sweet potato quinoa patties with avocado sauce

Serves 4

Poppy cooks…

1. Make avocado sauce by blending
   1 large avocado,
   1/4 cup olive oil,
   1/4 cup filtered water,
   couple sprigs of coriander,
   2 garlic cloves,
   juice of 1/2 lime and
   celtic sea salt, to taste then place in the fridge.
   
   
2. Boil
   1/2 cup quinoa in
   1 cup filtered water until all the water is absorbed and set aside.
   
   
3. Insert butterfly whisk into thermomix.
   
   
4. Place
   1 medium sweet potato, cut into 1cm pieces,
   pinch of celtic sea salt, and enough
   filtered water to cover the sweet potato and cook for 25 minutes/95ºC/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
   
   
5. Remove butterly whisk, drain water, insert measuring cup and mash for 30 seconds/speed 4.
   
   
6. In a mixing bowl, combine, cooked quinoa, mashed sweet potato,
   1/2 small red onion, diced,
   tin of black beans, drained,
   1/8 teaspoon cayenne pepper,
   celtic sea salt and cracked black pepper to taste.
   
   
7. Form patties and bake in a 190ºC oven for 15 minutes.
   
   
8. Flip patties over and bake for a further 15 minutes.
   
   
9. Serve on a
   mesclun salad with the avocado sauce drizzled over the top.

vegan tortillas

Serves 12

Poppy cooks...

1. Cook
   1/4 cup red quinoa in
   3/4 cup hot filtered water and set aside.
   
   
2. In a large saucepan cook
   onion, diced and
   sweet potato, diced in
   olive oil until sweet potatoes are tender.
   
   
3. Add
   2 cloves garlic, minced and saute for 30 seconds.
   
   
4. Add cooked quinoa and cook for 5 minutes (don't worry if the quinoa gets crispy).
   
   
5. Add
   3/4 cup hot filtered water,
   410g tin diced tomato,
   1/4 teaspoon chilli powder,
   1 teaspoon smoked paprika,
   1 teaspoon ground cumin,
   1 teaspoon coconut sugar, and
   1/4 teaspoon cayenne pepper bringing to the boil then reducing to a simmer for 5-10 minutes until liquid is absorbed.
   
   
6. Remove from the heat and stir through
   400g tin of black beans, drained and rinsed,
   1/4 cup coriander, chopped and
   juice of 1 lime.
   
   
7. To make the salsa, combine in a mixing bowl
   arils from 1 pomegranate,
   1/2 cup dried cranberries and
   zest and juice of 1 lime.
   
   
8. In a non-stock frying pan, heat up
   12 white corn tortillas as per packet instructions.
   
   
9. To assemble, spoon quinoa mixture down the centre of a tortilla, top with
   avocado, diced and finish with the salsa.

noodle stir fry

Serves 4

Poppy cooks...

1. Blend
   juice of 1 lime,
   1/4 teaspoon cayenne pepper,
   3/4 teaspoon ground ginger,
   4 tablespoons tamari sauce,
   2 tablespoons apple cider vinegar,
   3 tablespoons manuka honey and
   5 medjool dates, pitted in a food processor until dates are fully broken down and set aside.
   
   
2. In a wok or non-stick frying pan scramble
   4 eggs, whisked with a drop of olive oil and set aside.
   
   
3. In the same wok/pan, heat
   olive oil over medium heat before adding
   500g chicken tenderloins, diced with
   celtic sea salt + cracked black pepper for 3 minutes.
   
   
4. Add
   onion, thinly sliced and
   5 garlic cloves, minced until chicken is fully cooked and onion is browned. Drain any excess liquid.
   
   
5. Stir through
   1 packet of konjac or rice noodles, prepared according to instructions on packet,
   3 baby zucchini, julienned,
   2 carrots, julienned and
   2 spring onions, diagonally sliced tossing until ingredients start to stick to the pan.
   
   
6. Pour sauce over ingredients and stir to combine. Cook until sauce is absorbed/reduced.
   
   
7. Before serving, stir through egg and
   1/2 cup coriander, chopped.
   
   
8. Serve with
   lime wedge and garnish with
   coriander.

Notes
If you like spicy food, just increase the amount of cayenne pepper in the sauce. And if you aren't allergic to nuts like I am, then top this dish with some toasted cashews.