Now, let's travel back to my home kitchen. I spent last Thursday afternoon preparing my tapas for the Bloggie Potluck at Leslie's apartment later that night; I was immediately inspired by Veganomicon's Broccoli-Millet Croquettes, and so I got to work chopping, mixing, cooking, and baking, while also passing the time with a lunch bowl of random vegetable and hummus goodness.
The original Veganomicon recipe calls for 1 tablespoon olive oil, 2 cloves garlic, 1 teaspoon dried tarragon, 1/2 teaspoon red pepper flakes, several pinches of freshly ground black pepper, 1/2 teaspoon salt, 2 1/2 cups vegetable broth,
4 cups of broccoli, tops and stalks, chopped very finely into pea-size or smaller pieces,
and 1 cup of millet (of which I replaced with quinoa). The ingredient list was simple enough.
The procedure, however, was quite tiresome with nearly 2 hours of cooking time. So, I changed it all together, beginning with substituting quinoa for the millet. It didn't take me any less time but the results were pretty and yummy :) and here it is:
Danielle's Broccoli & Quinoa Bites (or Croquettes)
- Rinse the quinoa and cook it alone, for at least 15 minutes, with one cup of vegetable broth and one cup of water. Make sure to first bring it to a boil before letting it simmer.
- Leaving the quinoa on the stove, chop up about four stalks of broccoli into tiny pieces.
- Turn off the quinoa pot and place another large pot on the stove. Withn it, sauté the minced garlic in olive oil for about 30 seconds.
- Add the spices, mix, and then add the pre-cooked quinoa. Stir it consistently and allow it to toast for about 3 minutes.
- Now add the remaining one and a half cups of vegetable broth, cover, and bring to a boil. Once the mixture is boiling, lower to a simmer and cook for 5 minutes.
- Mix in the chopped broccoli, cover, and cook for another 10 minutes. Next, uncover, and cook for another 15 minutes, stirring often.
- Turn off the heat but leave the pot covered on the stove to cook for another 10-15 minutes. After this time all of the liquid should be absorbed, making the quinoa mushy. If it is not, leave longer; "You are looking for a polenta-like consistency."
- Transfer to a mixing bowl and let cool on the counter for about 10 minutes before placing it in the fridge for at least 45 minutes.
- Pre-heat the oven to 450 degrees and spray two baking trays with a small amount of oil while you wait.
- Following the cooling period, tightly mold the quinoa into small balls, brush each with olive oil, and place on the baking trays and into the oven.
- Allow to bake for about 30 minutes, making sure to check every 4-5 minutes following the 20 minute mark to see if they are ready. They will be golden brown with a crispy exterior and soft inside when fully-cooked.
Q: What's the last recipe that you adventurously made your own?