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Sweet Potato and Quinoa Patties

You can bake these babies in the oven at 180C for about 20 minutes, but we like them fried each side in a little olive oil on the BBQ or a frypan so they’re crispy – the women at last January’s mini-retreat did too!

Ingredients

1 large sweet potato (350-400g)

250g quinoa

Juice from 1 lemon

1/4 cup tahini (or any nut butter if you’d prefer, I’ve made it with cashew butter – delicious!)

1/4 tomato puree/passata (not tomato sauce or tinned tomatoes!)

1/2 cup gluten free flour (I generally go for tapioca)

2 tsp ground coriander

2 tsp ground cumin

1/2 tsp smoked paprika

salt and pepper to taste

Instructions

Peel the sweet potato and chop it into small cubes. Steam (preferable) or boil until very soft, about 20-25 mins.

Meanwhile, rinse the quinoa then steam it in a rice cooker/thermomix for 15-20 mins or add it to 2 cups of boiling water in a saucepan and simmer with the lid on until all the liquid has evaporated (15-20 mins).

Blend the cooked sweet potato in a food processor with the lemon juice, then add the tahini, tomato passata, flour, spices and continue to process until smooth. Season to taste.

Transfer the quinoa to a large bowl and add the sweet potato mix. Stir it up until it’s all blended together, the mixture should still be a little sticky, but add extra flour if too sticky.

Make each patty by scooping about 2 tbsp of the mixture, rolling it into a ball with your hands then pressing it to make a circle. Yes the mixture will want to stick to your hands so just keep a bowl of water handy to wet your hands at regular intervals – this will keep the mixture from sticking to your fingers. Pop each patty on a tray/large plate, cover and pop in the fridge for at least an hour to harden up.

Keep them cold until you’re ready to cook them…As mentioned above, heat them in the oven or fry on the grill and serve warm with a salad, steamed or sauteed veggies and sweet chilli or your favourite dipping sauce.

 

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Pine nut, Tomato and Basil Stuffed Mushrooms

For my January 2017 Yoga mini-retreat I bought a box of massive “button” mushrooms, almost the size of portobellos, at first deliberating how I could use them and how we could possibly eat them all before they were no good. This stuffing ensured I needn’t have worried – there were no left overs for dinner that night!

Ingredients

18 very large button mushrooms (not portobellos, they go soggy and watery)

300g cherry tomatoes (our are usually homegrown red and yellow tommies, but equal to 1-2 punnets)

175g pine nuts (half a regular bag)

1 bunch / 2 handfuls fresh basil leaves

3 Tbs Tahini or soy sauce

2 Tbs extra virgin olive oil

lemon juice to taste (usually enough from half a lemon)

salt and pepper to taste

Instructions

Pop the oven on to 180C or 160C with fan. Tip: For the mini-retreat my husband actually cooked these on our outdoor BBQ grill with the hood down – easier and more flavoursome!

Remove the stalks of the mushrooms and put the caps on a baking tray or two. Put half the stalks aside for the stuffing and put the rest in a paper bag for another meal another night. Don’t throw them out as waste, they’re perfectly as healthy and tasty as the cap of the mushroom and can be chopped into so many dishes like pasta sauces, curries, stir fries etc. They just absorb any flavour, but you already know that 😉

Either finely chop the mushroom stalks or blend them in a food processor like I did. Chop the cherry tomatoes in half and roughly chop the basil leaves.

Heat the EVOO in a fry pan and when hot reduce heat to medium and add the mushroom stalks. Fry for about a minute then add the tomatoes, pine nuts and tahini and fry about 5 mins or until it’s all reduced down. Stir in the basil, lemon juice, salt and pepper and remove from heat.

Stuff the tomato “pesto” mix into the mushrooms caps nice and tight and bake for about 15- 20 mins until the mushrooms are soft. Or pass them off to your resident BBQ master to grill 😉

 

 

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