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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 Moussaka

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Vegan Moussaka

Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes great. This healthy casserole is a great comfort food that’s delicious, hearty, and very enjoyable. The recipe is plant-based, gluten-free, and fairly easy to make.

Ingredients

For the base:

  • 2 pounds (1 kg) peeled potatoes
  • 3 large eggplants
  • olive oil for brushing
  • Sea salt and pepper for sprinkling


For the lentil mix:

  • 3 cups (600 g) cooked lentils (about 1 1/2 cups dried)
  • 2 cups (450 g) of pasta
  • 1 cup (150 g) chopped tomatoes
  • 1 tablespoon of olive oil
  • 1 large onion chopped
  • 2 cloves of minced garlic
  • 2 bay leaves
  • 1-2 teaspoons of dried thyme
  • 1 teaspoon of thyme
  • 1 teaspoon of paprika
  • 1 teaspoon coconut sugar or brown sugar
  • a pinch of cinnamon
  • Sea salt and pepper to taste

For the bechamel sauce

  • 2 tablespoons (28 g) vegan butter
  • 2 cups (480 ml) plant-based milk
  • 3 1/2 tablespoons (28 g) cornstarch
  • 2 tablespoons nutritional yeast
  • Sea salt and pepper to taste
  • a pinch of nutmeg
  • Vegan cheese upon request (optional)



Instructions

  1. Check out the video below for easy visual instructions.
  2. Preheat oven to 390°F/200°C and line two baking sheets with parchment paper.
  3. Cut each eggplant lengthwise into 4 parts. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all the slices in a single row on the baking sheet and brush lightly with a little olive oil, sprinkle with salt and pepper.
  4. Bake in the oven for about 20 minutes or until lightly browned.
  5. Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic and sauté for about 4-5 minutes. Add the tomato puree, chopped tomatoes, all the spices and salt and pepper to taste.
  6. Finally, add the boiled lentils and cook on low heat for 5 minutes.
  7. For the béchamel sauce, add the plant-based milk to a pan/pan. Mix in the cornstarch, nutritional yeast, salt and pepper and whisk. Add the vegan butter and bring the mixture to a boil. Let it simmer on low heat for a few minutes until it thickens. Whisk constantly. Take it off the fire. If you don’t want to make béchamel sauce, see the recipe notes.
  8. Grease a 13″x9″ (33×23 cm) or larger baking tray and place half the potato and eggplant slices on the bottom of the baking tray. Top with the lentil mixture, then add the remaining potato/eggplant slices (see photo above in the blog post). Pour the béchamel sauce on top and spread evenly. Add vegan cheese to taste (optional).
  9. Bake in the oven for about 30 minutes or until golden. Garnish with fresh herbs. Enjoy!



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