Popeye Cakes with Curry Avocado Sauce

Cooking Tool of the Month – Food Processor

So this is the last recipe using the Cooking Tool of the Month! I hope you’ve enjoyed learning about the food processor! It’s one of the most versatile tools in my kitchen! Today you get TWO recipes using the food processor. During my book tour I stopped in Philadelphia and visited with Allyson of Manifest Vegan. It was such a pleasure to finally meet someone who inspires me on a daily basis. Another inspiration to me is Jaime from Save The Kales. She happens to live about an hour away from Philly, so I begged her to join us for the day (she didn’t really need begging, we will all super excited about the prospect of meeting in real life)!

We whipped up this recipe with our creative minds with what Allyson had in her fridge. The ending result was a green, nutrient-filled patty with a divine avocado sauce to go on top. Since we were winging it the measurements below may be a little off lol! So season to taste.

So how cute are they!?? It is such an honor to spend time with people who are so lovely and passionate about what they do. In this vegan blogging world you form good friends over the internet and get inspired by them daily. Sometimes you just know when you are going to connect in real life (IRL) with someone and sometimes the person behind the blog is totally different than you would have imagined. These gals are the best. Seriously.

Thanks Allyson for letting me stay with you and your family! It was a pleasure. How awesome would it be if I lived near you so we could cook together on a regular basis?! Oh that would be a dream. Now onto the recipe! I had the pleasure of receiving a Silpat mat to try and to giveaway to you. That is coming in our Cooking Tool of the Month Roundup!

Silpat is ideal for baking cookies, preparing candies and even roasting vegetables and more. You can find them on Facebook, Pinterest, and YouTube! This is probably my favorite eco-friendly cooking tool to date!

Popeye Cakes with Curry Avocado Sauce
Makes about 14 cakes with 2 cups sauce

Popeye Cakes
Toasted sesame oil or broth
1 bunch chard, chopped
1 carrot, grated
1 zucchini, grated
4 baby Bella mushrooms, sliced
2 teaspoons curry powder
1 teaspoon coriander
1 29oz can chickpeas, drained and rinsed
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
2 tablespoon flax meal
1/2 teaspoon salt
1/4 cup brown rice flour

Directions:
Heat up a medium skillet with sesame oil or a little broth then saute veggies with spices for a few minutes. Cover with lid and stir occasionally. In the food processor, blend chickpeas with mustard, vinegar, flax, and salt until no big chunks remain. Add sauteed veggies and pulse those into the chickpeas until well combined. Place mixture in a large bowl then mix in flour until well combined.

Preheat oven to 350 degrees F. Line a cookie sheet with SIlpat or parchment paper. Wet your hands and form cakes about 2 inches in diameter. Place on cookie sheet and continue until all mixture is made into cakes. Bake for 30 minutes, then flip and bake for 20 more minutes. Meanwhile make your sauce!

Curry Avocado Sauce
1 small bunch kale, steamed
2 avocado, pitted
1/4 cup coconut milk
1 lime, juiced
1 lemon, juiced
1/3 cup fresh dill
1 teaspoon white miso
2 teaspoons curry powder
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon salt (or more to taste)

Directions:
Place all ingredients in a food processor, and blend until smooth and creamy, about a minute. Scrap the edges of the bowl a few times to incorporate all the ingredients. Serve on top of Popeye Cakes or as a dip with corn chips!

What is your favorite thing to make with your food processor? What cooking tool should we feature next month?