There have been so many amazing new cookbooks hitting the shelves in these past few months and it's cool to see that many of them are written by bloggers! If you've been reading here for awhile you will remember my post on Anya Kassoff of Golubka fame mid last year? Well, her book The Vibrant Table, Recipes from my always vegetarian, mostly vegan + sometimes raw kitchen (Roost, June 2014), is one that I've been waiting to get my hands on for what seems like forever! It turned out that we were both working on our books at the same time and it's always really lovely to have someone you can share stories (and stresses!) with during insanely intense times like that. Even if we do live at opposite ends of the world!
Anya's food is exactly as the title suggests, vibrant and full of life and memories and it's no secret that I've long been a fan of her beautiful inventive recipes (and her daughter Masha's stunning photography).
There are so many recipes in this book that I can't wait to try; Chickpea crepes with mango salsa, Lemon bars, Persimmon and chocolate loaf to name just a few. Anya uses wholegrain flours (all gluten-free except in a few recipes where spelt flour is used), unrefined sweeteners and minimal dairy. Unlike some of her earlier recipes on her blog where some hard-to-find raw food ingredients were used and things like dehydrators etc, most of the recipes in the book use everyday ingredients which I love. For those of you interested in raw foods though, there's heaps of recipes within the book which actually offer both raw and cooked versions, which I reckon is kinda cool!
It's usually Anya's sweet treats that I'm drawn to, but there are so many beautiful savoury recipes in this book too that I wanted to instead share one of these here today. These quinoa cakes came together really easily (they'd be super quick if you already have leftover cooked quinoa at hand) and are bang on with the flavours. Ginger, garlic, mint and a touch of garam masala all work perfectly with the quinoa, kale and fava (broad) bean base... so good in fact, that I couldn't help myself from eating, ahem,
a little lots of the mixture before shaping them into patties! While it may be the start of winter here in Australia, my house sure did smelt like spring today.
Competition is now closed! Comment number 10 was drawn... Silvia is the lucky winner! Thanks so much for all your entries. xx
COOKBOOK GIVEAWAY!- The lovely people at Roost Publishing have a copy of The Vibrant Table to giveaway to one of you lucky readers! To enter simply leave a comment below, starting with 'I'd love to win a copy...' and make sure you leave your email address in the comment too so I can get in touch once the winner is drawn. The competition is open worldwide and one lucky name will be drawn via Random.org at 7pm Western Australian time, Wednesday 25th June. I'll update this post with the winners name, so please make sure you check back in here. Good luck!
Fava bean quinoa cakes
Anya's notes: You can substitute peas for the fava (broad) beans and other greens for the kale if you like. You can add about 1/2 cup sweet potato puree (from 1 small sweet potato) to the cake mixture for additional moisture and some sweetness. Ghee can be used in place of the olive oil, if tolerated/preferred.
Makes about 16 cakes
1/2 heaped cup (110g) quinoa, rinsed well
1 1/2 cups (225g) fresh or frozen podded fava (broad) beans or 1 1/2 cups (220g) fresh or frozen English peas
1 large bunch (about 350g) curly kale, stems removed
1 small shallot, finely chopped (I used 2 tablespoons finely chopped chives~ Emm)
1 garlic clove, finely chopped
1 tablespoon finely grated fresh ginger
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
1/2 teaspoon garam masala
1 teaspoon fine sea salt, plus more to taste
1/2 tablespoon olive oil
freshly ground black pepper
1/2 cup (40g) pistachio nuts or pumpkin seeds
1/3 cup (45g) flaxseed (linseed) meal (I left mine mostly whole~ Emm)
1/4 cup (40g) sesame seeds
In a medium saucepan, combine the quinoa with 1 cup water, add a generous pinch of salt, and bring to the boil. Lower the heat, cover and simmer for 20 minutes. Remove from the heat and let cool. You will have about 2 cups of cooked quinoa.
Bring a large pot of salted water to the boil. In the meantime, prepare a large bowl of inced water. Blanch the fava (broad) beans (or peas) for 1 minute. Remove from the boiling water with a slotted spoon and transfer to the ice-water bath to stop the cooking process. Blanch the kale for 1 minute, drain it in a colander and transfer to the ice-bath as well. When cooled completely, drain all the vegetables in a colander. Remove the outer skin of the fava beans by gently pressing against the sides of each bean with your fingers until the bean pops out (there's no need to peel the peas).
Working with a small batch at a time, thoroughly squeeze out the excess water from the blanched kale with your hands. Chop it finely; you will have about 1-1 1/2 tightly packed cups of kale. Put it into a food processor along with the fava (broad) beans or peas, shallot, garlic, ginger, parsley, mint, garam masala and salt and process to a chunky puree.
Preheat oven to 190C (375F).
In a food processor or coffee grinder, grind the pistachios into a meal. Combine with the ground flax meal (linseed) in a medium bowl. Measure 1/4 cup of the mixture and set it aside. Add the sesame seeds to the rest of the pistachio-flax mixture and set aside as well; this will be your coating.
Transfer the vegetable mixture to a large bowl. Mix in the quinoa, olive oil and reserved 1/4 cup pistachio-flax mixture and season with salt and pepper. Mix everything together very thoroughly with your hands, kneading the mixture between your fingers so the ingredients are melded.
Scoop out 1/4 cup of the mixture at a time and form into oval-shaped or round flattened patties. Press the mixture between your hands, making sure the cakes hold their shape. Roll each cake in the sesame-pistachio coating to cover the surface. Place the cakes on a baking-paper lined baking tray without overcrowding them.
Bake for 10 minutes on each side. For a golden brown finish, grill (broil) the cakes for 1 minute on each side. Serve with a green salad or Greek-style yoghurt mixed with chopped fresh herbs and a squeeze of lime juice.
Reprinted with permission (with minor Australian/NZ wording changes) from The Vibrant Table by Anya Kassoff (Roost, June 2014).
I received a copy of The Vibrant Table, however my views are 100% my own, as always.