so easy mozzarella sticks

Another stormy day here in LA. It is very cold here. Outside it is 49 degrees and for those who have lived here knows this is almost the point of freezing weather. My central heating seems to be not functioning so I really need to call the landlady's lady friend who is managing this place.

Mozzarella Sticks

1 cup whole wheat breadcrumbs
1 tbsp flax seed meal
1 cup shredded mozzarella (if you are dare try to find the ones that melt in the vegan 'dairy' section.
1/2 cup cauliflower puree
1 tbsp cornstarch
nonstick cooking spray (I used olive oil cooking spray)
1 tbsp olive oil
1/4 tsp salt

in a bowl, toss the breadcrumbs with the flax seed meal.
in a second large bowl, stir together the mozzarella, cauliflower puree, and cornstarch until well combined. shape into logs (the recipe say 8 logs but some how I ended with 6). Gently roll each log in the breadcrumbs, then wrap in aluminum foil or waxed paper and freeze for 20 minutes.
coat a large nonstick skillet with cooking spray and set it over medium-high heat. when the pan is hot, add the oil. arrange the mozzarella sticks in the pan in a single layer, being careful not to crowd them. cook for 3-4 minutes, turning occasionally until the crumb coating begins to brown. sprinkle with salt and serve with ketchup.

I had not enough ketchup so............

1 6oz can tomato paste
1/2 cup carrot puree
1/4 cup water
2 tbsps apple-cider vinegar
2 cloves garlic, minced
1 tbsp firmly packed light or dark brown sugar
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp chili powder to taste (I did not add this)

stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat. reduce the heat and simmer until the mixture has reduced by about half, 15 - 20 minutes. let cool before serving (stick in the freezer together with the uncooked mozzarella sticks.
whatever you do not use refrigerate in an airtight container for up to 5 days or freeze in zipper-lock snack bags for up to 3 months.