Gluten-Free Recipes: Vegan Fried Quinoa Cakes
I recently discovered that a certain simple trio of ingredients added to any grain based dish produces a complex, and cheese-like flavor. For someone who can't eat casein (milk protein) in addition to gluten, tricks like this are vital to keeping the taste buds alive and tasting!
These three key ingredients include:
-
Ground Cashews: I prefer to use roasted or dry roasted cashews for this and use a little coffee grinder to work them down to a powder.
- Tabasco: This red pepper based spicy sauce adds just the right amount of pep.
- Apple Cider Vinegar: The vinegar creates a rich and complex flavor which balances the other two perfectly!
With my three secret ingredients on hand, a bag of quinoa and some gluten-free flour I decided to see what I could whip up and made these amazing and easy gluten-free patties!
Gluten-Free, Vegan Fried Quinoa Cake Recipe
Ingredients:
1 package of quinoa, prepared as directed*
Sauce:
1/2 cup finely ground roasted cashews
3 TB good unfiltered apple cider vinegar (I love Bragg's)
1/4 tsp. Tabasco
Batter:
3/4 cup of gluten-free flour (I've used Bob's Redmill g/f blend, sorghum flour or Gluten Free Pantry g/f flour blend)
Prepare quinoa as directed. Note: When I make quinoa, I rinse it thoroughly, then put it in the pot with a dash of olive or coconut oil and stir to coat the grains, turn on the heat and then add the water as it begins to simmer. Once boiling, I reduce to a simmer, adding more water if needed, and cook until the texture is plump and almost creamy like a risotto. If it is undercooked the grains will be more separate, but if just right, it'll stick together.
Stir in Sauce once the quinoa is fully cooked, if more flavor is desired, feel free to mix up more sauce to add in. I then chill the quinoa in the refrigerator overnight, or at least for a few hours. If you want perfectly shaped cakes, you can chill it in a muffin tin packed in, or chill in the pot and use a spoon to create 2-3" balls.
Dip quinoa balls or patties in gluten-free flour and slightly smush to produce a crab cake shape, flatter patty. Heat skillet to med-high with a thin layer of oil in the pan. Fry cakes on both sides until golden brown, cool cakes slightly on paper towel lined plate and season with desired spices to serve. Enjoy!
Posted 7/21/09 by Kristen Campbell, co-founder of GlutenFreeFox.com (learn more about Kristen Campbell)
