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The picture hopefully does a good job to illustrate the amounts and ingredients I used  adapting The Alkaline Sisters’ wonderful, tasty recipe for veggie quinoa croquettes.

The adaption, which resulted in some fine tasty cakes, follows their recipe pretty close, but where they used pinto beans, I used white beans.

I omitted the hemp seeds (nothing against hemp, I just didn’t have any in the pantry.)

Plus I added a new ingredient which is available in Austin, Texas right now — sweet, ‘Goldie’ squash.

(‘Goldie’ squash has a hard outer shell. Inside its seeded like acorn squash. I used only 1 ‘goldie.’ I cut one in half and baked it until golden brown. I took it out of the oven, let it cool, and peeled the skin off. The extracted squash went into a food processor with the sweet potato and I made a MASH, about one cup.)

Our dinner Sunday night ... all dairy free ... full of protein from the quinoa. And loaded with veggies and flavor. Topped with an easy, cool, cucumber sauce.

Our dinner Sunday night … all dairy free … full of protein from the quinoa. And loaded with veggies and flavor. Topped with an easy, cool, cucumber sauce.

Ingredients I used (as illustrated in the top picture):

  • 3 cups cooked quinoa
  • 10 ounces white beans
  • 1 cup ‘sweet squash and sweet potato’ MASH
  • (The Alkaline Sisters use 2 cups mashed sweet potato).
  • 1 cup chopped red onions
  • 1 tablespoon light-tasting olive oil for saute of onion, red pepper and garlic
  • (another tablespoon for browning the croquettes)
  • 1 teaspoon each: sea salt, dried oregano and cumin
  • 1/2 cup chopped red pepper
  • 1 tablespoon garlic
  • 1 lime (use juice)
  • 1/4 cup chopped cilantro