In the great state of Michigan, the vegan recipe experimentation goes on. This is Dreena Burton’s (of Eat, Drink, & Be Vegan fame) recipe for black bean, quinoa, and sweet potato spicy croquettes topped with pumpkin chipotle cream. I don’t really know what a croquette is…but it reminds me of a game involving mallets and metal hoops [that I was never too fantastic at].
Anyway, these croquettes represent a good source of protein (click here for info on quinoa, which is a complete protein) and fiber. Pumpkin seeds are a very good source of magnesium, manganese and phosphorus, a good source of iron, copper, protein, and zinc.
This week, I’m helping with a nutrition education day camp in my community…I think it’s safe to say that I’ve had plenty of experience doing this after the school education sessions during the dietetic internship. Hello, 14000 # of lettuce!
We’ll be taking the kids to a garden and farmers’ market and talking about sustainability and the importance of buying local produce. Definitely reminds me of this day, when we prepped countless pounds of salad made from veggies grown in the gardens of local schools. Fortunately, our snack prep will be much…smaller.
This recipe isn’t vegan, but it is vegetarian! We had a bunch of apricots and peaches ready to be used, so I adapted this cherry cobbler recipe from 101 Cookbooks.
It’s definitely not super sweet, so I’d highly recommend adding a scoop of your favorite ice cream (milk-based or not). Plus, I just think cobbler calls for ice cream, no? What’s your fave cobbler filling? My first choice is always berries!
I have an interview on Friday for a job that I’m really excited about…it’s {pretty much} perfect and involves nutrition, creativity, and communications…we’ll see how it goes.
