Over slightly a year ago, I suppose, was when my affair with food blogs and quinoa first started.
I have a sneaking suspicion they started almost the same time; but I’m betting my pennies that it was my obsession with reading this new literature – this wonderful space called “food blogs” – that first kick-started my subsequent passion for quinoa.
Like all loves, reading this new, recently-discovered type of literature was as exhilarating as standing on top of a cliff and diving into the deep ocean.
It was a breath of fresh air that not only gave me access to a whole new world of exciting recipes, but also gave me a glimpse into the lives of people who lived halfway around the world from me.
These were men and women and girls and boys whose common interest in food spilled over into the internet in the form of blogs, one in which they talked about food, but more than that, these people also shared their lives which revolved around food. It was like meeting a bunch of new friends who openly and transparently shared their victories and disappointments, and soon after I discovered food blogs, I realized it was the stories that attracted me, more than just the beautiful pictures and tantalizing recipes.
I suspect that this need to be part of their world and to have virtual friends who let me into their lives had very much to do with the fact that my friends and family are so far away.
And this brand new food blog world, together with the usually kind voices that tend to form it, was my new source of inspiration and friendship. Who said you could only make new friends over a restaurant table or at the club? I’d found people whose lives interested me and with whom I could reach out to and make a connection with just a simple comment.
Because of the large number of blogs that I read, I chanced upon the wonderful ingredient quinoa, a food which for some is still a mystery. This cool-sounding food raised questions such as “Is it a seed or a grain? What does it taste like? Why is there such a huge rage about it?”
It took me a while to warm up to quinoa, but like a friend with who you’re still getting comfortable with, I wanted to get to know it better.
So began my exploration with quinoa recipes, starting off with quinoa salads (the most common way of using quinoa) and then later on, when I was feeling all mighty and gusto and creative, I used it as part of a darn good chocolate cake (which by the way, is probably one of the moistest and delicious chocolate cakes I’ve ever tasted).
So you can say that quinoa and I have become pretty good friends, like someone you’d call on a Saturday night and ask if they’d like to hang out, just because.
While there are countless food blogs out there, with new additions every single day, I’ve come to gather a few treasured favorites over time.
These are the few places I go to when I need inspiration and desire to hear a kind voice. Or maybe just sink in the beauty of language, fall in love with breathtaking photos, and frolic in tales of eating and living in Italy.
And more recently, because we’re trying to cook in more often these days, these blogs are where I head to when I need to find a recipe for dinner, or when I’m completely out of ideas and don’t know what to cook tonight.
Among some of the kindest and friendliest voices I’ve had the privilege of reading in the food blog world is Sara Forte, the creator of Sprouted Kitchen. Together with her husband, Hugh Forte (who also plays the role of food photographer and takes the most beautiful photos), Sara constantly creates recipes that never fail to intrigue and impress.What I like most is how she takes unusual ingredients and uses them in the most uncommon ways. And the best thing is, apart from the surprising ingredients, the recipes work!
Remember the Asian slaw with sesame soy dressing I made a while back? That was inspired by Sara’s mushroom burger post. See? I told you she was good.
About a month back, I went to Sara’s blog for a weekly read and to get some badly needed inspiration. Lo and behold, guess what greeted me then?
These delicious patties.
These patties are made of quinoa and cauliflower, two ingredients that not many people I know would eat, even less in the same mouthful. But because I’d already been acquainted with quinoa, and actually wanted to eat cauliflower, I was open to trying it.
In all honesty, I wasn’t quite sure how it would taste like; I just sort of knew I would like it. And like it I certainly did.
I love how the nutty flavor of quinoa blends so well with the neutral taste that cauliflower brings; a sprinkle of fresh spring onions to give it just the right amount of kick, and some oats to bring more texture and structure to the patties, made the patties very easy to handle.
If you’ve never tried quinoa before, I urge you to try it this way – an easy vegetarian meal that brings punch and fills you up in a way so satisfying, you’ll be back for seconds, or even thirds and fourths, like I did.
