Favoreats
Favoreats LLC
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INGREDIENTS
3
medium sweet potatoes
Salt,
1
egg
2 tbsp
olive oil
3 cloves
garlic, minced
2 tsp
paprika
1/2 tsp
onion powder
1 tsp
rosemary, finely chopped
1/2 tsp
black pepper
PREPARATION
1
. Preheat oven to 400°F (200°C).
2
. Peel and grate the sweet potatoes using a box grater.
3
. Transfer the sweet potatoes to a bowl and sprinkle with a large pinch of salt. Mix the sweet potatoes to incorporate the salt and let sit for 20 minutes to draw out moisture.
4
. Transfer the sweet potatoes to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained.
5
. Transfer the sweet potatoes back into the first mixing bowl and mix with the egg, garlic, paprika, onion powder, rosemary, black pepper, and another pinch of salt.
6
. Divide the sweet potato mixture into 6 even portions and shape into hashbrowns on a parchment paper-lined baking sheet.
7
. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges.
8
. Let the hash browns cool for about 15 minutes until they have set.
9
. Serve with desired dipping sauce.
10
. Enjoy!
6
Servings:
INGREDIENTS
1
head large cauliflower
1/2 cup
Parmesan cheese
1/3 cup
, thinly sliced
3 cloves
garlic, minced
2 tbsp
olive oil
1 tsp
dried basil
1 tsp
salt, divided
1/2 tsp
black pepper
Dipping sauce, of your choice
PREPARATION1. Preheat oven to 400°F (200°C).
2
. Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
3
. Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
4
. Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
5
. Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs, and remaining ½ teaspoon of salt.
6
. Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
7
. Bake for 35-40 minutes, until golden brown.
8
. Let the hash browns cool for about 15 minutes until they have set.
9
. Serve with desired dipping sauce.
10
. Enjoy!
6
Servings:
INGREDIENTS
2
heads broccoli, cut into florets
Salt,
1
large egg
1/3 cup
green onion, thinly sliced
2 cloves
garlic, minced
1/2 cup
shredded cheddar cheese
1/4 tsp
black pepper
PREPARATION
1
. Preheat oven to 400°F (200°C).
2
. Place the broccoli florets in a food processor and pulse until fully broken down.
3
. Transfer the broccoli to a bowl and sprinkle over a large pinch of the salt. Mix the broccoli to incorporate the salt and let sit for 20 minutes to draw out moisture.
4
. Transfer the soaking broccoli to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is drained.
5
. Transfer the broccoli back into the first bowl used and mix with the egg, garlic, cheddar cheese, green onion, black pepper, and another pinch of salt.
6
. Divide the broccoli mixture into 6 even portions, and form into hashbrown shapes on a parchment paper-lined baking sheet.
7
. Bake for 20-25 minutes, until the hash browns are soft and just browning around the edges.
8
. Let the hash browns cool for about 15 minutes until they have set.
9
. Serve with desired dipping sauce.
10
. Enjoy!
INGREDIENTS
2
zucchinis
Salt,
1/2 cup
Parmesan cheese, grated
1/3 cup
chives
1 tsp
dried oregano
1/4 tsp
garlic powder
1/4 tsp
black pepper
1
egg