Or of me, anyway ;)I know I said something about tinkering with and supplying a real recipe for these quinoa patties, but I do so love feeding a craving, especially when said craving comes together without a recipe at all. This is just something I like to throw together, yearn for it, really. And i never measure a thing. I just add whatever till the desired tacky patty making consistency and viola! Best breakfast ever.
Basically, this is half a cup of uncooked quinoa, cooked. then I just thaw all the frozen silken firm tofu i had in the freezer (was about just over a box, this time). I mash up the tofu and add a couple tablespoons of shoyu, about a healthy teaspoon each of garlic powder, onion powder, thyme, oregano, and a good pinch of celery seed, a touch of sea salt, some black pepper, and then maybe a tsp of olive oil.
I mix that up with a fork and add nutritional yeast til it gets sticky, add the cooked quinoa, about a tablespoon or two of fresh chopped parsley, and form the patties. This made about nine. I place them on a parchment paper lined baking sheet and toss 'em in a 350 oven, spraying the top lightly with olive oil and cook for 15 min, flip, spray and cook for another fifteen minutes.
this morning I sauteed some fresh spinach with olive oil, sea salt, pepper and a dash of nutmeg to make a bed for my patties then slivered a little fresh red bell pepper and drizzled on a bit of my homemade agave mustard sauce (equal parts of agave, Dijon mustard, and Vegannaise). so hearty and delicious, wheat free, too! And FULL of protein. super yum!