Lets get down to business.
You’ve heard me talk about the produce in my mother’s vegetable garden? Of course you have, I’ve only been talking about it for the ages. We’ve got spinach, carrots, tomatoes, leeks and onions! For previous posts about these groegiurs veggies, check out these Carrot Cake Pancakes and these Spinach Falafel. For today, we’re going to talk about how I used the spinach and carrots to prepare your next greatest lunch project.
I’m on a roll right now as far as meatballs and patties are concerned. Falafels, burgers, meatballs, I’m really taking advantage of all the vegan foods. Now it’s no fun to just throw a couple of vegetables in a food processor, pulse and throw it in the oven. No my friends, we have to make it interesting! That’s where the various spices I’ve thrown in here come in. Added bonus: they really bolster the nutritional value of this dish. Trust me when I tell you that you need to get into adding spices to your food. Take for example this Golden Spiced Pineapple Cooler I made a couple of weeks ago. It’s delicious, insanely healthy for you and has a gorgeous colour! So before you start to think twice about the number of spices involved in this dish, remember how every little ingredient contributes to the goodness of these cakes.
These carrot cakes are delicious tucked into a pita or between 2 pieces of naan with a side of roasted vegetables. The avocado sauce is a must and helps take some of the heat off if you find that they’re too spicy for you. Make these in bulk and freeze just before baking so that you can defrost and cook as you need them! Enjoy!
For the carrot spinach cakes:
- 1 cup dried red or brown lentils
- 4 medium carrots, grated
- 1 cup rolled oats, divided in half
- 2 cloves garlic, minced
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 tsp bicarbonate of soda
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup roughly chopped spinach
For the avocado dressing:
- 1 whole avocado, roughly mashed
- 2 cloves garlic, minced
- 1 tsp chilli flakes
- 1/2 cup water
- 1/4 cup olive oil
- 1/4 cup lime juice
- A handful of fresh parsley
- A handful of sliced almonds
Start with the carrot spinach cakes:
- Add the lentils to a medium saucepan and cover with 2 cups of boiling water. Cook on medium heat for 12-15 minutes or until they have soaked up all the water and are soft. Remove and allow the cool. In the bowl of a food processor, combine the carrots, cooked lentils, 1/2 cup of the rolled oats, garlic, lemon juice and olive oil. Pulse a couple of times until the ingredients are well combined and you have a thick batter.
- Remove the batter to a large bowl. Add the other half cup of oats, bicarbonate of soda, cumin, coriander, cayenne, black pepper, cinnamon, nutmeg and spinach. Use a large wooden spoon to blend all the ingredients together, making sure that there are no pockets of dry spice.
- Line a 9×13 inch pan with parchment paper/aluminium foil and preheat your oven to 180C/350F. Grab a heaping tablespoon of the carrot spinach mixture and shape into a patty with your hands. It’s much easier if your hands are damp. Add each patty to the baking sheet as you form them, making sure to leave some space in between them. Bake for 25-30 minutes or until slightly golden brown. Serve hot with the avocado dressing, some naan and extra roasted veggies. Enjoy!
To make the avocado dressing:
Add all the ingredients to the bowl of a food processor and pulse until combined. Keep leftovers tightly sealed in the fridge for up to 10 days.