apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
This loaf was made after juicing the key ingredients and reserving the fibrous pulp. If you do not have a juicer, I invite you to try using the same ingredients chopped or processed in a food processor.
- 4-6 Carrots
- 2-3 Beets
- 1/2 Small cabbage
- Cilantro (1/2 bunch)
- 1 Medium Onion chopped
- 1 Clove Garlic
- 1 package of Tofu mashed OR 4 tbsp Tahini
- 1 cup Whole Wheat Flour
- Black pepper
- Sumac (optional)
Juice carrots, beets and cabbage and reserve pulp. While enjoying your nutritious cocktail preheat your oven to 375F. Chop onion, garlic, and cilantro and mix with pulp, spices, tofu or tahini and flour in a large mixing bowl. This mixture can be pressed into a silicone baking pan (like shown) or formed into patties. We find it best to use the non-stick mats or pans to avoid baking with oil. The mashed tofu along with the flour and moisture from the vegetable pulp will help to bind the mixture. (Tahini also works in place of the tofu if you don’t mind heating it above its smoke point (350F).
Cook for 40 minutes or until lightly browned on top.
This tasty 2VC recipe is vegan/vegetarian, dairy free and egg free. Enjoy in good health!