Quinoa and Yam toasts

Experimenting with what I have at home.

Following recipes from cook books or a website aren’t always easy. Sometimes you don’t have all the ingredients; other times you don’t like one or more ingredients.

Whichever the case is, trying to recreate a recipe can also be frustrating. Especially when you look at the picture you took of your dish and compare it to the one in the recipe book.

But don’t let it put you off ! I know I’m still trying, especially with the food pictures. Oh, dear…

What I like about reading cook books and websites/blogs are the ideas. I don’t necessarily try to copy the recipes. I do my best at times. However, I enjoy trying out a few things of my own. Little twists here and there. Replacing one ingredient for another and so on.

I do not intend to claim these recipes as my own creation and will refer to the book or author on which I’ve based some of my experiments.

Today, I decided to make the quinoa toast I found in Hemsley Hemsley book “Good + Simple” (

I am enjoying reading it for the exact statement they made when picking a title for their book: simple and easy to make recipes.

Plus, they give you suggestions on what to use to make certain dishes vegan or vegetarian.

I also love the photos and I use them as one of my teaching books, making sure I take notes as I go.

However, it’s winter here in New Zealand. Well, spring is just around the corner, but we’re still having some pretty cold days and frost. The original recipe is Quinoa & Courgette toasts. Courgettes are, nevertheless, expensive this time of year (NZ$10/kg), whereas yams are a lot cheaper. It’s also yam season, which makes the product fresher and tastier.

So, instead of using very expensive courgettes, I used yam. Same system as suggested by the two sisters: grated and left in a bowl inside the fridge overnight. I added chia seeds (also part of the original recipe) to the grated yam, and covered the bowl with a plate.

I soaked 300 g of quinoa overnight.

The following morning, I drained the quinoa then put it in a processor along with the yam&chia seeds.

Added 1/2 teaspoon of Himalayan salt, 1/2 teaspoon of mustard seeds (not in the original recipe) and 1/2 teaspoon of nutmeg (also my own idea. I love nutmeg and prefer it to the sisters’ suggestion of using fennel seeds). I added 1/2 teaspoon of baking powder (as per recipe).

Blended everything, as well as 1 tablespoon of vegan spread, for as long as it took to mix everything thoroughly.

On a baking tray, I coverd the bottom with baking paper then spread the mix evenly.

I fan baked it for 1 hour and a half at 160°C (electric oven).

And that’s it!

Turned out amazing. Crunchy and light in the belly.

Thanks Hemsley Hemsley for the idea!

1 thought on “Quinoa and Yam toasts”

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