These buckwheat burgers are from The Yoga Cookbook, put out by the Sivananda Yoga Vedanta Centers. My education was centered around food and yoga, so I enjoy cookbooks, ancient texts, and modern research that combine the two subjects. This is probably the best cookbook related to yoga that I have found. Its recipes are inspiring, creative, and very simple. They center around sattvic foods, or foods that are pure, simple, and promote a meditative mind.
These buckwheat burgers could not be easier or tastier. I won't reprint the recipe without permission, but I'll tell you that they combine kasha (toasted buckwheat), oats, dulse (I used wakame), carrots, and tamari. I also added in a bit of tahini to help bind them together. Then they are baked for about 20 minutes.
If you haven't used buckwheat before, you should try it! Buckwheat groats cook up in only about 15 minutes and have great flavor.
On the side we had coleslaw and mashed potatoes. The sauce on the burger is a great improv. sauce. Here's approximately what was in it:
2 Tbsp. soybean miso
4 Tbsp flax oil
2 Tbsp tahini
2 Tbsp tamari
4 Tbsp brown rice vinegar
4 Tbsp warm water
Whisk it all together until smooth and serve on EVERYTHING!
The real hit of the meal was the coleslaw. The kids ate it first- even before their mashed potatoes!
Here's the dressing recipe (I've probably given it before, but it's a little different every time):
3/4 cup plain soyogurt
3 Tbsp veganaise
1 tsp. celery seed
1 tsp salt
2 Tbsp. agave nectar
2 Tbsp apple cider vinegar
Add pepper if your dining companions will allow you to. Mine refuse pepper of any sort.