Amaranth Cakes w/ Tomato CashewCream Sauce

Amaranth Cakes w/ Tomato CashewCream Sauce nesting on a bed of fresh Spinach. When I eat pasta dishes at my parents, they come served on a bed of greens. I think it’s an attempt to ensure that the salad lovin’ gems of the family get their fix. Well, it definitely works! Here, I’ve omitted the noodles and added Amaranth Cakes – similar to quinoa & is packing protein, iron, magnesium, and fibre. With the summer-like temperatures we’ve been having, it’s a good way of keeping things fresh, light & nutritious. AND…they’re crispy on the outside, pillowy soft on the inside. Yum.

*There is a SeedMix that I use in a few of my recipes that is an alternative for eggs. See the recipe & ‘notes’ below.

Amaranth Cakes w/ Tomato CashewCream Sauce

Servings: 4 (3 cakes per serving)
Author: thecrimsonsink
Amaranth Cakes
  • 2 cups cooked amaranth - follow package instructions
  • 1/2 cup SeedMix - see recipe below
  • 3 garlic cloves, minced
  • 1/2 cup sweet onion, chopped
  • 1 tbsp fresh basil, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp white or black pepper
*SeedMix (makes about 1cup)
  • 3 chia eggs (9tbsp water + 3tbsp chia seeds; soak for 15mins & stir well)
  • 1/4 cup hemp hearts
  • 1/4 cup raw pepitas
  • 1/4 cup raw sunflower seeds, shelled
  • 2 tbsp CashewCream
  • 2 tbsp water
Tomato CashewCream Sauce
  • 1 - 398 ml can organic crushed tomatoes - low sodium
  • 4 garlic cloves, minced
  • 1/2 cup sweet onion, chopped
  • 1/3-1/2 cup CashewCream (the more, the creamier)
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 cup fresh basil, chopped
  • handful of fresh cherry tomatoes *optional
  • 4 cups fresh spinach *to plate
Amaranth Cakes
  1. Preheat the oven to 375*F. Line a baking sheet with parchment paper. Add the prepared amaranth, SeedMix, garlic, onion, basil, sea salt & pepper to a bowl. Stir until combined. Roll twelve 1inch balls of the amaranth mixture and place in equal rows of 3 onto the prepared baking sheet. The amaranth balls should flatten slightly on their own after a couple minutes; or just wet your hands and gently press down on the balls to flatten about 3/4 to 1/2inch thick. Bake for 25-30mins or until golden brown. To test, use your finger tips to lightly press down on the baked cakes and if they spring back - they're good to go. The cakes will be soft and tender in the middle & crisp on the outside. Once cooked, turn off oven and remove the baking sheet. Ready to serve.

  1. Add the chia eggs, hemp hearts, pepitas, sunflower seeds, CashewCream, and water into a high speed blender. Blend until well combined - should be gooey & sticky. Good for up to 5 days in an airtight sealed container kept in the refrigerator.

Tomato CashewCream Sauce
  1. In a pan over med/low heat, sauté the garlic and onions just until translucent & fragrant. Stir often to prevent burning. Add the crushed tomatoes. Stir and bring to a boil. Add the sea salt, pepper, and cherry tomatoes. Stir and allow to simmer for about 5minutes. Turn off the heat and stir in the CashewCream. Lastly, add the fresh basil just before serving. Plate the Spinach & Amaranth Cakes, and pour the prepared sauce over top. Enjoy!

Recipe Notes

~Both recipes require a basic CashewCream (1cup raw cashews soaked in water for at least 2hrs, or 1hr if the water is hot, then *drain. In a high speed blender combine soaked cashews & either 1/2cup of water, unsweetened cashew milk or almond milk - I used cashew milk. Blend on high until smooth). The Amaranth Cakes (SeedMix) will use 2tbsp of the CashewCream and the remainder is used in the Tomato CashewCream Sauce.

~The Amaranth Cakes require a SeedMix, which acts as the combining agent. It can be made quite easily with only 15mins needed for the chia seeds to soak. *This SeedMix is used as a staple in a few of my recipes and is a healthy, protein & mineral packed, alternative to eggs.

~For Amaranth Balls, refrigerate the amaranth mixture for at least 1hour prior to rolling (1inch) balls.

~If you make the full batch of SeedMix for the Amaranth Cakes, you should have 1/2cup of it remaining. I currently have ChocolateChip Cookies that use the same SeedMix and require a 1/2cup so you could either make a second batch of Amaranth Cakes OR you could try a new recipe - ChocolateChip Cookies *Dairy&Gluten Free!

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