Rice Cake with Sour Cream Dip

Time

100 min

SErves

6 pieces

Calories

516 kcal

Carbs

48g

Protein

14g

Fat

28g

Ingredients

For the rice cake

  • 1 whole-grain tortilla, gluten-free (Ø 28 cm)
  • 125 Whole grain basmati rice – wash thoroughly
  • 220 g zucchini – coarsely grate
  • 110 g potatoes, waxy – peel and grate finely
  • 2 tbsp almond butter, white
  • 1 tbsp potato starch
  • 1 tbsp olive oil, heat-resistant – for greasing

For the pepper and eggplant layer

  • 240 g eggplant – cut into 1 cm cubes
  • 230 g red peppers – cut into 1 cm cubes
  • 160 g of dried tomatoes in oil – chop
  • 250 g peeled tomatoes, from the jar
  • 2 tbsp olive oil, heat-resistant
  • 1 tbsp yacon syrup
  • 1 tbsp capers – chop
  • 1 teaspoon chopped thyme

For the pea and tofu layer

  • 200 g natural tofu – finely crumble with a fork
  • 150 g peas, frozen – rinse over a sieve and let thaw
  • 2 tbsp potato starch
  • 100 ml soy cream
  • 100 ml almond whipped cream
  • 3 tbsp tamari (soy sauce)
  • 1 tbsp fine yeast flakes

For the dip

  • 200 g sour cream, vegan
  • 30 ml soy cream
  • 1 teaspoon xylitol (sugar substitute)
  • 3 tbsp cut basil
  • Crystal salt and pepper from the mill

Instructions

This cake is very tasty, we don’t often post high carb cakes with sour cream but this recipe has a certain panache with the sour cream. We tried to substitute coconut yougurt the first time we made it and thought it ordinary, but when we tried the recipe as intended it was fantastic. Extremely delicious rice cake consists of lots of vegetables and a pureed cream sauce. A perfect combination as we found out.

Step 1

Cook the rice until soft according to the instructions on the packet.

In the meantime, for the pepper and eggplant layer, heat 2 tablespoons of olive oil in a pan and fry the peppers for 3 minutes; add the aubergines and fry for 4 minutes. Add capers and sun-dried tomatoes and fry for 2 minutes.

Step 2

Add the peeled tomatoes and simmer for 15 minutes until the liquid part has evaporated. Season with thyme, yacon, salt and pepper to taste and set aside.

Step 3

For the pea and tofu layer, finely puree the peas, soy cream and tamari in a blender. Then pour into a bowl, add whipped cream, tofu, yeast flakes, starch, and salt and pepper and stir vigorously. Season with salt and pepper and set aside.

Step 4

Heat the oven to 180 ° C fan-assisted; prepare a springform pan (Ø 28 cm); line the bottom with parchment paper; Grease the edge with 1 tablespoon of olive oil.

Step 5

Put the cooked rice together with the zucchini, potatoes, almond butter and starch in a bowl and mix with your hands to a mass, season with salt and pepper.

Step 6

Then put the tortilla in the springform pan; Distribute half of the rice mass evenly on the ground; Place the pureed peas on top and distribute them evenly. Continue with the second half of the rice and finish with the red layer.

Step 7

Put the rice cake in the lower third of the oven and bake for 20 minutes. Then reduce the heat to 170 ° C and bake for another 20 minutes.

In the meantime, mix all the ingredients together for the dip and season with salt and pepper.

Step 8

Take the springform pan out of the oven, loosen the ring and use the baking paper to pull the rice cake onto a wooden board. Enjoy with the dip and (at best) with a crispy leaf salad.

Tip: If you want to prepare the rice cake with boiled rice from the day before, you will need 230 g of rice.

Rice Cake with Sour Cream Dip

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