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veggie cakes
2 organic zucchini, grated
2 organic yellow squash, grated
3 organic sweet potatoes, grated
2 leeks, chopped
2 tsp Seaweed Gomasio {or seasoning of choice}
1 finely chopped organic red pepper
1 Tbsp fresh organic lemon juice
1/2 cup soaked cashews
1/2 cup pure water
3 Tbsp of Garbanzo flour (can substitute garbanzo fava flour)
1/2 tsp apple cider vinegar
1/2 tsp Redmond's Real salt
Cold-pressed extra virgin coconut oil for skillet
{To make}
wash, scrub & grate your zucchini, squash and sweet potatoes
chop the leeks & red pepper
in a blender or food processor mix cashews, water, garbanzo flour, apple cider vinegar & salt
blend until super creamy. add lemon juice
pour mixture over veggies and mix until evenly coated
heat oiled skillet
sprinkle garbanzo flour onto the skillet where you will be placing your veggies
scoop veggies onto your flour sprinkles... sprinkle the top with more garbanzo flour
cook on low-medium heat 15-20 minutes
resist the urge to turn the temp up or flip them early... they need the slow cook to bind them together because there is no egg.
Flip with caution and cook for another 15 minutes.
This recipe was altered slightly from the original found here
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