This cruciferous vegie bake is yummy with some (sweet) potato and carrot fritters. The vegie bake has a vegan “cheese” sauce in top, which goes slightly hard when baked in the oven.
Boil some large pieces of broccoli and cauliflower in water. When semi soft take off heat and drain. Leave in pot with lid on to steam slightly. Put chunks of broccoli and cauliflower into an oven tray. In a blender blend a de-seeded red capsicum, 1/2 onion, 2 cloves garlic, juice of 1 lemon, 5 handfuls of sunflower seeds and 2 tsp salt until smooth. Pour this mix over the top of the cruciferous vegies. Bake in moderate oven (160C) for about 30 minutes.
Boil chopped potato and carrot with some finely chopped onion in water until soft. Drain. Add a little coconut oil, 2 Tbs coconut flour and salt and mash. Heat a skillet with some coconut oil in it on medium heat. Drop small balls of mash in the skillet and gently flatten. Fry fritters until golden brown. Turn and fry the other side.
In the picture the dish was served with a garden salad and the fritters had a little homemade chilli sauce on them.
Replace potato with sweet potato for paleo or omit for scd and replace sunflower seeds for macadamias for scd.
©2014 Zaia at wholefoodcookery.com – recipe for cruciferous vegetable bake and potato and carrot fritters, suitable for paleo, primal, vegan, vegetarian, scd and gluten free.