Approximately 10 cakes

20 Minutes

10 Minutes

Need a simple healthy appetizer for that holiday party? Maybe a side dish for dinner that will make everyone will say, "Can I get seconds?!". Look no further!

Veggie Full Cakes

2 teaspoons Psyllium husk
3 Tablespoons Water
1 Bag Southwest Broccoli Meal
1 English cucumber, grated onto a towel, salted and ALL juice squeezed out
1 Tablespoon Olive Oil
1 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/2 Cup Chickpea Flour
1/2 Cup Vegan Mozzarella or Feta

Dill Cashew Cream

1 Cup Raw cashews soaked in water overnight and drained
1/2 Cup Veggie Broth
2 Tablespoons Lemon Juice
1/2 teaspoon Salt
2 Cloves Garlic
1 teaspoon Dill
1 teaspoon Mustard

Getting Started

Directions

For the cakes:

1. Mix together the psyllium husk and water and set aside for 10 minutes. 

2. In a medium bowl, combine the rest of the ingredients, add the husk mixture and mix well.

3. On medium/high heat, spoon the mixture onto a greased pan (I did 1/8 cup for each cake) and cook until both sides are golden brown.

For the Cashew Cream:

1. Combine all ingredients (except for the dill!) in a high speed blender until smooth and creamy.

2. Transfer to a bowl and add the dill. Keep refrigerated until ready to eat!

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