So far I have only made one recipe from Heidi Swanson’s new cookbook, Super Natural Every Day, but it was FANTASTIC and I can’t wait to cook through the rest of the book! I made quinoa cakes this weekend, after a fun day at San Francisco’s Green Festival (which is probably coming to a city near you soon!)
It turns out Ashley does PR for Green Festivals, and she emailed a few Bay Area bloggers offering the chance to get media passes for the event. I was excited to check it out, mostly for the food! A lot of the companies that had booths there are pretty commonly featured on a lot of blogs, but I’d never tried their stuff myself.
Mary’s Gone Crackers brought crackers (which are fantastic)…
and cookies (which are not so fantastic)
I’m already familiar with Nutiva because I buy their Chia seeds, but now I really want to start getting their hemp seeds too.
There were quite a few fair-trade chocolate vendors. My favorite sample had orange zest and candied ginger.
Artisana had a whole bunch of nut butters to try… (and they weren’t the only ones. Apparently nut butters are a huge deal these days)
I tried some Earth Balance soy milk, and although I’ll probably stay loyal to almond milk, their chocolate flavor was amazing!
One of my favorite booths was selling fair trade products from Palestine.
Their olive oil was awesome, and apparently they will be carrying it at Rainbow Grocery soon!
A table full of vegan cookbooks completely sucked me in, and I ended up buying a signed copy of Color me Vegan by Colleen Patrick-Gourdreau (and got a picture with the author!)
I am SO excited to try the recipes in it!
There were tons of non-food vendors too, like Bon Ami (I’m excited to try their samples!)
A bunch of booths were selling body care products but Green Girl was far and away my favorite.
I COMPLETELY agree with everything this booth was saying…(even if there’s a misplaced apostrophe on the banner)
I didn’t end up seeing any of the speakers because i was loving chatting with the all the vendors, but it looked like there were some GREAT presentations on multiple stages covering everything from human rights to urban farming. If you live in Chicago, LA, New York, or Seattle, the festival will be coming to your city in the next couple months, and it’s definitely fun to check out.
Aaaaand now for the amazing quinoa cakes.
I made the recipe almost exactly as written, but I subbed basil for the chives. They are definitely a little crumbly when you first put them in the pan, but making sure you have enough oil helps keep them together. I can’t wait to try other variations (and the rest of the recipes in this AMAZING book)!
(adapted from Super Natural Every Day)
2 1/2 cups cooked quinoa
4 eggs, beaten
1/2 tsp sea salt
1/4 cup chopped fresh basil
1 white onion, finely chopped (yellow would be fine too)
1/3 cup freshly grated parmesan cheese
3 cloves garlic, finely chopped
1 cup bread crumbs (plus a few extra tablespoons if needed)
1-3 tbsp olive oil
Stir the quinoa, eggs, and salt together in a medium bowl. Add the basil, cheese, garlic, and onion.
Stir in the bread crumbs and let stand so the crumbs can absorb some moisture. The mixture should be easily formed into balls without falling apart. If needed, add a couple tablespoons of breadcrumbs and let stand a few minutes more.
Heat the olive oil (enough to coat the bottom of the pan – the exact amount will depend on the size of the pan you use) in a skillet or wide frying pan over medium. Pat the mixture into patties and cook in batches, about 10 minutes on each side, flattening so they’re about 1/2″ thick. Flip carefully! They should be browned on one side after 10 minutes – if not, adjust the heat.
Repeat with remaining quinoa mixture.