For the Cakes:
1 1/2 pounds sweet potatoes, peeled and diced
2 large beets, peeled and diced
2 cups diced mushrooms
2 1/2 cups very finely chopped collard greens
1 medium onion, diced
1 tablespoon Dijon mustard
2 tablespoons fresh chopped dill
2 tablespoons ground chia seeds
For the Apple Cashew Sauce:
1 apple, peeled, seeded and diced
1/2 cup chopped, unsulfured dried apples
3/4 cup water
1/4 cup raw cashews
3 tablespoons balsamic vinegar
white pepper, to taste