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Vegetarian Research

SWEET POTATO CAKES WITH LEMONY SLAW

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Have you settled back into the Fall routine yet? We’re not really there yet, but I did manage to stock our fridge up with a bit of meal component prep this week. Something about this time of year always has me feeling some intense energy. I keep waking up at 4:30 and I find myself leaving random stuff in weird places all over the house. I’m not sure if it’s the season itself, the recognition that the year is beginning to close out, or something cosmic far beyond all of that. Whatever it is, I’m feeling it and the idea of spending extensive hours cooking is just slightly less appealing.

Enter the meal prep. When I’m in the flow of this practice, I always bake whole sweet potatoes. I usually reheat them and stuff them, smush them up in dahl, or even blend them into smoothies. I also give little spoonfuls to my dogs, no shame. Their ideal landing place though? These sweet potato cakes with quinoa, hemp, herbs, and tons of spices–including my fave blend ever Old Bay.

Compared to other recipes of mine, this one is pretty minimal on the chopping front, which is a nice break! If you take your meal prep one step further and cook quinoa at the beginning of the week and make your lemony tahini sauce, this one can comes together pretty quickly!

I know a lot of people immediately go to squash when Fall ushers itself in, but the first major craving for me is sweet potatoes, with spice-cooked apples as a close second. What’s your favourite Fall crop and how do you typically cook it? Have a great week, all! <3

SWEET POTATO CAKES WITH LEMONY SLAW RECIPE

SERVES: 4
NOTES: These cakes should be crisp on the outside and soft/moist on the inside. Remember to flip them over at the halfway point!
-I used a mix of lacinato kale and red cabbage for my slaw because I have an abundance of both in my garden. You could also use shaved fennel, shaved carrots, broccoli stems, all kinds of things!
-I bake whole sweet potatoes as part of my meal prep every week. For this recipe, I’d recommend the cooked and cooled flesh of roughly 1 medium sweet potato.
-The drier the quinoa is when you mix it, the better your sweet potato cakes will be! 🙂

LEMONY TAHINI SAUCE:
⅓  cup tahini
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 clove of garlic, finely minced/grated
1 teaspoon olive oil
1 teaspoon dijon mustard mustard
1 teaspoon agave nectar/maple syrup
sea salt and ground black pepper, to taste
¼ cup + 1 tablespoon ice cold filtered water

SWEET POTATO CAKES:
½ cup quinoa, thoroughly rinsed
1 cup mashed cooked sweet potato flesh
2 tablespoons hemp seeds
1 tablespoon nutritional yeast
1 teaspoon Old Bay seasoning
¼ cup flat leaf parsley, roughly chopped
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sweet paprika
½ teaspoon lemon zest
½ teaspoon psyllium husk powder
sea salt and ground black pepper, to taste
avocado oil spray (or other oil spray of choice)

ASSEMBLY:
4 cups shredded kale or cabbage, or a mix!
chopped fresh dill or more parsley
lemon wedges

Make the lemony tahini sauce. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, garlic, olive oil, dijon mustard, agave, salt, and pepper. Then, add the ice water and whisk until smooth. The colour of the sauce should pale and the texture should be slightly thick. If it’s too thick, add more water by the teaspoon until you have the right consistency. Set aside in the fridge.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment.

Place the rinsed quinoa in a small saucepan along with 1 cup of filtered water and a pinch of salt. Cover the pot and place it over medium-high heat. Bring the quinoa to a boil. Then, lower to a simmer, remove the lid, and cook until almost all of the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let it cool.

Once the quinoa is cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon zest, psyllium husk powder, salt, and pepper. Once evenly mixed, taste the mixture for seasoning and adjust if necessary.

Lightly spray the parchment-lined baking sheet with oil spray. Divide the sweet potato cakes mixture in 4 equal portions. Lightly oil your hands and from each portion into a patty. Place each patty on the oiled parchment, giving each some space.

Bake the sweet potato cakes for 35 minutes, carefully flipping them over at the halfway point. Once the sweet potato cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.

In a separate large bowl, toss the shredded kale/cabbage with enough of the lemony tahini dressing to coat. Season the greens with salt and pepper and toss to coat.

Divide the lemony slaw evenly among 4 plates. Top each heap of slaw with a warm sweet potato cake. Drizzle extra lemony tahini sauce over the sweet potato cakes and finish with some chopped dill/parsley and a lemon wedge. Enjoy!

 

Vegetarian Research

Teriyaki Stir Fry with Broccoli and Chickpeas

This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and you might be surprised at how much your child will love it!  It’s great for a vegan family dinner!

