Making Love in the Kitchen

Apr 25th, 2011 by Meghan Telpner

Did we all have a super Awesometown long weekend? I had so much fun at Toronto’s big shiny raw food event Reboot Toronto. I delivered a brand new lecture which was all kinds of fun and even had the coordination to record the talk. Why? Because I know that lots of peeps who read this blog come from a land far, far away and couldn’t make it to the event. For this reason, I am making it available in my shop. If you have loved The Healthy Cookie Unbaked and the blog post on 10 Things I Learned Healing An Incurable Disease, than I also think you will LOVE, LOVE, LOVE this lecture. Word on the street was that it was inspiring and didn’t I just get covered in goose bumps when several peeps told me it brought tears to their eyes.

Get it, download it, go for a walk and have a listen!

On to our Monday recipe magic!

Now isn’t this just the most brilliant thing I have come up with since last Friday’s chocolate covered kale chips.

For Passover last week, my momma made a great big beautiful dinner. The main event however was a turkey and I’m not a huge turkey lover. I am well trained in going to other’s homes for dinner and my approach is always to make something super-powered delicious and that can be enjoyed by other guests too of course. So I made these!

They were pretty darn easy and to be perfectly honest, I was mighty surprised they turned out as beautiful and flavourful as they did. My goal was to make them beautiful, but I also wanted to know if I could play by the silly Passover rules- so no flour was used with these. Coolio!

This was a bit of a mash-up of recipes, using my Asian Flared Sweet Potato Burgers as inspiration. In keeping this short as I am poopershnickled from the event this weekend, I am going to skip straight on to this wonderfully easy recipe.

Be sure to come back in a little bit, for the next Superhero Posse Announcement!

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Veggie Quin-iche

(makes 8-10 depending on size)

1 cup dry quinoa(rinsed)
2 cups water
2 Tbs tamari
2-3 Tbs sesame oil
2 cloves minced garlic
1 inch fresh ginger root, grated
1 large onion, finely chopped
2 celery stalks, finely chopped
2-3 leaves of kale
2 carrots, grated
1 large sweet potato, grated
2 eggs
pinch of sea salt

Preheat oven to 350
Cook quinoa in water for 15-20 minutes all water is absorbed.
While grains are cooking, saute onion, garlic and ginger in sesame oil and tamari over medium heat until softened then add celery and carrots.
Once grains are cooked, mix in grated sweet potato and finely chopped raw kale.
Add in two eggs and pinch of sea salt, and mix thoroughly.
Take parchment paper and cut into circles to line a muffin tin.
Using a 1/2 cup meausurre, scoop out the quiche mixture and place in parchment lined muffin tin.
Bake for 20 minutes. Quin-iches should feel firm to the touch. Depending on your oven, you may want to give them an extra 5 minutes.
Switch oven to broil for 3-5 minutes to add some extra crispy to the tops.
Remove from oven, allow to cool. Remove form tin, discard parchment and serve warm or at room temperature.

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Question of The Day: What has been your greatest recipe ‘mash-up’ success?