Sunday, September 27, 2015

Pumpkin Quinoa Cakes


I worked on this recipe last year.  We moved and I thought the recipe had moved to a new location.  Not Oregon or so I thought.

I usually have about 20 recipes that I work on: testing, photographing, retesting, etc...  This recipe is one that my family enjoys.  I finished testing it last year at the end of the pumpkin craze and decided to save it for this year.  At the time I never imagined a move 3000 miles away from Maryland.

With our move came one case of canned pumpkin. I new I had worked on a few recipes last year and went to my MAC to see what I could find.  In searching through my old files I found these images.  Just my luck a healthy recipe to retest and serve to my family.

 The only problem is I also found that I had misplaced the recipe.

In my attempts to be organized I realize that I am not.  It just happens.  I have a green journal that I carry with me everywhere.  This is my companion for ideas, recipes suggestions, sifting through life pieces, crazy thoughts, frustrations.  You get the idea.  My life is in this little green book.

On occasion I find myself thumbing through the pages.  Trying to refresh my memory and to reread some crazy shit.  I write way too much stuff.  I think if anyone finds my journals they will know I am an over thinker.  Over doer.  Over everything.  Seriously, it's too much at times for me.  In a good way of course.

I find a single sentence that reads: 80/20=balance.

Balance must have been something I needed at the time I wrote the recipe because right below it was THIS recipe.  Yay me!  

So here it is, the recipe.  I hope it's not too late and some of you have a the urge to still make something pumpkin-y for your family.

Pumpkin Quinoa Cakes
makes 20-25 small patties

2 cups cooked quinoa, follow directions on box
1/2 cup panko crumbs
2 tablespoons flax seed
3 tablespoons water
1 tablespoon dried cilantro
1/2 cup red bell pepper
1/2 can pumpkin puree
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons potato starch
3 tablespoons nutritional yeast (adds flavor to cakes)

1.  Combine all ingredients into a large bowl and mix well.

2.  Heat 1 tablespoon of oil in a frying pan.  I use a cookie scoop to measure mixture and pat into a patty.  Fry on both sides until crispy.

3.  Serve with your favorite sauce.  I served mine with a fresh salad of bell pepper and zucchini.  I drizzled some peanut sauce on the salad and the cakes.


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