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Vegan Recipes/ Vegetarian Recipes


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

Beet

    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.


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