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louisa’s smokey beet cakes

I found another recipe on Louisa Shafia’s website, www.lucidfood.com, that looks great. It’s a recipe for Simple, Smokey Beet Cakes.Louisa writes, “These cakes are meaty and rich with a smokey, caramelized flavor. They taste of the onions and spices as much as they do of beets, leading me to believe that the recipe would lend itself to other root vegetables like sweet potatoes, carrots, or turnips.”… So if you end up making them with other root veggies, let me know how it turns out.Louisa likes to top her Beet Cakes with crème fraiche (she’s not vegan…yet!! Hey, she probably hasn’t read The Kind Diet!), but I think that these would be great with a little Toffuti Sour Supreme on top, or even my Tofu Cream. And if I was gonna make this a burger style meal and put it in a bun, I think that just using a little Veganaise could be insane. I can’t wait to try it. Thank you Louisa!!

90 min cook | 8 servings | 30 min prep

Diet Categories:
  • Vegan

Ingredients

  • brown rice 0.5 cup
  • water 1 cup
  • or 2 dashes of canola oil 1 cup
  • onion
  • sliced thin 1 na
  • smoked paprika 1 tsp
  • cayenne 0.25 tsp
  • large beet
  • grated 1 na

Directions

  1. Place brown rice
  2. water
  3. a dash of oil and a dash of salt in a pot.

  4. Cover and bring to a boil
  5. then reduce the heat and simmer
  6. covered for 50 minutes.
  7. Remove from the heat and let stand for 10 minutes.
  8. Fluff with a fork and set aside.
  9. 
Heat a sautee pan over high heat and add a few tablespoons of oil
  10. followed by the onions.
  11. After the first minute
  12. reduce the heat to medium and continue cooking until the onions are caramelized
  13. stirring often (5-7 minutes).
  14. Add the paprika
  15. cayenne
  16. and 1 teaspoon salt
  17. and remove from the heat.

  18. Cool to room temperature and set aside.

  19. Grate the beet.

  20. Place the rice
  21. onions
  22. and 1 cup of the beets in the bowl of a food processor.
  23. Process until the mixture forms a thick puree (about a minute)
  24. You may need to stop and scrape down the sides of the bowl a few times.

  25. Combine the puree with the remaining beets
  26. mixing thouroughly with your hands.

  27. Use 1/3 cup measure to divide the dough into 8 balls
  28. and shape the balls into patties.

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