As we head out to Whole Foods, Trader Joe’s and our local markets in search of the finest foods for our Thanksgiving feast, I hope we’ll all remember to give thanks every step of the way. No need to get upset with the crowds, slow traffic, or lack of parking. Instead, embrace the season while taking that long walk from your car, it does the heart good! Let’s remember to wake up our senses and enjoy the sights, smells and sounds of fall. After all, these moments are here one day and gone the next. So, look up from those cell phones, smile at the people passing by, talk to the cashier, bagger, and gas attendant. Be the change we all NEED to see in the world and, most importantly, exude LOVE. Today’s recipe is a Thanksgiving favorite that is both kind to animals and the planet. My Walnut Quinoa Balls include just the right touch of fall with fresh herbs and a beautiful little crunch, especially nice when served with my Cranberry Pear & Apple Chutney. ENJOY!
Royal Pearl Quinoa: Alter Eco Foods
How wonderful is it to include such a thoughtfully sourced product in your Thanksgiving Feast
“13,000 feet up on the arid, desolate Salar De Uyuni salt flat of Bolivia, traditional Quechua and Aymara farmers tend to fields of highly coveted “quinoa real,” or royal quinoa, an ancient variety grown only in this very spot. This pearl-shaped, nearly perfect nutrition source was so revered by the Incas that they called it “chisaya mama” or “mother grain.” When you taste our fluffy, flavorful Royal Pearl Quinoa, you’ll understand why.” -Alter Eco Foods
Organic Walnuts: Costco
I always soak my nuts overnight before using in any recipe. Especially important for walnuts as they can taste a bit bitter at times.
Organic Kale, leeks, garlic, mushrooms: Jimbo’s Naturally
I purchased two beautiful bunches of Red Russian kale from Jimbo’s the other day and just had to include in this recipe.
White Cannellini Beans: Eden Foods
Oat flour: Made from Bob’s Red Mill gluten free oats.
Fast and Delicious Cranberry Chutney with Seasonal Pears and Apples:
2 cups fresh, organic cranberries
1 cup chopped organic apples, skins removed
1 cup chopped organic pears, skins removed
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/4 cup water
Add all ingredients to a small saucepan. Bring to a boil, cover with a lid, and then reduce heat to simmer for about 15 minutes. Note: I like my cranberry sauce a little chunky and tart. If you like yours more smooth, simply mash with potato masher. If you like yours more on the sweet side, simply add a little more maple syrup.
- 3 cups cooked Royal Pearl Quinoa (Follow directions on package)
- 1 can Eden Foods Cannellini Beans (rinsed and drained)
- 1 cup soaked walnuts, finely chopped (remember to rinse and drain after soaking)
- 1 tablespoon extra virgin olive oil
- 1 large leek, chopped (remember to rinse well to remove any sandy debris)
- 2 cups chopped kale
- 3 cloves garlic, finely minced
- 1 cup finely chopped cremini mushrooms
- 1 cup oat flour (I buzzed my oats in a coffee grinder to create a nice flour for this recipe)
- 2 golden flax eggs (Buzz 2 tablespoons golden flax seeds in a coffee grinder. Add meal to a small bowl with 5 Tablespoons water)
- 3-4 Tablespoon Coconut Aminos (feel free to sub Bragg Liquid Aminos or GF Tamari)
- 3 Tablespoons fresh chopped herbs. My combination: Rosemary, Thyme, Sage & Parsley - equal parts.
- sea salt and pepper to taste
- Preheat oven to 350 degrees F.
- Rinse and drain beans. Add drained beans and fresh herbs to a food processor with a pinch of Himalayan sea salt and fresh cracked pepper. Pulse until beans have broken down slightly. No need to make hummus, just want the beans to become a little creamy. Similar to a chunky refried bean consistency.
- Using a skillet, over medium heat, add olive oil and sauté leeks, mushrooms and kale until nice and tender.
- Using a large bowl, combine cooked quinoa, mashed bean mixture, flax eggs, and all other ingredients: chopped walnuts, sautéed kale, garlic & mushrooms, coconut aminos, oat flour, sea salt and pepper to taste. Make sure to taste your mix and adjust seasonings as desired.
- Roll mixture into balls (about the size of a small scoop of ice cream)
- Place balls on parchment-lined baking sheet.
- Bake 15 minutes and then turn balls over and continue baking another 15-20 minutes.
- Note: I like adding a little olive oil to my iron skillet and placing the balls into the hot skillet just before serving. This adds a nice little crunch.
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.