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Chicken Fried Cauli

11/30/2020

I was searching online for some cauliflower inspiration when I stumbled across this idea for chicken fried cauliflower. I was immediately struck by how crispy and delicious it looked and knew I wanted to give it a try myself. As opposed to the traditional breading of flour, egg, and breadcrumbs, chicken frying involves a double coating of flour without the use of breadcrumbs. The flour is heavily seasoned and the resulting fry is golden brown and undeniably crispy and wonderful.

WHAT YOU NEED

1 Head Cauliflower Cut into Steaks (Roughly 4 Steaks)
1 1/2 C All Purpose Flour
3 Large Free-Range Eggs
1 Tsp. Cajun Seasoning
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Paprika
1/4 Tsp. Cayenne Pepper
Salt / Pepper
Vegetable / Canola Oil For Frying

First things first, get your cauli steaks into a large frying pan filled with enough water to come up halfway of the cauli steaks. Bring to a simmer over medium heat, cover, and simmer for about 5 minutes. Strain the cauli steaks to a cutting board until cooled completely.
Fill a wide, shallow bowl with the flour and all of the seasonings. Season liberally with sea salt / cracked pepper and whisk together. In a separate bowl, whisk together the eggs with a little salt and pepper. We're now ready to bread / fry.
Gently coat the cauli steaks in the seasoned flour followed by coating them in the egg mixture completely. Return them to the flour and make sure they are entirely coated before shaking off excess flour and placing the breaded steaks on to a plate.

4. Fill a large frying pan with enough vegetable oil to come up halfway on the cauli steaks and set it to medium heat. Once you believe the oil is heated, drop a little of the excess breading in to the oil and if it bubbles up pretty rapidly, you're ready to fry!

5. Fry in 2 batches to avoid overcrowding. Place the cauli steaks gently in to the oil and fry for 2 - 3 minutes per side until golden brown. Once completed, transfer the chicken fried cauli steaks to a wire cooling rack and hit them immediately with sea salt.

6. For service, I suggest a sweet and spicy combination. Maple syrup and hot sauce or some hot honey drizzled over these steaks is the perfect finishing touch.

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Stuffed Vine Tomatoes

11/27/2020

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This stuffed tomato recipe is absolutely amazing and can also be made into stuffed peppers! To make peppers, cover and bake for 15 - 20 minutes, remove cover, and continue to bake for another 15 minutes approximately until peppers are fork tender!

Stuffed Vine Tomatoes

Prep Time: 25 Min

Cook Time: 30 Min

Add the 3 Tbsp. EVOO, pepper flakes, and garlic to a large frying pan set to medium. Once heated and bubbly, stir and cook another minute before adding in the onion, celery, bell pepper, and a good pinch of sea salt & pepper. Stir and cook 5 minutes.

Add the zucchini, Italian seasoning, and another pinch of sea salt. Continue to cook 4 or so minutes until veggies are tender. Crumble in the YVES ground round, ½ Tsp. sea salt, and cooked brown rice, and continue to cook for 2 minutes. Fold in 1 cup of the shredded mozzarella and most of the parsley until melty. Set aside.

Preheat oven to 350 F

Slice the tops off the tomatoes and use a spoon to run around the inside of the tomatoes, taking out all of the insides. Scrape the spoon along the insides to remove additional flesh, leaving you with a bowl. Spoon the filling into the tomatoes, gently pressing it in to ensure maximum fillage. Continue until all tomatoes are filled.

In a small bowl, mix together the grana Padano, panko, Italian seasoning, and EVOO. Work together with a fork until a wet and crumbly mixture is formed.

Place the tomatoes in a baking dish. Cover each of them with the reserved mozzarella and a spoonful of the crumb topping. Place the tomatoes into the oven and bake them for 15 minutes.

For service, garnish with reserved parsley and enjoy!

Grocery List

8 Medium Sized Vine Tomatoes
1 ½ C Cooked Brown Rice
3 Tbsp. EVOO
6 cloves Garlic, crushed & minced
1 Yellow Onion, diced
2 stalks Celery, diced
1 Bell Pepper, diced
¾ C Zucchini, diced (About ½ Lrg Zucchini)
½ 340g Package Yves ground Round
¼ C Fresh parsley, chopped
1 ½ C Mozzarella, shredded
1 Tsp. Italian Seasoning
¾ Tsp. Pepper Flakes
1 Tsp. + Sea Salt
Cracked Pepper

CRUMB TOPPING

¼ C Panko Crumbs
½ C Grana Padano Cheese, finely shredded
½ Tsp. Italian Seasoning
2 Tbsp. EVOO

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Spinach & Feta Quiche

11/21/2020

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Spinach & Feta Quiche

Prep Time: 15 Min

Cook Time: 55 - 60 Min

Leave the pie shell out at room temperature for at least 15 minutes. Once thawed, use a fork to gently poke around the shell including on the bottom.

