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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 Tex Mex Quinoa

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Vegan Tex Mex Quinoa

Tex Mex Quinoa is packed with nutritious vegetables, plant protein and topped with a robust, tangy, lemon-garlic chutney. Easy 20 minute recipe.

Ingredients

For Salad Base

  • 1 cup uncooked quinoa, I used tricolor quinoa
  • 1.5 cups of water
  • 1 cup sweet corn, fresh/frozen or canned
  • 1 cup black beans
  • 1 cup finely chopped red cabbage
  • 1 large red bell pepper roughly chopped
  • 1 large avocado
  • 1/3 cup chopped cilantro
  • fresh lemon slices jalapeno pepper slices, Optional


for marine

  • 1 tablespoon avocado oil (skip the WFPB)
  • 1 teaspoon coriander cumin powder
  • 1 teaspoon paprika seasoning, adjust to taste
  • 1 teaspoon all-purpose seasoning, I prefer 21 spice salute
  • 1 clove of minced garlic
  • pinch of salt
  • 1 lime or lemon juice

Instructions

  1. Prepare quinoa according to package directions. See the notes below. 1 cup of uncooked quinoa equals about 3 cups of cooked.
  2. While the quinoa is cooking, prepare the vegetables. (stop cutting and adding avocado until serving to prevent browning)
  3. To prepare the marinade, put all the ingredients in a bowl. Mix all the ingredients thoroughly using a whisk.
  4. Combine quinoa and vegetables in a large mixing bowl.
  5. Pour the marinade over the quinoa and vegetables and stir to combine.
  6. Discard the avocado pieces just before serving. Mix it well. Transfer to a serving plate and garnish with fresh coriander and lemon slices.
  7. It can be served hot or cold! Enjoy.



notes

How to make quinoa in a ready pot?

  • Use 1.5 cups of water for 1 cup of quinoa. Close the lid with the valve on the SEAL. Set the Manual (or Pressure Cooking) button for 1 minute of high pressure. Let the NPR release the natural pressure after it beeps when cooking is finished. Open the lid. Fluff the cooked quinoa with a fork. Perfect quinoa every time.

How to make quinoa on the stove?

  • Mix water and quinoa in a saucepan and let it boil. Reduce heat, cover and simmer for 8-10 minutes. Quinoa is ready when most of the water has been absorbed and rings have formed around the grains.

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