My dad bought a lovely cauliflower yesterday and I just had to enjoy it while it was still nice and fresh! I was debating roasting it, steaming it, stir frying it, but then it hit me! I decided to make cauliflower wings! I decided to do a vegan version with “honey” garlic sauce, they can easily be made non-vegan, it’s your choice!
Ingredients (serves 4)
- 1 large head of cauliflower
- 1/2 cup of maple syrup or agave syrup
- 1 tbsp of sriracha
- 1 tsp of onion powder
- 2 cloves of garlic minced
- 2 tbsp of soya sauce
- 2 tbsp of flour (gluten free can be substituted)
- 1 cup of flour
- 1/2 cup of vegan milk
- 1/2 cup of water
- 1 tsp of cumin powder
- 1 tsp of paprika
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 2 cups of breadcrumbs, I like panko
- Preheat oven to 400 F.
- Cut cauliflower into large chunks, try to keep it into its own pieces, clean, and dry very thoroughly.
- Mix all of the ingredients together (except flour) in a bowl for the sauce, place in a saucepan and simmer.
- Mix all of the ingredients together for the breading (except the breadcrumbs), start with 1/4 cup of vegan milk and 1/4 cup of water to ensure the batter is not too runny.
- Dip the cauliflower in the breading, then into the panko breadcrumbs, place on a baking sheet and bake for 15 minutes, flip and 15 minutes more.
- Once the wings have about 2 minutes left, add the flour to the sauce and allow it to simmer.
- Coat the wings in the sauce once cooked and enjoy!
Today I decided to bake this carrot cake for fathers day, my first time baking a carrot cake and I was so nervous! This cake turned out so good my grandma even asked for the recipe! Follow the recipe as you wish, you could reduce the sugar to 1/2 cup but its your call!
- 1 3/4 cup of flour
- 1/4 cup of ground flax seed or ground chia seed, or a mix
- 1 tbsp of ground cinnamon
- 2 tsp of baking soda
- 1 tsp of baking powder
- 1/2 tsp of ground nutmeg and ground ginger
- 1/2 tsp of salt
- 1 cup of canned pumpkin puree
- 1 cup of brown sugar
- 3/4 cup of buttermilk
- 1/4 cup of vegetable oil (I used avocado)
- 3 eggs
- 1 tsp of vanilla
- 2 cups of grated carrots
- 1/2 cup of shredded coconut
- 1/2 cup of your choice of raisins, walnuts, sunflower seeds, or chocolate chips
- Preheat oven to 350 F, grease the pan of your choice, two 9′ rounds or 1 large sheet pan.
- In a medium bowl mix together flour, ground flax seed, cinnamon, baking soda, baking powder, nutmeg and ginger, and salt.
- Beat together pumpkin, sugar, buttermilk, vanilla, oil, and eggs.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold the carrots, coconut and other ingredients of your choice.
- Pour the batter into the pan of your choice and bake for 30 minutes.
- Once a toothpick comes out clean, allow the cake to sit in the pan for 10 minutes to cool, once the 10 minutes is cool, transfer to a cooling rack.
- Cool completely before icing.
Good evening everyone!
The thunderstorms on my end of town have been crazy, the weather has been up and down. Hot in the morning, the storm rolls in and the temperature drops 10 degrees. My family scored a huge bunch of fresh chives from the farmers market this week and it inspired me to make these twice baked potatoes.
Ingredients (serves five)
- 1/2 cup of chives
- 1 cup of cheddar cheese
- 2 tbsp of sour cream
- 2 tbsp of butter
- 1 tsp of pepper
- 1 tsp of salt
- 2 cloves of garlic, minced
- five large sized potatoes
- Preheat the oven to 350 F, pierce the potatoes with a fork and rub the potatoes with oil, bake for 45 minutes.
- Once the potatoes are cooked through, cut a slit through the center of the potatoes, scoop out the flesh of the potatoes and add to the rest of the ingredients.
- Mix the potato mixture and add bake into the flesh back into the shells.
- Bake the potatoes for 15 more minutes and enjoy!
I have just recently explored the world of Lasagna roll-ups and I was very impressed! They are a great substitute for lasagna on busy nights because they are fast to prepare and only take 30 minutes to bake! They were a hit at our dinner table so hopefully, they will be at yours too!
Ingredients (serving size: 5, 1 lasagna roll-up per person, if hungry, two lasagna rolls per person and double cheese mixture)
1 package of lasagna noodles, 2 cups of ricotta, 1 tsp of lemon zest, 1/2 tsp of nutmeg, 2 cloves of garlic (minced), 1 tbsp of oregano, 1 tbsp of rosemary, 1 tbsp of basil, 1 tbsp of thyme, 1/2 cup of parmesean, 1 cup of cooked spinach, 1 cup of mozzarella, 4 cups of tomato sauce
- Preheat oven to 350 degrees Celcius
- Cook lasagna noodles according to directions, some require to be boiled, some required to be soaked
- While lasagna noodles are cooking mix together ricotta, lemo zest, nutmeg, garlic spices, spinach and parmesean cheese
- Once noodles are cooked lay them out flat and add 2 tbsp of the cheese mixture, spread evenly across the noodle and roll
- In a baking dish, spread 1 cup of tomato sauce into the bottom of the pan, put the rolls into the dish, top with the rest of the sauce and mozzarella
- Bake covered for 30 minutes, bake uncovered for 15 minutes
Its Friday and its raining again!
I’ve decided to post this recipe because it’s super easy to make! I like to make this recipe early in the week so I can take a slice for breakfast, or put it in my lunch for work during the week.
Ingredients (Makes one loaf)
3 very ripe bananas, 1/3 cup of melted butter, 1 tsp of baking soda, 1 pinch of salt, 1/2 cup of brown sugar, 1 large egg, 1 tsp of vanilla extract, 1 1/2 cups of all-purpose flour
Note: chocolate chips, nuts, and raisins can be added if you wish
- Preheat oven to 350 degrees Celcius
- In a large bowl, mash the bananas, add the melted butter, egg and vanilla extract, mix together until smooth
- In another large bowl, mix baking soda, salt, brown sugar, and flour
- Add the dry ingredients to the wet ingredients and slowly mix until evenly incorporated
- Pour into a greased loaf pan (8×4 or 9×6) and bake for 50 minutes to an hour, check the loaf about 35 minutes through with a toothpick through the middle.
- Once the loaf is fully cooked, allow to cool in the pan, once cooled remove from the pan and store in a large glass container for up to a week.