Wholesome Child : Wholesome Child full
step 3: vegetable recipes Gluten Free Dairy Free Chicken Nuggets with Cauliflower INGREDIENTS 1 cup (90g) rice breadcrumbs 1/2 cup (60g) almond meal 1 tsp sea salt 1/2 cup (60g) arrowroot 1/2 cup (125g) cauliflower puree 3 large eggs, lightly beaten 500g chicken tenderloins or breast, skinless cut into nugget-sized pieces 1-2 tbs coconut oil for frying INSTRUCTIONS In a medium-sized bowl, combine the breadcrumbs, almond meal and ½ tsp salt and mix together. In a separate bowl place the arrowroot powder. In a shallow bowl, combine the cauliflower puree and egg and whisk together using a fork. Place the chicken nuggets on a large plate and sprinkle with the remaining salt. Dip each chunk separately into arrowroot powder then into the Prep time: 30 mins Cooking time: 10 mins Serves: 5 An excellent alternative to store-bought versions, with an added nutritional boost from the cauliflower. These are a firm favourite in my home and among the fussiest of my clients. egg mix and then finally into the breadcrumbs. Press down firmly to ensure that each nugget has a thick coating of the breadcrumb mix. Coat a large frypan with 1-2 tbs coconut oil and place over medium heat. Place the nuggets in the pan and make sure they are not touching each other and there is enough room to turn them over. Cook for approx 3-4 mins on each side – or until golden brown. Serving and storing leftovers: Serve immediately, store in fridge for up to 3 days or freeze for up to 4 months. VEG Vegetarian Gluten Free Nut Free Prep time: 10 mins (+30 mins refrigeration time) Cooking time: 10 mins Makes: 25 Patties Cheesy Cauliflower Falafel Patties INGREDIENTS 1½ cups (270g) cooked chickpeas or 1 x 400g canned chickpeas, rinsed, drained 1 cup (100g) cauliflower florets 1/2 brown onion, chopped 2 garlic cloves, crushed 1 egg 1/2 cup (40g) low-sodium cheese, grated 1 tsp tahini 1 tbs lemon juice 1/2 cup (60g) pumpkin seed meal 1/2 cup (45g) rice breadcrumbs 1 tbs chia seeds 1/4 tsp ground cumin 1/2 tbs fresh parsley, chopped sea salt and pepper, to taste coconut oil for frying EQUIPMENT high-speed food processor INSTRUCTIONS Place all ingredients except for the coconut oil in a food processor and process until it reaches a smooth consistency. Place mixture in the fridge for 30 mins. Heat coconut oil in a large frying pan. Wet your hands with a little water to prevent dough from sticking to your hands. Form small balls and place them in the frying pan, flattening down a bit with a spoon. 117 Cook for 2-3 mins on each side, or until crispy and brown on the outside. Allow to cool before serving as consistency is best when cool. Serve with a garden salad and dips. Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. For a dairy-free version simply leave out the cheese.