Morselicious Meatless Monday & a recipe!

Happy MORSELICIOUS Meatless Monday!
How was your EARTH DAY weekend?
It was in the 90’s here in Los Angeles…I think we by-passed Spring!

Speaking of hot, do you recall my post some months back  Hot, Hot Hot? Well, the Morselist did it AGAIN, but this time, I added ground mustard to my cocoa mistaking it for ground ginger. Thankfully, it tasted O.K., but I wouldn’t add it to my recipe repertoire! 🙂

Please share what you did over the weekend and reminder: one more week til a winner is chosen for our DEFEAT DIABETES contest!  Have you shared your ideas?


Mo’s GREEN KEENwah Cakes 

(Vegan/Low Sodium/Low Sugar/Gluten Free)

1/2 cup cooked quinoa

1 cup chopped organic spinach

1 cup chopped carrots

1 cup chopped organic zucchini

1/4 milk of choice (I prefer unsweetened coconut or almond)

1/4 cup Morselicious Mix mixed with 1/2 cup water

1/4 cup chopped green onions

juice of 1 freshly squeezed lemon

1 tsp oil (I prefer coconut or hemp)

2 tsp rosemary

black and red pepper to taste


Lightly steam all veggies EXCEPT spinach

In a separate bowl, mix ALL other ingredients together and then

add ALL veggies. Shape into mini-cakes.

Bake at 350 for 15 minutes on lightly oiled baking sheet


Pan fry in lightly oiled pan for a few minutes, until lightly browned

Top with a dollop of Cashew Cream and for those spicy morselite’s,

add 1-2 tsp of wasabi powder to your cashew cream!


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10 thoughts on “Morselicious Meatless Monday & a recipe!”

  1. Sound yummy!! Will this recipe work without the onions? I’m having trouble digesting that just now. Thanks for being a wonderful resource for healthy living!

  2. YUM! Will def save this recipe for when I have some quinoa. Was going to prepare something with that wonderful grain today but discovered I’m out and don’t feel much like going to the store today.

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