Recipe Redux March: Spicy Tomato & Spinach Quinoa Patties

22 Mar

This month’s Recipe Redux theme is in celebration of March’s beloved holiday: St. Patrick’s Day (hence “patties”)! Yes, we know, it was last weekend.  But why can’t we keep the celebration going? :D

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Spicy Tomato & Spinach Quinoa Patties

Yields 8 Patties

 

1/3 cup tomato basil pasta sauce (or any tomato sauce you prefer; I used 365 brand)

1 tsp sriracha, more or less to taste

2 Tbsp avocado oil, or your preferred oil

1 cup cooked quinoa (I love using leftover cooked quinoa – yesterday I made an amazing quinoa falafel bowl :D)

1/2 tsp sea salt

1 Tbsp nutritional yeast, optional

Heaping 1/2 – 1/3 cup baby spinach, rinsed, drained, and chopped

Fresh ground black pepper, to taste

1/4 cup + 1 Tbsp all-purpose flour

 

Directions:

 

Preheat the oven to 375 degrees Fahrenheit.  Combine the tomato sauce, sriracha and oil in a small dish and set aside.

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In a medium mixing bowl, stir together the quinoa, sea salt, nutritional yeast, spinach, and black pepper.  Add in flour and mix gently until combined.

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Portion out the patties using a 1 Tbsp spoon (2 Tbsp per patty).  Place onto a parchment lined baking sheet and bake for 20 minutes, flip, gently press the patties down to flatten, and bake an additional 15 to 20 minutes more.  Enjoy on their own or topped with some dairy-free cheese!

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What do you top your quinoa patties with?

 

Meal Plan Monday

24 Feb

Monday

Morning: Strawberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp Seeds

Afternoon: Crackers & White Bean Hummus + Pistachios

Night: Chk’n Nuggets, Rice & Veggies

Tuesday

Morning: Scrambled Tofu and Fresh Orange Juice

Afternoon: Pecan Rice & Tempeh

Night: Blueberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp Seeds

Wednesday

Morning: Scrambled Tofu

Afternoon: Garbanzo Bean and Tomato Soup

Night: Peanut Butter and Banana Smoothie with Hemp and Chia Seeds

Thursday

Morning/Afternoon: Garbanzo Bean and Tomato Soup Leftovers

Night: Strawberry Banana Smoothie with Hemp Seeds and Flaxmeal

Friday

Morning: Strawberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp & Chia Seeds

New York City!!!

I won’t be planning through the weekend because Derek and I are going to NYC for NY VegFest <3

Secret Recipe Club February: Rice Krispie Treats!!

17 Feb

Happy February!! Spring is nearing (just ignore the many feet of snow we have) :D

snow

This month for Secret Recipe Club I was assigned Debbie Does Dinner Healthy.  Debbie is a mom of three determined to make healthy, low calorie meals that taste delicious (check out her vegan challenge HERE)! That sounds right up my alley!!  But of course, out of all the healthy meals, I pick a dessert… :P

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Original recipe from Debbie Does Dinner Healthy

Rice Krispie Treats

Yields 12 treats

1 (10 ounce) bag vegan marshmallows

4 Tbsp. Earth Balance buttery spread

1 Tbsp. vegetable oil

1 Tbsp. water

6 cups Rice Krispies

Directions:

In a large saucepan, heat the Earth Balance over low heat until melted.  Add the marshmallows and stir constantly until melted and fluffy.  Add the vegetable oil and water and stir to combine.

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Pour the rice cereal into the saucepan and stir well.  If needed, transfer to a large mixing bowl and use your hands to incorporate all the cereal into the melted marshmallow.

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Pour the mixture into a 9 x 13 pan lined with parchment paper.  Let cool for a few hours before slicing and, of course, enjoying!

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Secret Recipe Club

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