This recipe is so good, I had to share a second recipe today! As mentioned in a post last week, I recently had an amazing meal at Sage Organic Vegan Bistro in Los Angeles. We started off with cauliflower buffalo wings and mozzarella sticks made from hearts of palm! (Did you know hearts of palm come from real palm trees!?)
After posting the above picture, a friend emailed me today asking me for the recipe and that’s when I got inspired! Plus, when someone asks for a recipe, I like to follow through.
Tonight was the night to recipe test and try recreating this delicious dish. Currently, they are still in the oven, so I can’t say for sure, but they smell amazing!
4 medium size hearts of palm
2 Tablespoons of your favorite vegan soft cheese (I used All Natural tofu, garlic and dill spread)
1/2 cup almond milk
1/2 brown rice flour, sprinkled with garlic powder, oregano and salt
1/4 cup vegan parmesan, mixture of nutritional yeast, garlic powder, salt and blended cashews
Lay everything out in bowls in the above order
Slice a narrow bit of the hearts of palm out and spread the cream cheese inside, cover with the cut out part.
*I used a chop stick to do this and the cheese will hold the cut out piece together*
Dip, one piece at a time, in the milk
Roll in the flour and herb mixture
Roll in the parmesan, packing it together if it doesn’t hold
Now they are out of the oven and in my belly and I can say for sure…delicious indeed!
Wow your friends and family with this appetizer at your next party!
My Year in Review had this recipe as my second most popular for 2014, so I am celebrating by entering it in The Virtual Vegan Linky Potluck 26!