There is ONE thing my Mother has never had to yell at me about – I have always eaten my vegetables. I do remember a time when we were on vacation in Ocean City, Maryland and I refused to eat a ham sandwich (I think I was six or seven years old). My parents had to take turns sitting with me until I would eat it. I don’t have that problem anymore. Well, mostly because I don’t eat ham.
Anyway……as an Ambassador for the Publix Savannah Women’s Half Marathon and 5K, I recieved a gift card to Publix and was told to make an amazing meal to share with you guys. AND, Publix threw in an extra gift card for a reader…………BUT, the giveaway will start tomorrow. For now, I am just sharing the recipes I used to create our delicious and simple Vegetarian dinner. Mr. Beet and I love to make a bunch of veggie side dishes together and call it a meal, and that is exactly what I did with my gift card.
I fixed Curried Chick Pea and Cauliflower Rice (<—recipe coming tomorrow), Parmesan Baked Tomatoes, and today’s recipe – Vegetable Cakes with Horseradish Sauce. All three dishes are super simple to prepare.
The Vegetable Cakes were inspired by a recipe from Damn Delicious. Her original recipe was for Zucchini Fritters and I decided to add a few other ingredients to make them Vegetable Cakes. I made mine with extra eggs so my patties were a little more on the fluffy egg-y side, but I love having eggs for dinner. I could totally swap tradition and eat dinner for breakfast and breakfast for dinner.
I also wanted to add some extra protein into these so they could stand alone as a main course (hence the extra eggs.) Add a green salad and there it is: dinner. Or in France: breakfast, as salads are commonly eaten in the morning.
Another reason for including these cakes in my Publix meal is because I wanted to showcase some healthy Vegetarian options that will fuel you for a long run. The Publix Savannah Women’s Half Marathon is only a few weeks away and I need to make sure I am eating for endurance as well as health. (I have a special code at the end of this post for anyone who wants to join me in Savannah!!!)
OK, back to the cakes – the recipe is easy to execute, the most difficult part is “sweating” the water out of the veggies. But do the first couple of steps in the morning and by dinner your grated vegetables should be ready to go. Or, even better, go to Publix and buy the veggies already shredded. Publix is so good like that, they will do all the work for you. Shopping really is a pleasure at Publix!
However, I chose to grate my own veggies and let them soak in the fridge for a few hours, and my cakes turned out just fine.
I hope you enjoy these Vegetable Cakes as much as Mr. Beet and I have. And don’t forget to check back tomorrow for the Curried Chick Pea and Cauliflower Rice recipe, and the start of the Publix gift card giveaway. (Don’t forget to use the code BEETS to save $15 at the Publix Savannah Women’s Half Marathon and 5K– link below the recipe.)
Pin this recipe to save for later:
Register for the Publix Savannah Women’s Half Marathon and 5K here or click on the picture below. Use the code BEETS at checkout to save $15.
For the Parmesan Baked Tomatoes recipe, click on the picture below.
See you in Savannah!!
*This is a sponsored post in conjunction with my duties as an Ambassador for the 2017 Publix Savannah Women’s Half Marathon and 5K. While I was provided with a gift card by Publix, all recipes and opinions are my own*