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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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sun-dried tomato white bean skillet with garlic bread

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sun-dried tomato white bean skillet with garlic bread

This Sun-Dried Tomato White Bean Skillet is a delicious hearty meal that cooks up in just 20 minutes. Flavored with herbs and sun-dried tomatoes then served along side with delicious garlic bread.

INGREDIENTS

PAN

  • 2 teaspoons avocado oil
  • 1/2 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1/3 cup sliced, sun-dried tomatoes packed in oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried basil
  • 1. 15oz can fire roasted tomatoes

  • 2 cans of cannellini beans, rinsed and drained
  • 3 tablespoons of tahini
  • 2 cups kale, bite-sized pieces, or spinach
  • 1 tablespoon of balsamic vinegar
  • 1 cup vegetable stock or water
  • Pepper and salt to taste

EASY VEGAN BREAD BREADS

  • 3-4 slices of Whole Grain Sprouted Bread
  • 2-3 tablespoons vegan butter, at room temperature
  • 1 tablespoon chopped parsley
  • 1 clove of garlic, finely minced
  • 1 tablespoon of vegan cheese

INSTRUCTIONS

  1. Heat a large sauté pan to medium heat and add your oil.
  2. Add the onion with a pinch of salt and sauté until translucent.
  3. Add the garlic and sauté until fragrant, then add the sun-dried tomatoes and continue sautéing for another minute.
  4. Add the peppers, basil and canned tomatoes and mix well.
  5. Add the white beans, tahini, balsamic vinegar and water to the pan. Once well combined, bring to a low boil and cook for about 8-10 minutes, stirring occasionally, and adjust salt and pepper to taste.
  6. While the pan is boiling, make the garlic bread. Start by mixing the butter, garlic, herbs, and a pinch of salt and set aside.
  7. Cut your bread in half and spread the mixture generously on each slice of bread. Sprinkle a dash of vegan cheese on top and place in the toaster for 5 minutes, or until golden and the cheese begins to melt.
  8. Stir your cabbage in the stew during the last five minutes of cooking and allow it to wilt. Serve the casserole with fresh garlic bread and enjoy.


NOTES

  • Taste and adjust seasonings as desired throughout the cooking process. The flavor will depend on the flavor of the sun-dried tomatoes and broth used.
  • If you’re concerned about sodium, use water or low sodium broth to boil your beans.
  • Preheat your pan before adding the oil. This will keep the pan nice and hot, which will allow the oil to be distributed more evenly in the pan, which will help keep things from sticking.
  • Allow your vegan butter to come to room temperature before adding additional ingredients to make mixing easier.
  • To make your garlic bread, use a hearty sandwich like Silver Hills Sprouted Bread or a nice crusty bread.



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