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Pizza is, hands down, the most delicious food on the planet, and people always find a way to eat it despite dietary restrictions. It'll be a long time before you start seeing cauliflower crust ...

Pizza is, hands down, the most delicious food on the planet, and people always find a way to eat it despite dietary restrictions. It'll be a long time before you start seeing cauliflower crust ...

Roasted tomatoes with shrimps and feta. Simple ingrédients but SO tasty. Nice entrée to serve with crusty bread.

Roasted tomatoes with shrimps and feta. Simple ingrédients but SO tasty. Nice entrée to serve with crusty bread.

Buffalo Cauliflower (Vegetarian wings!!) 1 head cauliflower, cleaned and cut into bite-sized pieces 1 cup buttermilk 1 cup all-purpose flour 2 teaspoons garlic salt 1 cup buffalo sauce 1 tablespoon unsalted butter, melted For serving:  Bleu cheese dressing, celery, etc

Buffalo Cauliflower (Vegetarian wings!!) 1 head cauliflower, cleaned and cut into bite-sized pieces 1 cup buttermilk 1 cup all-purpose flour 2 teaspoons garlic salt 1 cup buffalo sauce 1 tablespoon unsalted butter, melted For serving: Bleu cheese dressing, celery, etc

Avocado grilled cheese. It's 3 am and I'm tempted to go make this. Looks delicious!

Avocado grilled cheese. It's 3 am and I'm tempted to go make this. Looks delicious!

goat cheese, garlic, herbs                  Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version…

goat cheese, garlic, herbs Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version…

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