Our family has always tried to eat vegetarian at least one day per week. It wasn’t what many call Meatless Monday because in our house it was typically a Tuesday night, but it was almost always some kind of pasta dish. My kids aren’t big vegetable fans but that is slowly changing, and partly in an effort to encourage them, I’ve recently committed to trying a vegetarian diet through the week. I’m hopeful that by setting an example and eating a variety of vegetables in different ways, it will make them willing to try vegetables a little more often.
Last night’s vegetarian dinner was curried quinoa cakes on sweet potato mash, topped with a roasted red pepper sauce. I looked at a few different quinoa cake recipes but inspired by my love of curry, I finally decided to try an adapted version of this one from Vegetarian Times. I made a few changes to make it gluten-free, account for food allergies, and to customize it to our tastes. In the end, even my meat-and-potatoes husband liked them. In fact, I loved them so much, I crumbled half of one cake into my egg white omelette this morning and it was a fabulous savoury start to my day.
CURRIED QUINOA CAKES
makes 6 cakes
1 large egg
2 Tbsp brown rice flour
1 1/2 tsp almond butter
1 1/2 tsp apple cider vinegar
1 1/2 cups cooked quinoa, cooled
1/2 cup grated sweet potato
3/4 cup frozen spinach, thawed and well-drained
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped cashews
3 Tbsp finely chopped onion
2 cloves garlic, minced
1 Tbsp curry powder
Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine egg, flour, almond butter, and vinegar. Add all remaining ingredients and mix well. Shape into 6 cakes and bake 25 minutes, turning them over once during the cooking process, or until lightly browned.
Optional: Serve with roasted red pepper sauce. I chose to roast my own peppers on the BBQ last night rather than use a jarred product. I used two large peppers: preheat BBQ to high. Place clean, dry peppers directly on grill and cook until skin blisters and chars, turning peppers frequently to ensure they are evenly grilled. Remove them from the grill, and place in a bowl covered with plastic wrap while you prepare the rest of the recipe (10 to 15 minutes). This will help loosen the skin. Peel skin from peppers. Cut peppers in half to core and remove seeds. Chop peppers and proceed with original recipe.