Archive for the ‘Moroheiya, Egyptian Spinach’ Category


Gobo Burger

September 10, 2011

Everything on this plate came within 2 miles! Pickled okra, pickled garlic, sauted shishitos and homemade hot sauce!

What is Gobo? Gobo is burdock root, a root vegetable with a robust earthy flavor. We grow the cultivated variety(Arctium lappa, var. edule) common in Japan and China that is favored for its texture and flavor. A nutritious and delicious root vegetable high in fiber, it is a plant that is known to provide herbal healing properties to assist with indigestion, arthritis, rheumatism,some skin or nervous disorders and other ailments.In Japan, it is common to eat Gobo in a dish called Kinpira. Other popular ways of eating it is tempura and stews. I would have never thought to make veggie burgers out of them! As it is growing popular at market, we decided to try out a new way of eating it, as a burger! It was the bomb! Super easy and super tasty! Please try it out!


Ingredients(Makes 4 patties)
2 cups grated gobo
1 cup flour
1 local egg
A handful of Moroheiya, minced(can be substituted with other greens)
A handful of parsley, minced (optional)
1/2 onion, minced
Salt and pepper to taste.
2 Tbsp oil for cooking

*I can imagine it would be great to add other veggies like black beans, okra, corn…mmmmm

1. Add all ingredients together except for the egg and mix well.
2. Beat the egg and add to the mixture and mix evenly.
3. Use your hand( I know it’s sticky but it’s the best way to get the consistency going. You want to add lots of air!)
4. Shape into 4 patties.
5. Heat skillet and add about 2 tablespoons of oil. Cook the patties until brown on medium high heat.
6. Flip the patties and lower the heat to medium. Cover with a lid and steam for 5 minutes.
7. Check to see if this side is brown and it’s ready to eat!

Eat with or without buns and with your favorite condiments! I hope you enjoy this healthy dish as much as we did!


Moroheiya Greek Salad

August 22, 2010

~Experiencing technical difficulty! Picture to be coming soon!~

Ingredients(3-4 servings)

*1 bunch Moroheiya

*1 leek, 2 inches of the white part minced(may be substituted with any other allium or omitted)

* 1 large tomato, chopped

* 1 cucumber, quartered lengthwise and chopped

* 1 handful of feta cheese, crumbled

* 1 Tbsp Extra Virgin Olive Oil(may be substituted with vinegar or lemon juice)

* OPTIONAL~ I had a small ear of sweet corn so I shaved that in too!


1. Take off all the leaves from the moroheiya and place in a salad bowl. The lower leaves may have some brown spots but this is just a type of sunburn and can be used. If you like you may save those leaves for cooking at a later time.

2. Drizzle EVO over the moroheiya and stir gently and evenly. This allows the leaves to ‘marinate’ letting it wilt and become tender.

3. Add the tomato, cucumber,corn, leek and feta and mix well. Chill in the fridge til ready for serving!


Moroheiya Alfredo

August 31, 2009

Some days I just really crave greens. I know that when my body demands greens it’s because I’m tired and need nutritous food! Moroheiya(Molokheiya) is great because it has exceptional nutritional content. It contains beta-carotene, calcium, chlorophyll, Vitamin B5, Vitamin B2, Vitamin B6, Vitamin E and Vitamin K just to name a few. It is also one of the few greens that grows well in heat and when cut, they come again.


Surprisingly, I came up with the dish thanks to leftovers!

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Shiso Rice Salad and Moroheiya Miso Soup

July 22, 2009


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Frittata!! with Moroheiya, Potatoes and Torpedo Onions

July 20, 2009

Moroheiya (Molokheiya) or Egyptian Spinach is a tender cooking green with exceptional nutritional content. It contains beta-carotene, calcium, chlorophyll, Vitamin B5, Vitamin B2, Vitamin B6, Vitamin E and Vitamin K just to name a few. You can use this green anywhere spinach is used.


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