Happy Cows and Quinoa Patties

May 20th, 2014 4:30 pm by Kelly Garbato

THE HAPPYCOW COOKBOOK IS HERE Y’ALL!*

2014-05-18 - The HappyCow Cookbook - 0006 [flickr]

Well, technically it doesn’t come out until June 3rd, but I was lucky enough to score a review copy. (Thanks again for that, BenBella books!) I have literally been waiting for this cookbook to drop for eight months now, no lie. Maybe more. (My memory ain’t what it used to be.) Now that it’s here, it does not disappoint. Although a real, live chef to recreate all these masterpieces would be icing.

I just got my grubby little paws on it on Friday, and already I’ve made two dishes AND ordered a spiralizer to try out some of the raw pasta recipes. The book features recipes from 46 vegan restaurants – in both the United States and around the globe – interspersed with profiles of each. Along with the expected junk food, there are also some healthy, wholesome recipes, as well as tons of fancy schmancy dishes. (The photos are provided by the restaurants, so good luck matching their presentation! Not even gonna try.)

Topping my to-do list: the Buddha Lentil Burger from Buddha Burgers; El Piano’s Peruvian Leftovers Pie (though I’ll need to generate some leftovers first!); the Canelones de Seitan via Mi Vida; Peacefood Cafe’s Roasted Spaghetti Squash, Cauliflower, Garlic, and Mashed Potatoes with Porcini Mushroom Gravy (say that five times fast!) and its Award-Winning Chickpea Fries; and the Enchilada Pie from the awesomely named Stuff I Eat. There are also some pretty bitchin’ zerts here – Chocolate Raspberry Hazelnut Cake, Gluten-Free Coconut Strawberry Shortcake Cupcakes, and Key Lime Tarts, oh my! – but idk if my pants can stand any more sweets. Not with ice cream season upon us.

But wait! Before I get ahead of myself.

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I started with the Quinoa Patties (contributed by Green Cuisine in Victoria, BC), both because they sounded tasty and seemed pretty easy to whip together in a pinch. Plus I had all the ingredients on hand, so bonus.

And they were! Easy to make, that is. Just cook the ingredients (primarily quinoa, millet, onions, and carrots) on the stove top, allow to cool, shape into patties, and cook. As with the Quinoa Burgers from from Mayim’s Vegan Table, I decided to bake these patties instead of frying them: 15 to 20 minutes on each side at 425F got ’em done with no burning or charred edges. Super-tasty on sourdough bread with mustard, Vegenaise, tomatoes, onions, lettuce, and spinach.

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Served with sweet potato fries because a) they’re awesome and 2) they bake at the same temp as the burgers for maximum convenience.

The downside to the side of sweet potatoes was that I could only cook half the burgers at once, on accounta my oven is as tiny as it is ancient. So I did what I always do with leftover meaty stuff: I put it in a burrito.

(I’m currently having a love affair with burritos, in case you couldn’t tell.)

2014-05-19 - Quinoa Patty Burritos - 0003 [flickr]

It was okay, but I liked the patties better – the grains get crisper, you know? Definitely gonna earmark the remaining batter for more burgers.

By the way, I’ll be hosting a giveaway for The HappyCow Cookbook over on fuck yeah vegan pizza, starting on May 28. Follow me on twitter or check back next week for an update!

* Seen here with a happy ex-Horizon dairy cow who I liberated from a trade show. Someone – Ralphie, I bet – chewed a tiny little hole in her bum, but I patched it up and she’s no worse for the wear. Better than shilling cow’s milk from the top of some corporate manager type’s desk, okay.

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