October 2, 2011
 
Mini Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Cream Sauce, by Virtually Vegan Mama 
Cream Sauce:
Yield: 1 cup
Ingredients:
½ cup of raw cashews soaked in water for 6 hours
1/2 tsp dill weeds
4 tbsp lemon juice
1 tsp Dijon mustard
1 tsp horseradish
¼ cup diced roasted red pepper
1 clove garlic minced
2 tbsp water
4 tbsp unsweetened almond milk
Dash of cayenne pepper
Fresh black pepper to taste
Directions:
 Soak 1/2 cup of cashews in water 6 hours. Drain cashews; add to the food processor or blender with remaining ingredients. Puree until creamy and smooth. Chill for 30 minutes in refrigerator before serving.
 Mini Quinoa-Chickpea Cakes
 Makes 24 mini cakes
 Ingredients:
 
1 (15 oz) can low-sodium Garbanzo Beans
1 cup quinoa (cooked)
1 cup shredded zucchini
¼ cup finely diced red bell pepper
¼ cup finely diced celery
2 tbsp finely diced red onion
1 tsp vegan worcestershire sauce
1 tbsp fresh lemon juice
¼ cup fresh minced parsley
2 tbsp Vegenaise
1 tbsp flaxseed meal mixed with 3 tbsp warm water (used as an egg-replacer and binder)
¼ tsp cayenne pepper (optional, just adds a little kick, but if you don’t like it, don’t add it)
¼ tsp mustard powder
¼ tsp paprika
Nutritional yeast flakes (optional)
Fresh black pepper to taste
Fresh scallions, thinly sliced for garnish
Directions:
 Preheat oven to 375 degrees F.
Cook quinoa according to package instructions, but cook until all liquid is absorbed, you do not want quinoa moist. Allow to cool. Mix 1 tbps flaxseed meal with 3 tbsp warm water and set aside. Drain and rinse garbanzo beans with cold water. In a large mixing bowl, add garbanzo beans and coarsely mash with potato masher or fist (I recommend using your fist…good way to get the stress out) until all beans are nicely smashed. Add all remaining ingredients and stir until well combined.

Mini Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Cream Sauce, by Virtually Vegan Mama 

Cream Sauce:

Yield: 1 cup

Ingredients:

  • ½ cup of raw cashews soaked in water for 6 hours
  • 1/2 tsp dill weeds
  • 4 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp horseradish
  • ¼ cup diced roasted red pepper
  • 1 clove garlic minced
  • 2 tbsp water
  • 4 tbsp unsweetened almond milk
  • Dash of cayenne pepper
  • Fresh black pepper to taste

Directions:

 Soak 1/2 cup of cashews in water 6 hours. Drain cashews; add to the food processor or blender with remaining ingredients. Puree until creamy and smooth. Chill for 30 minutes in refrigerator before serving.

 
Mini Quinoa-Chickpea Cakes

 Makes 24 mini cakes

 Ingredients:

  • 1 (15 oz) can low-sodium Garbanzo Beans
  • 1 cup quinoa (cooked)
  • 1 cup shredded zucchini
  • ¼ cup finely diced red bell pepper
  • ¼ cup finely diced celery
  • 2 tbsp finely diced red onion
  • 1 tsp vegan worcestershire sauce
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh minced parsley
  • 2 tbsp Vegenaise
  • 1 tbsp flaxseed meal mixed with 3 tbsp warm water (used as an egg-replacer and binder)
  • ¼ tsp cayenne pepper (optional, just adds a little kick, but if you don’t like it, don’t add it)
  • ¼ tsp mustard powder
  • ¼ tsp paprika
  • Nutritional yeast flakes (optional)
  • Fresh black pepper to taste
  • Fresh scallions, thinly sliced for garnish

Directions:

 Preheat oven to 375 degrees F.

Cook quinoa according to package instructions, but cook until all liquid is absorbed, you do not want quinoa moist. Allow to cool. Mix 1 tbps flaxseed meal with 3 tbsp warm water and set aside. Drain and rinse garbanzo beans with cold water. In a large mixing bowl, add garbanzo beans and coarsely mash with potato masher or fist (I recommend using your fist…good way to get the stress out) until all beans are nicely smashed. Add all remaining ingredients and stir until well combined.

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