If you like potato pancakes, these will fill that craving for sure! Very low ingredients and if you use gluten free flour, you’ve got a great tasting, easy, vegetarian, gluten free meal. All you need is FIVE INGREDIENTS! This recipe calls for 8 cups of shredded zucchini which can be achieved with 8 medium zucchinis. You can also halve the recipe which will yield about 14 fritters but I love these so much that I make the whole recipe. However many you want, you can plan on 1 medium zucchini per cup of shredded zucchini.If you don’t know, zucchinis contain a lot and I do mean A LOT of water. That’s just one reason they are so good for us. But for this recipe, we need to draw out the water. Luckily it’s easy. Just put your shredded zucchini in a bowl and sprinkle with a few big pinches of salt let sit for at least 10 minutes. You will notice a puddle of water in the bottle of the bowl. After your zucchini has sat for a little while, take a handful and sqeeeeeeeeze the crap out of it and squeeze out as much water as you can. Put squeezed zucchini in another bowl. While your zucchini is sitting, chop up your carrots and scallions.Now all you have to do is mix your ingredients. Gluten free flour, carrots, scallions, zucchini and eggs. Now just heat your oil in a frying pan. I use my cast iron for everything but you can use any frying pan. I cooked them for 2 – 3 minutes on each side on medium-high. Too high of heat and they will burn. You will want the patty to be nice and brown but obviously not burned. I just set my microwave timer so I didn’t lose track of time.
Place fritter on a paper plate lined plate to soak up the excess oil while the rest of your fritters are cooking up.
Done. Top with some sour cream. Totally optional but I like sour cream with my sour cream so yeah, I use sour cream.
They reheat really good too. You can either pop them in the microwave or toss em around in a skillet to warm.
These little beauties are so delicious! Not only are they delicious and sweet but they are paleo, gluten free and vegan too. I’m all for eating healthy but I’m also all for delicious food. Clearly, you can have both. They are filling and full of protein from the quinoa.
As soon as I stumbled across this recipe, I knew I had to make them. I made a couple of changes to suit my tastes and they came out amaze-balls!
These were really easy to put together. Make the quinoa while microwaving the sweet potatoes, then mix everything all together, form into patties, bake and done.I had mine with a dollop of a deliciously creamy avocado lime dressing but you could use regular guacamole or plain because they are super tasty and delicious on their own.
4.0 from 2 reviews
Sweet Potato Quinoa Cakes - Paleo, Gluten Free and Vegan
4 or 5 organic scallions, using the white part (diced small)
2 cups organic vegetable broth
1 cup uncooked organic quinoa
¼ cup olive oil
1 teaspoon cumin
½ teaspoon sea salt
1 ripe organic avocado
1 Tablespoon olive oil
1 Tablespoon organic sesame tahini
juice from half of a lime
pinch of salt
SWEET POTATO CAKES:
Preheat oven to 350.
Line a baking sheet with parchment paper, set aside.
Carefully poke lots of holes with a knife in the sweet potatoes, place on a microwave safe plate and microwave for 10 minutes. Turn over and cook for another 10 minutes. Use your knife to determine if the sweet potatoes are cooked thoroughly. They should be nice and soft. If they are not quite done yet, turn them over again and cook for an additional 3 minutes at a time until they are done.
While the sweet potatoes are cooking, prepare your quinoa. Combine quinoa and vegetable broth, bring to a boil. Reduce heat to a simmer, cover, cook for 15 - 20 minutes, stirring every 5 minutes until all of the liquid is cooked away and absorbed by the quinoa.
Remove skin and place cooked sweet potatoes in a large bowl. Use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt and cumin, stirring to thoroughly combine ingredients.
Using wet hands, shape sweet potato/quinoa mixture into palm sized patties and place on prepared baking sheet.
Lightly brush each patty with olive oil.
Bake for 15 minutes. Turn over, brush with olive oil and bake for another 15 minutes.
AVOCADO LIME DRESSING:
Combine all ingredients in a blender, I used my Nutribullet. Blend until combined. I left mine a little chunky just because that's my preference but you can blend it until it's super creamy if that's what you like.
I had some organic ground chicken so I went browsing and found this awesome PF Chang-like Paleo Lettuce Wrap recipe at CaveGirlCuisine.net. I normally will find a recipe that inspires me to recreate a healthier version but this recipe needed very little change at all. The only edit I made was that I used cooking sherry instead of white wine vinegar, otherwise everything was the same.
I was so impressed at how fast this meal came together. No complicated instructions, uses just 1 pan and you only have to dice up a few things. Easy peazy lemon squeezy right?
i’m a sucker for anything that can be used in a lettuce wrap. I found this non-gmo living butter lettuce at my local grocer a while ago and fell in love. They last forever because it’s live and I use them to make blt’s or tuna “sammiches”, etc. I don’t eat bread but who needs to with these little convenient lettuce cups?
