Kicking off the year with a vegan diet

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by SHANNON POWELL HART

WFAA/GMT

Posted on January 6, 2014 at 1:35 PM

Updated Monday, Jan 6 at 3:44 PM

Cashew-Quinoa Patties


1 c. quinoa (cooked with 2.5 cups of water and 1 boullion cubes)
¼ c. + 2TBS vegetable oil
2TBS garlic cloves
1 yellow onion
½ c. cashews blended with ¾ c. water
2 TBS nutritional yeast
1 ¾ tsp baking powder
¼ c. tapioca starch
½ tsp salt
1 tsp salt
1 tsp black pepper
2 TBS dry parsley
½ c. cashews (pulsed in food processor into small bits
¼ c. water
½ c. carrot shreds

1.    Cook quinoa in a small sauce pot with lid on. Bring to a boil. Simmer with a low flame for 20 minutes.  Check that all water is absorbed.
2.    Quarter the onion and using a food processor pulse them with the garlic cloves until they are all chopped up.
3.    Saute onions an d garlic with the oil until nice and soft.
4.    In vita prep blend cashews with water until they are smooth.
5.    In a mixing bowl combine the cooked quinoa, onion mix, cashew cream and all remaining ingredients. Mix it all up until totally combined.
6.    Grease a cookie sheet or line with parchment paper.
7.    Scoop out patties about ½ cup each. Space them out on the sheet so they have plenty of room to flatten as they bake, like cookies.
8.    Bake 300-degrees for 20 minutes.
9.    Let cool at room temperature.
 

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