Thursday, October 8, 2009

fried rice & fritters

Ryan's lunch: blanched mixed greens (spinach, beet greens, tat soi); zucchini fritter; orange segments; fried rice; strawberry gel cup on the side.

Yay for a fried recipe that
works! The zucchini fritter
recipe is from another Mofo'ing
mama at Tofu-N-Sprouts. I
used summer squash because
that's what I had available. I
cut back on the spices, onion &
garlic a bit since these were
intended for the kids...and of course most were stolen by my husband and the baby! I later whipped up some white bean hummus to dip these in for myself. Bonus that these are gluten and soy free! I fried them in peanut oil, but I'm sure canola or sunflower oil would work well too.

As for the fried rice, I was aiming to make the "Miso-Pickle Rice" from the cookbook Bento Boxes which I reviewed here. But when I got out my pickled burdock root from the fridge, I realized I had opened the package quite a while ago to garnish some sushi, and the pickling liquid was very cloudy and funky looking, so into the compost went the burdock root, and I made do with some thin carrot instead. I sauteed the carrot first in a little oil with miso, and used chick'n Smart Strips instead of chicken. My husband also stole the leftovers to have for breakfast, LOL.

3 comments:

lazysmurf said...

another fantastic looking lunch!

BentoForKidlet said...

Oh yum!!! I looove the look of the zucchini fritters! I'm hoping the garden still has some when I go peek at it tomorrow!

veganf said...

Yeah, we got what are likely the last zucchini/summer squash of the season last week. But October is LATE for New England, so no complaints here!