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CHEESY CAULIFLOWER FRITTERS

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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Turmeric Rice

Turmeric Rice

Delicious coconut turmeric rice that can be prepared in one pot! This easy golden rice recipe is perfect for a weeknight dinner as it only takes 15 minutes to prepare. If you love rice, you’ll love this healthy vegan side dish. It can easily be made fat-free and is naturally gluten-free.

Ingredients

  • 2 cups (370 g) uncooked brown rice
  • 1/2 tablespoon oil or use water if non-oily
  • 1 small/medium chopped onion
  • 4 cloves garlic minced
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped fresh turmeric (optional)
  • 1 stalk (65 g) chopped leek
  • 1 teaspoon ground turmeric, if not using fresh, use 1 1/2 teaspoons.
  • 1/4 teaspoon black pepper or more to taste
  • Sea salt to taste (I used 1 1/2 teaspoons)
  • 1 teaspoon ground red pepper
  • 3/4 teaspoon ground cumin
  • Cayenne pepper to taste (optional)
  • 1 medium carrot chopped
  • 1 cup (240 ml) can of coconut milk
  • 2 3/4 cups (660 ml) vegetable stock
  • Fresh herbs for garnish



Instructions

  1. You can watch the video in the post for visual instructions.
  2. Add the brown rice to a bowl and cover with water. Let stand for about 10-15 minutes or until the vegetables are chopped. Then empty it.
  3. Heat the oil (or water if it’s lean) in a large saucepan. Add the onion and fry for about 3-4 minutes over medium heat.
  4. Add the fresh ginger, garlic, leek, fresh turmeric and all the spices. Fry for another minute.
  5. Add the carrots, coconut milk, vegetable broth, and drained rice. Cover and boil.
  6. Cook on low heat for 45 minutes, then turn off the heat. Let stand for another 5-10 minutes, then fluff with a fork.
  7. Taste and adjust seasoning. Add more salt/pepper/cayenne pepper to taste if needed. Garnish with fresh herbs, Vegan Parmesan Cheese and enjoy! Serve with Vegan Mushroom Stroganoff or Potato Stuffed Cake.

notes

  • Serve with your choice of fried vegetables, eg Ratatouille
  • Double the batch and store leftovers in the refrigerator for up to 4 days.
  • Add some fried tofu for a protein-rich variation.
  • The recipe is for 6 people. Nutritional values ​​are for one serving.



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