Okay guys- we’re almost at the “dairy-free” finish line and I’m churning out the recipes fast and furiously!
Today it’s a savory side dish (or a light meal/vegan entree) that highlights one of the best vegan blogs out there. It’s called Healthy. Happy. Life., and is written and photographed by Kathy Patalsky.
I really, really admire this blogger. I mean, it’s one thing to cook a pretty tasty meal with ingredients like butter, eggs, bacon and cheese on-hand. But to make a TRULY tasty, appealing vegan meal? One that you’d want to eat even if you weren’t a vegan? Now that’s impressive. And that’s exactly what Kathy does on her very popular blog.
Kathy cooks and bakes 100% vegan recipes that hit all of the marks – visually appealing, great “mouth feel” and – most importantly – delicious. We’ve cooked several dishes from her blog and this is one of our favorites.
I know I said at the beginning of my dairy-free month that I was going to make a point, wherever possible, of using only “real” ingredients. But as Chelsea has explained, there are times – even if only occasionally – where “faux” ingredients come into play.
Like in these “cheezy” broccoli fritters.
I’ll admit, that when scanning the recipe I was a bit – um, alarmed – by the “vegan cheese shreds” listed among the ingredients. “Cheese shreds”? When a package filled with cheese boasts its ability to “melt and stretch” (?), you know you’re not in Kansas anymore.
But these little fritters are really delicious. Crunchy on the outside, tender and – dare I say cheesy? – on the inside, and truly flavorful. I’ve been serving them up as a side with grilled chicken sausages for us, and as a main course (with this salad – have you made this salad yet? you should really make this salad) for Chelsea.
Let me know what you think! Only one more recipe to go!
adapted from Healthy. Happy. Life.
1 large head of broccoli, coarsely chopped
1 can cannellini beans, rinsed and drained
1/4 c. (or more) vegan Monterey Jack or cheddar cheese shreds
1 T. apple cider vinegar
1/2 t. garlic powder
2-3 T. flour (or more)
salt and pepper to taste
1 c. panko
1/4 c. safflower oil
Line a baking sheet with aluminum foil or parchment paper; top with a cooling rack and set aside.
Pulse broccoli in a food processor till very finely chopped. Transfer to a large mixing bowl. Add the beans and mash (using a fork or potato masher) till most of the beans are no longer whole.
Add the garlic powder, apple cider, flour and salt and pepper to taste. Fold in the cheese. The mixture should hold together – if not, add a little more flour.
Heat the oil in a large skillet over a medium-high flame. While the oil is heating, form the mixture into golf-ball sized balls and roll in the panko crumbs till well coated. Flatten between the palms of your hands into little “cakes” and place on a plate.
When the oil is hot, slowly add enough fritters to fill the skillet without crowding. Cook till golden brown on each side (about 2 minutes per side), transferring to the cooling rack as finished. Repeat with remaining fritters.
Cool slightly and serve immediately. These fritters also freeze beautifully.
This delicious recipe brought to you by Sheri Silver