2 eggs2 tablespoons milk½ teaspoon salt½ teaspoon pepper1/4 cup white whole wheat flour (or flour of your choice)1/4 cup cornmeal 1 can Libby’s Whole Kernel Sweet Corn, drained2 cups cauliflower rice, gently steamed1 small shallot, minced2 scallions, chopped¼ cup chopped fresh...
2 tablespoons coconut oil or ghee1 large onion, chopped2 cloves garlic, coarsely chopped1 tablespoon chopped fresh ginger or 1/2 teaspoon ginger powder2 tablespoons chopped fresh turmeric or 2 teaspoons dried turmeric4 cups butternut squash (1 small)2 cups fresh fennel, stalks...
2 red beets, cut into bite sized pieces (2 cups measured after cutting)1 butternut squash, cut into bite sized pieces (3 cups measured after cutting)1 fennel bulb, thin sliced (2 cups measured after slicing)½ red onion, thin sliced, about 1...
1 medium head of cauliflower, grated or “riced” in food processor or Vitamix2 medium carrots, diced1 medium onion, diced1 head of baby bok choy, chopped (stems and leafy parts seperated)2 garlic cloves, mincedSmall piece of ginger, mincedToasted sesame oilCoconut oilDrizzle...
Serves 2 as a main (or 4 as a side)Salad :1 small cauliflower, about 2 cups chopped2 tablespoons coconut oil, melted120 grams black lentils (2/3 cup)2 bay leaves1/2 bunch cavolo nero (lacinato kale), washed and torn by hand or cut...
1 cup vegetable broth1 tablespoon unsalted butter½ cup diced onion (from one medium onion)3 cups cauliflower ricesalt and pepper, to taste2 small golden or Chiogga beets, cooked and cut into wedges¼ cup grated Parmesan cheese3 tablespoons chopped toasted walnuts1 tablespoon...
1 large beetroot, peeled200g cauliflower florets40g walnutsOlive oil1 red onion, thinly sliced2 large garlic cloves, sliced4 leaves cavolo nero (or 2 handfuls kale), de-stemmed and roughly chopped1 tbsp nutritional yeast1 tsp vegan butter or butter1 tbsp pomegranateSalt and black pepper2...
1 tablespoon coconut oil1/2 cup chopped onions (around 1 medium sized onion)1 clove garlic4 cups cauliflower rice (fresh or frozen work here)3-4 leaves sage (optional)1 cup unsweetened canned pumpkin puree1/8 teaspoon salt16 ounces vegetable stock1/2 cup parmesan OR 1/4 cup...
PUREE:One 1-pound celeriac, peeled and cut into 1-inch pieces1/4 cup extra-virgin olive oil1/4 cup fresh lemon juice1 teaspoon chopped thyme leavesFine Himalayan pink saltTOPPINGS:One 1 1/2-pound head of purple cauliflower, cored and cut into 1-inch florets2 tablespoon extra-virgin olive oil,...
