Lentil Cashew Cakes

OK, so these may look like basic brown patties. But trust me, they taste amazing! Much more amazing that they appear at first glance.

These toasty little Lentil Cashew Cakes are perfect as a protein-rich appetizer or entree. You could even use them as a veggie burger patty. Rich creamy mashed lentils combine with nutty cashews and cheezy nutritional yeast, an accent of pepper, garlic and citrus zest to lighten things up.

Holiday-ing. Wow what a super two holiday-ish weeks this has been. The beaches here in LA were simply PACKED with tourists these past few days and walking along the sandy beach walkway, or attempting to ride our bikes, felt more like walking through Times Square right before 8PM when the ‘show crowd’ swarms in. It felt more like summer than January with the sunny temperatures and clear blue sky, and trust me, I am quite appreciative of this weather! Especially when I hear about all my friends out east being showered in cold white snowflakes. But seriously snow bunnies, I do miss those snow days. Embrace them with hot cocoa and cozy days cocooned inside.

Vacay. Even a few days away from home gave me a very nice mental break from the normal routine. It is so invigorating how a change of scenery can refresh your mind and really re-inspire your outlook on work and life. And since this holiday has been still a rough time getting over the absence of miss Nellycat, we we happy to get away a bit. We took a quickie trip to Vegas after Christmas to see the opening night of the Britney Spears concert (super fun) and staying at The Wynn is always a vegan dream since there are vegan options everywhere. A few snaps from my holiday-ing..

Hello chill time, Sleepytime tea please..

New hotel room glee..

Why I adore The Wynn.. a VEGAN tab on the in-room dining menu

Christmas dinner dress, we went to Sinatra – it was fantastic. Butternut squash soup was pure bliss. The vegan gnochi were amazing too..

Vegan Chopped Salad Poolside at The Wynn .. sunny outdoor dining in December:

Vegan aramcini (fried risotto balls!) from The Wynn’s Lakeside restaurant (amazing!)

Vegan waffle at The Wynn (I crave this fluffy, flaky waffle! I order with a soy latte and giant fresh fruit platter)

The Britney..

In the pit at the Britney concert, surrounded by stranger since my husband wanted an actual seat instead of standing (dancing!) the whole show 🙂 It was a blast.

More Britney..

And of course LA’s version of snow, thick beach fog! Paired with a 3.0 earthquake this day. (I’ll take it!)

So of course I started off 2014 some New Year smoothies, but I am also in love with lentils this year. And forbidden rice. And golden turmeric foods of all sorts. And kale (always!)

These easy lentil cakes are delicious and filling. Perfect alongside a big salad or a big bowl of winter-y greens, like my fave miso-mustard chard salad!

Lentil Cashew Cakes
vegan, makes 5 cakes

1 1/2 cups canned lentils, drained and rinsed
1 cup cashews, processed into crumbly powder
1/3 cup nutritional yeast
1/4 tsp black pepper
1/2 tsp salt
1/2 cup white onion, diced
1/8 tsp garlic powder
a few pinches of orange zest
optional: 1 tsp turmeric – add to cake mixture if desired

garnish:
1/4 tsp orange zest*
orange slices to garnish
2-4 tsp virgin coconut oil to sauté cakes

*I used a satsuma tangerine

Directions:

1. Drain and rinse the canned lentils and empty into a large mixing bowl. Using a large fork, mash the lentils until they are a wet, silky, thick mixture.
2. Add in the processed cashews, nutritional yeast and spices. Fold until the mixture thickens considerably.
3. Warm a skillet over medium-high heat and add 2 teaspoons of coconut oil.
4. Form the mixture into cakes, about three inches wide and a quarter to a half inch thick. Add the cakes to the hot pan and cook 1-2 minutes on each side. Add a few pinches of the orange zest over top the cakes just before flipping. Since the ingredients in the cakes are already cooked, you mostly just want to crisp the outsides and warm the cakes through. Note: Yes you could bake these cakes, at 350 degrees for about twenty minutes.
5. Remove cakes from skillet and allow to cool slightly (to help the cakes bind a bit) before serving. Serve warm with a generous sprinkle of orange zest over top. Orange slices to garnish.