Thursday, March 27, 2014

Meatless Fridays in Lent - Torrejas de Coliflor

My mom used to make these when we were kids.  It was one of those meatless meals that the kids in the family really liked.  They are like little cauliflower pancakes.


1 medium cauliflower head, steamed for a few minutes, drain, cool and cut into small pieces
3 eggs, separate whites and yolks
1 tablespoon flour
1 teaspoon baking powder
1 small onion, minced
Salt and pepper

Beat egg whites with baking powder until soft peaks form.  Add the yolks and flour.  Season with salt and pepper.  Add the cauliflower.

Heat a heavy skillet and add approximately 1/4 cup of olive oil or other healthy oil.

Gently drop large tablespoon full of batter onto hot oil and fry each Torreja until golden brown over medium heat.  Flip over carefully and brown the other side.  Continue until all the batter is finished.  Serves 4.

Suggestion:  Serve with the following side dish.

Sauteed Spinach

1 bunch fresh spinach.  Washed and dried. It is alright to have a little moisture left on leaves.
3 large garlic cloves, minced
1 tablespoon soy sauce

Heat a skillet and add 1 tablespoon olive oil.  Add the garlic and brown slightly.  Add the spinach and cover with a lid.  When the spinach leaves wilt, add the soy sauce.  Then off heat.

Rice with Lentils

1 cup brown rice (washed well, and drained)
1 cup lentils (washed and picked over)
3 cups boiling water
Salt to taste

In a medium saucepan combine rice, lentils and boiling water.  Season to taste but approximately 1 teaspoon salt.  Bring to a boil and lower to very low.  Cover.  Cook for approximately 20 minutes or until all water is absorbed/


Ann P said...

I will try these-new one for me on the cauliflower and good to get greens in with this spinach recipe-not familiar with lentils but will use blackeye peas instead. Thank you for some new Friday dishes. God bless.

Esther Gefroh said...

If you use black eyed peas, be sure to cook them first and then mix with rice.