Hope everyone is having a great week and getting ready for Valentine’s this weekend! Also hope the New Englanders are keeping their heads above the snow they are buried in. We wish we had that all out here! Here’s an easy weekday meal that is quick, filling and uses mostly leftovers or things in your fridge and pantry.
Approx 1 cup leftover (or fresh) quinoa
1/4 cup vegan parmesan cheese
1 large handful of spinach, finely chopped
Salt & pepper
2 flax eggs (2 TBS ground flax mixed with 5 TBS warm water, set for 5 minutes) or 2 eggs
Breadcrumbs (approx 1/2 cup)
EVOO (extra virgin olive oil)
Mix the first 5 ingredients in a bowl together until combined well. Slowly mix in some breadcrumbs until you’ve reached a good consistency which the cakes can stick together but aren’t too moist. (The smaller you chop the spinach, the easier the cakes will stay together).
Drizzle some olive oil in a saute pan over medium and cook the cakes approximately 5 minutes on each side. I had these with some greens, hummus and hot sauce. I think they would be great with avocado as well.
It was awfully gray in the mountains today…