A vegetable cake? Kind of! Have you ever heard of the phrase “Eat the rainbow”? I’m not talking about Skittles… 😉. I’m talking about “eat the rainbow” in terms of always trying to eat all the different colors of fruits and veggies. This is actually sound advice! The different colors of various fruits and veggies give them special healthful properties. Some of these are as follows:
- White, tan, and brown fruits and veggies, such as garlic, cauliflower, ginger, and jicama, contain a potent phytochemical called allocin. This is great for promoting heart health!
- Red fruits and veggies, such as red onion, red peppers, apples, and tomatoes contain lycopene and anthocyanin which are beneficial for heart health and urinary tract health.
- Orange and yellow fruits and veggies, such as orange and yellow bell peppers, carrots, butternut squash, oranges, and apricots, contain various amounts of antioxidants like Vitamin C, cartenoids, and bioflavenoids. These can benefit eye health, heart health, and the immune system.
- Blue and purple fruits and veggies, such as blueberries, purple cabbage, eggplant, and plums contain healthy phytochemicals such as anthocyanins and phenolics. These contain anti-aging benefits, improve memory function, and promote healthy aging.
- Green fruits and veggies, such as broccoli, brussels sprouts, green apples, green grapes, and cucumbers contain phytochemicals like lutein and indoles. These strong phytochemicals improve eye health and promote strong and healthy bones and teeth.
Pretty neat, huh? Hence, the “eat the rainbow” phrase definitely has some sound evidence behind it! Basically, eating a wide variety of fruits and veggies is great for any diet.
At any rate, I was thinking about this the other day when I was trying to decide what I wanted to make for dinner. I decided to try to include something from each color in one meal. I went in the fridge and realized that I had all of the colors in the vegetables sweet potato, rutabaga, cauliflower, red onion, spinach and arugula, and garlic. Then, I looked in the cupboard and saw my spring form pan that I usually use to make yummy healthy desserts like ice cream cakes. I figured why not make a vegetable cake, or torte?
The recipe is really simple…it’s basically just layering vegetables of your choice with cheese as a way of holding it all together. i used the vegetables that I listed earlier, but you can use any veggies you want, making sure that the top and bottom layers are some sort of sturdy veggie like sweet potato, rutabaga, or turnips. i will say that the veggies I used created a perfect blend of flavors, in my humble opinion though!
I used a 9 inch spring form pan, so you may need to adjust the amounts of each ingredient based on the size of your spring form pan. Let’s take a look at the recipe!
CHEESY VEGETABLE TORTE
- 2 sweet potato, peeled and cut into thin slices
- 1 rutabaga, peeled and cut into thin slices
- 1 red onion, chopped
- 4 cloves of garlic, minced
- 1 small head of cauliflower cut into small florets
- 4-5 cups mixed spinach and arugula
- 2-3 cups shredded cheese of your choice (I used a hard goat’s milk cheese)
- 1/2 Tbsp. olive oil
- olive oil spray
- garlic granules
1.) Preheat the oven to 425 degrees. In a large frying pan, heat 1/2 Tbsp. olive oil over medium heat. Add the onion and garlic cloves and cook for 3-4 minutes. Add the cauliflower and cook for an additional 10 minutes, until the cauliflower starts to become tender. Add the spinach and arugula and cook until completely wilted. Remove from heat and set aside.
2.) Spray your spring form pan with olive oil. Place the following layers in the prepared pan: a layer of sweet potato slices on the bottom, sprinkle on some cheese and a pinch of garlic granules, half of the cauliflower mixture, sprinkle with some cheese and a pinch of garlic granules again, a layer of the rutabaga slices, cheese and a pinch of garlic granules, the rest of the cauliflower mixture, cheese and a pinch of garlic granules, top with a layer of sweet potato slices. Sprinkle with cheese on top.
3.) Place the spring form pan on a baking sheet to catch any dripping. Cover with foil and bake in the oven at 425 degrees for 30 minutes. Take out and remove the foil, then put back in the oven and bake for another 25-30 minutes at 425 degrees until the top is lightly browned, and the sweet potatoes on top are tender.
4.) Allow to set in the pan for 30 minutes at least. Remove the spring form.
Beautiful, isn’t it? Use a sharp knife to cut into slices and transfer to plates to serve.
Believe me, it’s just as tasty as it is beautiful! Enjoy! 🙂