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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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Instant Pot Creamy Vegan Corn Chowder

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Instant Pot Creamy Vegan Corn Chowder

Instant Pot Cream of Corn Chowder is super tasty and comforting. With its velvety texture and incredibly delicious flavor, this soup is hearty and nutritious. GF, Vegan and Soy free recipe.

Ingredients

  • 1 tablespoon of oil
  • 3 medium diced red potatoes
  • 2 cups sweet corn, fresh or frozen
  • 1 small onion chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots

  • 1/4 cup cornstarch or rice flour
  • 2 cups almond milk
  • 2 cups water or low-sodium vegetable broth
  • 3 cloves of Garlic – minced
  • 1 teaspoon of onion salt
  • 1/4 teaspoon of freshly ground black pepper is better.
  • 1/4 teaspoon smoked paprika
  • 1/2 tsp. dried thyme

Instructions

Instant Pot Instructions:

  1. Put the Instant Pot in SAUTE mode and add oil. After a minute add the diced onion, garlic, celery and carrots and cook for 2-3 minutes until soft. Add water, chopped potatoes and corn. Add the smoked paprika, dried thyme, onion salt and pepper. Cancel the saute.
  2. Close the lid, Bleed the Sealed air and press MANUAL and set to 10 minutes. When finished, wait 5 minutes on the keep warm timer. Then carefully relieve any remaining pressure by moving the valve to vent. When the steam is gone, open the lid.
  3. Whisk together the cornstarch and almond milk in a bowl to use as a thickener. Add to the soup mix and mix well. Return the Instant Pot to SAUTE mode and let the soup boil once again. Cancel SAUTE.
  4. Blend the soup several times using the immersion blender. Don’t puree. A few mixing swirls to thicken the soup even more, using the mushrooms of the cooked potato and corn. Alternatively, you can use a spatula or masher and mash the soup. Mix it well.
  5. Pour one ladleful into each serving bowl. Sprinkle some freshly ground black pepper on top and chop the chives. Serve hot. Enjoy !!



Instructions – Stove Top

If you don’t have an Instant Pot, make this recipe on the stovetop instead. Just follow the instructions above, but use a large pot or Dutch oven. Cook, stirring frequently, over medium heat until the potatoes are tender when poked with a fork. Be mindful of the pot’s liquid, as it can burn if left unattended. Serve hot. Enjoy your delicious creation!

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