My night for family dinner. Gina and I went to my favorite Farmer's Market on Sunday morning and then she joined me in the kitchen for some serious vegan exploration. It turned out wonderfully, thanks to her support!
The veggie medley that Gina helped me concoct to go alongside the quinoa/bean cakes. There are a few zucchini, bell peppers, onions, garlic, ginger and carrots in there. We seasoned it with ginger powder, S& P. Added some cilantro in too.
Step 1: put cakes on plates. Cakes have cooked quinoa and bean paste that I made in food processor. Combined the two and formed three large cakes that I then baked. The bean paste consists of pinto beans, some mong beans, left over peanut potato soup, jalapeno peppers, ginger, garlic, onions and a little peanut oil. And cilantro!
Step 2: Spread left over bean paste onto quinoa/bean cakes.
Step 3: Pile high with sauteed veggies on cakes.
Step 4: Drizzle extra potato/pumpkin soup around the cakes. I doctored up soup with some peanut oil, cilantro and ginger.
Step 5: Add fresh chopped cilantro on top.
Ta-da!!! (sideways!)
What a masterpiece you made! Very impressive.
ReplyDeleteYou should start a 'favorites' file, for when you open your Vegan Restaurant. I have hostessing skills, you know...xo, Mom