Quinoa Spinach Cakes

1. In a small saucepan, combine 1 cup water and quinoa; bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork, cover, and set aside.

2. In a large skillet, heat 1 tablespoon olive oil and sauté the onion until soft.  Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt, to taste, and pepper. Transfer the spinach to a strainer and let cool slightly; press out any remaining liquid and finely chop.

3. In a large saucepan, combine 1-1/2 cups water, 1 tablespoon olive oil, 2 teaspoons salt, and coconut milk; bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Cook over moderate heat, stirring constantly until the semolina thickened, about 5 to 7 minutes. Remove the semolina from the heat and stir in the quinoa. Season with salt and pepper and let cool for 15 minutes.

4. Stir in spinach and 1 egg substitute into the quinoa mixture and spread in an ungreased 7-by-11-inch pan; it will be about 2 inches thick. Let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

5. Cut the chilled semolina mixture into 12 squares. In a shallow dish, whisk together 1 egg substitute, 1 tablespoon water, and 1/2 teaspoon salt. In another shallow dish, combine panko bread crumbs, nutritional yeast, and 1 teaspoon of salt. Dip the cakes into the mixture and turn to coat, letting the excess drip off. Coat the cakes in the panko and shake off excess crumbs.

6. In a large skillet, heat olive oil. Add half of the cakes and cook over moderately high heat until golden on both sides and on the edges, about 6 minutes; adjust the heat as necessary to prevent the cakes from burning. Drain the cakes on a paper towel–lined plate, then transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining cakes in the remaining olive oil. Serve hot.