Earlier, I felt like experimenting in the kitchen and came up with a recipe for these colourful vegetable cakes. They were a great colourful addition to a steak, albeit a little unusual! However, they were a bit too soft, so I think next time I'll bake them for a bit longer.
The inspiration for these vegetable cakes came from wanting to add more variety to my meals. I often find myself relying on the same side dishes, so I thought it would be fun to create something new and vibrant. The combination of carrots, spinach, and red capsicum not only provided a beautiful array of colours but also a delightful mix of flavours and nutrients.
I particularly enjoyed how the coconut cream and egg yolks gave the vegetable cakes a rich and creamy texture. However, the softness made me realize that a bit more time in the oven could help firm them up. Next time, I might also try adding some almond flour or ground flaxseed to give them a bit more structure. I'll probably try this Recipe again, but perhaps with a few different coloured vegetables.
Have you come up with a Paleo Recipe for any interesting vegetable dishes? I'm always on the lookout for new ideas and would love to hear your suggestions. Sharing our creative culinary experiences can inspire others to try new things in their Paleo journey.
Recipe: Tri-Colour Vegetable Cake
Equipment
- Blender
- Silicon Muffin Tin
Ingredients
- 2 carrots chopped
- 1 cup spinach
- 1 large red capsicum bell pepper
- 3 tablespoons coconut cream I use Ayam
- 2 egg yolks beaten
Instructions
- First, dice the capsicum. Then, boil the capsicum, spinach, and carrots separately for a few minutes.
- Next, blend each of the vegetables with a third of the eggs and a spoonful of cream.
- After blending each vegetable, spoon them into a silicon muffin tin, layer by layer.
- Finally, cook them at 160 degrees Celsius for about 20 minutes, until they start to brown.
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