Rutabaga Chard Cakes with Smokey Cashew Cream
  • 3/4cup raw cashews
  • 1Tbsp lemon juice
  • 1Tbsp tomato paste
  • 2tsp smoked paprika
  • 1/4tsp salt
  • 4cups peeledcubed rutabaga
  • 1 large organic egg
  • 1 1/2cups cooked or canned navy beansrinsed and drained
  • 2 large Swiss chard leavesstems removed
  • 1/3cup almond flour
  • 2 garlic clovespeeled and finely chopped
  • 2tsp lemon zest
  • 1/2tsp salt
  1. In bowl, place cashews, cover with warm water, and let soak for at least 1 hour. Drain cashews and place in blender along with 3/4 cup water, lemon juice, tomato paste, smoked paprika, and salt; blend until very smooth.
  2. Steam rutabaga cubes until very tender. To food processor, add rutabaga, egg, beans, chard, flour, garlic, lemon zest, and salt. Pulse mixture a few times, then stir with spatula to move the contents around. Repeat this process a few times until everything is chopped but before the mixture becomes a smooth paste.
  3. Preheat oven to 375 F. Divide rutabaga mixture among 10 standard-sized greased or paper-lined muffin cups. Bake for 30 minutes, or until cakes feel set. Let cool in pan for 10 minutes.
  4. Serve cakes topped with cashew cream sauce.
Recipe Notes

Per serving: 507 calories; 26 g protein; 16 g total fat (3 g sat. fat); 71 g total carbohydrates (13 g sugars, 25 g fiber); 548 mg sodium