The idea of the words vegetable and cake combined might not sound right at first, but unless you associate a cake with only something sweet, I assure you that you will not be disappointed. I found it very convenient to combine all these vegetables in one cake or pie, call it what you please. First of all this meant I could make use of almost all the vegetables in my fridge thus eliminating waste of produce and still having a hearty wholesome dish. Secondly it is really convenient as a quick grab for both lunch or dinner. Having this portioned and ready to eat inside the refrigerator was a great time saver for the whole week. Just grab a slice and eat it cold or warm, served with some side salad and voilà a meal quickly served.

Vegetable Cake (4) (Large)
The recipe could be easily adjusted by replacing or adding other vegetables of your choice. The trick is to have the vegetables steamed or boiled beforehand so when you combine them into a cake as this will make cooking and combining so much easier.

Vegetable Cake (1) (Large)

 

 
This veggie cake was even great for a picnic!
 
Vegetable Cake(3) (Large)
 

Vegetable Cake
Serves 8
Print

Prep Time
30 min

Cook Time
1 hr

Total Time
1 hr 30 min

Prep Time
30 min

Cook Time
1 hr

Total Time
1 hr 30 min

Ingredients
  1. 1 head broccoli
  2. 1 head cauliflower
  3. 2 sweet potatoes
  4. 1 ½ kg pumpkin
  5. 1 jalapeno pepper
  6. 10 sun-dried tomato half
  7. 1 cup/80g ground almonds
  8. 1 teaspoon chopped chillies
  9. 2 teaspoon dried dill
  10. 1 teaspoon dried basil
  11. 1 teaspoon paprika
  12. 2 tablespoons dried oregano
  13. ½ teaspoon ground nutmeg
  14. 3 eggs whites + 1 whole egg
  15. sesame seeds
Instructions
  1. Start by steaming the sweet potatoes, cauliflower, broccoli and pumpkin. You can use a large pot and toss everything together. This should take about 15 minutes plus a few more for the sweet potatoes.
  2. Using a fork, mash the pumpkin in a sieve to get rid of any excess water as this might dampen you cake.
  3. In a large bowl mash the sweet potatoes then combine the mashed pumpkin with it.
  4. Add the cauliflower and broccoli florets to the mixture and roughly mash keeping some large bite size pieces.
  5. Add in the ground almonds, eggs, jalapenos, sun-dried tomatoes and spices and mix until everything is well combined.
  6. Cover a large baking dish with grease proof paper using some oil to hold the paper in place. Fill in with the vegetable mixture and top with some sesame or pumpkin seeds.
  7. Cover with aluminium foil and bake for 45 minutes to one hour at 200°C.
  8. Store inside the fridge for up to five days. Alternatively cut into portions and store inside a freezer (consume within 6 months for best freshness).
Rody's Hearty Corner http://www.rodysheartycorner.com/