Lately, I’ve been tinkering with a lot of my existing recipes seeing if it was at all possible to turn them into decent vegan quinoa recipes. You all may remember my love for quinoa patties. Seriously, the one recipe alone was well worth the price of Super Natural Every Day. (Although the book is quickly becoming one of my all time favorites)
Anyhow, I love the quinoa patties but they do have 4 eggs in them which is a whole lot of cholesterol Not to mention I won’t be able to enjoy them on my 21-Day Weight Loss Kickstart, which although I said I wasn’t starting until after we got settled, I must say that I’m actually in the third day of following the plan.
I’m feeling pretty good about it. Vincent, on the other hand, thought the Taco Salad I fed him from the book for lunch was me trying to take out my frustration about some current stressors on him. Something about it not being a taco salad without cheese and sour cream or my jacked up Greek yogurt.
I actually had to make two attempts to get these right. The first time they were really dry and lacked a whole lot of what the original recipe had. I had the thought to add the avocado and they did the trick to help keep the patties moist.
I can’t say these are as good as the original but they are pretty darn close with fewer calories and a lot less fat.