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!
Sorry I have been MIA! I am starting a new job next week and I am been scrambling to prepare for it! Anyways, this recipe is a delicious Middle Eastern dish. It is surprisingly easy and has such a wonderful flavor. This recipe is great if you want to impress your guests with a “fancy” dish at a low cost with little cooking knowledge! The best part about this dish is that it can be served at brunch or at dinner!!
Ingredients (serves four)
- ½ onion, chopped
- 3 cloves of garlic, minced
- 3 tsp of chili powder
- ½ cup of veggie broth
- 1 28 ounces can of tomatoes
- 4 Eggs
- 2 cups of kale or spinach, finely chopped
- ½ cup of feta
Note: The number of eggs can be adjusted depending on your crowd, I normally do 4 but you can fit up to 6 eggs with this recipe!
- SAUCE: Saute onions until translucent, add garlic until fragrant, 2 tsp of chili powder, veggie broth, and tomatoes, simmer for 10-15 minutes. Remove from heat and allow to cool slightly, blend until smooth in a blender.
- POTATOES: Saute the potatoes in the same pan the sauce was in with 1 tsp of chili powder, until brown on the outside. Add the sauce to the pan (be careful of splatters) and simmer for 10-15 minutes.
- EGG/SPINACH: Stir in the greens, use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes. Remove from heat and keep the cover on for another 5 minutes. This should give you medium-soft yolks. Top with goat cheese and serve with crusty bread for sopping up that sauce.
Hello all, I tried this recipe yesterday on my family and it was such a hit I had to share it with all of you! Great for a BBQ as a side or a lunch for work. The tofu can be substituted for shrimp or chicken.
Millet salad with chili lime tofu (serves four)
- ½ tsp of dried chile flakes
- 2 tsp of grated lime zest
- 3 tbsp of olive oil
- 1 cup of hulled millet
- 20 slices of tofu
- 2 large ears of sweet corn
- 1 bunch of asparagus
- 1 firm ripe avocado, peeled pit removed and diced
- ½ cup cilantro leaves, coarsely chopped
- 3 tbsp lime juice
- 3 tbsp olive oil
- Chile flakes
- ½ tsp of sugar
- Add the chile flakes, lime zest and 1 tbsp of olive oil in a shallow glass or ceramic bowl, add the tofu and stir to coat then cover and set aside.
- Heat a large saucepan over medium-high heat, add the millet and cook, stirring, for 3 minutes or until fragrant
- Add 2 cups of water to the millet and bring to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes or until the water is absorbed. Removed from the heat and set aside, covered, to steam for 10 minutes. Fluff the grains with a fork and transfer to a large bowl to cool completely.
- Heat a large skillet over high heat, drizzle the corn and asparagus with the remaining oil, cook the corn, turning 6-8 minutes, or until lightly charred and tender. Remove and set aside to cool slightly, then cut the kernels from the ears. Cook the asparagus and tofu for 2 minutes each side until tender crisp and to tofu is crisp. Add all but the tofu to the millet.
- Make the dressing, add to the salad and top with the tofu.
Hello, folks! Happy long weekend to all of those celebrating, for the long weekend a family gets together with a delicious dinner is always on schedule, and for this dinner, an abundance of meatball subs and vegan peanut butter pie was enjoyed!
This recipe is super easy and can be doubled which will allow you to freeze the meatballs for later to have with pasta! Vegetarian meatballs can get expensive so making your own is a great way to save money and to be honest, these are better than any store bought vegetarian meatball!
Ingredients (serves 8-10)
2 lbs of vegetarian ground beef substitute (I use Yves original ground round), 2 eggs, 2/3 cup of Italian breadcrumbs (I use panko breadcrumbs with Italian seasoning), 1/2 cup of parmesan cheese, 1/3 cup of fresh minced parsley, 1/3 of cooked chopped spinach, 1/3 cup of minced onions, 3 cloves of minced garlic, 1 tsp of Italian seasoning, 1/4 tsp of pepper, 1/2 tsp of salt
Note: You need just enough milk to moisten the breadcrumbs, moistening the bread crumbs with milk allows the meatballs to stay moist
- Moisten the breadcrumbs with the milk
- Whisk the eggs and mix with the ground round, add all the other ingredients, I noticed that the recipe was quite salty if you are sensitive to salt like me, omit the tsp of salt, mix well so all of the ingredients are well incorporated
- Shape all of the meat balls into the size of your choice, for pasta, larger meatballs are better, for subs smaller meatballs are preferred
- Bake the meatballs on a cookie sheet at 350 for 25 minutes
- While the meatballs are cooking prepare a large baking pan 9×13 with sauce at the bottom, once the meatballs are done cooking, place in the sauced pan, add a very small amount of sauce on top of each meatball
- Baked covered for 20 minutes, bake uncovered for 10 minutes, and enjoy
Note: If you plan on freezing the meatballs omit steps 5 and 6, this leaves the meatballs par-baked, bake for another 30 minutes at 350 from frozen
The sun is finally shining and I am trapped inside at work…go figure! Yesterday I tried a DIY baking soda shampoo and I was very impressed! I have used lots of “no poo” shampoos before and have always enjoyed the soft sensation they leave on my hair. The baking soda shampoo left my scalp slightly drier than I wished but I just compensated with a touch of coconut oil!
1. Mix 3 tbsp of baking soda with 1 tsp of water, the consistency must be a paste, add more water if needed
2. Fully wet hair and apply baking soda paste as if you were washing your hair, remember, there will be no bubbles!
3. Let baking soda paste sit in your hair for 5 minutes
4. Rinse baking soda out with water, then rise with diluted apple cider vinegar (1 cup of water, 1 tsp of apple cider vinegar)
5. Once finished in the shower apply 1/2 tsp of coconut oil to ends and work your way up to your scalp