Feliz Cinco de Mayo!

In honor of the day, I made a Mexican spiced dish. First, I started cooking some brown rice. While that was simmering away, I sautéed a few swiss chard leaves in oil and garlic. When the leaves were tender I added them to a bowl. Next I tossed in some black beans along with a few dollops of WayFare’s Mexi-Cheddar spread and Trader Joe’s chipotle salsa. I was out of Cholula so I added a bunch of cayenne for heat.

Once the rice was soft, I combined it with all other ingredients for one fun rice and bean dish!


Cheesy Quinoa with Steamed Broccoli and Tempeh

This dish is pretty self-explanatory…cooked quinoa stirred in with some WayFare cheddar spread, with steamed broccoli and tempeh. I steamed the tempeh in water and liquid smoke and then I sautéed it in some light oil. Easy and delicious!

Sweet Potato Quinoa Cakes with a Melted Hickory Cheddar Spread

I recently initiated a food exchange up here after having so much fun with my food club in Minneapolis. I came across this recipe on Whole Foods’ site for a Quinoa and Sweet Potato Cake. I thought it sounded easy and tasty. Well, I am still undecided about the results. Hopefully my food exchangers aren’t too disappointed. Overall: not easy. Baking that damn sweet potato took almost an hour and a half. Then I wasn’t sure whether the recipe was calling for 1/2 c quinoa – cooked, or 1/2 c dry quinoa, then cook, then add to mixture. Ay. I posted the question on the site, so we’ll see how people respond. As for the taste, it tastes yummy, especially with WayFare’s Hickory Cheddar spread. The spread was super thick, but after 15 seconds in the microwave, it became nice and saucy!

I was disappointed with the texture of the cake. It’s extremely mushy. I even kept it in longer than was noted, but didn’t want to go too overboard and dry them into crumbly messes. Make this one at your own discretion 😉

Whole Foods’ Sweet Potato Quinoa Cakes

  • 1/2 cup quinoa
  • 1/2 cup truRoots Organic Sprouted Green Lentils (I used red)
  • 1 red bell pepper, finely chopped
  • 3 tablespoons diced red onion  (I used white)
  • 2 tablespoons Bragg Organic Sprinkle Seasoning  (just used 2 tsps of liquid amino acids, the seasoning was like $5!!)
  • 1 tablespoon chili powder
  • 1/2 teaspoon sea salt Pinch ground black pepper (omitted the salt, amino acids have enough sodium)
  • 1 cup mashed cooked sweet potato, more if needed

I cooked 1/2 c dry quinoa and 1/2 c lentils. When those were done, I measured them to 1/2 c and added them to a mixing bowl. To that I threw in all of the ingredients up until the sweet potato.

When the sweet potato was fiiiiiiiiiiinally done, I mashed it up and added it in. Then, I formed patties. No way could I make 4. Maybe my hands are too small. I had to make 6 smaller ones.

Bake them at 350F for 10 minutes, flip them, and bake for 10 more minutes. (I ended up baking an extra 5 minutes longer at the end). Top with your favorite topping!

Oh and staying with my WayFare theme, this meal was followed by their butterscotch pudding. Way better than the vanilla. It seriously tastes like caramel corn. It’s fricking delicious (and normally I am not keen on butterscotch!)