recipe.
Per serving: 130 calories, 10 g total fat (0 g trans fat), 185 mg cholesterol, 4 g
carbohydrates, 7 g protein
Golden Beet Veggie (not meat) Balls T
ALMOND SAGE CREMA:
1 cup peeled, slivered almonds
1/3 cup plain, unsweetened plant milk
1 Tbsp. lemon juice
1 clove garlic
1/4 tsp. freshly ground black pepper
1/2 tsp. ground sageSea salt (to taste,
optional)
1 Tbsp. fresh, chopped sage leaves
1/4 cup dried cranberries
ALMOND SAGE CREMA: Soak almonds in water for 2 hours (or overnight).
Drain the water and place soaked almonds in the container of a blender
or food processor.
Add plant milk, lemon juice, garlic, black pepper, and ground sage and
process to make a thick, creamy dip.
Transfer crema to a dish and stir in fresh sage, cranberries, and salt if
desired. May garnish with additional freshly ground black pepper and
fresh sage.
Note: You can use any plain unsweetened plant milk for this recipe (i.e.
soy, almond).
Makes 8 servings (2 1/2 Tbsp). Per serving: 280 calories, 15 g
total fat (1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 28 g
carbohydrates, 12 g protein
F Smoky Chermoula with Spaghetti Squash
Smoky Chermoula with Spaghetti Squash T
Chermoula or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan
and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be
used on other meats or vegetables.
F Watermelon Cake
1 medium (approx. 4 pound) spaghetti
squash
3 tablespoons of slivered almonds
1/2 cup fresh cilantro leaves
1/4 cup olive oil (plus extra to drizzle)
1 teaspoon pressed garlic
2 teaspoons harissa powder or chili
powder
3 tablespoons lemon juice
1-1/2 teaspoons sea salt
1/2 teaspoon ground pepper
3/4 teaspoon smoked paprika
Lemon zest
Preheat oven to 375°. Prick the squash all over with the tines of a fork. Place foil on a
rimmed baking sheet, and place the squash on its side in the preheated oven. Bake for
about one hour, or until soft to the touch. Turn once mid-baking.
Remove squash from the oven. Let cool for about 10 minutes, then slice it horizontally,
and scoop out and discard the seeds and pulp. Separate strands with a fork and set aside.
Spread almonds in one layer on an ungreased, rimmed baking sheet and lower oven
temperature to 360°. Bake for 10 to 15 minutes, stirring occasionally, until golden
and set aside.
In a blender, add two tablespoons of the roasted almonds (set aside one tablespoon for
garnish), cilantro, oil, garlic, powder, lemon juice, salt, pepper and paprika and blend
until smooth. Taste and adjust if needed.
Serve one cup squash with 1/4 cup of the chermoula, massaged gently through squash.
Drizzle with olive oil, sprinkle with salt, pepper, the additional tablespoon of roasted
almonds and lemon zest and enjoy immediately.
Watermelon Cake T
Satisfy your sweet tooth with this fun no-bake “cake” the whole family will enjoy. Greek
yogurt, cream cheese, and a little whipped cream create a sweet and tangy frosting. Top
with seasonal berries for a cool and healthy dessert.
1/3 cup whipping cream
12 oz. non-fat plain Greek yogurt
2 Tbsp. reduced-fat cream cheese
2 Tbsp. granulated sugar
1 tsp. lemon juice
1 medium seedless watermelon, wellchilled
Blackberries, kiwi slices, red
raspberries, for garnish
Pour whipping cream in small mixing bowl
and chill in refrigerator for about 10 to 20
minutes. (Cream is easier to whip when cold.)
Meanwhile, in medium mixing bowl, mix
together yogurt and cream cheese.
When cream is chilled, add sugar to cream
and whip with whisk or electric mixer until
moderately stiff peaks form. (Be careful not to over beat, as too much whipping will turn
cream to butter.) Add whipped cream and lemon juice to yogurt/cheese mixture. Chill.
Slice off both ends to make a flat top and bottom on your melon. Set melon on one flat
end and carve rind off sides to make a round, cake-shaped melon.
Place melon cake on serving plate and frost top and sides with chilled icing. Decorate with
fruit on top and around the bottom. Keep well chilled until serving. Makes 10 servings.
Per serving: 150 calories, 4 g fat (2 g saturated fat), 26 g carbohydrate, 5 g protein
28 WEST COAST WOMAN JULY 2022