Cauli-Tots!

Cauli-Tots
from cupcakesandkalechips.com

Ingredients

• 3 c (about half of a head) shredded cauliflower (see Note)
• 4 oz. (about 1 c) shredded sharp cheddar cheese (I used Cabot 50% Light Sharp Cheddar)
• 1 egg
• ¼ c cornmeal
• 1 tsp kosher salt
• a few grinds black pepper
• ½ tsp ground mustard

Instructions

1. Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.
2. Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
3. Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
4. Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
5. Bake at 400°F for 15-20 minutes, or until golden brown.

Notes

I use the shredding blade on my food processor to shred the cauliflower. You can use the stems as well, not just the florets, since it is all being shredded and mixed together.

Roasted Cauliflower and Garlic Soup

Roasted Cauliflower & Garlic Soup

from A Foodcentric Life

 

Ingredients

• 1 large head of cauliflower (about 2 1/2 pounds or a little over 1 kilo)
• 14 cloves of garlic, whole, peeled (1 large head)
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons olive oil, divided use
• 1 cup thinly sliced leek (white or pale green part only)
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoon dried thyme
• 3 cups broth (chicken or vegetable)
• 1 can (15 ounces, 425 grams) coconut milk

Directions

1. Pre-heat oven to 400° (204 C). Cut the outer green leaves and core from the head of cauliflower. Break the head into small florets, cutting stems as needed. Add florets and garlic cloves to a bowl and toss with 3 tablespoons olive oil, salt and pepper. Pour vegetables into a large rectangular baking dish. Roast until florets are tender when pierced with the tip of a sharp paring knife and edges are starting to brown, about 30 minutes. You may want to stir half of the way through.
2. While cauliflower is roasting, cook leek, carrot, celery and thyme in a large pot with last tablespoon of olive oil over medium-low heat, covered, until tender, about 10 minutes.
3. When the cauliflower is done roasting, add to the pot of vegetables and add broth. Bring to almost a boil, then turn heat down and simmer for 10 minutes.
4. Pour vegetables into a food processor or Vitamix and puree with coconut milk until smooth. Taste and add additional salt and pepper as desired. Serve hot. See post for garnish notes.

Note – Extra soup keeps covered and refrigerated for a few days and can be made ahead, then heated.
 
Vegetable Prep
Trim any outer leaves then cut the core from a head of broccoli. Break the head into small florets., trimming any extra stem. Scatter the cauliflower into a large baking dish and add whole, peeled garlic cloves. Toss with olive oil and roast until tender when pierced with the tip of a paring knife and edges are starting to brown. While the vegetables are roasting, cook the aromatics (leek, carrot, celery, thyme) softly and gently in a pot to coax out their sweet flavors.

Finish the Soup
When vegetables are done roasting, add cauliflower and broth to the pot and simmer until flavors have blended and all vegetables are tender, about 10 minutes. Puree with coconut milk, in a food processor or Vitamix, season and serve. This creamy soup gets it’s texture from the pureed vegetables and from the coconut milk. I use Native Forest organic or Whole Foods store brand. If you have never tried coconut milk in a soup recipe like this, know that it does not taste like coconut at all. Leftovers reheat great the next day. For garnish, I thin basil pesto down with a little coconut milk and swirl it into the soup, then drizzle with drops of golden olive oil. If you are vegan, make the pesto without Parmesan cheese. it will be more like the French version of pesto called pistou. One more tidbit, we’ve discovered that this soup is terrific finished with Maldon Smoked Sea Salt. Maybe it’s because we are crazy about smoky flavors, but it really takes it over the top.

Spicy Black Bean Cakes

Spicy Black Bean Cakes

with avo

Ingredients
 

1 tablespoon olive oil
1/4 cup red bell pepper, seeded and diced
1/2 cup yellow corn kernels (canned, frozen, or fresh)
1 jalapeño pepper, seeded and minced
2 teaspoons ground cumin
1 garlic clove, minced
One 15-ounce can black beans, rinsed and drained well
1/2 cup cornmeal
1 large egg, lightly beaten
2 tablespoons fresh cilantro, minced
2 teaspoons hot sauce
3/4 teaspoon salt
Vegetable oil, for the skillet

1. In a medium skillet over moderately high heat, heat the olive oil. When the oil is hot, add the bell pepper, corn kernels, jalapeño, and cumin and mix together. Cook for 2 to 3 minutes until the vegetables become translucent. Add the garlic on top of vegetable mixture and cook until fragrant, about 1 minute more.

Lettuce Wraps with Peanut Sauce

Lettuce Wraps

Ingredients

 

Sauce:

1 teaspoon canola oil

1 tablespoon minced shallot

1/3 cup water

2 tablespoons creamy peanut butter

4 teaspoons hoisin sauce (or alternative)

1/8 teaspoon crushed red pepper

1 tablespoon fresh lime juice

 

Filling:

1 (14-ounce) package extra-firm tofu, drained and crumbled

1 tablespoon dark sesame oil

6 thinly sliced green onions (about 2/3 cup), divided

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided

3 tablespoons lower-sodium soy sauce

1 teaspoon grated fresh ginger

2 teaspoons sugar

1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 cup matchstick-cut cucumbers

1 cup matchstick-cut carrots

2 cups hot cooked sticky rice

 

8 Bibb lettuce leaves

 

Preparation

1. 1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
2. 2. To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
3. 3. Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
4. 4. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

Homemade Taco Seasoning

Homemade Taco Seasoning

from5dollardinners.com

 

Ingredients

1 part chili powder

1 part ground cumin

1 part garlic powder

1 part onion powder

1/4 – 1/2 part crushed red pepper

Chickpea Cookie Dough

Chickpea Cookie Dough

from fitsugar.com

Ingredients:

1 can of chickpeas drained, well rinsed and peeled

¼ cup peanut (or any nut) butter
¼ cup maple syrup
1 tsp vanilla extract

Blend until very smooth in food processor or blender

Once blended add ½ cup chocolate chips – mix with spoon

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Try not to eat the whole batch in one sitting!

Banana Blueberry pancakes

Banana Blueberry Pancakes

from ohsheglows.com

Ingredients:

• 1/2 cup spelt (rice?) flour
• 1/2 tsp cinnamon
• tiny pinch sea salt
• 1 tsp baking powder (I use aluminum-free)
• 1/2 c unsweetened almond milk (or milk of your choice)

Syrup + filling:

• Pure maple syrup
• Peanut butter
• Jam
• Unsweet. coconut
• Cacao nibs
• Sliced banana
• Blueberries
• Raspberries

 

Directions: Mix all dry ingredients together the night before and place in container. In the morning, heat a skillet on medium while mixing the batter. Add the milk to dry ingredients and stir well. Spray the skillet with non stick oil and spoon the batter onto the skillet on med-low temperature. Flip pancakes when bubbles pop and cook other side. Layer with sliced banana, peanut butter, jam, and other toppings as you wish!

Makes 4 baby pancakes.