Wednesday, February 26, 2014

Quinoa Black Bean Balls with Sweet Potato Hash


As I said last night, I was playing around in the kitchen for a good black bean ball recipe.  I played around with the recipe a little today, so I'll give you what I got.  You could fry them, and they might stay together better, but we went the baked route.  Also, I succeeded in making a pretty yummy sweet potato hash!


BLACK BEAN QUINOA BALLS

Garlic Thyme Beans 

Ingredients:

1 cup dried black beans
3 cups water
3 additional cups water
3 cloves garlic, minced 
1 tbs dried thyme


  • Soak beans overnight in water.
  • Discard water, rinse beans, add to crock pot.
  • Add additional water, minced garlic and thyme.
  • Cook on high for 4 hours, or until beans are soft.
  • Let cool before using in bean balls.

Bean/Quinoa Balls

Ingredients:

Garlic Thyme Beans (or use 1 1/2 can of beans)
1 cup cooked quinoa
1 jalapeno
3 cloves garlic, minced
3 tbs ground chia seeds
9 tbs water
1 tbs garlic powder
1 tbs dried onion
drizzle of olive oil and cumin

  • Mash beans with a potato masher.
  • In a separate bowl, mix water and ground chia seeds.
  • Mix in the rest of the ingredients besides olive oil and cumin.
  • Form into patties.
  • Put on baking dish with parchment paper.
  • Drizzle with olive oil and cumin.
  • Bake in oven at 400 degrees (F) for 30 minutes.



SWEET POTATO BRUSSEL HASH

Ingredients:

2 cups brussels sprouts, ends cut off
1 sweet potato
1/3 cup pine nuts
1 tbs coconut oil
3 tbs balsamic vinegar

  • Pulse brussels sprouts in a food processor 3 times.
  • Grate sweet potato with grater.
  • Add sweet potato and brussels sprout to a large baking dish.
  • Melt coconut oil in microwave for 30 seconds.
  • Add coconut oil and balsamic to pan, toss.
  • Top with pine nuts.
  • Bake at 400 degrees (F) for 30 minutes, stirring halfway through.




If you are in the Little Rock area tomorrow, head over to the Green Corner Store for a Mardi Gras meal cooked up by Solfood Catering!  It will be all vegan, and I'm sure, all amazing.  I have been wanting to try Solfood Catering for so long, and tomorrow, I will get to!

15 comments:

  1. That hash looks so pretty! But ever since I got pine mouth last month, I've been afraid of eating pine nuts again. And that makes me sad because I LOVE pine nuts.

    Also LOVE the Green Corner Store! They sell my cookbook sometimes. And that kombucha on tap and the sorbet are both soooooo good!

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    Replies
    1. i'm sure the hash would be great without the pine nuts. i have yet to have that happen to me, but you're the second person i heard of that had it! i think pumpkin seeds would be a great sub!

      Green Corner Store rocks! I have seen a lot of Vegan Crunk love in there :D their sorbet is the best. for a long time they were making vegan ice cream and cookie sandwiches. hooooly crap.

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  2. Quinoa and black bean balls sound amazing! I've been wanting to try a new "meat-ball" recipe..and these sound perfect. :) You can only have crumbles for so long..

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