Quinoa Cakes with Lemon Yogurt Sauce

Quinoa Cakes with Lemon Yogurt Sauce Tried Tested

These delicate cakes may crumble a bit while being formed but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites or three for hungrier folks.

Ingredients
1-1/2 cups (375 mL) quinoa
1-1/2 cups (375 mL) vegetable broth
1/2 cup (125 mL) olive oil
1/2 onion, chopped
3 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) trimmed fresh spinach
3 eggs
1/4 cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) grated lemon rind
1 tbsp (15 mL) toasted sesame seeds or pine nuts or sliced almonds

Lemon Yogurt Sauce:
1-1/2 cups (375 mL) Balkan-style plain yogurt
1/3 cup (75 mL) thinly sliced green onions
1 tbsp (15 mL) lemon juice
1 pinch salt
1 pinch pepper
In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool completely in sieve.
Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
Lemon Yogurt Sauce: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Refrigerate for 1 hour.
In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.
Tip:
Most quinoa you find in the grocery store has been washed and processed before packaging to remove the saponin, the soapy and bitter resin that can remain after harvesting. But because different manufacturers have different processes, it’s never a bad idea to give it a rinse yourself before you cook it to ensure you’ve gotten rid of that bitter taste

Source: Irene Ferguson (Photo is mine — made these for dinner. They are delicious!)
TRIED AND TESTED

Cauliflower Rice Sushi

Cauliflower Rice Sushi Tried Tested
(Gluten and Grain Free)
Yield: 3 rolls
Serves: 2
Ingredients:
½ head cauliflower
1 Tbsp apple cider vinegar
¼ tsp sea salt or sea seasonings
½ tsp dulse flakes
½ tsp coconut sugar or liquid sweetener
3 nori sheets

Sushi fillings:
avocado
cucumber, sliced thinly length ways
carrot, sliced thinly length ways
sauerkraut or kimchi
pea sprouts
radishes, sliced
lettuce leaves
asparagus

Method:
Break the cauliflower into florets. Steam for 6 minutes.
In a food processor, process the steamed cauliflower until it is rice-sized pieces.
Transfer the ‘rice’ to a glass or wooden bowl. Add the apple cider vinegar, salt, dulse flakes and coconut sugar, while fluffing and separating the ‘rice’ with a spoon. Set aside to cool for 15 – 20 minutes – this is important, otherwise the dampness of the cauliflower will tear the nori sheets and you’ll have a big sloppy mess on your hands. If you can make the cauliflower rice a few hours ahead of time that’s perfect.
On a bamboo sushi roller, lay a sheet of nori shiny side down.
Add ½ cup – 1 cup ‘rice’ to the center of the nori sheet, spread it out leaving about 1 inch on the top and bottom of the sheet with no rice. Press the rice down firmly.
Add the vegetables, starting with laying the lettuce leaves on the rice, then adding sliced vegetables.
Slightly wet the 1 inch edge of the nori sheet that is farthest from you with damp fingers. Pick up the edge closest to you and tightly but gently roll away from you, letting the wet nori edge stick to the roll, then let it sit for a minute or so to “stick”.
Use a wet, sharp knife to slice into pieces.

Source: Irene Ferguson
TRIED AND TESTED

Vegan Walnut “Sausage”

Vegan Walnut Sausage Tried Tested

Ingredients
1.25 c. walnuts, raw, organic
0.25 c. nutritional yeast
1 tbs. rosemary, fresh, organic
1 tsp. fennel seed, organic
0.5 tsp. thyme, dried, organic
sea salt, unrefined, & fresh ground pepper, organic to taste
2 tbs. water, purified

Directions
Combine all ingredients except water in a food processor and process until combined and finely chopped. Add water slowly until you have enough to make the mixture clump together. Enjoy!
* I made this and then used it in my homemade sushi rolls. They were fantastic!
Other ideas: make wraps out of swiss chard or kale leaves, stuff peppers with

Source: Irene Ferguson
TRIED AND TESTED

Curried French Lentils

Curried French Lentils Tried Tested

I’ve made this many times and it was dinner last night. So delicious and good for you!

6 cups water
1 cup French Green lentils (I cheat and use canned)
1 yellow onion, chopped
1 small yam or sweet potato, diced (about two cups)
2 cups small cauliflower florets
2 ribs celery, sliced
1 can (14.5-oz.) diced, salt-free tomatoes
2 teaspoons curry powder
2 teaspoons dried green herbs (like a French or Italian blend)
1 teaspoon granulated onion
1 teaspoon granulated garlic
4 cups greens cut into bite-size pieces (like kale, chard, spinach, collards, beet greens)

Directions
In a soup pot on high, bring the water and lentils to a boil. Reduce heat to medium and cook for 20 minutes (a low boil).
Add the onion, yam/sweet potato, cauliflower, celery, tomatoes (including juice), and the four herbs and spices. Cook for 10 minutes at the same heat. Add greens, and cook for 5-10 more minutes (spinach, chard and beet greens won’t take as long to cook as kale or collard greens), until potatoes and greens are tender. Serve as is or over cooked brown rice.

Source: Mona Aumair
TRIED AND TESTED