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February 2023 Recipe


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A food processor will cut the prep time in half.

1 1/2 cups cooked, white quinoa (colored quinoa doesn’t bind well)

2 tablespoons ground flax + 6 tablespoons water (egg replacement)

1 cup destemmed and finely chopped kale

1/2 cup rolled oats, ground 

1/2 cup finely grated sweet potato

1/4 cup finely chopped oil-packed sun-dried tomatoes

1/4 cup sunflower seeds

1/4 cup fresh basil leaves, finely chopped

2 tablespoons finely diced onion

1 clove garlic, minced

1 tablespoon softened tahini paste

1 1/2 teaspoons dried oregano

1 1/2 teaspoons red or white wine vinegar

1/2 teaspoon fine grain sea salt, or to taste

3 tablespoons gluten-free or all-purpose flour 

red pepper flakes, to taste


Preheat oven to 400°F. Line a large baking sheet with parchment paper or silicone mat.

Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.

Combine all ingredients together in a large bowl, including the flax mixture, the ground oats, the flour and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. 

Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together and place on lined baking sheet.

Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm. Cool on the sheet for 5 minutes. 



2/3 cups raw cashews* (preferably soaked for 2 –3 hours)

1/3 cup water + more as needed

1/4 teaspoon cayenne, optional

1 small clove garlic

2 tablespoons fresh dill, chopped

1 lemon, juiced and a little zest

dash or two onion powder

salt & pepper, to taste


Place all ingredients in a blender/food processor, except the dill, and blend until smooth. If your mixture is too thin add a few cashews and blend again, and if too thick add 1 tablespoon water at a time until desired consistency. Stir in the dill by hand.

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