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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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Rich Mushroom Bolognese

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Rich Mushroom Bolognese

🍃Rich Mushroom Bolognese with homemade pasta🍃

Ingredients

  • 400 g mushrooms finely chopped
  • 1 tablespoon. soy sauce
  • 1 1/2 tsp. Red pepper
  • 2-3 tbsp. vegan butter or vegetable oil
  • 2 ribs celery finely chopped
  • 3 carrots peeled and finely chopped
  • 1 large white onion finely chopped
  • 4-5 cloves of minced garlic
  • 200 ml dry red wine
  • 3 tbsp. tomato paste
  • 2 bay leaves
  • 1 1/2 tsp. dried rosemary
  • 1 1/2 tbsp. dried thyme
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 500 ml drained / sifted tomatoes
  • 250ml-300ml water
  • 1 handful of finely chopped parsley + more to garnish
  • salt and pepper



Instructions

  1. Add finely chopped mushrooms to a large bowl. Add soy sauce, paprika, and a pinch of salt and pepper. Mix well and set aside
  2. Heat the vegan butter in a large saucepan over medium-high heat. add carrots
  3. Cook them for about 2 minutes, then add the onion and celery.
  4. Cook everything for another 2 minutes before adding the minced garlic and mushrooms in the bowl.
  5. Cook everything on medium-high heat for 3 minutes. mix it up occasionally
  6. Then add the dry red wine. Discard the roasted pieces in the bottom of the pan. Mix well and allow the wine to reduce for the next 2-3 minutes.
  7. When the wine is one-third thick in the pot, add tomato paste, dried rosemary, dried thyme, dried basil, dried thyme, a pinch of salt, sifted tomatoes and water.
  8. Mix everything thoroughly, cover half the saucepan with a lid and simmer the sauce over low heat for about 30 minutes. mix it up occasionally
  9. Add a handful of finely chopped parsley to the sauce and add more salt and pepper if needed.
  10. Cover the pot (completely) with a lid and let everything simmer for another 10 minutes.
  11. Serve with 500g of your favorite pasta, some more parsley and (optional) a drizzle of olive oil.
  12. Enjoy!



notes

Tip: Chopping vegetables in a food processor will save you a lot of nerves and time 🙂

Sauce makes 4 large servings – Enough for 500g of your favorite pasta

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