Cauliflower Buffalo Wings

I kinda have an obsession with hot sauce and vegan wings in general. Michael knows that if we go to Red Bamboo that we 100% have to order their amazing Barbecue Buffalo Wings. I love that there is a Cauliflower Buffalo Wing craze/trend these days! BEYOND better than so many of the other popular food trends of 2014!! And they are AMAZING!!!!!!!!

I had these at a New Year’s Party and had to make them immediately! I made them for a dinner party and even the biggest meat eaters enjoyed these! I doubled the recipe to make sure to feed a crowd 🙂 Loved the sauce & the dip together! But also soooo excited to try this recipe with a bunch of other flavors as well…. thinking Jamaican Jerk Marinade, Sweet Mango Barbecue, Teriyaki-Orange, Thai Chili and Thai Peanut! But I have a feeling we will return to the Buffalo ones again and again!!!

This is going to be perfect for Superbowl time too! Try this recipe! I think everyone will be so surprised and impressed with how yummy and substantial it is!!

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Cauliflower Buffalo Wings 

recipe adapted from hotforfoodblog.com

  • 1 head of cauliflower
  • 1/2 C non-dairy milk
  • 1/2 C water
  • 3/4 C gluten-free all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 tbsp earth balance buttery spread
  • 1 C frank’s wing sauce (can also use hot sauce)
  1. Line a baking sheet with parchment paper and preheat your oven to 450 F.
  2. Wash and cut cauliflower head into small bite sized pieces.
  3. Mix all the ingredients (minus the earth balance and hot sauce) into a mixing bowl. (The batter will be thin enough that it runs off your fork and the cauliflower florets)
  4. Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl.
  5. Bake for 25 minutes or until golden brown.
  6. While the cauliflower is baking get your ranch dip (recipe below) and wing sauce ready.
  7. In a small saucepan on low heat melt earth balance and mix in hot sauce, bringing to a low simmer before removing from the heat.
  8. Remove the cauliflower from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes.

Ranch Dip

  • 1 C vegan mayo of your choice
  • 1/8 C non-dairy milk
  • 3 tsp apple cider vinegar
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 tsp of garlic powder
  • 1 tsp vegan worcesterchire sauce

Blend all the ingredients in a blender until smooth. Refrigerate for at least 30 mins before serving.

Mashed Potato Quinoa Puffs with Sriracha Mayo

Happy Passover! If you celebrated the last two nights, I hope they were joyous ones!! We are stuffed, exhausted but had a great time!

This year I made a bunch of new dishes (and some old favorites!!)  and they all came out super deelish!! I wanted to concentrate on some kid friendly dishes that I knew the adults would love too. We had fun as a family cooking these up together. So sweet 🙂

This one was a perfect appetizer for Passover or really any party 🙂 It was a hit both nights and we are super happy to have some leftover! I doubled the recipe to make sure we would have enough and will do next time since they everyone loved them!

Mashed Potato Quinoa

Mashed Potato Quinoa Puffs with Sriracha Mayo
recipe adapted from http://brazenkitchen.com

Mashed Potato Quinoa Puffs

1 lb. potatoes
1 cup cooked quinoa
2 cups very finely chopped greens such as lacinato kale, swiss chard or spinach
1-3 cloves garlic, pressed
2 tablespoons extra virgin olive oil or Earth Balance Soy-Free Spread
¼ cup almond milk or rice milk
Salt and pepper to taste
vegan mayonnaise
Sriracha
ketchup
lemon juice

  1. Preheat the oven to 425 degrees.
  2. Cut the potatoes into 1 inch cubes. Steam or boil until soft. Drain.
  3. Mash the potatoes well or put it through a ricer.
  4. Once the lumps are gone, add all the ingredients and mix thoroughly.
  5. Using a tablespoon, form into 1 inch balls or using two tablespoons, form the into rough “quenelles” or oblong discs. (I used a mini ice cream scoop/cookie scooper)
  6. Drop into parchment lined cookie sheet.
  7. Bake for 15 minutes. Turn the puffs and bake for another 15 minutes.

Sriracha Mayo

  1. Mix Sriracha and mayo to your desired spice level
  2. Kick up with some ketchup and lemon juice.

 

Polenta Squares with Sun-Dried Tomato and Walnut Tapenade

I love Gena’s site and have always been happy with how her recipes come out! We love Polenta in our house, so not surprising when I saw this one I had to try! I am such a sucker for appetizers too, they really are always the best part of any meal or party! I made these for several gathering and parties and they were always a hit. Enjoy!!!

