I showed yesterday on stories that sometimes even when we don’t have much in the fridge, it’s possible to come up with a quick healthy yummi dinner.
This cake was improvised but the recipe turn out so good I am posting here for you. It’s a great way to use left over veggies and perfect for meal prep!
WHAT YOU WILL NEED:
Serves 3-4 people
- 1 ½ cups choppes greens(I used cauliflower leaves)
- 1 ½ frozen spinach
- 1 cup frozen green peas
- 1-2 tbsp olive oil
- 1 tbsp dried herbs(I used dried thyme and Colombo spice mix)
- 40g chickpea flour
- 20g rice flour
- 1 tbsp tapioca, potato or corn starch
- 200g soft tofu
- ½ tsp black salt(optional)
- 1 tbsp nutritional yeast
- 100ml plant milk
- 1/2 tsp salt
- 1/3 cup chopped walnuts or vegan parmesan
HOW TO:
- Heat a large pan with the olive oil and cook the veggies with the spices for about 10-15 minutes;
- Meanwhile blend the tofu with the milk, nutritional yeast and black salt until it becomes a cream;
- Once the veggies are cooked, set aside to cool down and then mix in the tofu cream and the flour mix;
- Adjust salt and pepper if needed;
- Transfer the veggies to a cake pan or gratin, top it with some chopped nuts or vegan parmesan and bake it for about 30-40 minutes at 180°C;
- I served mine with some roasted Hokkaido pumpkin and hummus.