Vegan Meals

Thursday Eats: RICOTTA LIME STUFFED COD and MAPLE SRIRACHA CAULIFLOWER GNOCCHI w…


Thursday Eats: RICOTTA LIME STUFFED COD and MAPLE SRIRACHA CAULIFLOWER GNOCCHI with a side of Cilantro Tartar sauce. Happy Thursday loves! Made this for lunch and It was BOMB. Check stories for some prep shots. Doing some more recipe testing today but getting shizzz done. I air fried the cod and gnocchi but you could easily do in the oven. I’m including sauce recipe, but this does make quite a bit of sauce (you only need a little for the gnocchi). However, it makes a great marinade for chicken and fish and potatoes! How is everyone’s week going? Any big plans this weekend?



Deets:
1️⃣ COD: Sauté some chopped onion and chopped garlic for about 2 minutes until soft on medium high heat. Add some baby kale and sauté for another minute then remove from heat. Mix the veggies with a couple tbls of dairy free ricotta (I used @kitehillfoods…could also use regular ricotta or cottage cheese mixed with lemon) and 1/2 tsp lime zest. Lay a thin cod filet flat and place the ricotta mixture in the middle, wrap the filet around it and season with s/p and some coconut aminos. Air fry on a piece of parchment paper on 375 for about 10 minutes. 2️⃣ SAUCE: mix together 3 tbls ketchup, 2 tbls sriracha, 2 tbls maple syrup, 2 tbls coconut aminos, 1 tsp apple cider vinegar, 1/4 tsp each garlic powder, onion powder and cumin. 3️⃣ GNOCCHI: Toss a bag of frozen Trader Joe’s cauliflower gnocchi with 1 teaspoon coconut oil and air fry for about 10 minutes on 400, remove and toss with a couple tbls of the sauce and place back in air fryer for 5 minutes until crispy and glazed. If they aren’t crisp yet then add a couple mins. Add more sauce if you want! **if you are baking them then bake on 425 for 20 minutes (stir them halfway) and remove and add the sauce and bake until crispy. Enjoy!



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