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Beth's Summer Quinoa Cakes (Vegan Recipe!) | ENTERTAINING WITH BETH

Learn how to make a great recipe for summer entertaining! It's my Quinoa Cakes (vegan recipe!) with Roasted Tomatoes, Corn Puree and basil. A real crowd pleaser for summer get-togethers. Hope you enjoy! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8 GREAT SUMMER DESSERT IDEAS! Strawberry Shortcakes http://bit.ly/StrawShortEWB Apricot Galette http://bit.ly/ApricotGalette Coconut Ice Cream Baskets http://bit.ly/CoconutBaskets Plum Crumble http://bit.ly/PlumCrumbleEWB Blueberry Tartlettes http://bit.ly/1GunB0G Ultimate Peach Cobbler http://bit.ly/1fjkmAo Chocolate Chunk Ice Cream http://bit.ly/1eq9Cjz Peach,Nectarine, Blackberry Crumble http://bit.ly/CrumbleEWB BETH’S VEGAN QUINOA CAKES WITH CORN PUREE AND ROASTED TOMATOES SERVES 6 INGREDIENTS: For Corn puree: 1 tbsp (15 ml) olive oil ½ cup (75 g) white onion, diced 1 garlic clove, roughly chopped 2 cups (475 ml) vegetable broth 2 ½ cups (375 g) frozen corn Salt and Pepper to taste Red pepper flakes to taste garnish: fresh basil, thinly sliced (1/3 cup (80 ml) for 6 people) For Quinoa Cakes: 2 cups (475 ml) of vegetable broth 1 cup (240 ml) of quinoa, rinsed ½ cup (75 g) zucchini ½ cup (75 g) onion, diced 2 tbsp (20 g) grated carrots 2 tbsp (30 ml) fresh parsley 2 flax “eggs” (2 tbsp ground flax seed (30 ml) mixed with 5 tbsp (75 ml) water) ½ cup-1 cup flour (60-120 g) whichever you feel you need to bind it together 2 tsp curry powder (30 ml) ½ tsp of salt freshly ground pepper to taste 1 ½ cups (90 g) of panko bread crumbs ¼ cup (60 ml) olive oil for frying Topping: 3 pints (1500 ml) cherry tomatoes, multi-color 2 tbsp (30 ml) olive oil salt and pepper to taste 6 tbsp (90 ml) pine nuts, roasted fresh parsley sprigs METHOD: To make corn puree, sauté ½ cup of oil in olive oil until tender and fragrant. Add garlic and sauté for another minute. Add vegetable broth and corn. Simmer until corn is cooked through. Transfer corn mixture into a blender and puree until smooth. Add salt and pepper to taste and blend. Then ad red pepper flakes and blend. Transfer to an air tight container and refrigerate until ready to serve. For the quinoa cakes, cook quinoa in 2 cups of vegetable broth under boiling, then lower flame and simmer for 15 mins until broth is evaporated and quinoa has puffed up. Fluff with a fork. . Place warm quinoa in a large bowl, add zucchini, onion and carrots, parsley. In a separate small bowl combine ground flax meal with water and allow to thicken at room temperature for 5 mins. Then add “Flax Eggs” to quinoa and veggie mixture. Combine with your hands until mixed. Then add flour, curry powder and salt and mix. Scoop out ½ cup (120 ml) of the quinoa mixture and form into 6 cakes. Fry cakes, 1-2 at a time in a cast-iron skillet in at least ½ inch (13 mm) of olive oil for 3-4 mins until crispy and then flip for another 2-3 minutes. Remove cakes and allow to drain on paper towel. Serve immediately OR cover and keep refrigerated until ready to serve. (To reheat place on a cookie sheet and bake at 350F (175C) for 10-15 mins until warmed through and crispy) For topping place tomatoes on a rimmed lined cookie sheet, drizzle with olive oil and season with salt and pepper. Roast at 450F (230C) for 10 mins. Last 3-5 minutes place pinenuts on a separate baking sheet to toast on bottom rack. Watch them because they do burn quickly! And might only take 3-4 mins. To assemble! Pour the corn puree on a plate (about 1 ladle full) add basil, place quinoa cake on top, a few roasted tomatoes, sprinkle pine nuts and top and garnish with a parsley leaf. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.