A couple of days ago, I posted about the newest addition to my evolving pantry - pumpkin seed meal; and promised to post this recipe that uses it in place of traditional wheat-based breadcrumbs. Making this simple change is such an easy way to make something just a little healthier, and natural. A baby step, so to speak.
In truth, revolutionary changes I try to take on are less than successful – one of the many reasons my New Year’s Resolutions last about as long as a glass of champagne. I do much better with the gradual, evolutionary change of baby steps. It feels more natural, and organic with the rhythms of my life, while I take the time to slowly absorb the aspects of whatever I’m taking on to change. And time to discover things I can do to support the change I’m seeking.
It’s why we get engaged before getting married. We need to sit with that level of commitment we’re making to someone, with whom we will be sharing a life and possibly creating a family. We need time to absorb, and savor, the huge changes that are on the way.
So if you’re new to using pumpkin seed meal, this recipe is a great baby step for you to take while you think of other uses that are more dramatic.
Quinoa Potato Cakes Florentine with Mustard-Yogurt Sauce
Kale or Swiss chard can be easily substituted for the spinach. Although then it wouldn’t be Florentine. A quick food history note: the term Florentine comes from Catherine de Medici’s time in Paris in the 1500′s. She moved as a young girl from Florence, Italy to Paris to marry the man who was to become King of France. At that time Florence was far more an epicenter for food than Paris, so when Catherine left for Paris, she took her chefs and many of her beloved foods with her, including spinach. Most Parisians were unfamiliar with this new green, but soon embraced it and created spinach dishes of their own, calling them Florentine as a nod to their Queen.
Quinoa Potato Cakes Florentine
- Spoon the baked potato out of the skins. Combine all the ingredients in a large bowl until the egg is completely incorporated.
- Form small potato cakes.
- Heat olive oil in a large skillet over medium heat, and sauté the potato cakes until lightly browned, about 4 minutes per side. Serve over a salad, topped with the Mustard Yogurt Sauce.
Mustard Yogurt Sauce
- Whip together all the ingredients with a fork until completely blended. Chill until read to serve.
Carbs: 23 grams; Protein: 7.5 grams. This dish is a good source of Vitamin A, Vitamin C, phosphorus, and manganese. It's a very good source of Vitamin K. The Glycemic Load is estimated at 10. All of the nutrition information is from Self Nutrition Data website.
Recipe The Wimpy Vegetarian at http://thewimpyvegetarian.com. I hope you like it!