It's time to get in the Mardi Gras Spirit with a not-so-fat Fat Tuesday dish with a Cajun Valentine's Day Flair!
Watch the video to see Brandon Allen from the Aardvark Kafe whip up a Cajun Quinoa Cake and Grilled Zucchini over a Spinach Salad. It's healthy and delicious...but don't take our word for it. Try the recipe yourself!
Cajun Quinoa Cakes
Finely chop the following vegetables:
Wet Ingredients:
1 red onion
1 jalapeno
1 green bell pepper or 4-5 mini bell tricolored peppers
3-4 garlic cloves
1/2 cup cilantro (about a handful not chopped)
Put vegetables into mixing bowl
Juice of 2 limes
1 1/2 cups of black beans (rinsed)
3 cups of cooked tricolor Quinoa (find in Wegman's Bulk Section)
Season with salt, black pepper and granulated garlic
I also added red pepper flakes and some of the Cajun seasoning.
Dry Ingredients:
1 cup all-purpose flour
1 tbsp. Corn starch
1 tbsp. baking powder
1 cup of Panko Bread Crumbs (Wegman's Brand are vegan)
Mix dry ingredients:
Combine wet and dry ingredients and mix with your hands. If you "squeeze" as you mix, it speeds up the process. Keep mixing until all the ingredients are evenly combined. Use a 1/3 measuring cup to portion out the cakes. Form into flat cake or make Heart shaped for Valentine's Day. Medium-High heat, on a grill pan or regular nonstick pan with a little bit of olive oil. You can cook the zucchini, cherry tomatoes and cakes at the same time, but give the cakes a 5 minute head start. You'll be cooking the cakes for at least 5-7 minutes per side. You can also bake cakes at 375* for 30 min.
Cajun Sauce
1 packet of FIRM Silken Tofu
Juice of 2 limes
1/4 cup Franks Red Hot
1/4 cup of chopped cilantro (medium handful if not chopped)
1 tsp. Cajun Seasoning
1 small 8.25oz can of sliced beets - just the beets, not the juice.
Blend until smooth. For best results, simmer on a low heat to activate all the flavors!
Put a bed of spring mix of baby spinach onto the center of a plate or large bowl and top with dressing of choice. I used Wegman's Roasted Red Pepper Dressing. Fan out 4-5 pieces of grilled zucchini, place grilled cherry tomatoes at the base of the zucchini, put two cakes on the plate next to the zucchini. Top with some of the Cajun Sauce. You can also use the Cajun Sauce as the dressing if you don't mind heat!
Use a grill or grill pan to cook the zucchini and cherry tomatoes. If you don't have a grill pan, then use a regular nonstick pan. Lightly coat the pan with olive oil. Season with salt and pepper to taste.
Cajun/Creole Seasoning Recipe - http://homecooking.about.com/od/spicerecipes/r/blspice14.htm
Watch the video to see Brandon Allen from the Aardvark Kafe whip up a Cajun Quinoa Cake and Grilled Zucchini over a Spinach Salad. It's healthy and delicious...but don't take our word for it. Try the recipe yourself!
Cajun Quinoa Cakes
Finely chop the following vegetables:
Wet Ingredients:
1 red onion
1 jalapeno
1 green bell pepper or 4-5 mini bell tricolored peppers
3-4 garlic cloves
1/2 cup cilantro (about a handful not chopped)
Put vegetables into mixing bowl
Juice of 2 limes
1 1/2 cups of black beans (rinsed)
3 cups of cooked tricolor Quinoa (find in Wegman's Bulk Section)
Season with salt, black pepper and granulated garlic
I also added red pepper flakes and some of the Cajun seasoning.
Dry Ingredients:
1 cup all-purpose flour
1 tbsp. Corn starch
1 tbsp. baking powder
1 cup of Panko Bread Crumbs (Wegman's Brand are vegan)
Mix dry ingredients:
Combine wet and dry ingredients and mix with your hands. If you "squeeze" as you mix, it speeds up the process. Keep mixing until all the ingredients are evenly combined. Use a 1/3 measuring cup to portion out the cakes. Form into flat cake or make Heart shaped for Valentine's Day. Medium-High heat, on a grill pan or regular nonstick pan with a little bit of olive oil. You can cook the zucchini, cherry tomatoes and cakes at the same time, but give the cakes a 5 minute head start. You'll be cooking the cakes for at least 5-7 minutes per side. You can also bake cakes at 375* for 30 min.
Cajun Sauce
1 packet of FIRM Silken Tofu
Juice of 2 limes
1/4 cup Franks Red Hot
1/4 cup of chopped cilantro (medium handful if not chopped)
1 tsp. Cajun Seasoning
1 small 8.25oz can of sliced beets - just the beets, not the juice.
Blend until smooth. For best results, simmer on a low heat to activate all the flavors!
Put a bed of spring mix of baby spinach onto the center of a plate or large bowl and top with dressing of choice. I used Wegman's Roasted Red Pepper Dressing. Fan out 4-5 pieces of grilled zucchini, place grilled cherry tomatoes at the base of the zucchini, put two cakes on the plate next to the zucchini. Top with some of the Cajun Sauce. You can also use the Cajun Sauce as the dressing if you don't mind heat!
Use a grill or grill pan to cook the zucchini and cherry tomatoes. If you don't have a grill pan, then use a regular nonstick pan. Lightly coat the pan with olive oil. Season with salt and pepper to taste.
Cajun/Creole Seasoning Recipe - http://homecooking.about.com/od/spicerecipes/r/blspice14.htm
