One of my favorite recipes we made recently at the Natural Kitchen Cooking School were these fabulous zucchini rice cakes! Using a base of cooked brown rice and delicious seasonings and fresh parsley, these cakes were cooked on a cast iron skillet and came out to perfection with a crunchy outer coating.

We topped them with a creamy vegan dill sauce and laid them on a bed of red cabbage and red leaf lettuce. A garnish of a lemon slice and a sprig of fresh dill and these babies were ready for greatness. I enjoyed them so much that I made them twice within a week’s time. I also plan on making them in the future and varying the veggies that I include (perhaps subbing grated carrot for the zucchini). Score!

These rice cakes get a solid 5 out of 5 carrots on the veganlicious scale!