Veggie Tot Patties

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 1 cup broccoli florets, finely chopped
• 1 cup zucchini, finely shredded
• 1 cup yellow squash, finely shredded
• 1 cup cauliflower florets, finely chopped
• 1 large potato, peeled and finely shredded
• 1 teaspoon garlic, minced
• 1 egg 
• 1/3 cup almond flour*
• 1/4 cup arrowroot starch
• 2 tablespoons coconut flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dill weed
• 2 tablespoon coconut oil for frying

Almond Flour:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Directions:

In a large bowl, combine broccoli florets, zucchini, squash, cauliflower, potato, garlic, egg, flour, salt, pepper, and dill. Blend together using a fork.

In a large skillet, heat coconut oil over medium heat.

Form vegetable mixture into little patties and pan fry for about 6–8 minutes on each side or until crispy.

Place cooked patties on a plate lined with a paper towel to drain any excess oil. Serve with guacamole and sour cream or mayo, if desired.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes here!

Gluten-Free, Pumpkin Spice, Creamy Cauliflower

Servings: 2–3
Preparation Time: 10 minutes

Ingredients:

• 1 medium head of cauliflower, steamed
• 4 pastured eggs* – See Note below.
• 1 1/4 cups vanilla nondairy milk
• 4 tablespoons coconut cream (the cream that rises to the top of full-fat coconut milk that has been refrigerated)**
• 1/4 cup pumpkin
• 1/2 teaspoon maple flavor (vanilla should work too)
• 1–3 tablespoons sweetener of choice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• couple dashes of salt
• grass-fed butter (optional)

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Place the steamed cauliflower in a food processor and pulse until it’s “riced”.

Whisk the 4 eggs in a large mixing bowl and set aside.

In a medium-sized saucepan, combine the milk, cream, pumpkin, and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1–2 minutes.

Remove the pan from heat and add 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs.

Pour the mixture back into the food processor, add the maple extract, spices, salt, and sweetener, and pulse until well combined.

Serve hot with a dollop of grass-fed butter (optional).

Quick notes:

Since all cauliflower heads are different sizes, you may want to add milk if it seems too thick or add some almond flour to thicken it up.

Variations:

Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple-nut version.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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This is an easy, tasty, vegetarian treat.

Mustard Seed, Cauliflower Stir-Fry

Servings: 6–8
Preparation Time: 30 minutes

Ingredients:

• 2 teaspoons yellow mustard seeds
• 2 teaspoons brown mustard seeds
• 1 teaspoons turmeric
• 1 teaspoons tamarind puree*
• 1/2 cup water
• 2 tablespoons coconut oil
• 1/2 onion, finely chopped
• 3 shallots, finely chopped
• 1 head cauliflower, divided into florets
• 1 chopped seeded green chili
• 2 teaspoons nigella seed**

Directions:

Grind together yellow and brown mustard seeds and mix in the turmeric, tamarind puree, and water. Blend all of this together into a nice liquid paste.

Heat the coconut oil in a deep skillet or kadhai. When hot, toss in onion and shallots. Stir-fry until slightly golden, and then start adding the cauliflower. Once it starts to brown, add the green chili; cook it until it browns. Stir in the ground mustard seed mixture and nigella.

Turn heat up to medium. When the liquid in the pan comes to a boil, turn it back down all the way to low and cover the pan until the cauliflower is nice and tender and the sauce is dry.

If you need to add more water during the cooking process, that’s fine (to prevent burning or sticking). If the cauliflower is too wet once it’s done, turn the heat up a bit and boil it off. Add salt to taste and you’re done.

*NOTE: If you don’t have tamarind puree, I’ve found that lemon juice can be a substitute. Tamarind puree is easily found at most Asian or Hispanic markets.

**This is also known as kalonji seed, black onion seed, and black cumin seed.

Recipe and photo submitted by Kathy, Sonoma, CA.

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