Cooking At VegFest Michigan

Spring is here and that means one of my favorite Michigan events–VegFest–a wonderful opportunity to discover a world of plant-based food and associated lifestyles.  There will be cooking demonstrations by chefs from all over the country, free food samples, lectures and lots more.

So, join me on Sunday, April 29, 11am to 5pm, at the Suburban Showplace in Novi. I will be there demonstrating a recipe from my private collection, Pistachio Quinoa & Kale Croquettes–simple, delicious and served with Garden Fresh Black Bean and Corn Salsa–one of my favorites.  See you there!

 

A new recipe by Chef George Vutetakis, author of:

Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe

Pistachio Quinoa & Kale Croquettes

 

1 ½  cups shelled pistachios, toasted
2 cups lacinato kale, stemmed and blanched
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
1 teaspoon garlic, minced
1 tablespoon lemon juice
2 tablespoons water
1 cup quinoa, cooked
coconut oil

Place pistachios in a food processor and grind until a meal consistency.  Add kale, olive oil, salt, garlic, lemon juice and water.  

Puree.  Transfer to a medium sized bowl and add quinoa.  Mix well.  In a griddle or saute pan on medium-high heat, add a small amount of coconut oil.

Form batter into silver-dollar sized disks (approximately 1 ounce) and place onto griddle.  Turn when brown and cook until other side is brown.

Serve hot with Jack’s Special Black Bean and Corn Salsa by Garden Fresh Gourmet.

Option:

Preheat oven to 400 degrees F.  Place patties on a parchment-lined baking sheet and bake for 15 minutes or until lightly browned.

Article and recipe in the Oakland Press
Article in the Detroit Free Press and Quesadilla Recipe

The Vegetarian Guy and VegFest are sponsored by

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