BEETCAKES

Undoubtedly a unique recipe, these burgundy-hued little beet patties are a gastronomic delight served as a side dish along with tofu sour cream to top them off. They're deliciously sweet and can add a hearty touch to a light meal or a stand-out item on the dinner plate. For convenience, the beetcakes can be made a day ahead and simply reheated at 350 degrees for 10 to 15 minutes. When making them for Valentine's Day, shape them into hearts just before baking.

Yield: 12 patties

3 medium beets about 2-inch (5 cm) diameter, peeled
1 pound (450g) soft tofu, well mashed
1/2 cup (120 ml) whole wheat pastry flour
1/2 cup (120 ml) minced onions
3 tablespoons evaporated cane juice
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees (Gas Mark 4) and line a large baking sheet with parchment paper.
2. Coarsely chop the beets and thoroughly mince them in a food processor. Transfer to a large mixing bowl.
3. Add the remaining ingredients and mix thoroughly. Spoon out the beet batter onto the parchment paper forming patties about 3-inches (7.5 cm) in diameter.
4. Bake for 30 minutes. Turn the beetcakes over with a spatula and bake for another 30 minutes.