Curried Chickpea and Quinoa Cakes

I came up with this recipe while cooking a number of vegetarian dishes for my daughter this summer.  It is a simple lunch or dinner recipe that would work well any time of year.  These cakes could be served over a bed of salad during the summer, or over sautéed greens during the winter.  I topped them with homemade dairy-free tzatziki, but many homemade sauces or salad dressings would also work well.  The cakes/patties could also be served in a gluten-free bun as a vegetable burger with your choice of fixings!  Enjoy! 

1/2 cup uncooked quinoa (cooked in a generous cup of water according to the directions on the package.  I used the pre-washed quinoa from Costco)

2 tablespoons of coconut oil (plus some extra for frying.  I have also used a combination of coconut oil and red palm oil)

1 small onion, chopped

2 carrots, peeled and grated

1-2 teaspoons of curry powder (I used a gluten-free blend of curry by Daksha's Gourmet Spices)

1 can chickpeas/garbanzo beans (398 mL - I prefer the Eden brand)

2 generous tablespoons of pumpkin seed butter (I think tahini or sunflower seed butter would also work)

2 tablespoons lemon juice

1/2 cup oil-packed sun-dried tomatoes

1/4 cup fresh parsley or cilantro, chopped

salt and pepper to taste

1.  Cook the quinoa according to the directions on the package.

2.  Saute the onion and carrots in the oil in the frying pan until softened.  Add in the curry powder and sauté until fragrant.  Add in the cooked quinoa and stir until combined.  Remove from heat.

3.  Puree the chickpeas, pumpkin seed butter, lemon juice and sun-dried tomatoes in a food processor until smooth.  You will need to scrape down the sides often.  Add the quinoa mixture, parsley/cilantro and salt and pepper.  Puree again until well combined. 

4.  Using your hands, form the mixture into small patties/cakes.  Fry in coconut oil in a frying pan over medium/high heat until browned on both sides.  Serve warm.

The Slocan Valley and Mint Cucumber Slushies

A week ago we visited the beautiful Slocan Valley.  We were already in British Columbia, so we decided to take a side trip to the Slocan area.  We discovered that the Slocan Valley seems to be one of British Columbia's best kept secrets!  The highway and area were not nearly as busy as many of the other popular areas in B.C.  Part of the reason that the area may not be as busy, is that the Slocan Lake is colder for swimming and water activities.  However, the lake is perfect for kayaking, boating and fishing.  

We toured throughout the Nelson, Kaslo and New Denver area, but we spent most of our time in the quaint and quiet town of New Denver.  We enjoyed spending time at the lake, hiking, walking around the brightly painted main street and visiting the cafes.

The area around New Denver has a rich and interesting history including peoples such as the First Nations, Doukhobors and Japanese Canadians. We visited the Nikkei Internment Memorial Centre. The museum is dedicated to the Japanese Canadians who were relocated to internment camps during World War II.  There are shacks that contain personal artifacts from some of the displaced people as well as a Peace Arch that they built.  A Japanese garden designed by Roy Sumi surrounds the buildings on the site.  

We tented in Rosebery Provincial Park.  There was a bear nearby, so we had to be cautious and keep our food in our vehicle and our campsite very clean.  Campfire Stew is the evening meal I often made because it is easy to prepare with minimal ingredients.  It is cooked over the campfire and includes meat, potatoes and whatever vegetables are on hand!  Otherwise we ate in town so we could take a break from cooking and cleaning.

On our last day, we hiked along a steep gorge to Wilson Falls.  It was not for the faint of heart, but well worth the effort to see the falls!

One of our favourite cafes in New Denver was Sanderella.  They had gifts, coffee, smoothies, gluten-free pizzas and crepes, as well as a lovely patio to enjoy a view of the lake and mountains.  I really enjoyed the Mint Cucumber Slushies that they made there, so I have tried to recreate them at home.  I hope you enjoy these cool slushies in the summer heat!

Cucumber Mint Smoothie/Slushie

1 cup apple juice

1/2 english cucumber, peeled and cut into chunks

3/4 cup spinach leaves or other greens (I have also used kale) 

1 tablespoon chopped fresh mint

4-5 ice cubes (or more, if you would like it to be a slushie) 

Blend the above ingredients in a high speed blender (such as a VitaMix or Blendtec).  Pour into glasses and serve immediately.

*I often double this recipe and add more ice to make 3 slushies! :)

Rhubarb Relish/Chutney

My mom has been making this relish for years as a savoury way to use some of the rhubarb in her garden.  The relish/chutney goes well with many barbecued meats such as pork chops, chicken sausages and so on...  It is also great with roast chicken, pork or beef in Fall.  This year, she reduced and substituted the refined sugar for coconut sugar to make it healthier.  We love it, so I am passing her recipe along to you.  Enjoy!

2 L rhubarb, chopped

1 cup onion, chopped

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1/2 cup apple cider vinegar

1 1/2 cups coconut/palm sugar

1 teaspoon sea salt

Combine in a large saucepan.  Simmer uncovered until thick, approximately 30 minutes to 1 hour.  Stir often as the mixture burns easily.

Pour into hot sterilized jars (from a hot dishwasher), and seal (bring lids to a boil in a saucepan with water and place on jars using rubber gloves).  

*My mom said her rhubarb is a sweeter variety, so tarter rhubarb may require more coconut sugar or a tablespoon or two of maple syrup.