Makes 12 to 15 cakes
1 3/4 tsp salt, divided
1 cup organic quinoa
2 cups water
2 large organic sweet potatoes, peeled and cut into bite-size chunks
1 cup finely diced onions
1 medium organic carrot, peeled and finely minced
1/2 organic red bell pepper, diced
1/2 cup diced organic zucchini
1 T lemon juice
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1/4 tsp pepper
Preheat oven to 375 degrees and line 2 large jellyroll pans with parchment paper.
In a covered pan bring water, quinoa, and 3/4 teaspoon of the salt to a boil then simmer 20 minutes, or until quinoa is cooked and all the liquid has evaporated.
In a medium sauce pan, bring potatoes to a boil then cover and simmer gently for about 10 minutes or until potatoes are fork tender.
Combine all ingredients including quinoa, potatoes and remaining salt; mix well.
Form about 3 heaping T of the mixture into balls about 1/2-inch thick by 2 1/2 to 3 inches in diameter; press down to form cakes.
Cover the pans completely with aluminum foil, shiny side down, and bake for 30 minutes. Remove the foil and bake 5 minutes longer. Cover with mock sour cream to serve.
Mock Sour Cream
1 12.3-ounce box organic, extra firm, silken tofu
1/4 cup (60 ml) fresh organic lemon juice
1/2 teaspoon organic rice vinegar
1/4 teaspoon salt
Combine all the ingredients in a food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving. Refrigerated, it keeps for 1 week.