This recipe yielded 10 – 11 lettuce wraps so we had leftovers since it’s just the hubby and I. Just keep the chicken mixture in the fridge in a covered bowl and reheat as needed. It reheats really good. Throw a few slivered almonds and green onions to garnish if you want to get all fancy 🙂
A second round of these has already been requested. I’m going to try them with organic ground turkey next. I’m confident they will be just as good, just a little less fat which isn’t a bad thing. Enjoy.
⅓ cup scallions, chopped (the white part, reserve the green part for garnish)
4-5 cloves garlic, minced OR 3 teaspoons already minced from a jar
1 Tablespoon fresh ginger, minced
1 Tablespoon sesame oil
¼ cup slivered almonds
3 Tablespoons coconut aminos (can sub with soy sauce but then it wouldn't be paleo)
1 Tablespoon cooking sherry OR white wine vinegar
1 Tablespoon Scriracha hot sauce
1 Tablespoon raw honey
1 teaspoon Dijon mustard
¼ teaspoon sea salt
In a medium/large skillet heat sesame oil and add ground chicken. Cook until almost done. You will be cooking it longer when the other ingredients are added so you don't want to overcook it in the beginning.
Add mushrooms, scallion, ginger and coconut aminos. Cook until scallions and mushrooms are softer.
Stir in garlic, almonds, sherry, mustard, Scriracha, honey and salt. Cook off most of the liquid over medium heat, stirring occasionally.
Spoon mixture into lettuce cups, top with slivered almonds or the green parts of the scallions as a garnish.
When I found this recipe at Stupid Easy Paleo, I had to make them. I could eat wings every day but don’t because they are usually so breaded and fatty that I can’t justify it. I have never made them myself but that’s all about to change. This recipe is going to get a LOT of air time! It was well worth the steps. These rock!
There are several reasons why I love this recipe. It’s paleo, gluten-free, full of orange/ginger flavor and have a nice spicy kick. I love a spicy kick! Really tasty.
You can control the amount of spice. I used a large (about 5 inches long) jalapeno, removed the pith and seeds, diced it small and it provided a medium/hot heat. If you want a LOT of heat, leave the pith and seeds in when dicing. If you want a very mild heat, use a small pepper (about 3 inches long or smaller) and remove pith and seeds.
I’m sure this won’t be my first wing recipe, especially with grilling season coming. I can’t wait for grilling season! Chow.
1½ tablespoons coconut aminos (can sub with soy sauce)
1 serrano pepper or a medium jalapeno pepper, diced very small (optional)
¼ teaspoon sea salt
1 teaspoon grated fresh ginger (a thumb-sized piece of fresh ginger will work)
Preheat oven to 375.
Line a baking sheet with foil or parchment paper. The wings won't stick as much to the parchment paper but either one works.
Prepare the orange: remove the orange zest with a grater or zester and once removed, juice the orange. You will be using the zest and the juice in the recipe.
In a small saucepan combine the apple cider vinegar, zest from orange, juice from orange, raw honey, diced pepper, sea salt, coconut aminos and teaspoon of grated fresh ginger. Simmer on medium/low to thicken up the mixture. It should take around 10 minutes.
While the glaze is simmering, heat a large skillet on medium/high, heat the coconut oil and brown the chicken wings on both sides. About 5 minutes each side should do it.
Once the wings are done, remove from oil with a slotted spoon and place on paper towels to soak up some of the oil.
In a large bowl combine the wings and glaze mixture. Cover wings with glaze.
With a slotted spoon, transfer the glaze covered wings to your baking sheet.
Bake for 15 minutes, turn over and baste with more glaze.
Bake for another 15 minutes.
**For safety sake, throw away any leftover glaze as it has come into contact with raw chicken**
I love quinoa and I love sweet potatoes so when I found this recipe on one of my favorite blog sites I wanted to try it. I tweaked it slightly by cooking the quinoa in organic coconut milk instead of plain water just like in my previous quinoa breakfast recipe. I figured this would sweeten the recipe even more and it did. The only hiccup was that in adding the coconut milk, they did not bake up crisp like in the original recipe into patties. So Sweet Potato Quinoa Mash was born and it is SO good.
This side dish is super delicious, full and flavor and very nutritious:
1/2 cup of quinoa has 12 grams of protein and 6 grams of fiber
Each sweet potato has 2 grams protein and 4 grams of fiber
Needless to say, this side dish is a great source of protein and fiber. Serve as a side at family dinners or show off and make it for the holidays. Everyone will be asking for the recipe. Best combination possible, delicious and nutritious.