8*27*11

For my birthday earlier this month I received a gift card to Powell's City of Books from a couple super sweet bride and groom clients/friends of mine. I was thrilled. I ran right out and got Super Natural Every Day, the newest book from Heidi Swanson of 101 Cookbooks.

The book (and her blog) has all sorts of healthy vegetarian recipes that are not only unique, but easy enough to make them on any weeknight. The black-peppered tempeh and cauliflower recipe has quickly become a favorite.

And it looks like the little quinoa cakes are going to quickly become one too! I made a little avocado sauce to serve with them, which was super tasty. I could also see serving it with sweet chili sauce, peanut sauce, or a fresh salsa. Really, the possibilities are endless.

Dude, that avocado matches my floors.

Quinoa cake and avocado bliss.

Little Quinoa Patties

from Heidi Swanson

• 2 1/2 cups cooked quinoa
• 4 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup chopped fresh chives
• 1 yellow or white onion, finely chopped
• 1/3 cup freshly grated parmesan or gruyere cheese
• 3 cloves garlic, finely chopped
• 1 cup whole grain bread crumbs, plus more if needed
• water, if needed
• 1 tablespoon extra-virgin olive oil or clarified butter

Combine quinoa, eggs and salt in a medium bowl.

Stir in chives, onion, cheese, and garlic.

Add the bread crumbs, stir, and let sit for a few minutes to absorb.

At this point you should have a mixture you can easily form into 12 1-inch thick patties.

If it needs to to be firmer, add bread crumbs; if moister, add water or more egg.

Heat the oil in a large skillet over med-high heat.

Add patties, cover, and cook for 7-10 minutes, until the bottoms are deeply browned.

Flip the patties and cook for an additional 7 minutes, or until golden.

*I made all the patties, and cooked 4 for dinner, then put the remaining patties in the freezer, separated by parchment paper. I just put them straight into the frying pan frozen, and they cooked up really nicely for lunch!

Avocado Cream Sauce

• 1 ripe avocado, halved and pit and skin removed
• juice from 1/2 lime
• 1/2 garlic clove, chopped
• 1/2 cup soy milk (or more, if needed)
• salt & pepper

Put avocado, lime juice, and garlic and soy milk in a food processor.

Puree, adding more soy milk if necessary, to the consistency of sour cream.

Add salt and peper to taste.