You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade. The polenta can also be used as a base for many different seasonings. Try & play around 🙂

Just a couple of past polenta dishes and I am sure many more to come: Creamy Polenta with Barbecue Seitan SauceVegan Creamy Polenta with Sausage and PeppersMushroom and Kale PolentaPolenta & Shallot SquaresPolenta with Nectarine-Blackberry SalsaPolenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato SauceSlow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.

Polenta Squares with

Polenta Squares with Sun-Dried Tomato and Walnut Tapenade
Recipe from http://www.choosingraw.com 
Serves 22 (recipe can easily be halved)

Polenta Party Squares

6 cups vegetable broth (low sodium if possible)
2 cups polenta (yellow cornmeal)
1 teaspoon sea salt
Black pepper, to taste
1 1/2 teaspoon dried thyme
1 batch sun-dried tomato and walnut tapenade

Bring the polenta, salt, and broth to a boil over high heat. Reduce to a simmer. Using a long wooden spoon, continually stir the polenta until it has thickened (approximately 25-30 minutes). When the mixture is very thick and is pulling away from the sides of the pot, stir in the pepper and thyme.
Oil a 15.25 x 10.25 baking sheet (or line with parchment paper). Spread the polenta mixture evenly over the sheet with an inverted knife. It should be about as thick as the edge of the pan itself. Allow it to cool, and then transfer to the fridge for a few hours.
Preheat your broiler. Cut the polenta into squares (you should get about 22). Return them to a baking sheet and brush lightly with olive oil. Place under a broiler for 8 minutes, or until they’re lightly toasted. You can alternately bake them at 375 for twenty-five minutes or so. Top each square with a tablespoon of tapenade, and serve.

Sun-dried Tomato and Walnut Tapenade

3/4 cups sun-dried tomatoes (not oil soaked)
2 cups water
2/3 cups walnuts
2 small cloves garlic
2 tablespoons lemon juice
1/2 teaspoon sea salt
Black pepper, to taste
1 tablespoon fresh rosemary
1/3 cup extra virgin olive oil

Boil the water and pour it over the tomatoes. Allow them to soften for 20 minutes. Discard most of the water (keep a half cup in case you need to thin the tapenade).
Grind the walnuts in a food processor fitted with the S blade until they’re finely ground. Add the tomatoes and garlic, and pulse to combine. Add the lemon, sea salt, pepper, and rosemary.
Run the motor of the food processor and drizzle in the oil in a thin stream. If the mixture is still very thick, drizzle in some of the soak water from the tomatoes until it reaches the desired consistency. You’re aiming for the consistency of regular tapenade, or a thick pesto.

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Kale Caesar – Kale Salad Challenge #4

Back to the Kale Salad! YUM! This one is so creamy and deelish it will please even people who think they don’t love kale. This dressing can be used with any other salad or even as dip!

Kale Caesar Salad

2 large bunches kale, stems discarded, chopped
Caesar Dressing
1 bunch red radishes, sliced super thin
3 tablespoons capers
1/2 ripe avocado, chopped

  1. Massage Kale and Dressing in a large bowl. Use your hands to massage and make sure to really get in there to soften the kale and evenly distribute the dressing.
  2. Add radishes, capers and avocado and toss.

Caesar Dressing
2 cups water
1/2 cup pine nuts
1/2 cup cashews
1 clove garlic, coarsely chopped
1/2 cup plus 2 tablespoons fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons dark miso
2 tablespoons nutritional yeast flakes
1 1/2 teaspoons salt
1 teaspoon rice vinegar

  1. Place all the ingredients into a high speed blender and blend till creamy.
  2. Chill until ready to use and shake well.

Apple Cider Caramel Dipped Apples

No I am not joking with this! SOO good! This is one of those awesome desserts that no one would believe is actually vegan 🙂 Perfect for this beautiful Autumn Apple Season!

I whipped up the caramel sauce, sliced some apples and deelish!

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This is just a basic recipe that you can then play around with for many variations.

  • You can change up the cider to another liquid (chai, vanilla soy, pear juice, coconut milk, tea, etc)
  • Use 1 tsp to up to 3 Tbsp corn starch – the more you add, the thicker the sauce will become. (I am going to use more next time since as it warms up out of the fridge it became a bit runny – see picture below)
  • The lemon juice is optional but really complimented the warm apple cider flavors quite nicely.