QUINOA CAULIFLOWER PATTIES + GARLIC CREAM
(Makes 12 patties)
Barely adapted from Sprouted Kitchen
Ingredients:
For the Quinoa Cauliflower Patties:
1) 1 cup of uncooked quinoa
2) 2 cups of water
3) 1 ½ cups of cauliflower florets
4) 4 eggs
5) 6 spring onions, roughly chopped both white and green parts
6) ¾ cups of oats
7) Salt & pepper to taste
8) Zest of one large lemon
9) ½ cup of roughly chopped parsley
For the Garlic Cream:
10) 1 clove of garlic, roughly chopped
11) ¾ cup of heavy cream
12) 1 tablespoon of olive oil
13) ¼ cup of chopped parsley
Steps:
1) Rinse the quinoa until the water runs clear, then add 2 cups of water to the quinoa in a small pot, and bring it to a boil. Once the water starts boiling, reduce heat to the minimum and let it cook, covered for around 15 minutes. After 15 minutes is over, switch off the fire, allowing quinoa to stand for five minutes (still covered). After standing, uncover and fluff quinoa with a fork to let it cool.
2) Process the raw cauliflower florets in a food processor until it resembles couscous
3) Beat 4 eggs in a large mixing bowl. Add in the cauliflower couscous and the cooked quinoa
4) Roughly process the spring onions and oats together then pour it to the bowl with the egg mixture
5) Mix all the ingredients well until they achieve a homogeneous mixture. Add chopped parsley and lemon zest and mix some more.
6) Add salt and pepper to taste and stir well.
7) Chill the quinoa mixture in the fridge for 30 minutes
8) While quinoa mixture is chilling, combine roughly chopped garlic with heavy cream, and olive oil and mix with a hand mixer
9) Heat up about two tablespoons of vegetable cooking oil in a saucepan over medium heat, and using an ice-cream scoop, pour one scoop of the quinoa mixture onto the saucepan, repeating until there is no more space.
10) Cook each patty for around 4 minutes on each side until it turns a beautiful crispy golden brown.
11) Serve warm with garlic cream and garnish with chopped fresh parsley
Hi Felicia, I came across your website looking for a recipe for cauliflower patties and I’m glad I did! The patties were divine and everyone loved them. I’ve also enjoyed reading your other entries especially the Travel section 🙂 next time if you visit Italy, I could help you with some recommendations (or my blog)! I’m a Malaysian living in Italy because of love too haha!
Hey Krystie!! So nice to meet you! Glad the cauliflower patties turned out well 🙂 How cool is it that you live in Italy – one of my favorite (possible the favorite) countries on earth!! Which part do you live in?
Hey there would you mind sharing which blog platform you’re using?
I’m looking to start my own blog soon but I’m having a tough time selecting
between BlogEngine/Wordpress/B2evolution
and Drupal. The reason I ask is because your layout seems different
then most blogs and I’m looking for something unique. P.S Sorry for being off-topic but
I had to ask!
Hi Vernita! Thanks for stopping by. I use wordpress.org, and my site is hosted by Bluehost. I hired a designer to create a unique design for me (that’s why it doesn’t look the same as most blogs) – I definitely recommend her services- moonsteamdesign.com. Hope this helps?
These look and sound amazing! Thanks for sharing at my Facebook party. I’ve pinned your yummy recipe at my new board… http://www.pinterest.com/lifecurrents/over-indulged-heres-some-suggestions-to-help-your-/
Thanks again!
Hi debi! thanks for pinning and dropping by! Will check out your pinterest page. Have a great week ahead! xoxo, felicia
Aren’t food blogs so much fun?? I remember when I first stumbled onto them as well. I couldn’t believe that there were so many fabulous recipes available online FOR FREE, and that I could get to know the writers behind them as well! It really is incredible, especially when I think about how I met you through food blogs! 😀 Friendships and great food, how could I resist? <3
Jess! Absolutely right! Food blogs are like the most fun things on the blogosphere! And the best part is knowing those who write the blogs!! Just like I met you! Hurray to one year of blog friendship!! <3
THIS LOOKS SO GOOD! so much hype about quinoa lately and i can’t wait to try it out 🙂
Hi Nat! thanks for dropping by! if you haven’t tried quinoa yet…what are you waiting for?? I love that it’s such a versatile alternative to rice, and there are countless ways you can use it, and not get sick of it!!
Hi Felicia,
Another quinoa recipe for a savory meal?
I really love the quinoa chocolate cake I made following your recipe previously. I am again making one more quinoa Chocolate cake for my staff gathering this Saturday. I am also contemplating whether I should add this dish to the menu for my Saturday gathering. They look just so great for the table… will let you know by then. 🙂
Mummy!! So cool that you like the chocolate quinoa cake so much that you’re gonna make it for your staff this weekend! I hope they like it too! just don’t tell them that there is quinoa… (or only tell them after they have finished eating it and keep asking for more!). Regarding these quinoa patties, they’re really yummy and unless people hate cauliflower, it should be well-received! Let me know if you finally make it!!