Simple, healthy, whole food is anything but ordinary in Vegetarian Everyday by David Frenkiel and Luise Vindahl. The creators of the Green Kitchen Stories blog are known for their creative flavor combinations, gorgeous styling, and colorful photography. This is one of our family’s favorite recipes from the vibrant cookbook. The cakes can be served warm or enjoyed cold the next day.
- 1 cup quinoa
- 1 2/3 cup cauliflower florets, from one medium head of cauliflower
- 6-8 ramps (or wild leeks), cleaned and coarsely chopped*
- 4 large eggs or Ener-G egg substitiute
- 1 1/3 cup crumbled feta or goat cheese
- 3/4 cup rolled oats or GF oats
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons ghee, coconut oil, or olive oil for frying
*If you cannot find ramps, use fresh spinach and add two cloves of crushed garlic instead. Ramps can be purchased online at Earthy Delights or in the Spring from Clearwater Farms at the Santa Monica and Hollywood Farmer’s Markets.
- Combine 2 1/4 cup water, quinoa, and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a simmer, then cook for 15-20 minutes, until quinoa tails have unfurled. Drain and set aside.
- Pulse the cauliflower in a food processor until it has a rice-like texture. Scrape into a bowl and add the cooked quinoa, ramps, eggs, feta, oats, and salt and pepper to taste. Stir until evenly combined. Cover and place in the fridge for 30 minutes to 1 hour, to firm the mixture.
- Form the mixture into small patties with your hands, squeezing out any excess liquid. Heat the ghee or oil in a large frying pan over medium heat, then add the patties a few at a time and cook for 3-4 minutes per side, or until golden brown. Drain on a paper towel. Serve with a dollop of Greek yogurt (optional). Makes 12 cakes.