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Chick Pea Cakes with Pumpkin Seed Pesto

Prep time: 30 mins Cook time: 1 h 15 mins Calories: 500 Serves: 4 servings

Ingredients

  • ½ cup quinoa, cooked in rice cooker with Hearty Foundations™ Reserve GF Gluten-Free Vegetable Base No Added MSG
  • 1- 15oz. can Bush’s® Chick Peas, drained
  • 4 oz. roasted red pepper, cut in small dice
  • 2 Tbsp. fresh chopped parsley
  • ½ cup King Arthur Flour GF Flour Hearty Foundations™ Reserve GF Gluten-Free Vegetable Base No Added MSG
  • Canola oil to pan fry the cakes
  • 16 oz. good quality olive oil
  • For Pesto
  • 8 oz. toasted hulled (green) Pumpkin Seeds
  • ⅛ tsp. No Added MSG Roasted Garlic Base
  • ½ tsp. dry Hearty Foundations™ Reserve GF Gluten-Free Vegetable Base No Added MSG
  • 1 Tbsp. fresh parsley
  • 3 Tbsp. balsamic vinegar

Instructions

  1. 1 For the Chick Pea Cakes
  2. 2 Rinse the quinoa very well in cold running water.
  3. 3 Prepare in rice cooker per manufacturer’s instructions using RC Hearty Foundations® Reserve Vegetable Base to flavor the water.
  4. 4 Divide the mixture into individual bowls and serve with any toppings you'd like.
  5. 5 Cool cooked quinoa.
  6. 6 Drain the chick peas and divide the amount.
  7. 7 Puree the first half of the can in a food processor and reserve in a mixing bowl.
  8. 8 Add second half of the can to food processor and just pulse, don’t puree. Chick peas should be the size of small peas.
  9. 9 Add pulsed chick peas to rest of ingredients and cooled cooked quinoa and blend gently just to incorporate all the ingredients.
  10. 10 Season with dry RC Hearty Foundations® Reserve Vegetable Base. Form into 1½ - 2 inch patties and fry in canola oil until golden brown on both sides.
  11. 11 Drain on paper towels and keep warm, but do not stack they will get soggy.
  12. 12 For the Pumpkin Seed Pesto
  13. 13 In a food processor add olive oil and toasted hulled pumpkin seeds, basil and parsley. Blend on high until mixture is liquefied.
  14. 14 Taste and season with RC Hearty Foundations® Reserve Vegetable Base and add balsamic vinegar.
  15. 15 Process on slow, taste and add more RC Hearty Foundations® Reserve Vegetable Base if necessary.
  16. 16 Drizzle prepared Pumpkin Seed Pesto over Chick Pea Cakes. Keep refrigerated until ready to use
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