Mini Quinoa Mushroom Burger with Cilantro Yogurt and Sweet Potato Latkes
Vata season is dishing out it’s final blow as temperatures are dropping into the teens here in New York City. These unexpected cold snaps can cause Vata imbalances to flare up which manifest into problems such as anxiety, insomnia and dry or chapped skin. To pacify these issues, you can look to recipes such as my mini quinoa mushroom burgers with sweet potato latkes which contain sweet, sour and salty tastes in order to help strengthen and nourish the body as well as soothe the mind.
The soothing sweetness from my sweet potato latkes provides healing benefits the skin, hair, and complexion as well as hastens the repair of wounds with the sweet taste enhancing the integrity of the immune system and improving longevity.
The invigorating sour taste of the Greek yogurt and lime fuels the appetite, increases salivary secretions, enhances the secretion of digestive enzymes, and stimulates metabolism overall. It also awakens the mind and helps to coalesce scattered energy that can be brought on by vata season.
The grounding salty taste from the quinoa mushroom burger increases salivation, and supports digestion, absorption, assimilation, and elimination while promoting growth, supporting muscle strength, and moistening he body, and helping to maintain the water electrolyte balance to help you nurture and heal any dryness you may be suffering from. As a natural enhancing agent, it also helps to combat dullness, depression and a lack of creativity in our lives.
By understanding how different tastes impact our bodies, we can make informed choices on how to eat for what we feel! What kind of tastes are you craving?
Sweet Potato Latke Ingredients:
1 lb (2 big or 3 small) sweet potatoes, peeled and coarsely grated
Medium sized fennel bulb, chopped into 1/2 inch pieces
⅓ cup gluten-free flour
2 large eggs, lightly beaten (or 2 flax eggs)
1 tsp salt
1 tsp teaspoon black pepper
⅓ cup avocado oil
2 tsp cumin
Sweet Potato Latke Preparation:
Preheat oven to 425°F.
Mix all ingredients in a large bowl to combine.
Place parchment paper on cookie sheet. Drop one large tablespoon of the sweet potato mixture onto lined cookie sheet. Flatten slightly to 3 inch diameter.
Bake 18 minutes, then check to see if the bottom is golden, if so, then flip and cook for 10-15 minutes.
Continue to cook on either side if needed to achieve a golden brown pancake.
After tasting, sprinkle with flaky salt.
Mini Quinoa Mushroom Burger Ingredients:
16 oz. mushrooms, chopped
1 zucchini, grated
1 tablespoon olive oil, plus more for frying.
2 cups cooked quinoa(3/4 cup dry)
plenty of salt and pepper
1/2 teaspoon cumin
2 cloves garlic, minced
1 bunch green onions, chopped
2 eggs
1 cup whole wheat bread crumbs
Mini Quinoa Mushroom Burger Preparation:
Cook quinoa according to directions.
Saute mushrooms and zucchini in 1 tablespoon olive oil with a generous pinch of salt over medium-high heat. Stir only once in the beginning, and allow liquid from vegetables to evaporate. Continue cooking until vegetables are tender and most of the liquid has evaporated.
Mix cooked quinoa, vegetables, and remaining ingredients in a medium-sized bowl.
Form 6-8 patties with the mixture and fry over medium-high heat in 2 tablespoons of olive oil in a nonstick skillet. Cook for 2-4 minutes on each side, or until browned.
Move patties to parchment covered baking sheet. Bake at 375 degrees for 20 minutes.
Cilantro Yogurt Ingredients:
1/2 cup of Greek yogurt
2 tbsp cilantro, chopped
1 tbsp lime juice
1 tsp salt
1/2 tsp peppercorns
1/2 tsp cumin
Cilantro Yogurt Preparation:
Grind the peppercorns and cumin with a mortar and pestle or in a spice grinder
Mix all of the ingredients together in a medium sized bowl until evenly distributed
