Bring the veggie broth to a boil. Add the rinsed and drained quinoa, return to a boil, add the chopped onion and shallot, and then lower heat to medium and cook for 15 minutes or so until all of the liquid is absorbed.

In a large bowl, add all of the rest of the ingredients except the egg. Mix the quinoa into this when it is done. Finally, add the beaten egg and mix until it is just combined. Drop by spoonfuls onto a hot griddle or frying pan, which has been preheated with some olive oil. Pan fry like pancakes, flipping once. Enjoy

Ingredients:

• 2 pounds potatoes (I used some organic, locally grown fingerling potatoes)
• 1 medium yellow onion, chopped
• 1 can cannellini beans, rinsed and drained
• 2 cups fresh spinach, rinsed and coarsely chopped
• 5 eggs, beaten
• 1/2 cup veggie broth
• 1/4 cup olive oil
• sea salt
• fresh ground black pepper
• Aleppo pepper or red pepper flakes
• pinch of dried tarragon

Preheat oven to 375. Bring a large pot of water to a boil so you cook the potatoes first. While they are boiling, saute the onion in a little olive oil until golden brown. Then add the cannellini beans and saute another five minutes or so. Remove from heat and set aside.

In a large bowl, combine the eggs, veggie broth, and olive oil. Whisk this together and then add the onions, beans, and spinach. Salt and pepper to taste, and add some tarragon.

When the potatoes are done, drain them. Don’t rinse them because we want to keep them hot. As soon as you can touch them, slice them up into 1/4 inch thick rounds if they are fingerlings. If you used another type of potato, you might quarter them before slicing.

Add the potatoes to the mixture, stir it all together, and pour into a large Pyrex baking dish. bake at 375 for 30 minutes or so until it is set in the center. I served mine with some white cheddar cheese. Top with fresh tomatoes or ketchup to make sure each bite is moist. Enjoy.

Mix the fish-rub ingredients in a small bowl. I used frozen Mahi-Mahi, so I thawed it according to the thawing directions on the package, rinsed the filets, patted them dry with paper towels, and cut them into 2-inch square pieces. Next, I coated them in the spice rub, put them in a Pyrex glass tupperware, and let them sit in the fridge for an hour.

Meanwhile, a few cloves of garlic and half an onion were sauteing in a pan with some olive oil. Next, I added one carrot (peeled and chopped), cooked on medium high for a few minutes, and then one can of drained and rinsed black beans. This cooked for 20 minutes or so, and then a chopped green pepper was added to the mix, as well a pinch of cumin and some fresh ground black pepper.

After the fish marinated, I broiled them for 5 minutes on each side, and served them in a burrito with the black beans and my Tangy Tomatillo Guacamole.

Mix the sauce, marinate the tempeh for 30 minutes or more, and grill for 5 minutes on each side. That’s it.

I served mine on a salad with some grilled peppers and zucchini, and sliced tomato. For a dressing, I whisked together 2 TB Kecap Mani, which is palm syrup, which is also known as “sweet soy sauce,” 1 TB toasted sesame oil, and 1/2 TB rice vinegar.