Don't cha' wish ya gurlfriend was HOT. LIKE. ME. Don't cha' wish ya gurlfriend could COOK. LIKE. ME.
Or... don't cha' wish ya gurlfriend could PROCRASTINATE. LIKE. ME. Hahahaha I know you do.
For those of you who don't know what "dead week" is, it's the week before finals (which is now) and usually schools cancel classes for the week to allow students more time to study for the following week. Doesn't that sound nice? Well, yeah, of course it does. But, if your school is on the quarter system like Cal Poly is, your dead week is a little different. Instead of it being "dead" in the sense of having no classes to attend, classes are in full swing and, by the end of the week, your brain is actually dead.
At least it lives up to its name, right?
With each step closer and closer to dead week, my work/study load is almost uncontrollably piling up before me. Buuuuuut here I am, cooking and creating recipes more in the past week than I have in the past month. Chillin'.
Here I am, procrastinating, reminiscing on one of my favorite childhood snacks - tater tots. Except these have no taters, no added oil, very little fat, and are actually healthy. Hey, now that I think about it, I'm just cooking up some comforting brain-fuel for the coming week - where's the harm in that?
Ain't no harm in delicious, crispy tots of nutrient-packed veggies. SCORE!
Makes 10-15 tots
1 head cauliflower
1 medium zucchini, shredded
2 tbsp. whole grain mustard
2 tbsp. tamari
2 tsp. minced garlic (or 2 cloves, minced)
1 cup cooked brown rice
1/2 cup oat flour (or whole grain flour)
1/4 cup chopped fresh parsley
2 tbsp. grated vegan parmesan cheese (or nutritional yeast)
1/2 tsp. paprika
salt and pepper, to taste
BBQ sauce, for serving (I used Woodstock Foods Organic BBQ Sauce)
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Set aside.
- Chop and steam the cauliflower any way you like - I prefer to steam mine in the microwave because it's the quickest. Let it cool, then toss into a high-speed blender or food processor along with the zucchini, mustard, tamari, and garlic. Pulse until crumbly, but not smooth.
- In a separate bowl, stir together the brown rice, oat flour, parsley, grated vegan parmesan cheese, and spices. Slowly mix in the cauliflower batter until well incorporated.
- Scoop spoonfuls of the batter onto the baking sheet, pressing each portion into a ball to ensure it stays intact and doesn't crumble when picked up. Bake for about minutes, or until browned and crispy on the outside.
- Serve immediately with BBQ sauce or store in an airtight container in the fridge and reheat when ready to eat.