Quinoa Cakes & Flax Egg Tutorial

Have you ever made a flax egg? Sounds kind of strange, but many vegan recipes call for a flax egg to replace a real egg. I’ve never made one until very recently and it had always sounded weird and complicated to do, but it takes a mere minutes and the process comes in handy whenever I want to up the glow of any dish I’m making. Like quinoa cakes with homemade ketchup!

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Before we get to the quinoa cakes, let’s get the glow down:

Flax seeds: fight diabetes, has a high amount of cancer-protective compounds lignans (up to 800 times the amount as in any tested plant food) and alpha linolenic acid, fights constipation with its soluble and insoluble fiber content (one ounce of flax provides 32% of the US daily allowance of fiber), combats inflammation with its Omega-3 essential fatty acids, prevents menopausal symptoms with its estrogen-like phyoestrogens, fights heart disease by reducing LDL (bad) cholesterol, boosts the immune system, improved Alzheimer’s symptoms, and helps brain function and overall mood.

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Quinoa Cakes

Before preparing the quinoa cakes, make yesterday’s recipe. For the quinoa cakes, all you have to do is add 2 more ingredients to the Rainbow Quinoa Salad: 1 flax egg and 3 tbsp of oat flour.

For the flax egg:

Take one tablespoon of flax seeds, grind them up, put them into a bowl with 3 tablespoons of water. Let sit for about 5-10 minutes.

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You will notice that the water congeals and becomes jelly-like. Almost like an egg white.

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That was easier to do than I thought!

For the quinoa cakes:

Add the flax egg to the Rainbow Quinoa Salad.

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Fold in the oat flour. If you have oats, simple food process the oats until they are fine like flour.

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Mix the quinoa thoroughly with the other ingredients. Shake into little palm cup-sized patties. Place delicately on a baking sheet, drizzle with extra-virgin olive oil, and bake at 400 degrees Fahrenheit for 15 minutes, or until the patties hold together and are crispy on the outside.

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When they are finished cooking, they should look like this:

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Serve on a plate with some homemade ketchup to dip. Enjoy!

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Grab and dip!

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Bon Appetit!

xo Aylin

Rainbow Quinoa Salad

This is a quick chop-chuck-’n-chew recipe that I make all the time, depending on what grain and vegetable leftovers I have. I chop the vegetables small, toss with cooked quinoa (or any grain for that matter) and fold in a simple lemon and olive oil dressing. It’s a fresh, light, and satisfying way to get rid of veggies on their last leg and put to good use otherwise bland grains.

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Its glowsomeness revealed:

Quinoa: is a protein powerhouse (one cup has 9 grams), containing all  of the essential amino acids and is thus a complete protein, is rich in fiber and digests slowly as to provide a feeling of fullness, acts an an internal cleanser and helps keep you “regular”, contributes to liver health with it vitamin B and folate content, builds bones with his good calcium content, and offer 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.

Keeps you sharp, thin, and strong. Make sure you get some!

Rainbow Quinoa Salad

by Aylin @ Glow Kitchen

Ingredients

  • 2 cups cooked quinoa
  • 1 yellow red pepper, diced
  • 1 tomato, diced
  • 1 green pepper, diced
  • 1 carrot, shredded
  • 1 red onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup olive oil
  • Juice of 1/2 a lemon

Instructions

Begin by chopping the veggies into fine pieces. Grate the carrot.  Add to two cups of cooked quinoa.

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For the dressing, whisk together salt, pepper, olive oil and juice of 1/2 a lemon. Fold into quinoa mixture until all is evenly coated.

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The dressing helps break down the toughness of the raw vegetables, evening out the textures and making for an awesome bite.

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Serve and enjoy!

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Bon Appetit!

xo Aylin

Warm Pepper Corn Bread

Open wide…

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I love cornbread, although I rarely have it, since it’s one of those things I only eat when other places or people make it. The best I ever had was a jalapeno corn muffin from the bread basket at Bobby Flay’s Mesa Grill in New York City.

Inspired by my good ol’ BF, here’s the vegan (except for the above pictured butter) cornbread. There’s no need for excuses. With the “vegan” tag or not, this stuff is good.

Pepper Cornbread

by GK

Prep Time: 40 minutes

Cook Time: 25 minutes

Vegan red bell pepper and hot green pepper cornbread — moist, crisp, and best served with a slab of butter.

Ingredients (Serves 6)

  • 2 cups corn flour
  • 1 cup whole-wheat flour
  • 2 tsp baking powder
  • 2 cups almond milk
  • 2 tsp apple cider vinegar
  • 2 tbsp honey
  • 1/3 cup extra-virgin olive oil
  • 2 hot green peppers, or 1 jalapeno, chopped
  • 1 red bell pepper, chopped
  • 1 tsp sea salt
  • 1 tbsp ground black pepper

Instructions

 Preheat the oven to 350 degrees Fahrenheit.

First combine the corn flour, the whole-wheat flour and the baking powder in a big bowl. In another bowl, whisk together the almond milk, apple cider vinegar, honey and olive oil. Fold in the wet mixture to the flour mixture.

