Tag: #vegetarian

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Fried Cauliflower Bites

Cauliflower is one of my favorites vegetables to cook with. There is so many things you can do with it like cauliflower rice, cauliflower pizza, cauliflower gnocchi to name a few. These recipe is fried cauliflower bites which can be tossed in a buffalo sauce and made into “cauliflower wings” or just dip them in your favorite sauce like pesto or marinara sauce. This recipe uses NO eggs which means its made vegan & you can sub out the bread crumbs for GF bread crumbs and make it a vegan/GF dish. So delicious and so easy to make. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 1 Large head of cauliflower
  • 2 cups bread crumbs
  • 3 cups all purpose flour
  • 1 1/3 cup almond milk
  • 2 tablespoon lemon juice
  • Oil for frying (vegetable or canola oil is the best, NEVER use olive oil)

Directions

  1. Combine almond milk and lemon juice in a bowl. Into two other bowls pour in bread crumbs in one and the other one the all purpose flour.
  2. Cut the cauliflower into florets and set aside.
  3. Get your pan with the oil and get it hot you’ll need about 2-3 cups.
  4. Starting dipping your cauliflower; flour, almond milk then bread crumbs in that order. Repeat until all the florets have all been coated.
  5. Once oil is hot, start frying your florets and use a paper towel or paper bag to absorb any extra oil.
  6. Pair with your favorite dipping sauce like a marinara or pesto.
  7. Enjoy!

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Lasagna

Lasagna is one of my favorite things to make for so many reasons. You can make it different each time, use different proteins, make it vegatarien to name a few. This recipe is a ground beef and veggie lasagna. Leave out the ground beef and you’ll have yourself a delicious vegetarian option. Be sure to tag me if you try this recipe, I’ll love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 1 cup ground beef
  • 1 1/2 cup eggplant (cut into cubes)
  • 2/3 cup mushrooms (diced)
  • 2 tablespoon shallots (sliced)
  • 2 tablespoon garlic (minced)
  • 1 cup shredded mozzarella
  • Fresh mozzarella (optional)
  • 1 cup ricotta
  • 1 jar tomato sauce (I use Classico brand)
  • 1 teaspoon each: garlic powder , chili flakes , italian spices
  • Lasagna pasta

Directions

  1. In a big pot, start boiling your water for the lasagna – follow the cooking instructions on the box.
  2. In a large sauce pan, drizzle olive oil. Once the oil is hot, cook your garlic and shallots until translucent, about 3-5mins. Throw in the ground beef and cook with the garlic and shallots. At this time, add in all your spices and mix well. (If making your lasagna vegetarian, skip this step).
  3. Add in the eggplant and mushrooms and mix with all the spices for about 5-7mins. Add in your tomatoes sauce, covert pan and bring to a boil. Lower the temperature to low and let simmer for about 10mins. Always taste as you go add in a pinch of salt & pepper and any other spices you enjoy.
  4. Lasagna noodles should be ready- drain them and set aside. Pre-heat oven to 375F at this time while you start building the layers of your lasagna.
  5. Grab your lasagna pan. First layer will be the pasta noodle, then the tomato sauce with the veggies and ground beef, add in ricotta in teaspoon size all around and sprinkle the shredded mozzarella. Repeat until you run out of pasta should be about 3 layers high.
  6. If you are using the fresh mozzarella, add it to the top most layer.
  7. Cook lasagna for about 10-12mins. The cheese should begin bubbling at the top.
  8. Turn your oven to broil and leave your lasagna in for 5 mins! Keep an eye on it as it could burn. By broiling it, your cheese will cook a bit more and give the top layer more of a crisp bite.
  9. Take out of oven and let it cool for at least 5mins. Cut and serve
  10. Enjoy !