roasted beets on crostini

Hike Day

We were supposed to have a picnic, but the weather was only cooperating for the hike. Although we went home to eat, this certainly can be picnic fare or even a lovely appetizer or lite meal.

I roasted some beets, and sauteed some minced onions in balsamic vinegar. This softened the onions, reduced the vinegar to a sweet syrup and got rid of the extra acid. I made a dressing for the beets with Dijon mustard, balsamic vinegar, smidge of agave, the onions, the reduced balsamic, a dash of dill weed and salt 'n pepper.

The 'feta' I had left over from a few weeks ago. It kept really well, covered with oil, very much like sun-dried tomatoes packed in oil. I mashed it up, added a crushed-to-smithereens garlic and seasoned it with salt, pepper and dill, echoing the beets. For good measure, I topped it with some of those beautiful sprouts. They reflected the earthiness of the beets magnificently.

Slapped 'em on some toasted bread - crostini - and we were all set. 

 Uncommonly good.

Cost Breakdown:

beets: $2

bread: $3

feta: $2

onion, dill, olive oil, Dijon, balsamic: $2

Total to make a bunch of these (20?):

$9.00

wheat-meatloaf

European Night

This loaf is based on Hungarian Fasirozott. What makes a Hungarian meatloaf Hungarian? The onions are sauteed first with 'bacon' - in my case olive oil and a little toasted sesame seed oil for taste and instead of breadcrumbs we use rice. I used ground seitan, which if homemade, actually sticks together well. I also added flax seed meal to help the binding in case my seitan wasn't enough. The flavors were spot on, the texture excellent, it was moist and it held together. I believe I've covered the criteria for a meatloaf. I did not add the obligatory ketchup on the top, but some family members, who shall remain anonymous, added a generous portion to their helpings.

Cost Breakdown:

1/2 of a portion of homemade seitan: $1.50

flax: $.50

rice: $.25

vegetables: $1

tomato paste: $.50

Total to make 7 servings:

$3.75