(WJBK) - October is Vegetarian Awareness Month - the perfect time to take part in a celebration at one of metro Detroit's most popular vegetarian and vegan restaurants.
Royal Oak's Royal Oak's renowned Inn Season Cafe is celebrating 35 years with specials, giveaways and events for customers all months long. For more information, visit www.theinnseasoncafe.com.
Chef Thomas Lasher joined us in the FOX 2 Cooking School to tell us more about the restaurant, and to share a recipe for their sweet potato quinoa cakes with apple chutney. You can find that recipe below.
Sweet Potato-Quinoa Cakes with Apple Chutney
Courtesy of Chef Thomas Lasher, Inn Season Cafe Cakes:
6 c. sweet potato in 1-inch chunks
3 c. leeks, chopped
1 ½ c. celery, chopped
¼ c. Dijon mustard
1 t. minced garlic
1 T. fresh rosemary
¼ c. fresh parsley, minced
¼ c. chives, minced
2 c. cooked quinoa
¾ c. cooked green lentils
Zest of lemon
Olive oil for sautéing
Cook sweet potatoes in salted water, drain and set aside.
Sauté leeks in olive oil for 2 minutes on medium heat, add celery and sauté for 2 more minutes.
Add mustard and garlic and continue to cook on medium heat until softened, 10-12 minutes.
Lightly mash potatoes. Combine with the rest of the ingredients, adjust salt and white pepper to taste.
Form into 2-ounce patties. Lightly brown on both sides in the sauté pan with olive oil.
12 c. apples, peeled and cut into half-inch chunks
1 T. mustard seeds
1 T. cumin seeds
1/3 c. grated ginger
About ½ c. maple syrup, depending on desired sweetness
1 t. turmeric
2 cinnamon sticks
Pinch of salt
2 T. lemon juice
½ c. apple juice
Oil for sautéing
Heat oil in pan over medium heat, add mustard seeds. When they begin to pop, add cumin seeds. When the cumin seeds brown, add remaining ingredients. Mix well. Simmer until apples begin to break down -- don't make applesauce!
Serve sweet potato-quinoa cakes with apple chutney drizzled on top or on the side.