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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Vegan Stuffed Bell Peppers

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Vegan Stuffed Bell Peppers

Ingredients

  • 4 bell peppers (optional color)
  • 2 cups cooked rice of choice
  • 1 cup textured vegetable protein (TVP) or cooked chickpeas
  • 1/2 cup light coconut milk
  • 1/2 cup chopped bell pepper (any color you like)
  • 4 tablespoons of crushed tomatoes
  • 1 medium chopped onion

  • 2 cloves garlic minced
  • 2 tablespoons soy sauce GF (or tamari or coconut aminos)
  • 1 tablespoon of oil (e.g. sesame oil or coconut oil)
  • 1 tablespoon of peanut butter
  • 1/2 tablespoon of curry powder
  • 1/4 teaspoon smoked paprika
  • Pepper and salt to taste
  • Vegan cheese sauce (or your favorite vegan cheese) to taste
  • Chopped chives to taste

Instructions

  • Cook your favorite rice according to the packaging instructions. You will need 2 cups of cooked rice for this recipe (this is about 2/3 cup of dry rice).
  • Next, soak 1 cup of TVP with an equal amount of hot water or vegetable broth and let it sit for 10 minutes. During this time the TVP swells and absorbs most of the liquid. Then drain the excess liquid thoroughly.

          Skip this step if you are using boiled chickpeas.

  • Preheat the oven to 190 degrees C (about 375 degrees F).
  • Carefully remove the “caps” of 4 bell peppers with a knife and discard all the seeds.
  • Heat the oil in a pan, add the chopped onion, minced garlic, textured soy protein and fry for 4-5 minutes over medium heat.
  • Add 1/2 cup of chopped bell pepper, crushed tomatoes, soy sauce, peanut butter, spices (curry, smoked paprika), salt/pepper to taste, and coconut milk to the pan and cook on low heat for about 5 minutes. medium heat. Mix it occasionally.
  • Now add the cooked rice and check if the mixture needs more salt/pepper/spices.
  • Stuff 4 peppers with rice/vegetable mix, add your favorite vegan cheese to taste. Bake in the oven for about 30-45 minutes.
  • You’ll probably have some leftover rice/vegetable mix that you can keep in the fridge for a few days. Enjoy!

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