Kale Brown Rice Cake with Miso Scallion Cream
by: Momo Kajiwara
1 cup cooked brown rice
½ cup cooked white beans (such as cannellini and great northern) washed and drained.
1 Tbsp grape seed oil
½ Tbsp garlic, finely minced
½ Tbsp ginger, finely minced
¾ cup small diced onion (about 1 small onion)
¾ cup small diced apple (about half of an apple)
splash of water
3 ½ cup diced kale (any kind)
½ Tbsp agave nectar
1 Tbsp mirin
1 Tbsp soy sauce (or tamari for gluten free option)
½ tsp sesame oil
2 Tbsp arrowroot starch
Grapeseed oil for frying
Miso Scallion Cream
2 Tbsp miso (preferably red and aged at least for 12 months)
1 ½ Tbsp mirin
½ tsp maple syrup (or any sweetener of your choice)
1 small clove garlic, grated
4 Tbsp Vegan Mayonnaise (recipe to follow)
Garnish Optional: small pieces of apples and/or scallion
1. Combine the brown rice and the white beans in a bowl, mash them with a potato masher and set aside.
2. Saute garlic, ginger and onions with the grape seed oil for 7 minutes.
3. Add a splash of water to deglaze the pan, then add the apple. Keep sauteing for another 5 minutes.
4. Add the kale to the pan, saute for a minute, then add the agave, mirin, soy sauce and the sesame oil. Saute for another minute and turn off the heat.
5. Mix the sauteed vegetable mixture into the bowl of rice and beans.
6. With hands, form small patties.
7. Coat the cakes with arrowroot and set aside.
8. *Heat ½ inch of grape seed oil over a medium heat in a frying pan. Fry the cakes in hot oil for 3 minutes on each side, until golden.
9. Transfer cooked cakes to a plate covered with paper towels to absorb excess oil.
10. Combine all the ingredients for the miso scallion cream sauce in a small bowl.
11. Serve cakes with ½ tsp of the cream on top of each cake, and garnish with small slices of apple and scallion. Serve immediately.
Makes 12 appetizer sized cakes.
*If you want to bake the cakes instead of frying, preheat oven to 350 degrees F. Place parchment paper on a cookie sheet, then place the cakes on it. Generously brush or spray cakes with cooking oil. Bake for 30 minutes or until golden.
Vegan Tofu Mayonnaise
14 ounces silken tofu
2 Tbsp grape seed or canola oil
½ tsp sea salt
1 Tbsp apple cider vinegar
1 Tbsp umeboshi vinegar (or lemon juice)
½ tsp crushed garlic
1 Tbsp agave nectar
Place all ingredients in a blender and blend until smooth. Adjust seasonings to taste.
Store in refrigerator up to one week. Try the left over in potato salad or sandwiches.
Makes about 2 cups
