Daily Archives: September 20, 2015
Cauliflower Cakes with Brown Rice and Cheddar
In the grand scheme of vegetarian meals, I don’t think one can ever have too many recipes for veggie burgers, cakes, and/or patties. Really, they are all similar but each can have it’s own role. Ever since I stumbled upon this recipe on Sprouted Kitchen, it’s become a staple in many, many forms as a substantial main course. This particular version of the cauliflower cakes is made more often than not, because I almost always have brown rice sitting around. I have a thing for fried cauliflower (a weakness) with ranch and so this version is my take on the bar food.
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Ginger Carrot Salad with Quinoa
| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |
On occasion, one fail in the kitchen can turn into something very unexpected. Take for example, this salad. The shredded carrots started at as a filling for a stuffed pepper. My goal had been to have a breakfast pepper, complete with a baked egg. I tried and tried but the results were always the same- a tough egg yolk. I hated it but I had all of this shredded carrot mixture leftover at which point, I added it to lettuce and called it a day. I’ve since eaten this carrot salad nearly every day for lunch and I don’t regret not getting the pepper to work.
The best part in my mind: if you are using quinoa leftovers, this salad comes together in 5 minutes (and while I recommend you let it sit for a bit, it could really be eaten right away.) But, even if you don’t have extra quinoa sitting around- it’s such a quick cooking grain that it still keeps this meal quick.
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