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.

Spinach Rice Gratin

This made a awesome weeknight meal! We used pre-cooked and leftover rice which made this super easy and quick to throw together. The whole family loved this! It went fast so we didn’t even get a pic of it cut into slices!

Spinach Rice Gratin

Spinach Rice Gratin
Recipe adapted from 101cookbooks.com
gluten-free

2 1/2 cups leftover/pre-cooked brown&/or white rice, room temp
1 1/2 cups cups well finely chopped spinach
8 ounces firm organic tofu, crumbled
15 black olives, chopped
1/2 medium red onion, diced
1/2 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1 cup shredded Manchego cheese (or Parm, or Gruyere)
5 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish, casserole pan, oven-proof pot with a bit of olive oil.

In a large bowl combine the rice, spinach, and tofu. Stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/2 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving – or taste and get a sense of whether you need any.

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Cauliflower Mac & Cheese: Healthy Vegan Cheese Sauce Yum!

So this was awesome!!! We are lucky that our kids eat a ton of veggies but this was still an awesome way to serve them! Everyone loved it! Enjoy this tasty and super healthy dish!

Cauliflower Mac & Ch

Cauliflower Mac & Cheese – Healthy Vegan Cheese Sauce Yum! 
Gluten-free, Vegan

1 cauliflower, cut into florets
handful of baby carrots
1/4 cup cashews
1/4 cup nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon fine grain sea salt, or to taste
1/4-1/2 teaspoon pepper, to taste
pasta of choice (we used GF penne pasta)
Fresh parsley, for garnish

  1. Add cauliflower & carrots in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 8-9 minutes until super tender. Drain.
  2. At the same time boil water for pasta and cook as instructed by package. Drain when done.
  3. In a high-speed blender (we use a Vitamix) blend the cashews and a 1/4 cup of water for 30 seconds. Then add the cooked and drained cauliflower & carrots, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth.
  4. Add sauce & pasta into a pot and stir, till just combined. Salt, to taste
  5. Serve with parsley sprinkled on top

No Bake Chocolate Macaroons

Oh how I LOVE Oh She Glows! Just amazing! I am a huge fan of raw desserts, but not everyone is. Thankfully my family loved these macaroons for Passover. They definitely are not your traditional but they were super yummy and even considered healthy! How fun! Another one of our recipes that can be enjoyed anytime!!

I doubled the recipe and used small and big ice cream scoopers to make big macaroons and mini ones 🙂 (or baby ones as my kiddos would say!) 

No Bake Chocolate Ma

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No Bake Chocolate Macaroons
Recipe from ohsheglows.com
Raw, Vegan, gluten-free, nut-free, grain-free

12 macaroons

  • 1 banana, finely mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (or other liquid sweetener)*
  • 1/2 tsp pure vanilla extract
  • 6 tbsp cocoa powder, sifted
  • 1.5 cups unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)(I used)
  • small pinch of fine grain sea salt, to taste
  1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.
  2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.
  3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.

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Chocolate Peanut Butter Matzo Squares

Passover dessert is not really known for being so great (think dry flour less cardboard), but these were awesome! Chocolate & Peanut Butter to me is always a winning combination 🙂 Not everyone eats peanuts/legumes during the holiday so you can always substitute Almond butter and I’m sure would be amazing too! Also to make this as a Non-Passover dessert you can use graham cracker meal or maybe even try coconut flour! mmmm ideas!

My dear friend Lisa posted these on her site and I’m so happy, and so was the rest of my family! YUM!!!!!

Chocolate Peanut But

Chocolate Peanut Butter Matzo Squares
recipe from lisasprojectvegan.com

1 1/4 cup organic natural peanut butter (room temperature)
4 tablespoons Earth Balance (1/2 stick, softened)
1 cup vegan powdered sugar
1 cup of matzo meal (approx 3 sheets processed)
1 cup vegan chocolate chips
coarse sea salt (optional)

Combine the peanut butter and Earth Balance.  Use a hand mixer and if it gets to tough, use your hands.  Work the powdered sugar in 1/2 a cup at a time.  When that is thoroughly combined, add the matzo meal and 1/2 cup of the chocolate chips.   Combine well.  Lightly grease a small square pan (mine is a 8×8 baking pan) and set the mixture in by really pressing it down firmly so it is even.   Melt together 1/4 cup of the peanut butter and the other 1/2 cup of the chocolate chips.  Pour it over the top of the crust and spread it out evenly.  If using sea salt, sprinkle on (I did so on half) Place in the refrigerator to set (at least an hour.)  Cut into squares and serve!  Enjoy!

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