Saturday, February 18, 2012

Quinoa Sweet Potato Kale Cakes

From Cannelle et Vanille, with the substitution of kale that I had on hand instead of fresh herbs, and due to the limitations of cooking in a dorm kitchen I swapped the coriander for cumin and Turkish oregano and omitted the parmesan cheese.

If, like myself, you end up with extra grated sweet potato, saute them with onions in a small pot, add some vegetable broth and boil until the sweet potato pieces are tender. Puree with a hand-held blender and season with salt, pepper, and desired herbs.

Pair the creamy portion of soup with some quinoa cakes, and enjoy a wholesome study break with your suitemates.

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