Love being home where I can learn Mom’s latest recipes—this dish a particular new fave. Fermented garlic is her savory additive of the hour—and despite its necrotic appearance, I concur—it is a vegetarian’s dream.
Notably, I tried to tout myself at the family dinner table as a reformed flexitarian, someone who eats mainly vegetarian dishes but will occasionally eat meat and fish (if it’s really good)—which my brother quickly dressed down: “that means Rachel eats whatever she wants but still feels righteous about all her choices.” Bingo.
Quinoa Cakes with Red Curry Veggie Sauce
Recipe from my mother
one cup of red quinoa in 2 cups of H20, bring to boil, cover and simmer for 15 minutes, cool.
add one cup bread crumbs
add 1/8 cup whole wheat flour
add one clove fermented garlic (black and rotten looking!) squished
add two eggs. Stir until blended.
3 cloves fermented garlic
1/4 cup fish sauce
1 14 oz can coconut cream
1 cubed zucchini
1 portobello mushroom, also cubed
1 roasted red pepper, chopped
1/3 cup cilantro chopped
1/2 cup fresh spinach chopped
fresh lime juice
1.5 Tablespoons of red curry paste (I’m sure you could use green curry if you like that better!)
Leave to simmer and begin grilling the cakes in another sauté pan, in olive oil. Make two-inch patties by scooping them onto a large spoon and flattening them in your hand. Off the grill, drain them onto a paper towel and add the cilantro to your sauce.
These are great when paired with roasted asparagus and mandarin slices. Super flavor, and healthy healthy healthy.