Vegan Queso_Cauliflower, Nuts and Delicious

With my health issues starting in 2013 and getting bad by 2016; my diet took a real hit after seeing my herbalist/nutritionist the first time. She put me on a Gluten Free diet, no corn, no peanuts, no oatmeal, no dairy for 6 month trial period and no red meat. The no red meat was the only easy thing on that list as I hadn’t eaten red meat since 2000 or 2001. Needless-to-say, nuts became even more prevalent in my life with the new nutritional yeast right behind it.

When my family found cauliflower and almond queso dip at Aldi’s and Costco I immediately wanted to try it, but I was to anxious and couldn’t wait. That started the whole process of researching queso recipes. I found many of them, even if they did use cashews, they used potatoes as well. Not that I don’t have potatoes from the garden, but I was trying to cut back on calories and really wanted to use the healthier vegetable cauliflower.

Therefore, like many other times, I took that recipe and started substituting ingredients to fit my taste buds. As it turned out, it was a good thing as the store bought version had something in it I just didn’t like.

Ingredients for Vegan Queso_Cauliflower, Nuts and Delicious:

• 2 tbsp oil; olive oil or coconut oil
• 1 medium to large chopped onion
• 4 clove of minced garlic
• 1 cup chopped sweet pepper; orange or red
• 1-1 ½ cups of cauliflower, chopped

• 1 tsp Chipolte powder
• ½ tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ -1 tsp of salt

• 1-1 ½ cup walnuts or cashews; I used more walnuts than cashews
• 1- 1 ½ cups filtered water; use as much as needed for desired consistency

• 1/3 cup of nutritional yeast
• 1 lemon; juiced
• 2/3 cup homemade salsa or 1 medium tomato

Instructions to make Vegan Queso_Cauliflower, Nuts and Delicious:

1. Using a skillet or sauce pan with lid, melt coconut oil on medium heat and lightly sautee` the onions and garlic until soft.
2. Add the sweet peppers and cauliflower. Continue to cook for another minute or 2.
3. Stir in the spices, walnuts and filtered water; start with 1 cup. With the lid on the saucepan, continue to cook, an additional 5-8 minutes letting their flavors mesh together.
4. Being very careful, as the mixture is hot, pour the pot full into the blender.
5. Add the lemon, salsa and nutritional yeast. Start with the pulse setting to puree` and work it into a full blend mode until smooth.
6. Pour into storage containers or bowls to serve with your favorite veggies, chips or rice cakes.

Chicken and Cauliflower Poppers

I love getting recipe ideas from Facebook, family and by watching The Chew. Last week Daphne Oz made Chicken and Cauliflower poppers. I did modify the recipe a touch to fit our family Daphne used fresh parsley where as I have an abundance of oregano from the garden and I like it so much better than parsley. The second substitution was a sweet onion from the garden replacing the scallions she used. Last but not least, instead of grinding chicken I used already ground turkey I had in the freezer.

 

I wanted to make the chicken and cauliflower poppers Friday night for supper without telling my husband what they were as I wanted an honest reaction for the new recipe. Well, it was well received and he almost did not leave me any. 

 

Not frying all the poppers I refrigerated the remaining mixture thinking it would make an easy meal Sunday after church or even Monday evening. The hubby liked the poppers so much; he requested I fry up the rest tonight. With the chicken cauliflower poppers we had Kale chips for a delicious supper.

 

Ingredients to make chicken and cauliflower poppers:

 

• 1 small head cauliflower; cut into florets
• 1 small sweet onion; chopped
• 3 tablespoons oregano; dried
• 1 clove garlic
• 2 teaspoons soy sauce
• 1 pound ground chicken or ground turkey
• salt and black pepper
• oil; for frying

Instructions to make chicken and cauliflower poppers:

 

1.     Using a food processor, combine cauliflower florets, onions, oregano, garlic and soy sauce; puree until a chunky paste forms.  Add the ground chicken or ground turkey, salt and pepper and pulse until the mixture has evenly combined.

2.     Heat enough vegetable oil to cover a medium sauté pan over medium high heat.  Using a tablespoon, scoop the meatballs into the pan being sure not to crowd the pan.  Cook on each side for 4-5 minutes.

3.     Serve with your favorite dipping sauce.

 

http://abc.go.com/shows/the-chew/recipes/chicken-and-cauliflower-poppers-daphne-oz

We loved the chicken and cauliflower poppers, serve them up for your family, it's even a great super bowl party recipe, they will love them.