Veggie-Full Cakes with Dill Cashew Cream
Recipe by Kelsey Morita
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!