Meanwhile, chop the green peppers and red bell pepper. Add them to the corn bread mixture and fold them in with salt and pepper until well combined.

Spread mixture into a baking dish as opposed to a bread pan. Bake for 20-25 minutes, or until the top is crispy and a toothpick comes out clean.

Serve aside chili, soup or cooked veggies. My favorite: alone with butter.

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Bon Appetit!

xo Aylin

Mahi-Mahi Veggie Wrap

To follow up the amazingly delicious tartar sauce I made last night, I’d like to show you my favorite way of enjoying it!

For some reason, I’ve always hated tartar sauce for its not so stellar nutritional properties and the mystery of the ingredients in the bottled version. After creating a homemade, recipe, however, I’ve learned to add just the right amount of flavor and use simple, real ingredients.  Mayonnaise may not be your thighs’ best friend, but the roundedness it brings to this sandwich will stave off  the potential, all-too-familiar  midnight jaunt to the candy cabinet.

This sandwich, my friends, is the definition of foodgasm. I lightly season defrosted mahi-mahi from last week, cut it up and toss the pieces in spelt flour.  Later, the cooked mahi-mahi is complemented with a delicious array of fresh and cooked vegetables.  The textures are bangin’, and the tartar sauce brings it all together.

The great thing is you can replace the mahi-mahi with your favorite fish and add whatever left-over raw and cooked vegetables you have on hand.  It won’t taste like a left-over meal though.

It glows.

Mahi-Mahi and Vegetable Wrap

Ingredients:

For the vegetable filling:

- 1/2 tbsp butter
- 1 white onion, chopped
- 1/2 red pepper, julienned
- 1/2 green pepper, julienned
- 1 scallion, diced
- 1 cup diced cabbage
- 1 clove garlic, diced
- Salt & pepper to taste

For the mahi-mahi filling:

- 1 tbsp butter or extra virgin olive oil
- 10 oz mahi-mahi
- 1/4 tsp each salt & pepper
- 1/4 tsp paprika
- 1 tbsp spelt flour

For assembly:

- 1 tbsp GK Tartar Sauce for each wrap
- 2-3 romaine lettuce leaves for each wrap
- 2-3 slices tomato for each wrap

Directions:

First cut, slice, dice and chop all the vegetables.

Toss into a pan with 1/2 tbsp of butter.

Add salt & pepper and cook until soft and translucent at medium heat.

While that sizzles away, cut about 3 servings (10 oz) of mahi-mahi into 2-inch thick and 4-inch long strips, seasoning them with salt, pepper, paprika and a flurry of spelt flour.

Like so:

In the same bowl you cooked the (now finished) veggies, add a tbsp of olive oil or butter and  cook the fish until tender on medium-high heat.  The technique here to cook them fast–the spelt flour will hold the moisture in the fish and keep it tender.  Cooking will take about 5 minutes. About 3 minutes in, cut one strip in half to see if it is ready!


When they are finished cooking through, add the previously cooked vegetables to the mix.

Toss together and set aside to compile the sandwich.

Assemble the whole grain, whole wheat or whatever type tortillas you like best, and begin the layering process.

First, with the oh-so-scrumptuous tartar sauce

Romaine lettuce leaves and tomato.

And last, but certainly not least, come the cooked mahi-mahi strips w/cooked veggies.

Wrap and take a good look at that money shot:

YUM. It’ll get a little messy as you eat–what fantastic sandwich doesn’t? I had my lovebird double check…

The wrap is out of this world. SO juicy, SO filling and SO healthy.  You can’t lose. Just take a bite…

xoxo

Spicy Pan Mushrooms

Mushrooms are a fabulous ingredient to have around for whenever in doubt about what to eat.  They are like sponges, absorbing anything and everything that come their way. In this way, they are like tofu–their base flavor being indistinct and neutral enough to manipulate to your heart’s desire–to say nothing about their hearty, satisfying texture when cooked!

The following cooked mushroom mixture can be eaten alone, atop rice or in a tortilla wrap for a burrito-licious experience.

Spicy Pan Mushrooms

Ingredients:

- 1 tsbp extra-virgin olive oil
- 1/2 medium white onion, julienned
- 1 red pepper, julienned
- 1/2 hot green pepper, diced
- 2 green onions, diced
- 2 garlic cloves, finely chopped
- Salt & pepper
- 3 Portabello mushroom tops, chopped
- 1/2 tsp tomato paste
- 1 large tomato, chopped

Serves 2

Directions:

While you wait for the pan to reach medium heat, prepare your ingredients.

Add all ingredients (except for the garlic, tomato and tomato paste) to the pan with 1 tbsp olive oil.

Flip to coat all the veggies evenly with the oil.

And cook away.

When the veggies begin to soften, add the garlic.

And then the chopped tomato.

Next the tomato paste for some cohesiveness.

Mix and watch as the veggies reduce as they cook.

Once the fresh tomatoes are thoroughly cooked. Time to plate.

Spicy, juicy, perfection.

xoxo