Preheat oven to 350 F

Begin heating 2 Tbsp. of EVOO in a frying pan set to medium. Once heated, add the pepper flakes, onion, bell pepper, and a good pinch of salt and pepper. Stir and cook 5 – 7 minutes until tender. Add the spinach, season once again with salt & pepper, cover, and continue to cook for another 2 – 3 minutes until the spinach has wilted down. Remove the cover and continue to sauté another 2 minutes or so.

Grocery List

2 Tbsp. + EVOO
½ Yellow Onion, diced
½ Bell Pepper, diced
4 C Baby Spinach
4 Large Free-Range Eggs
¾ C Whipping Cream
¼ C 2% Milk
1 C Extra Old Cheddar, shredded
¼ C Crumbled feta
½ Tsp. Pepper Flakes
½ Tsp. + Sea Salt
Cracked Pepper
175g Extra Deep Frozen Pie Shell (Tenderflake)

In a medium sized bowl, whisk together the eggs, milk, ½ Tsp. sea salt, and cream, just until everything is coming together. Add the cooked veggies to the pie shell along with ¾ of the shredded cheddar and pour over the egg mixture. Gently swish the pie plate around to allow the eggs to settle under the cooked veg.

Top the quiche with the crumbled feta and remaining cheddar. Place into the oven to bake for 45 – 50 minutes until golden brown and cooked thoroughly. ENJOY!

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Creamy Potato Soup

11/16/2020

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Creamy Potato Soup

Prep Time: 25 Min

Cook Time: 35 - 40 Min

Begin melting the butter along with a drizzle of EVOO in a large sauce pot set to medium. Once melted, add the garlic, pepper flakes, and dried thyme and cook for a minute or so until fragrant. Add the onions, light portions of the green onions, celery, carrot, and a good pinch each of sea salt & pepper. Stir and cook 6 – 7 minutes.

Add the cubed potatoes and another generous pinch of sea salt. Stir, cover, and continue to cook for 3 minutes.

Pour in the vegetable stock and bring to a boil. Once boiled, add the onion flakes & powder, garlic powder, and 1 tsp. sea salt. Reduce heat to medium low, cover, and simmer for 25 minutes.

Remove from heat and use an immersion blender to puree ONLY until soup is thick and creamy. Ideally, you want some chunks of potato strewed throughout the soup. Stir in the fresh parsley, taste, and add salt if desired.

For service, garnish each bowl with a dollop of sour cream, sprinkling of cheddar, and the reserved dark green portions of the green onions. ENJOY!

Grocery List

¼ C Unsalted Butter
Drizzle EVOO
2 Yellow Onions, diced
2 stalks Celery, chopped
1 Carrot, peeled and diced
4 cloves Garlic, crushed & minced
½ Bunch Green Onions, sliced & separated light and green portions
6 Large Yellow Potatoes, peeled & cubed
4 C Low Sodium Vegetable Stock
2 Tsp. Onion Flakes
½ Tsp. Onion Powder
1 Tsp. Pepper Flakes
½ Tsp. Dried Thyme
1 Tsp. Garlic Powder
1 ½ Tsp. + Sea Salt
Cracked Pepper
1 C Whipping Cream
1 C Extra Old Cheddar, shredded
¼ C Fresh Parsley, chopped
Sour Cream

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Caprese Toast

11/13/2020

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It's time to up your toast game with my caprese toast inspiration. This little recipe takes your basic toast to the next level, and paired with a salad, you've got lunch! Let's get started!

WHAT YOU'LL NEED

Thick Cut Slice of Bread - Vienna, Italian, Sourdough, Rye etc. Toast of Choice
Garlic Clove
Store Bought Sundried Tomato Pesto (Any pesto would be fine)
Goats Cheese
Fresh Basil
Fresh Roma Tomatoes
EVOO
Balsamic Reduction
Sea Salt, Pepper, Pepper Flakes

Preheat your grill pan on mediumish heat. Once heated, brush your preferred slice of bread with EVOO and place it onto the grill. Cook until grill marks are evident and bread is toasty. Flip and sear on the opposite side. Gently crush a garlic clove and brush the toast with the raw clove on both sides.
Spread on desired amount of prepared pesto followed by slices of fresh roma tomato. Crumble over over some tangy goat's cheese and season with salt, pepper, and pepper flakes.

