A 2 Z Rating: Easy, Family Friendly, Fast, Fun
Yield: 12-13 tortillas (these go fast and freeze well for large batch production)
Variation: your choice of seasonings, we chose our own blend of "everything" spice
Ingredients:
1 cup ½ Otto’s Natural Cassava Flour
1 tsp Dried Garlic
1 tsp. Black Sesame Seeds
1 tsp. onion flakes
1 tsp. sumac
2 tsp. poppy seeds
1 Tbsp. salt
¼ cup melted coconut oil
1/3 cup shredded mixed cheese
2/3 cup & 2 Tbsp hot filtered water
Cooking instructions
Mix flour, salt, dried garlic, sesame seeds, onion flakes, sumac, poppy seeds, and cheese together.
Add hot water and melted coconut oil to the mixture.
Mix ingredients with a fork then eventually knead with hands into a smooth dough. Dough should not feel overly sticky, wet, or even too dry.
Divide into 12-13 balls
Lay down a parchment paper then put the ball down.
Lay another parchment paper on top of the ball.
Take a glass baking dish about 12 inch in diameter and press the balls into flat tortillas.
Heat a dry skillet to medium high heat or on electric stove top lay the raw tortillas right onto the burner. This method needs more babysitting because your right on the heat.
Place tortillas on the heat and wait for a few air bubbles to form. About 1 minute. Flip tortillas and repeat. Each side should look slightly brown.
Lay tortillas on a wire rack to cool for a few minutes
lay between parchment or wax paper prior to freezing in freezer bag or 6 inch or larger storage container with lid
A 2 Z Rating: Easy, Family Friendly, Fast, Fun
Yield: 2-3 hearty servings
Ingredients:
1 lb Cauliflower Florets
(if you don't have a scale handy, half of a medium sized cauliflower head)
1/3 cup Parmesan Cheese
(any good melting cheese can be substituted like Gouda or White Cheddar or make it fun-Blue Cheese)
2 Tbsp. Cream Cheese
2 Tbsp. Butter
(1 Tbsp. within recipe & 1 Tbsp. for melting on top)
1/2 tsp. (1 Clove) Fresh Garlic, Minced
1/2 tsp. Nutritional Yeast Flakes
1/2 tsp. Fresh Dill
(fresh chives, salions, and nasturtium leaves just to name a few tasty herbs that pair nicely)
Salt, Pepper, Paprika, Cayenne etc. to taste
Cooking Instructions:
1. Get a 2 quart or medium size pot out with lid and steamer basket, fill 1/4 of the way with (filtered if able to) water. Turn on high heat only briefly before placing florets in, or else the water will burn...seriously.
2. Cut cauliflower into medium to large florets sized pieces.
3. Carefully put cauliflower into boiling water and quickly put lid on to ensure even steaming. Cook for 5 minutes or until the cauliflower is fork tender like a boiled potato would feel. Careful not to over cooked or consistency will be more runny.
4. Carefully remove cauliflower from steaming basket and pat the cauliflower dry with a kitchen towel or a few layers of paper towel.
5. Put cooked cauliflower, parmesan cheese, cream cheese, 1 Tbsp. butter, garlic, nutritional yeast flakes, and roughly chopped dill with fresh cracked black pepper and sea salt into the vitamix, or food processor, or powerful blender. Before turning on, incorporate ingredients together with a few hand stirs.
6. Blend the ingredients on slow to medium speed for 1 minute intervals, stirring the ingredients between intervals. Repeat this process until the Cauliflower Mash is smooth and creamy.
7. Put your hot and delicious Cauliflower Mash into your favorite serving dish. Top with 1 Tbsp. of butter and some fresh herbs for garnish.
8. Enjoy with family, friends, or cooking for yourself, with leftovers for your lunch!
Remember to use the spices and seasonings you already have on hand. Ingredients are flexible and cooking is personalized to your liking. Have fun with it and get to know the flavors and combinations you like.
A 2 Z Rating is a grading scale for recipes. This is a quick guide for you when determining the time, occasion, and experience level of your cooking.
How to: Roasted Whole Pepper
Use organic/non-GMO/local whenever possible
Take whole washed peppers and place over open flame.
Watch the skin of the pepper char and turn black.
Rotate the pepper to get all sides chard.
Don’t let your pepper catch on fire or turn grey and ashy. If it does just cut that part off.
After your pepper is black, put the whole pepper in a bowl and cover it with plastic wrap or a clean towel. This will let the pepper rest, loosen the skin, and cool off.
After a few minutes, push the chard pepper skin off with your hands or the back of a knife. If you are using hot peppers, wear food safe gloves. The oils from the pepper will stick to your skin long after you're done cooking. Trust me, I have made this mistake before while cleaning hot banana peppers. I rubbed my eyes and learned how hot peppers can feel.
When you have peeled the black burnt skin off, you will be left with the original color of the slippery roasted peppers. Slice into to strips and add to your salad, homemade dressing, or on its own. Roasting the peppers allows the natural fruit sugars to shine through. This means more flavor without adding a thing!
