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Back-to-school time is when you need fuss-free meals the most, and Nature lends a helping hand with a late-summer bounty of squash, greens and fresh herbs that need no doctoring up to taste delicious. Penne tossed with golden zucchini and basil and a speedy sauté of green beans and bell peppers couldn’t be easier (plus, they both taste great cold for lunch the next day).
The Swiss Chard–Potato Toss and Cauliflower Cakes are warmyou- up wonders that’ll become year-round favorites.
Serves 6 – Vegan
These little patties are soft in the middle and crispy outside. People who claim they don’t like cauliflower have been known to eat them with gusto! For extra crunch, use a bread that has sunflower or other seeds in it. These patties are delicious served plain or with a tomato or cheese sauce. Accompany them with a green salad.
1 medium-sized cauliflower(about 11/2 lb.), cut into florets
2 cups whole-grain breadcrumbs, or as needed
1/3 cup crunchy cashew butter
1/2 cup finely chopped green onions
1 to 2 Tbs. olive oil
1. Steam cauliflower florets 10 minutes, or until very tender. Transfer to mixing bowl, and mash with potato masher until only small lumps remain.
2. Stir in 11/2 cups breadcrumbs, cashew butter and green onions, and season to taste with salt and pepper. Add more breadcrumbs, if necessary, to make mixture hold together.
3. Shape into 12 patties, about 1/2-inch thick. Spread remaining breadcrumbs on sheet of wax paper. Coat patties on both sides with breadcrumbs.
4. Heat 1 Tbs. oil in large skillet over medium heat. Add half of patties, and cook 5 minutes on each side, or until browned. Transfer to paper towel–lined plate. Repeat with remaining patties and oil. Serve immediately.
PER SERVING: 170 CAL; 6G PROT; 10G TOTAL FAT (1.5G SAT. FAT); 16G CARB; 0MG CHOL; 370MG SOD; 4G FIBER; 4G SUGARS