Thanksgiving 2013: Baked Quinoa-Corn Croquettes & Crazy Good Gravy

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I love making croquettes out of just about anything! And these are my centerpiece for Thanksgiving this year.

Personally, I love them smothered in my new and fantastic oil free gravy but for the rest of my people, I need to put it on the side (hello, Sally!) The gravy can be made ahead of time, refrigerated, and heated up when ready to be used for these croquettes or baked tofu, tempeh or on top of mashed potatoes. Yum.

Croquettes (makes 9 using a 3 tablespoon ice cream scooper)
1 cup cooked quinoa
1/2 cup corn (organic and always non-GMO, fresh if you can find it, in a BPA-free can, or frozen, thawed)
6 tablespoons finely ground cornmeal
1/4 cup chickpea flour
1 tablespoon maple syrup
1 teaspoon fresh thyme
1/2 teaspoon baking powder
1/4 teaspoon salt
1 flax egg (1 flax egg = 1 tablespoon ground golden flax + 3 tablespoons water)
2 scallions

Cook the quinoa. Make the flax egg. Pull the thyme from the sprig.

If using fresh corn, cut it off the kernels and steam for a minute in a pot with a little bit of water until it turns bright yellow. If using canned corn, open the can and drain the water (duh!) If using frozen corn, thaw in boiling water for a minute or two and then drain.

Preheat the oven to 350.

Mix all of the ingredients in a big mixing bowl. Form croquettes using an ice cream scooper. Flatten down the tops of the croquettes with the back of a wooden spoon or your hands.

Line a baking sheet with parchment paper. Bake for 25 to 30 minutes.

Crazy Good Gravy
1/2 small onion
3 shallots
2 cloves of garlic
2 tablespoons chickpea flour
1 cup water
2 tablespoons nutritional yeast (nooch)
1 tablespoon tamari
1 teaspoon fresh thyme
Salt, a pinch

Quick chop the onion, garlic and shallots. Sauté in 1/4 cup water until really soft, about 10 minutes. Add more water, if necessary.

Pull the thyme off the sprig.

Toast the chickpea flour in a skillet for 2 minutes. Place in food processor with onions, garlic and shallots. Add water, nooch, tamari, thyme, and a pinch of salt. Process until smooth. Heat over medium and and whisk until the gravy thickens.

Smother the croquettes with gravy (or serve it on the side.) Garnish with sliced scallions. Enjoy!

One thought on “Thanksgiving 2013: Baked Quinoa-Corn Croquettes & Crazy Good Gravy

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