Back in the day, I would occasionally eat at the IKEA restaurant. Yes, IKEA sells food! Their restaurant is really a cafeteria where you walk around, tray in hand, select and pay for your food and sit down to enjoy it. It was always an enjoyable experience to eat there, as their food was quite tasty. I used to order these delicious little vegetable pucks.
A couple years ago, I decided to try to make them myself. I remembered that the IKEA ones had broccoli in them and that they were shaped like mini hockey pucks. It wasn’t much to go on, but I tried and succeeded. They were very tasty.
Now that I eat lectin-free fare, I had to find a way to make these tasty little ‘medallions’ (sounds better than mini hockey pucks), lectin-free. I am happy to report that I succeeded in creating lectin-free vegetable medallions.
What I love about these medallions, other than how tasty they are is that they are so versatile; you can use different vegetables, toast them, put them on salads, use them as meatless patties inside bread buns or just have them as a quick vegetable snack. You can also change up the shape and make them into little nuggets. You can even freeze them!
You likely already have all the ingredients to make these tasty treats. Here’s the recipe.
LECTIN-FREE VEGETABLE MEDALLIONS
INGREDIENTS:
- 2 cups of chopped broccoli florets
- 1 cup of chopped carrots
- 3 teaspoons of chopped parsley
- 1 chopped garlic clove
- 3 eggs
- 1 cup of almond flour
- 1 cup of shredded cheddar cheese
- salt & pepper to taste
INSTRUCTIONS:
- Preheat oven to 400⁰F and line a baking sheet with parchment paper.
- Fill a medium sized pot with water and bring to a boil.
- Chop broccoli, carrots, parsley and garlic.
- Place carrots in boiling water and blanch for one minute.
- At the one minute mark, add broccoli and blanch (both vegetables together).
- Drain vegetables and run cold water over them so as to keep their bright colours.
- Placed broccoli, carrot, parsley and garlic in a food processor and pulse until finely chopped.
- Transfer vegetables into a large bowl and mix in almond flour, cheese, eggs and salt & pepper until well blended.
- Place cake ring onto parchment paper and spoon 2-3 tablespoons of vegetable mixture into it (I used a 2″ cake ring). Once filled, gently lift up the cake ring leaving behind a beautifully perfect medallion.
- Bake for 25-30 minutes or until they brown a little on the top.
- Once baked, serve hot or allow to cool on the pan.
- Store medallions in airtight container in the refrigerator for up to 5 days or freeze for 2-3 months.
Note: Serve these at breakfast time too. They toast nicely in a toaster or toaster oven.
Tid.bit (a small piece of tasty food):
You’ll notice that this recipe is called Lectin-Free Vegetable Medallions. The term medallion comes from the French culinary term “Médaillon”; a portion of food, meat, fish, vegetables, etc. served in a round or oval shape.
Lectin-Free Vegetable Medallions
Easy to make vegetable medallions
Ingredients
- 2 cups of chopped broccoli florets
- 1 cup of chopped carrots
- 3 teaspoons of chopped parsley
- 1 chopped garlic clove
- 3 eggs
- 1 cup of almond flour
- 1 cup of grated cheddar cheese
- salt & pepper to taste
Directions
- Step 1 Preheat oven to 400⁰F and line a baking sheet with parchment paper.
- Step 2 Fill a medium sized pot with water and bring to a boil.
- Step 3 Chop broccoli, carrots, parsley and garlic.
- Step 4 Place carrots in boiling water and blanch for one minute.
- Step 5 At the one minute mark, add broccoli and blanch (both vegetables together).
- Step 6 Drain vegetables and run cold water over them so as to keep their bright colours.
- Step 7 Placed broccoli, carrot, parsley and garlic in a food processor and pulse until finely chopped.
- Step 8 Transfer vegetables into a large bowl and mix in almond flour, cheese, eggs and salt & pepper until well blended.
- Step 9 Place cake ring onto parchment paper and spoon 2-3 tablespoons of vegetable mixture into it (I used a 2″ cake ring). Once filled, gently lift up the cake ring leaving behind a beautifully perfect medallion.
- Step 10 Bake for 25-30 minutes or until they brown a little on the top.
- Step 11 Once baked, serve hot or allow to cool on the pan.
- Step 12 Store medallions in airtight container in the refrigerator for up to 5 days or freeze for 2-3 months.