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Vegan Apple Cider Caramel sauce
recipe from kblog.lunchboxbunch.com (love this site!!!)

1/2 cup apple cider
1/2 cup vegan shortening (I used Earth Balance shortening sticks)
1 cup vegan dry sugar
2 Tbsp maple syrup
1-3 Tbsp corn starch (I used 1Tbsp – next time more – see above)
1 tsp ginger powder
Dash cinnamon
2 Tbsp lemon juice
pinch of salt (opt’l)
1 tsp molasses (opt’l)

1. Dissolve the corn starch into the cider.
2. Add the cider/starch to a sauce pan with the other ingredients. Bring the mixture to a boil – stirring constantly. When the bubbling becomes intense, reduce to medium heat and continue stirring until the mixture thickens a bit. Optional – use a food processor or (better) an immersion blender to add some air into the sauce.  If you don’t have anything to whip the caramel with it will still turn out fine – just a bit less airy.
3. Remove from heat. Pour the sauce into a bowl and chill in the fridge for at least an hour. Once chilled, use sauce as you wish in recipes!

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Rosemary White Bean Dip

I have made this dish now a few times and every time I prepared it a bit differently and every time it came out deelish!! Super easy, super yummy, healthy and everyone will love it!

I am really into cooking dried beans lately instead of using canned ones. I found this insanely easy technique of just soaking them and cooking them on low for 4+ hours in a crock pot! Done, easy peasy!! Beautiful! You will never have to use canned beans again unless you are in a pinch!!

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3 variations:

  1. red wine vinegar or lemon juice
  2. roasted garlic blended in & saved some full roasted cloves for garnish
  3. fresh garlic blended
Rosemary White Bean Dip
adapted from MarthaStewart.com
  • baguette or crackers
  • 2 cans (15.5 ounces each) cannellini beans, rinsed & drained OR 1/2 lb dried beans, soaked & cooked
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 to 2 tablespoons red-wine vinegar (or lemon juice)
  • 2 teaspoons finely chopped fresh rosemary
  • Coarse salt and ground pepper
  • (optional) fresh or roasted garlic

If using baguette, slice 1/2 inch thick, brush with olive oil, and cook in a 350-degree oven until lightly toasted.

In a food processor, combine cannellini beans, olive oil, vinegar or lemon juice and garlic (optional). Process until smooth, adding water if necessary. Add 2 teaspoons rosemary and pulse until combined. Season with salt & pepper and Transfer to a serving bowl and drizzle with a little oil.

Eggplant Caponata over Pasta

I always love a bright and vibrant caponata as part of a anti-pasto platter. I figured why not cook one up and use it as a sweet sauce for pasta instead of just a dip. It came out super lovely! I also added garbanzo beans to make it a more substantial and complete meal.

You could also just serve this as a dip with pita wedges or chips.

Eggplant Caponata over Pasta

1 lb angel hair pasta, cooked
1/4 cup golden raisins
1-2 large eggplant, stem removed, and chopped into 1/2-inch cubes
1/4 cup plus 1 tablespoon of canola oil
2 shallots, chopped
1 garlic clove, minced
2-3 tomatoes, diced and seeded
2 teaspoons red wine vinegar
2 teaspoons capers
1/3 cup parsley, chopped
Salt and pepper
1 can garbanzo beans, drained and rinsed

  1. Place the raisins in a bowl and cover with hot water. Set aside.
  2. Pour the canola oil into a large non-stick skillet over medium-high heat. When hot, add the eggplant cubes and cook for 10 minutes, turning occasionally, until browned on all sides. Remove with a slotted spoon and set aside.
  3. Turn heat down to medium and pour the remaining tablespoon of oil into the skillet. Add shallots and cook until soft, stirring often, about 2 minutes. Add the garlic, and cook for 45 seconds. Then add the tomatoes and cook for 2 minutes, stirring occasionally.
  4. Add the eggplant back to the skillet and the garbanzo beans. Add the vinegar, raisins, and capers, stir cooking for 2 minutes to cook down the vinegar. Turn off the heat. Season with salt and pepper to taste and stir in the parsley. Let it cool slightly before serving over pasta.

Before adding the garbanzo beans

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