Posts Tagged Super Natural Every Day

Quinoa Patties

Source: Super Natural Every Day by Heidi Swanson

Every single recipe I have made from this book has been outstanding. Each one is full of flavour and so good for you!

These patties can be used as either a snack, or main meal if paired with a salad. I paired it with Heidi’s Kale Salad.

INGREDIENTS
2 1/2 cups cooked quinoa*, at room temperature
4 large eggs, beaten
1/2 tsp fine-grain sea salt
1/3 cup finely chopped fresh chives (used green onions)
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, plus more if needed
Water, if needed
1 Tbsp extra-virgin olive oil or clarified butter
2 Tbsp Feta Cheese (my addition)

* To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

DIRECTIONS
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese (+ Feta if using), and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

At this point, you should have a mixture you can easily form into twelve 1-inch thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

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Kale Salad w/ Toasted Coconut & Sesame Oil

Source: Super Natural Every Day by Heidi Swanson

Ever since my friend over at Epicurean Vegan introduced my to Kale Chips, I’ve been looking for more ways to make them.

I love this recipe by Heidi (her cookbook is really great) and plan to make it again, a lot!

Serves: 4

INGREDIENTS
1/3 cup extra-virgin olive oil
1 tsp toasted sesame oil
2 Tbsp shoyu, tamari, or soy sauce (I used soy)
3 1/2 lightly packed cups chopped kale, stems trimmed, large ribs removed
1 1/2 cups unsweetened large-flake coconut
2 cups cooked farro or other whole grain (optional, I served over barley)

DIRECTIONS
Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.

In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.

Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.

Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.

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Black Pepper Tempeh

Source: Super Natural Every Day by Heidi Swanson

I had promised myself, no more cookbooks (for a while) and then I found this one, and then I bought it. 🙂

I’m always looking for some vegetarian meals, and I want ones that aren’t pasta. I’ve just started using tempeh and love it. It can be found in the refrigerated section of the grocery store.

Yield 4 servings

INGREDIENTS
3 tablespoons extra-virgin coconut oil
3 shallots, thinly sliced (I used a red onion)
1 teaspoon red pepper flakes (I used 1/2)
15 small cloves garlic, smashed
1 tablespoon peeled and grated fresh ginger
3 tablespoons shoyu, tamari, or soy sauce (I used soy)
1/4 cup natural cane sugar (I used 2 Tbsp Maple Syrup)
2 tablespoons water, plus more if needed
8 ounces tempeh, sliced pencil-thin
12 ounces cauliflower, very finely chopped
1 teaspoon freshly ground black pepper, plus more if needed

**Next time I think I will add some mushrooms and zuccini, chopped.

DIRECTIONS
In large skillet over low heat, combine the coconut oil, shallots, red pepper flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes.

While the garlic is cooking, whisk together the shoyu, maple syrup, and water in a small bowl.

Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes.

Uncover, turn the heat up even more, and cook until the cauliflower and tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately.

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