I like to make my own almond milk as that way I know that there has been nothing unnatural sneaked it but it hurts me to throw away the left over almond meal. I tried to make a cracker with it which did not work out well. I would rather lick the conveyor belt at the supermarket then eat those again (not every recipe is a success!). Finally, I made a lovely savoury dish from the almond meal so it’s not gone to waste. I am also missing a decent falafel since moving away from the Middle East, and this was a half decent substitute (you still cannot beat the real thing). More importantly for me, it is a great low carb version of falafel. Perfect with a cauliflower wrap and salad. It works out to be about 3 net carbs per falafel. Nom nom!
The added zucchini gives the falafel the moistness you normally get from the chickpeas when you are making the traditional version with chickpeas. As ever, it’s a great way to sneak vegetables into a dish! More importantly, a tasty way to use up the almond meal from home made almond milk! I’m still unsure how to categorize these, a vegetarian side dish, main or a snack? I eat them in all three categories!
Yummy, tell me more Diva…
If you want an alternative to the heavy, carb loaded rice risotto then once again cauliflower is your friend! What’s even better is that it does not take long too cook, opposed to the traditional rice risotto, and you are not standing stirring and stirring! I sometimes cook this when I need dinner quick as it is simple and easy to make. This recipe has spinach in it which is entirely optional. You could add any other veggies or even meat to this dish to make it your own. Or just have it simple with cauliflower and cheese.
Rather than grate the cauliflower in a food processor, I use a grater, purely as it gives larger chunks of cauliflower which gives it a more “rice risotto” appearance.
Yummy, tell me more Diva…
When I told the Chief Taster that he was having a pea frittata for lunch he did not display any enthusiasm and went off muttering. Lunch time came and after the first mouthful he tucked in with relish. This is now on his list of favourites and pops up when I ask him what he would like to have for lunch. It’s light in taste, bright and colourful to look at and easy to make. I now make sure I have frozen peas in the freezer so this can be whipped up on request. Yummy, tell me more Diva…
I love avocados and this made a wonderful lunch for me, but you could serve this as a starter too. It looks pretty on a plate and is just so simple to put together. I love the bright colours and it almost looked too good to eat. It tastes fresh and light but will be fairly filling because of the nutrient density of the avocado. Avocados are one of the best foods you can eat, packed with nutrients, healthy fats and heart-healthy compounds. Yummy, tell me more Diva…
Delicious pumpkin and broccoli
I initially made this as a main dish but I think this would be lovely as a side dish too. Once we finished our bowls we both said we wanted more. The saltiness of the feta combined with the sweetness of the pumpkin with the uplift of the chilli was just devine. And roasted broccoli! That was a revelation and a lovely surprise. The dish looked pretty and good enough to eat, and we did it justice! Yummy, tell me more Diva…
You could vary the ingredients and spices in this dish to suit yourself, but if I say so myself, this makes an amazing vegetarian dish that is perfect for Thanksgiving or Christmas. Or just during pumpkin season. It is a lovely centre piece….you could bake a large one to share or smaller individual ones. The Chief Taster enjoyed it, despite his misgivings about pumpkin dishes, and is now “sleeping it off”. That’s a good sign in this house. Yummy, tell me more Diva…
Each time that I make a new fritatta I tend to declare that it’s my favourite. Then I make a different one, and change my mind. This frittata is no exception and is now my current favourite. Infact, I have now made this four times in the last few weeks so it still currently holds the title of favourite. Yet again, a great way to cook with cauliflower. You could always use up any leftover roasted cauliflower that you have and create this frittata. This is just delicious warm, and lovely cold too. Yummy, tell me more Diva…
A great supper dish that is lovely by itself but could also be served with a salad. I ate the whole lot then felt very full. So perhaps share this rather than scoff it all yourself under the disguise of “research” whilst growling at the husband if he comes close to it. For the basil layer, I used a creamy avocado basil pesto but you could substitute this with chopped fresh basil. However, I really recommend the creamy pesto. I loved the layers of colours too as I like food to be pleasing to the eye as well as the palate. You could adapt this on the bbq too. Just cook the eggplant slices on the bbq, assemble and throw back on for the feta to cook. Yummy, tell me more Diva…
This is the vegetarian version of the Ghanian chicken dish that I cooked but was frustrated that I could not taste it (I am vegetarian) but suffered the Chief Taster making lots of enjoyment sounds eating his. So I made my own version, kept the sauce and the method the same but just added some veggies. If you like a satay sauce, you will love this! Spicy, creamy and nutty! I used cauliflower and eggplant as I love cauliflower and the eggplant absorbs the flavour (just like tofu) but you could mix it up with other veggies! Yummy, tell me more Diva…
Tasty comfort food!
This is a great comfort food dish and perks up the regular cauliflower cheese with the addition of a strong cheese and walnuts. I adore this dish and have to be restrained from eating the whole dish myself…I growl like a rabid dog if I have to share this… Yummy, tell me more Diva…