I must confess that with these quinoa mushroom cakes It is getting easier and easier for me to become a total vegetarian. Most days I’m doing great, but of course it’s still difficult on some days. Like when I’m making truffle steak with chanterelles for Batman..
You know, the man works really hard and I’m simply not gonna be the one nagging him to become a vegetarian too because it’s the right thing to do blah blah blah. I swore to myself I won’t be that woman because we are all on our own spiritual journey in this wonderful life of ours. For some of us that involves eating truffle fillet for dinner and for others it involves catching themselves ( I am strictly referring to Self here ) licking that caramelized juicy piece of steak under the pretense of tasting seasonings. Yeah, definitely needs a little more truffle butter now that I licked half of it. Don’t judge me, I told everyone earlier I am on a long journey here…
For the most part, my journey involves many of these surprisingly delicious Supernatural Quinoa Mushroom Cakes ! Yes, they are so good I even sneak them into Batman’s diet topped with lots of salsa fresca or chimichurri.
My favorite thing about these, beside the fantastic nutritional profile, is that I can make a big batch during the weekend and keep them in the fridge to have all week for lunch. I scoop out as much as I need and warm them quickly on a cast iron plate, then have them next to a green salad. I’m hooked !
I also love that I can play around with this recipe and change it based on things and leftovers I might have in the fridge. One week i’ll have quinoa mushroom cakes then the next week lentils can take the place of black beans. Caramelized carrots instead of mushrooms. I even like the idea of some leftover black or brown rice, whatever the case you can’t really beat this nutritional powerhouse.
I am proud to tell you that I made my black beans for this recipe from scratch. It’s really easy but you must think ahead so you can soak them overnight. You might not wanna do that, in which case using canned organic beans will be just fine. Who am I to judge, right ?! I licked Batman’s steak the other night.
Anyways I really hope you make these quinoa mushroom cakes, they are really really good and good for you and you will feel fantastic !
- 2 sweet potatoes organic
- 1 1/2 c cooked black beans organic
- 2 1/2 c cooked quinoa organic
- 8 oz sautéed mushrooms organic
- 3 tbsp chia seeds
- sea salt to taste
- 1 tsp Cumin
- black pepper to taste
- 1 tbsp Smoked paprika
- 2 scallions thinly sliced
- a small bunch of thyme
- 1 bay leaf
- 1 carrot
- 1/2 onion
- 2 c Salsa Frescafor serving
- If making the black beans from scratch you must start with 1 c of beans soaked overnight. Rinse in the morning, cover with water by 2 inches and bring to a boil together with a carrot, the 1/2 onion and thyme. Simmer covered for about an hour or until the beans are tender. Season to taste with sea salt and allow to cool. Discard the thyme and bay leaf.
- Peel and dice the sweet potatoes, cover with water and a pinch of sea salt. Bring to a simmer and cook until fork tender. Drain and mash with a fork or potato masher. Set aside to cool.
- Add 1 1/2 c of the cooked beans together with some of the liquid to a food processor and purée. Doesn’t have to be smooth, just roughly puréed.
- In a large bowl combine the puréed beans, mashed sweet potatoes, quinoa, chia seeds, scallions and mushrooms. Season with the cumin and smoked paprika. Adjust seasonings to your taste with more sea salt.
- Using an oiled measuring cup, the 1/4 c make small cakes and crisp them up on a hot cast iron plate. Make sure the plate is lightly oiled and keep an eye on the quinoa cakes. They only need about a minute or two on medium low flame.
- Serve warm with salsa Fresca on top.
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