A big bowl of Teriyaki Stir Fry in a bowl over rice

 Does your child like broccoli?  I feel like broccoli is the quintessential vegetable that you think of when you think of something kids don’t like.  But, thankfully I have found quite the opposite!  I asked my three year old what kind of recipe I should make for the blog and he said, “Something with broccoli and chickpeas.” so I came up with this Teriyaki Stir Fry and he at so much!  He even asked for more broccoli 🙂

I make teriyaki stir frys a lot because they’re so easy to make and great for when you have a bunch of vegetables that need to be used up.  I always have the ingredients on hand for my go-to stir fry sauce and the kids love it.

Teriyaki Stir Fry Recipe Ingredients

  • Broccoli – You can use fresh or frozen.  I usually have fresh broccoli on hand but if you don’t, frozen is great too.
  • Chickpeas – I just used one can of pre-cooked chickpeas.  You could also use another bean you like, tofu or tempeh.  I like to use canned beans because they help make this recipe super quick to make.
  • Teriyaki Sauce – To make this recipe even easier you could always use a good quality store-bought teriyaki sauce but it’s also so easy to make at home!  My teriyaki sauce recipe just has a few ingredients, including: toasted sesame oil, tamari, maple syrup, water, ginger, garlic and cornstarch.

Showing how to make teriyaki stir fry with broccoli and chickpeas

How To Make Teriyaki Stir Fry

This recipe is so easy to make!  There are just a few simple steps:

  1. Start by sautéing the broccoli in a little bit of oil with some salt.  You then add in a little bit of water to help the broccoli steam.
  2. To make the teriyaki sauce al you do is add all the sauce ingredients to a jar and mix until completely combined.
  3. Then, add the sauce mixture and the chickpeas to the broccoli and cook until sauce thickens and will coat the back of a spoon.
  4. Serve broccoli and chickpea mixture over rice, or your favorite grain and enjoy!

Close up view of teriyaki stir fry over rice

Why Kids Will Love This Teriyaki Stir Fry

I obviously can’t say 100% that your children will like this meal, but if you’re trying to get them to eat more veggies, this stir fry is a good way to do that! 

  • The broccoli is cooked until it’s soft so it’s easy for little teeth to eat, unlike        raw broccoli.
  • The teriyaki sauce is sweet and flavorful, which I’m pretty sure is my son’s favorite thing about it 🙂
  • I serve it over rice, which is usually a favorite of all kids!  You could also serve it over cauliflower rice, my son can’t even tell the difference.
  • My son loves chickpeas so he gets excited about eating anything with chickpeas in it!

This Teriyaki Stir Fry with Broccoli and Chickpeas is so versatile.  You can add in any veggies you have that your children enjoy.  If you child doesn’t like chickpeas, you could easily substitute tofu or chicken.  I also love to use this recipe as a meal prep lunch for my husband and I.  I hope you and your family enjoys this!

Close up view of vegetable stir fry

Looking For More Easy Kid Friendly Recipes?

The Best Vegan Orange Chicken

Tofu Broccoli Pasta

Crispy Tofu Nuggets

Easy Sesame Noodles

Garlic Cheese Bread

 

Print

Teriyaki Stir Fry with Broccoli and Chickpeas



  • Author:
    She Likes Food

  • Prep Time:
    20 mins

  • Cook Time:
    20 mins

  • Total Time:
    40 minutes

  • Yield:
    4-6

  • Diet:
    Vegan

Description

This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and always a hit with my kids!


Ingredients

2 teaspoons olive oil
6 cups broccoli florets
1/4 teaspoon salt
1/3 cup water
1 (15 oz) can chickpeas, drained and rinsed
White rice or cauliflower rice for serving with, optional
Teriyaki Sauce:
1/3 cup water
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1/4 cup toasted sesame oil
1 clove garlic, finely grated
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons arrowroot starch
1 teaspoon toasted sesame seeds


Instructions

  • Heat a large skillet over medium heat and add olive oil, broccoli and salt. Cook for a minute and then pour in water, cover and let steam until water has cooked off and broccoli is tender, about 7 minutes.
  • Make the teriyaki sauce while the broccoli is cooking. Add all sauce ingredients to a jar and mix until combined.
  • Add the chickpeas in with the broccoli and pour the sauce over. Cook until sauce has thickened, 5-7 minutes. Serve stir fry over rice and enjoy.

  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Teriyaki Stir Fry

The post Teriyaki Stir Fry with Broccoli and Chickpeas appeared first on She Likes Food.

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