Part 2 of my Easter menu post! Today I am sharing some recipe ideas (links at the bottom, including other chefs/bloggers) for savory dishes. I’m also sharing the recipe for my Black Bean, Sweet Potato and Quinoa Croquettes. I serve them with a Pumpkin Seed Chipotle Cream (both recipes from LTEV). They are SO full of flavor, and I think these are perfectly suited to a dinner or brunch with vegan – or non-vegan – guests.
In fact, one of my readers told me “eating your black bean and quinoa croquettes with the chipotle cream sauce is what made me know that I could eat vegan, not only to be healthy, but eat vegan because it was so delicious and made me feel so fantastic!“. ♥
click links above for RECIpage link to print/share photo credit: Hannah Kaminsky
These are more delicate than a burger, and meant to be eaten with a fork as a patty or croquette (rather than on a bun). The sweet potatoes balance the smoky and savory elements of cumin, oregano, chile, garlic, and the infusion of lime to heighten all the flavors. Be sure to serve with Pumpkin Seed Chipotle Cream—the combination is dynamite.
Makes 8-11 croquettes.
1 tbsp organic coconut oil or olive oil, or splash of water for oil-free version
1 1/4 tsp cumin seed (not powder, use whole seed)
3/4 – 1 cup onion, diced
1/2 tbsp (roughly) Serrano chile (about 1 chile) , finely chopped (can use jalapeno or red chile, or a couple pinches crushed red pepper) (optional)
2 medium-large cloves garlic, finely chopped
1 tsp dry oregano
1/8 tsp allspice
1/4 tsp (lightly rounded) sea salt (for saute)
freshly ground black pepper to taste
1 cup mashed cooked sweet potato (orange-fleshed), packed, skin removed (see note)
1 can (14 oz, not larger) black beans (rinsed and drained, and patted dry)
1 ½ cups cooled pre-cooked quinoa (see note)
1 tbsp ground white chia seeds (see note)
1/2 tsp sea salt (to stir in)
2 tbsp freshly squeezed lime juice (first zest limes, see below)
½ – 1 tsp lime zest (zest first, then squeeze juices)
¼ cup chopped cilantro, optional (can omit and sprinkle finished individual patties with cilantro, see note)
1/2 – 1 tbsp organic extra-virgin coconut oil (or olive oil) (for pan-frying, optional, can use non-stick skillet or oven-bake)
Pumpkin Seed Chipotle Cream (for serving)
In a skillet over medium-high heat, heat the oil/water. Add the cumin seeds and cook for a minute or two, stirring. Lower the heat to medium and add the onion, chopped chile, garlic, oregano, allspice, 1⁄4 teaspoon of the salt, and the pepper to taste, and cook for 8 to 10 minutes, until onion is very soft (be sure to lower the heat if the garlic starts to brown, so it doesn’t burn and develop a bitter taste). Once the onion is soft, transfer the mixture to a large bowl. Add the remaining ingredients (except the coconut oil for panfrying and Pumpkin Seed Chipotle Cream) and mix well. At this point, you can refrigerate the mixture until ready to fry (refrigerating for at least 30 minutes will make it firmer and easier to shape). Take scoops of the mixture and form into small patties with your hands. These are not firm patties; they will be soft and more delicate, so simply shape in relatively neat patties, repeating until you have used all of the mixture. In a nonstick skillet over medium-high heat, heat the 1⁄2 to 1 tablespoon of oil. Add the patties, flatten gently on the pan, and fry for 6 to 9 minutes on each side, until golden and a crust has developed, flipping them over only once or twice (the second side will cook quicker than the first), working in batches, if necessary. Serve with a generous drizzle of Pumpkin Seed Chipotle Cream.
If This Apron Could Talk:
- When cooking grains such as quinoa, it is helpful to cook extra so that you have leftovers refrigerated for another day. One cup of dried quinoa yields roughly 3 cups cooked. Using cooled precooked quinoa also helps with forming the croquettes, as freshly cooked quinoa is moist and can make the patties too wet. So, cook your quinoa in advance, and refrigerate until ready to prep this recipe.
- Some of my readers enjoy this mixture eaten straight up, almost like a hash with the cream drizzled over top, rather than fussing shaping the mix into patties – give it a try!
- Cook the sweet potatoes in advance by baking whole. Simply place one or two sweet potatoes (depending on size) on a baking sheet lined with a little parchment paper (to catch drippings). Bake in a preheated 400°F oven for 40 to 50 minutes, until very soft when pierced with a knife or skewer.
- The ground white chia helps the patties hold together. They can be made without the chia, but will be a little fragile and more difficult to flip. If you use the chia, be sure to use ground, not whole, white chia.
- For kids, omit the chile in the sauté stage, and then before making the patties, remove a portion for your children. You can add the chile (raw, or cook it) or another spice to the remaining mixture to be served to the adults.
Pumpkin Seed Chipotle Cream
This cream has a smoky essence with an acidic hit from fresh lime juice.
Makes about 1 1/4 cups.
3 tbsp raw cashews
1/2 cup raw pumpkin seeds
2 tbsp freshly squeezed lime or lemon juice
smidgen fresh garlic (about 1/4 – 1/2 small clove)
1/4 + 1/8 tsp sea salt
3/4 cup+ 1 tbsp plain unsweetened non-dairy milk (almond or soy preferred)
1/2 – 1 tsp Dijon mustard
1/2 – 1 tsp chipotle Tabasco hot sauce (adjust to taste; I like 1/2 tsp)
Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients. If using a immersion blender, start on low speed and then work up to a high speed to finish blending (it will take several minutes of high blending to achieve a smooth consistency). Puree until very, very smooth, adding more milk or water to smooth out and thin, as desired. Be sure to blend this sauce long enough for it to become creamy smooth. Add additional Dijon and/or chipotle hot sauce to taste. This sauce is fairly thick while pureeing and will thicken with refrigeration. To use as a dip, simply make ahead and refrigerate for an hour or more before serving. If you prefer a thinner consistency, stir in extra milk or a touch of water.
- This is an absolute must to spoon over Black Bean, Quinoa, and Sweet Potato Spicy Croquettes. It is also scrumptious with fried plantains. Peel and slice ripe (blackened) plantains on the diagonal and panfry in a smidgen of coconut oil over high or medium-high heat, seasoning with coarse sea salt, until browned and crispy, flipping as needed.
Now for some other recipes, from me and other chefs/authors/bloggers:
Boulangerie Potatoes with Sauteed Fennel and White Beans – this dish almost melts in your mouth! The beans and fennel become buttery and soft, it is really a delicious, special entree. On page 116 of Let Them Eat Vegan.
Freeform Tomato Tart with “Goat Cheese” and Basil from Ricki Heller
Lightened Up Spring Stuffing from Angela Liddon
Sweet Potato and Red Lentil Cakes with Pumpkin Pesto from Christy Morgan
Bow Tie Pasta Primavera with Avocado Pesto from Kathy Patalsky
Vegan Avgolemono (Greek Easter Soup with Lemon) from Gena Hamshaw
Jackfruit and Sweet Potato Enchiladas from JL Fields
Socca with Kale Pesto from Nicole Axworthy
Have you tried the croquettes from LTEV yet? What are Easter menu plans? Do you have a fabulous recipe to share? If so, add the link!