Moms Creating Healthy Futures
Recipes
Honey-Garlic Cauliflower
Who doesn't love a good healthy snack? These little guys have just enough crunch and flavor to keep us going. Craving salt but avoiding chips and unhealthy snacks? These sticky-spicy bites will save you from reaching for empty calories.
Ingredients
1 c. all-purpose flour
2 c. panko breadcrumbs
3 large eggs, beaten
1 head cauliflower, chopped into bite-size florets
1/3 c. honey
1/3 c. soy sauce
2 garlic cloves, minced
Juice of 1 lime
1 tbsp. sriracha
1/4 c. water
2 tsp. corn starch
1/4 c. Sliced scallions
Directions
- Preheat oven to 400° and line a large baking sheet with foil.
- In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a prepared baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.
- Meanwhile, make sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens, about 2 minutes.
- Toss cooked cauliflower in sauce until evenly coated. Return the cauliflower to baking sheet and broil for 2 minutes.
- Garnish with scallions and serve immediately.
Creamy Garlic Hummus
Hummus is a Middle Eastern dish made of chickpeas and tahini. Garlic or roasted red peppers and other spices are common additions. It's great as a veggie dip or with pita chips.
Ingredients For the hummus
1 c. dry chickpeas (or 2 (15-oz.) cans chickpeas)
2 tsp. baking soda, divided
1 tbsp. lemon juice
1/2 c. tahini
1 tsp. cumin
1 1/2 tsp. kosher salt
1/2 tsp. red pepper flakes
Freshly ground black pepper
3/4 c. olive oil, plus more for topping
Paprika, for garnish
Directions
- Place chickpeas and 1 tsp baking soda in a large bowl and cover with water by at least an inch. Let soak overnight.
- Preheat oven to 400°. Strain chickpeas and place in a large pot. Add remaining teaspoon of baking soda and cover with water by at least an inch again. Bring to a boil then cover and reduce heat. Let simmer until tender and falling apart, 1 hour. Skim foam off the top as necessary.
- If using, roasted garlic: Cut the top off of the head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, 40 minutes. Let cool then remove garlic cloves.
- Drain chickpeas and place in the bowl of a food processor. Add garlic (if using), lemon juice, tahini, cumin, salt, red pepper flakes, and pepper. Blend until smooth.
- With the food processor running, slowly stream in oil until hummus is at desired consistency. Spoon hummus into a bowl and top with more oil, paprika, and parsley.
Crispy Eggplant Chips
We love using a mandoline to slice the eggplant because it's easy and makes evenly sized slices. You can totally slice them by hand instead, just make sure they're all the same thinness so they bake at the same rate. Speaking of baking, we recommend you keep a close eye on these chips! Depending on how thin you slice the eggplant, it could take anywhere between 10 and 20 minutes.
Ingredients
1 medium eggplant
Kosher salt
2 tbsp. extra-virgin olive oil
1/4 c. freshly grated Parmesan
1 tsp. Italian seasoning
1 tsp. garlic powder
Freshly ground black pepper
Directions
- Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandoline, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes. Wipe any visible moisture off slices with a paper towel and flip. Repeat salting, resting, and drying process once more.
- Transfer eggplant slices to a large bowl and toss with oil. Add Parmesan, Italian seasoning, and garlic powder. Season with black pepper and toss until slices are evenly coated.
- Arrange eggplant slices in an even layer (make sure none are overlapping!) on a large baking sheet.
- Bake until golden and crisp, 16 to 18 minutes. Let cool before serving with marinara.