Zig zag some balsamic reduction followed by some fresh basil.

That's it folks! Caprese toast, at your service. You've got tangy, creamy goat's cheese paired with the freshness of the pesto and tomatoes all atop a perfectly garlicky, grilled piece of your favourite toast. Super simple and ever more delicious. ENJOY!

HAPPY VEG

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Creamy Tomato Soup

11/9/2020

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Creamy Tomato Soup

Prep Time: 15 Min

Cook Time: 40 Min

Begin melting the butter and EVOO together in a medium sized stock pot set to medium. Once bubbly, drop in the onions & thyme, and season with sea salt and cracked pepper. Stir and cook 5 minutes. Make a well in the center of the pot and drop in the minced garlic. Let that sizzle away for a minute until fragrant and then stir everything together. Stir in the tomato paste and continue to cook for 2 minutes.

Pour in the crushed tomatoes and vegetable stock. Bring to a boil on medium heat. Once boiled, add the sugar, sea salt, parsley, reduce the heat to medium low, cover and simmer for 30 minutes.

Grocery List

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, diced
5 cloves Garlic, crushed & minced
1 Tbsp. Tomato Paste
¼ C Fresh Parsley, chopped
796ml can Crushed Tomatoes
2 C Low Sodium Vegetable Stock
¾ C Whipping Cream
½ Tsp. Dried Thyme
1 Tsp. Pepper Flakes
1 Tsp. + Sea Salt
Cracked Pepper
1/2 Tsp. Granulated Sugar

Remove the soup from the heat and use an immersion blender to puree the soup until almost smooth. Pour in the whipping cream and stir a couple of times before going back in with the immersion blender and pureeing until desired smoothness.

Taste and season with sea salt if desired. Garnish with fresh herbs, a drizzle of whipping cream, or some super easy grilled cheese croutons! ENJOY!

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Cauliflower Tikka Tacos

11/3/2020

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Cauliflower Tikka Tacos

Prep Time: 20 Min

Cook Time: 25 - 30 Min

Begin melting 2 Tbsp. unsalted butter with a drizzle of EVOO in a large frying pan set to medium. Once bubbly, add the pepper flakes and onions along with a pinch of salt. Stir and cook 3 – 4 minutes. Make a well in the center of the pan and drop in the garlic. Once that starts to become fragrant (1 min or so), stir everything together and continue to cook for another 2 minutes.

Add the cauliflower florets along with the turmeric, cumin, onion and garlic powders, and another generous pinch of salt. Cover the pan, reduce the heat to medium low, and let the cauliflower cook down for 5 – 7 minutes stirring occasionally. Pour in the tikka sauce, rinse out the jar with cold water swishing it around to pick up all of the sauce and pour that into the pan as well along with ½ Tsp. sea salt. Stir, cover, and simmer on medium low for 10 - 15 minutes.

Remove lid, add the remaining 2 Tbsp. of butter and continue to simmer uncovered until sauce is nice and thick (another 3 or so minutes).

Grocery List

20 Street Taco Shells
4 Tbsp. Unsalted Butter
EVOO
1 Yellow Onion, chopped
4 cloves Garlic, minced
1 Head Cauli, chopped into florets (Approx 5 Cups)
400ml Jar Prepared Tikka Masala Sauce
½ Tsp. Red Pepper Flakes
½ Tsp. Turmeric
½ Tsp. Cumin
1 Tsp. Onion Powder
½ Tsp. Garlic Powder
¾ Tsp. + Sea Salt
Pepper
2 C Shredded Cheese

(Monterey Jack, Old Cheddar)

3 Limes, wedged
Suggested Toppings – Shredded Cabbage, Cilantro, Green Onions, Greek Yogurt

Wrap the tortillas in paper towels and microwave for approximately 30 seconds until tortillas are malleable.

For service, spoon some of the cauli tikka on to the tortilla followed bv a sprinkle of shredded cheese. From there, add some / all of the suggested toppings and ENJOY!

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R E C I P E S

Chicken Fried Cauli

Stuffed Vine Tomatoes

Spinach & Feta Quiche

Creamy Potato Soup

Caprese Toast

Creamy Tomato Soup

Cauliflower Tikka Tacos

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