Sweet Potato Quinoa Cakes with Orange Tahini Dressing
Once a vegetarian, possibilities are high you will at least once get the question ‘don’t you miss meat?’.
While on a spiritual journey those seeking for the maximum experience ought to be willing to leave behind the burdens of the past. Renouncing old habits, leaving comfort zones come as a prerequisite in order to allow space for newness to come. Not knowing however in advance what does this new experience involve, or how it is experienced, someone may think that what one is left with is a sense of a gap occurring by the absence of what until recently provided a sense of security, value in life, happiness.Taking that jump and walking the path rather than thinking of the path is what a spiritual journey is all about.
If the aim is to experience a mind that is free of sorrow, fear, anger and violence, a big step in this direction is to adopt a non-violent diet. That is a plant-based diet. The soul may be distinct from the body but together they work. Whatever we put into our bodies will influence our mind. At the same time, food is the earth, soil, seed, water, sunlight and nutrients. The physical body is part of nature. Through food, we reaffirm the way in which we are connected to nature. This is the most natural state to be and interact with our environment. Nothing more natural and obvious than this. More years you count as a vegetarian the more unnatural it seems to see one living being being fed with what was once another living being. So when it comes to the question ‘don’t you miss meat?’ the answer is ‘am I supposed to?’
Here is a pure plant-based, gluten-free recipe with a delicate combination of sweet potato and quinoa. Different colored vegetables add different nutrients to our body. This sweet-tasting root vegetable is rich in dietary fiber and beta-carotene. The darker the orange in the flesh, the bigger the amount of beta-carotene ( provitamin A carotenoid).
Sweet Potato Quinoa Cakes with Tahini/ Orange Dressing
Makes 12 cakes
2 cups cooked quinoa
1/2 cup buckwheat flour
2 tbsp. finely chopped fresh coriander
¼ tsp. asafoetida
3/4 tsp.rock salt
1 tsp. crashed cumin seeds
1/4 cup olive oil
Place prepared sweet potatoes in a bowl and mash them with a fork. Stir in quinoa, fresh coriander, salt, asafoetida, cumin, oil and finally the buckwheat flour and stir to combine. Try shaping a patty with your hands. If the mixture is too loose, add some more buckwheat flour.
Form 12 medium sized patties with your hands. Place on a baking sheet and bake until golden brown –this will take approximately 25min. at 180°. Serve with tahini-orange dressing and a green salad.
4 tbsp. of tahini
2 yellow peppers
1/2 cup filtered water
½ cup orange juice
2 tbsp. olive oil
2tbsp. dry spearmint
3tbsp. apple cider vinegar
½ tsp. rock salt
1/3 tsp. smoked paprika
Place all ingredients in a high speed blender and pulse until a smooth dressing occurs.