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Vegan for the Holidays

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The Nutty Gourmet

Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

Quinoa, the ceremonial grain of the ancient Incas of Peru, takes on lively character when the golden grains are lightly spiced, perked up with veggies, and formed into tantalizing patty-cakes. Quinoa, pronounced KEEN-WAH, is a grain with unique flavor and a light texture that offers a host of creative possibilities. These zesty, well-seasoned patties are attractive and easy to assemble. Serve them as a hearty side dish or as the centerpiece of the entrée. You may choose to serve the patty-cakes with a sauce on the side=-try the Lemon Dill Silken Sauce found in the Recipe Index. Accompany the patties with a multi-colored tossed salad and steamed veggies like broccoli or summer squash, and add a bean dish if you like.


    Yield: about 16 patties

    1 cup (240 ml) quinoa
    2 cups (480 ml) water
    1/2 teaspoon salt

    2 medium Russet potatoes, scrubbed and cut into bite-size pieces

    2 medium carrots, peeled and diced
    1 red or yellow bell pepper, diced
    1 small sweet onion, diced

    1/2 cup (120 ml) almond meal
    1/2 cup (120 ml) whole wheat flour
    1/4 cup plus 3 tablespoons (105 ml) water
    1 teaspoon dried marjoram
    1 teaspoon salt
    1/2 teaspoon garlic powder
    1/2 teaspoon pepper
    1/4 teaspoon nutmeg
    1/8 to 1/4 teaspoon cayenne

    Red leaf lettuce

  1. Preheat the oven to 375 degrees (Gas Mark 5) and line 2 baking sheets with parchment paper.
  2. Place the quinoa in a fine mesh strainer and rinse under running water for a full minute to remove the natural saponin coating that may leave a slightly bitter taste. Transfer to a 2-quart (2 liter) saucepan and add the water and salt. Cover and bring to a boil over high heat. Turn the heat down to low and steam for 20 minutes. Remove from the heat and allow to stand, covered, for 10 minutes.
  3. While the quinoa is cooking, place the potato pieces in a 2 or 3-quart (2 or 3 liter) saucepan with enough water to cover by 2 inches (5 cm). Cook, uncovered, over high heat for about 6 to 8 minutes or until fork tender. Use a slotted spoon to transfer the potatoes to a large mixing bowl and mash thoroughly.
  4. While the quinoa and potatoes are cooking, prepare the carrot, pepper, and onion and set them aside until the potatoes are mashed. Then, add them to the bowl with the mashed potatoes.
  5. Add the almond meal, whole-wheat flour, water, marjoram, salt, garlic powder, pepper, nutmeg, and cayenne and mix well. When the quinoa is ready, stir it into the patty mixture and mix well to incorporate it thoroughly.
  6. Form the quinoa mixture into 1/2-inch (1 cm) thick patties about 3 inches (7.5 cm) in diameter and place them on the prepared baking sheets. Bake for 12 minutes. Turn the patties over with a metal spatula and bake for 10 minutes longer. Remove them from the oven and allow them to rest for 5 minutes for easier removal.
  7. To serve, line a platter with red leaf lettuce and arrange the patties attractively.

Click here for past cookingwithzel@home.comeonin recipes

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