I feel like I say this every time I post lately, but…..I’m baaaaaaaaack.
You may or may not have noticed, but I had taken an unplanned “sabbatical” from blogging for about a month. Life gets hard sometimes, you know? My job situation has changed, then the holidays came, then my job situation changed a little more, and settling into a routine has taken quite a while. How do people do this?! Or, how did I use to do this?! Work a full time job, keep up with the house, feed yourself, have a social life (wait, haha – not that one), AND run a blog? Sometimes the drive and the creativity and the desire just gets sucked from you. But I’m happy to say that I’m back (again). Hopefully for good this time.
And here’s what injected me with this born-again drive:
TOTS!!!! Who doesn’t love tots?! I think it’s probably safe to say that most adult Americans grew up eating, or at least knowing about middle school cafeteria tater tots. The only problem is, those little suckers are basically salt and fat bombs, tasty as they might be. And besides, they’re missing a certain green hue….
Enter scene: BROCCOLI TOTS!
They’re yummy, they’re cute, and they make for a slightly more interesting side dish vegetable than say, a pile of steamed veg.
So, why the nutritional yeast? Truth be told, I had originally meant for these to be called “Paleo ‘Cheesy’ Broccoli Tots”. In some vegan recipes, nutritional yeast is used to simulate cheesiness or cheese flavor. While the amount of nutritional yeast in this recipe doesn’t quite come across as “cheesy”, I left it in because it does add a very subtle nutty, piquant (is that the right usage of that word?) flavor.
- 2-3 heads broccoli, cut into florets and steamed
- ½ medium onion, chopped
- 3 gloves garlic, minced
- 1 egg white
- ¼ cup almond flour
- 2-3 Tablespoons nutritional yeast (optional)
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- Sautee onion and garlic over in olive oil over medium heat until soft and fragrant, about 5 minutes.
- Add all ingredients to the bowl of a food processor and pulse until well combined, about 10-15 times. Spoon contents into a bowl and refrigerate until chilled, about 45 minutes.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Take about 1½ tablespoons broccoli mixture in your hands and shape into tots/barrels. Arrange evenly on baking sheet.
- Bake for 20 minutes, flip tots, then continue baking for another 20 minutes, until browned and slightly crispy!