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?
EnJOY this MORSELICIOUS goodie:
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
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!