Monday, 25 May 2015

Another Winner: Black Bean, Sweet Potato and Quinoa Seed Croquettes

Dear friends of mine have just put up their house for sale, so planning and preparing a nutritous dinner is not a big priority for the time being, especially when they never know when they have exit for a showing- pronto!

So I offered to prepare them a simple dinner, easy to reheat anytime. I made these from Dreena Burton's "Let Them Eat Vegan, a cookbook that is definitely on my top five!

Her recipes do take time, but the taste reflects the care that is put into the recipe, and I appreciate this more than rushing to put something mediocre on the table.

This one is called Black Bean, Sweet Potato and Quinoa Seed Croquettes with Pumpkin Seed Chipotle Cream (even saying it is a mouthful!)

Give yourself some time to make it, as it requires cooked quinoa and sweet potato. But when I sampled it before moulding it into paddies, I could barely stop eating it. REALLY good.
I baked the croquettes after cooling them and they were firm enough to remove from the pan easily.

Along with the lentil walnut burgers I prepared in the last post, and a simple salad- dinner is ready to go..
Oh, and of course a little dessert to finish.. Raw Energy Balls from an earlier post.

Black Bean, Sweet Potato and Quinoa Seed Croquettes

Pumpkin Seed Chipotle Cream 

The link to these outstanding recipes:

Raw Energy Balls

Raw Energy Balls (from The Whole Life Nutrition Cookbook)
1 cup raw almonds or walnuts

1 cup medjool dates, pitted

¼ cup raisins
¼ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ cup raw almond butter
shredded organic coconut
In a food processor fitted with the “s” blade grind the almonds until finely ground. Add the dates, raisins, and spices. Grind to a fine meal. Add the almond butter, process again until thoroughly mixed.
Form into balls and roll in shredded coconut. Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.

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