February 2023 Recipe
VEGAN QUINOA PATTIES WITH DILL REMOULADE SAUCE
A food processor will cut the prep time in half.
1 1/2 cups cooked, white quinoa (colored quinoa doesn’t bind well)
2 tablespoons ground flax + 6 tablespoons water (egg replacement)
1 cup destemmed and finely chopped kale
1/2 cup rolled oats, ground
1/2 cup finely grated sweet potato
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 cup sunflower seeds
1/4 cup fresh basil leaves, finely chopped
2 tablespoons finely diced onion
1 clove garlic, minced
1 tablespoon softened tahini paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red or white wine vinegar
1/2 teaspoon fine grain sea salt, or to taste
3 tablespoons gluten-free or all-purpose flour
red pepper flakes, to taste
Preheat oven to 400°F. Line a large baking sheet with parchment paper or silicone mat.
Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
Combine all ingredients together in a large bowl, including the flax mixture, the ground oats, the flour and the 1.5 cups cooked quinoa. Stir well until the mixture comes together.
Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together and place on lined baking sheet.
Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm. Cool on the sheet for 5 minutes.
DILL RÉMOULADE SAUCE
2/3 cups raw cashews* (preferably soaked for 2 –3 hours)
1/3 cup water + more as needed
1/4 teaspoon cayenne, optional
1 small clove garlic
2 tablespoons fresh dill, chopped
1 lemon, juiced and a little zest
dash or two onion powder
salt & pepper, to taste
Place all ingredients in a blender/food processor, except the dill, and blend until smooth. If your mixture is too thin add a few cashews and blend again, and if too thick add 1 tablespoon water at a time until desired consistency. Stir in the dill by hand.