June 3, 2013

Vegetarian Schmegetarian~A Book That Might Change Your Mind...

If you haven't heard of Mary McCartney, she's the eldest daughter of Paul McCartney.  A lifelong vegetarian and prominent photographer, Ms. McCartney and her three siblings have a myriad of uber creative attributes that were passed down from their celebrity mom and dad.  Like their boy band father and photog mother, each member of the McCartney brood has successfully found a place in the world of art, fashion, photography, music, and now Food, which is the title of Mary McCartney's new book.

Every day we hear of a new cookbook or website that contains recipes that will change your life, and provide your family with yummy options that even the kiddos will smile about.  Well, this book is the real deal.  It is beautifully organized, and the recipes are made from simple and healthy ingredients that come out as visually pleasing as they are delicious.

I highly recommend giving this book a whirl.  In an effort to entice, I have added below one of the book's offerings, which was incredibly easy and quick.  I personally served it with a heaping salad, and it was a lovely dinner.   Enjoy!

                                                           Corn Fritters

1 cup spelt flour or all-purpose flour (I used spelt)
1/2 tsp baking powder
2 eggs, beaten
1/3 cup milk (Any type of milk is fine.  I used hemp, but don't tell my family)
2 cups corn
1 clove garlic, chopped
2 scallions, chopped
1 TBSP flat leaf parsley, chopped a bit
1 red chili, seeded and chopped
salt and pepper to taste
2 TBSP olive oil for frying (I used chili infused olive oil to give it even more flavor)

Dipping Sauce: Combine 1 cup plain yogurt ( I used goat yogurt), 1/2 red chili, seeded and chopped, 1 TBSP flat leaf parsley, the juice and zest of one lemon, and 1 TBSP chili sauce.

Mix the flour and baking powder.  Gradually stir in milk and eggs and mix until smooth.  Add garlic, scallions, corn, chili pepper, parsley, salt, and pepper.

Heat oil in a pan and drop a heaping tablespoon of the mixture into the pan.  Pat down a bit and cook 2 minutes on each side.  Warm the fritters in the oven while you finish the batch.

Serve with the dipping sauce and a big green salad.  The perfect supper!


  1. This one going on the refrigerator for the weekend!

    Love, your weekend gourmet friend,
    Linda Thatcher