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Roasted butternut squash and quinoa cakes

My in-laws are both sick, one with a cold and one with a inflammation in the neck so I made some dinner for them. First I thought I would cook what they usually like fish and vegetables but then I decided I will have much better success cooking a wonderful healing dinner if I made it vegan. I hope they will still like it and what better time to try something new when you can’t cook for your self and having someone else do it for you. The challenge is not that they are not vegan but rather my mother in-law has food allergies against dairy (no problem) and wheat and gluten (more challenging). So their dinner end up being quinoa (an easy digestible seed) and roasted butternut squash and kale. This is also a great meal for kids. The sweetness of the butternut squash usually disguise the kale which by the way is a neutral tasting greens. Greens which is packed with great nutrients is usually pretty hard to get children to eat so they might need so company to convince them they are tasty.
 

Roasted butternut squash and kale
2 cups butternut squash, cut in to cubes
2 tbs canola oil
1 tbs maple syrup
2 pinches salt
2 tsp fresh thyme
2 cup kale, stems removed and chopped
Preheat oven for 425F
Blend everything except the kale in a pyrex mold and place in oven for about 20 minutes (depending on the size of squash). Stir twice. When squash is nice and soft add kale and blend and place back in oven for 5 minutes for the kale to wilt.

Quinoa cakes
3 cups cooked quinoa
1 cup cheese (I used daiya)
2 tsp egg replace powder mixed with 4 tbs water until foamy (I hear equal amount corn starch can work to)
salt and pepper to taste
2 tbs olive oil mixed with 1 tbs Bragg’s liquid amino’s or tamari
Preheat oven for 425F
Blend the quinoa, cheese, egg replacement and salt and pepper in a food processor until it’s a dough. Use wet hands to form patties. Place on parchment paper on a cookie sheet. Brush each cake with the oil and Bragg’s. Bake for about 10 minutes.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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2 comments

  1. Hi Fredrica!!I want to make this wonderful dish but I wonder what I can use instead of egg replacement powder? I am not vegan, so whatever would "do the job" is great. Also, we don't have Braggs here, so can I use tamari instead?Lots of love sweet Fredrica!!!Molly

  2. You can use an egg or potato or corn starch. Tamari works as well. I like using Bragg's because it's add nutrients but tamari is great too. Good luck!!!

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