I’m not exactly sure that cake or patty is the right work for this kick ass bulbous concotion…. but for the sake of not making up terms…
QUINOA-SPINACH CAKES! (note: my measurements made 18)
- 2 tbsp curry, mustard seeds
- 1 lbs spinach
- 12 oz cashew
- 12 oz rollled oats
- 1 qt cooked quinoa
- 3 onions, diced
- 6 garlic cloves, minced
- 1/2 cup rice wine vinegar
- 1/2 cup olive oil
- 3 tbsp vegan worcester sauce
- salt/pepper to taste
In a large bowl mix 1/2 lb spinach & quinoa. In a food processor grind up cashews and rolled oats and add to the bowl. Then puree the other 1/2 lb spinach with olive oil in the food processor and add to the bowl. Mix in onions, garlic vinegar, worcester sauce, and spices. The mixture should be sticky and moist.
Scoop into 6 oz ‘balls’ and bake at 275F for 20 minutes. They will be dry and crispy on the outside and moist on the inside. The color is FANTASTIC!!! I served them with rosemary roasted carrots and a mixed green salad. Pretty freakin’ good :)
You’ll need a large and deep baking dish. I can be any shape you want, but about 9x9.
- 3 eggplant, thinly sliced
- 3 red bell peppers, thinly sliced
- 1 large bag of spinach, sauteed with minced garlic & olive oil
- 3 romaine hearts, cut and seared
- 2 onion, julienned
GRILL ALL VEGGIES WITH A BIT OF OLIVE OIL ON A FLAT STOVE GRILL. DUST WITH SALT, PEPPER, PAPRIKA, CUMIN, OREGANO. GRILL UNTIL FULLY COOKED AND SLIGHTLY BROWNED. SET ASIDE.
- 3 cups cooked and drained chick peas
- 2 sprigs thyme, rosemary & cilantro, plucked and chopped
- olive oil
- 1 cup soy milk
- salt and pepper
BLEND INTO A THICK CREAM IN A BLENDER OF FOOD PROCESSOR. SET ASIDE.
- 2 cups chickpea flour
- water and olive oil
- 1 tbsp dried oregano
- salt and pepper
- 1 tsp baking powder
MIX WATER AND OIL INTO FLOUR IN A LARGE BOWL A BIT AT A TIME UNTIL A GOOD DOUGH CONSISTENCY IS REACHED THEN KNEAD WITH HANDS AND AND SALT AND PEPPER & BAKING SODA. ONCE FULLY MIXED, ON A FLOURED SURFACE ROLL OUT WITH A FLOURED ROLLING PIN INTO A FLAT AND THIN SQUARE SHEET THE SIZE OF YOUR BAKING PAN.
Grease your baking pan. layer eggplant evenly on the bottom. then the onion, followed by the red bell pepper, then smooth the chickpea cream into one layer, over that spread the spinach then the next layer of eggplant and finish with the romaine hearts. Lay your sheet of dough over pan and tuck into the sides with fingers. Bake at 325F for 20 min or until crust in golden. Remove from oven and drizzle with balsamic reduction. Let cool for 15min then cover with a large cutting board and flip over onto the counter in one swift and hard move. It should come out no problem. Cut into as many pieces and you need. Mine served 12. Enjoy. This yummy, rich pie with the thin crunchy crust is amazing, pretty and healthy :)
buen provecho- cristi
Last night my boyfriend and I stayed in watching movies, playing wii, and enjoying a few cocktails. True to form he ordered pizza and I was left to my own devices -
So this is what I had in the fridge and what I did with it.
- 1 kerri burger (or your favorite veggie patty will do), cut in to pieces
- 4 sweet peppers, sliced
- 6 oz baby spinach
- 1/2 romaine heart, chopped
- 2 garlic cloves, minced
- a few jalapeno slices
Throw everything in a skillet with a tight fitting lid. Stir on high heat for 2 minutes. Then lower heat to Medium-Low. Cover. Let simmer until leaves are wilted.
It hit the spot :) -cristi