Last Saturday was Switchback Brewery’s 10th anniversary and they threw a big party. They had a live band, local food vendors, brewery tours and other activities on their lawn. For $10 you got 3 beer tickets, 1 food ticket, and a newly bottled 22 of switchback ale. We also go access to specials at countless bars downtown with our exclusive wristband. All of this for $10! And it just so happens that we have our first keg of Switchback in the kegerator, coincidence?
I also broke in my new $13 crock pot with some switchback ale chili with cornmeal dumplings.
On another unrelated note… last week I lost my opal ring that Mark got me last year. I might have cried for a few days and tore apart our home and my work. I had everyone on the look out… And just when I had given up hope, Mark found it in our baggie of curry powder. Of all places! Maybe I have a cooking problem. (the worst part, I had looked in some of the other spices and the flour, just not the curry powder). My finger no longer feels naked!
We’ve been having warm weather the past few days, so a 6 mile run though the wooded part of the bike path was a must. This morning I woke up and decided to make vegetable
nuggets croquettes… much more fancy sounding… to eat during the Pats game this afternoon. However, Mark and I ate them all by 11:30 am… they’re that good… but also good for you. These vegan croquettes are packed full of veggies and quinoa, breaded lightly in whole wheat bread crumbs and baked in the oven. Served with some doctored-up BBQ sauce, it’s a grown up twist on your childhood favorite: chicken nuggets with sweet and sour sauce. After a small amount of digesting, we burned them off with a 5 mile run along the lake. I ran 31 miles this week!
Vegetable and Quinoa Croquettes
Makes about 22-24 croquettes
2 cups of broccoli florets
1 cup of carrots, diced
1 cup of onion, diced
Olive oil, divided, about 1 tablespoon total
Black pepper, divided, about 1/2 tablespoon total
Garlic flakes, divided, about 1 tablespoon total
Red pepper flakes, divided, about 1/2 tablespoon total
1 russet or Yukon potato, washed and diced in 1″ cubes
1/4 cup of quinoa, uncooked
1/4 cup of veggies stock
3/4 cup of water
1 tablespoon of vegan butter
1/2 cup of peas
1/2 teaspoon of cayenne
1/2 teaspoon of cumin
1/2 teaspoon of curry powder
1/2 tablespoon of mustard
1/2 cup (approximate) of whole wheat bread crumbs, you can sub gluten free bread crumbs or grind up your favorite gf crackers to keep it gf. Also look for ones low in sodium and without cheese if you want them to remain vegan.
Preheat the oven to 400 F. Chop up the broccoli, carrots and onion, and place them on a foil lined baking sheet with some of the black pepper, garlic flakes, red peppers flakes and about a teaspoon of olive oil. Place them in the oven, tossing every 10 mins or so, until cooked and a bit crispy, about 30 minutes.
While the veggies roast, chop up the potato and place in a pot of boiling water. Boil for 15-20 minutes or until a fork pierces through a potato cube easily. Once the potato is in the pot, place the quinoa in another pot with some red pepper flakes and some garlic flakes. Heat over medium high heat, tossing the quinoa frequently to toast it, about 3 minutes. Then add in 1/4 cup of low sodium veggies stock and 3/4 cup of water. Stir the quinoa and potatoes occasionally. (you will have extra quinoa left over from this recipe, store in a container and add to meals that need a little protein boost)
When the veggies are done, nice and browned, scrape them and the browned bits in a food processor and pulse to chop them coarsely. When the potatoes are done, place them in a large bowl and mash them up with butter and a teaspoon of olive oil, more black pepper and garlic flakes. Add the veggies, 1/2 cup of the cooked quinoa and the peas to the potatoes, add in the cayenne cumin, curry powder and mustard, along with more garlic, black pepper or red pepper flakes, based on your preference. (I love black pepper, garlic and red pepper flakes, so I added more). Mix everything together.
Place the bread crumbs on a plate. Put the remaining olive oil (about a teaspoon) on your baking sheet (tin foil removed and discarded). Form little croquettes, I made about 1 inch diameter balls then shaped them into more of an oval shape (like a nugget). You could use a small ice cream scoop if you want to speed up the process.
Roll each nugget in the bread crumbs and place on the baking sheet. Or you can place them in the freezer, spread out on a baking sheet, not touching, and freeze for 2 hours, then transfer them to a Ziploc bag and store in your freezer until ready to use (we froze half). When ready to bake, place them in a 400 F oven for 10 minutes, or until browned on the bottom, then flip and bake for another 5 to 7 minutes. Serve with your favorite dipping sauce.
Doctored-Up Spicy BBQ Sauce
1/4 cup of your favorite BBQ sauce, I used Sweet Baby Ray’s Honey Chipotle
6 small Thai hot chilies, diced very fine
1 tablespoon of mustard
1 tablespoon of sriracha
1/4 teaspoon of garlic flakes
Combine all ingredients in a small bowl.