Sweet and savory vegetable patties bound together with ground flaxseed and pan-fried in coconut oil. Vegan, gluten-free, and dairy-free. Pure veggie delight!
Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream takes two popular and trendy vegetables and combines them to create a unique dish with velvety texture and amazing sweet and savory flavor. These cakes, which are gluten-free, dairy-free, and vegan, can be served as an appetizer or a side dish. Their texture is similar to that of a crab cake but these little babies are fried in coconut oil, producing a golden-brown crust with subtle coconut flavor. Sweet Potato Cauliflower Cakes contain just a handful of ingredients, allowing the essence of the vegetables to really shine through. They’re great served solo but a dollop of Dairy-Free Cashew Sour Cream on top elevates the taste with a pleasant tang. (more…)
This Oven Roasted Vegetable Platter is the answer to some of the difficulties you may have encountered if you’ve ever tried to cook a large quantity of vegetables on the grill. I think everyone would agree that the perfect accompaniment to any type of meat or fish is a platter of grilled vegetables. Grilled vegetables are heavenly with their gorgeous sear marks and slightly charred smoky taste, but cooking a variety of vegetables on the grill can be very time consuming. You have to laboriously thread a zillion individual vegetable pieces onto skewers, or stand at the grill and flip that same number of vegetable pieces over for even cooking. It’s certainly worth the effort if you have the time but if you’re busy preparing other dishes, this might not be the most practical cooking method. Oven roasting is much easier. You can use smaller vegetables if you want (i.e. grape tomatoes), and cut them into more manageable, bite size pieces, and you won’t have to stand patiently over an outdoor grill or get your kitchen all smoked up using a stove top grill pan. (more…)