quinoatkes.

quinoa latkes = quinatkes

*gather*

2 1/2 cups COOKED quinoa

(which is about 1 1/2 cups dry i think)

4 large eggs

1/2 tsp fine grain sea salt

1/3 cup fresh chives (or combo of scallion greens)

1 yellow/white onion finely chopped

1/3 cup freshly grated parmesan (i had shredded)

2 - 3 cloves garlic finely chopped

1 cup bread crumbs (i used matzoh meal)

water, if needed

1 tbs olive or coconut oil

*COOK QUINOA*

it's 1 to 2

so.. 1 1/2 cups quinoa to 3 cups water

get a good rice pot

put it on medium heat

a good wood paddle 'chunk' of earth balance

1/2 bullion cube

melt and mix

then add quinoa

then add water

bring to boil

then to simmer

lid on

timer on 

20 minutes or more

*mix it up*

grab a BIG bowl

combine cooled quinoa, beaten eggs, salt

stir in chives, onion, cheese, garlic

add matzoh meal

which will absorb some moisture 

if it's too dry add water

create little to medum patties

(this is a great place to hire a small helper :)

it's easier to make them all first & then get the fire going

so you can keep it going

i create them as i go 

grab a large heavy skillet 

pour a bit of olive oil 

turn to medium-high

make sure to have a plate with napkins 

or a paper bag nearby to soak up the oil

let the patties cool

*fyi*

they stayed well in the fridge

warmed them in oven next day

still crisp and yum

enjoy beauties

xxxx

another amazing recipe

adapted from 

super natural everyday

by heidi swanson

coconut lentil yumness.

 

green lentil coconut yumness

*gather*

2bs butter/ghee/earth balance/coconut oil

1 large onion chopped

3 cloves garlic chopped

5 1/2 cups or more of water

1 repunzel vegan bullion

1 1/2 cups green lentils rinsed

3 tbs unsalted butter

1/2 tbs curry powder

1/2 cup cocnut milk

fine grain sea salt

1 bunch fresh chives cut/minced/chopped

*rock it*

grab a big pot
turn to medium
melt butter
add onion/garlic/bullion
do the glaze dance
stir it, love it, want it
add lentils mix about
then water
bring to a boil 
back down to a simmer 
lid on & timer on
*this took longer than i thought*
lentils need to be tender 
might be up to 40 - 50 minutes+
i also had to add a bit of water
do what it takes

side note: 
this did not turn out as a soup
you could use your immersion blender
to partly puree or fully at this point 
(this is what i mean by making it your own)

here is the weird part
**i did a second step**
which is not a julesy/rm thing

i made the curry butter
in a small pan/pot
melt butter on medium
let it brown a bit 
till you smell that nutty scent
put in curry powder mix around
less than a minute

**super fun part**
dress the lentils 
 pour the coco milk into the pot
or you can do this individually in 
each cup/bowl too

**caution**
the beauty of the white 
going into the dark 
(pic above) 
was so gorge!!

add some salt
put in cup/bowl/vessel
top it off with curry butter & chives

enjoy
beauties
xxxx

inspired & adapted from 
super natural every day 
heidi swanson