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Cannellini Cakes with Roasted Tomato Sauce

Roasted Tomato Sauce appetizers_cakes

Note: can be made a day in advance and reheated in the microwave.

6 organic Roma tomatoes, halved
Salt and pepper

Preheat oven to 250 degrees; place tomato halves on the baking sheet cut side up and sprinkle lightly with salt and pepper. 3 1/2 to 4 hours. Place in food processor and process until pureed. Season to taste.

Fast cook method: Preheat oven to 325 degrees; season and roast for 60 minutes.

 For Cakes:

1 15-ounce can organic cannellini beans, drained and rinsed
1 cup cooked organic Basmati brown rice
1/2 cup diced onions
1 clove garlic
2 T organic nutritional yeast
1 tsp. organic lemon juice
3/4 tsp. salt
1/2 tsp. pepper

2 tsp. organic psyllium seed husks
2 tsp. water

cup fine organic gluten-free bread crumbs


 

Preheat the oven to 375 and line a large baking sheet with parchment paper. Combine the beans,  rice, onions, garlic, nutritional yeast, lemon juice, salt, and pepper in the food processor and process until all ingredients are well blended.  Stir the psyllium husks and water together in a small bowl or cup and set aside for one minute to thicken. Add the moistened psyllium to the processor and briefly process to incorporate it completely. Place the bread crumbs into a wide shallow bowl. Spoon 1/8 of a cup of the cannellini mixture into the bread crumbs and turn gently to coat completely. Place the patty on the prepared baking sheet and use the back of a spoon to flatten slightly. (Should make 12 cakes.) Bake 15 minutes on one side then turn and bake 10 minutes longer or until golden brown. Spoon roasted tomato sauce over  top and serve.

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