Brown Rice Miso Squash – Quinoa Patties – delicious, vegan, easy recipe. I love a good BBQ, but grilling only vegetables and fruits can sometimes get bait boring, so I created these delicious (And I’m not saying that because I made them, but because they really are, I couldn’t stop eating them) Brown Rice Miso Squash – Quinoa Patties.
Brown Rice Miso Squash -Quinoa Patties Makes 4 medium sizes Patties Prep time: 10 – 15 min. Ingredients 2 tbsp flax egg (mix 1 Tbsp flax seed + 3 Tbsp water) 1 cup cooked squash 1/2 cup quinoa 1 tbsp bread crumbs (I used brown rice bread crumbs) 1 tsp brown rice miso 1 handful fresh parsley 1/4 cup chickpea flour 1 tbsp nutritional yeast 2 shallots 1 tsp vegetable bouillon (make sure there’s no yeast in it) Instructions 1. 2. 2. 3. 4. 5. They are great fresh, crispy and crunchy, but also cold as leftover to top salads or snack just on its own. Zucchini Pad Thai. I’ve been obsessed with veggie noodles, zucchini in particular, for the past few years.
Come summer time I think we have them for dinner on average 3-4 times a week. It’s the perfect way to keep things light and flavorful. If you’ve been around What’s Gaby Cooking a while, you’ve seen that you can also do sweet potatoes noodles too. I know, mind blown. Literally you can do just about anything with the right spiralizer and news flash – there’s a new spiralizer in town and everyone is going to freak out. The BELLA Electric Spiralizer is quite possibly my new favorite kitchen tool. Okay – so…. if you’re equally as obsessed with spiralizing all things, then you’re going to want to make this Zucchini Pad Thai immediately.
Ingredients. Vegan Aubergine Polpette – Three Ways. Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected.
So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. Vegan Aubergine PolpetteMakes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g / 1 cup almond flour 120 g / 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C / 400°F.
Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad Spicy tomato sauceServes 4. Aubergine, Basil & Pomegranate Lettuce Cups. Thanks to OXO for sponsoring this post It’s getting to that muggy, sunny part of the year where the days are long and all I want to do is lie outside in the sun and consume ice cream, strawberries and salads.
<– I’ve actually been doing all of this since May when I was revising for my exams, as proven by my impressive tan lines underneath my rings. For me, salad wasn’t always a delicious way to consume vegetables as I grew up eating sad shredded iceberg, WITH NO DRESSING, at school. I’m not a rabbit. It ruined my opinion of salads for years until I eventually started eating them at home and realised that really salads are delicious bowls of toppings padded out with crispy leaves and brought together by a zippy vinaigrette. I can get into salad ruts – tomato, red onion, spinach, mustard dressing is my standard – but one of my favourite things to do when this happens is go for salady ‘tacos’ like this. My main bugbear between me and these salads used to be the leaf washing.
Ingredients. FEEDING KIDS : SWEET POTATO + BROWN RICE TOTS. Recipe adapted from the Natural Nurturer A friend from Cooking Club pointed me towards this recipe and my kids are obsessed.
I always have leftover rice and stock sweet potatoes so these are easy to get together. They do not have eggs, breadcrumbs or dairy, which I usually include in my veggie patties so hopefully these help some people whose kids (or selves!) Are sensitive to those things. If yours are not, a sprinkle of shredded cheese in here would help them stay together. Ingredients 1 cup cooked and cooled brown rice (or quinoa)1/2 cup steamed and cooled sweet potato flesh, about 1 small2 Tbsp. flaxmeal1/2 tsp. sea salt2 Tbsp. brown rice flour, plus more for coating (panko or breadcrumbs work too)dollop of pesto or chimichurri, optionalfresh parsleyavocado or coconut oil, for cooking directions In a mixing bowl, combine the grains, sweet potato, flaxmeal, salt, brown rice flour, dollop of sauce if using and a small handful of fresh chopped parsley.