Buffalo Cauliflower Wings

 Okay, let me just tell you these are amazing. I've already made them twice. So simple and flavorful. If you aren't a big fan of heat, just don't add the Franks to your batter. You can add a little to your plate when you devour eat them. I served these with a homemade vegan, oil-free ranch. I originally had them with rice and sautéed asparagus. The leftovers I served with roasted baby potatoes and sliced tomatoes. I bet them would be good in a taco. 

• 1/2 a large head of cauliflower (or 1 small head), chopped into wing sized chunks
• 1 1/2 cups unbleached all-purpose flour
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon nutritional yeast
• 1 1/2 cups unsweet almond milk (or any unsweet non-dairy milk)
• 1 cup bread crumbs
• 1 1/2 cups Franks Buffalo sauce (or less if you don't like it hot)
• vegan Ranch for dipping

Preheat oven to 425F. In a large bowl add the flour, garlic powder, onion powder and nutritional yeast. Stir well.

In another bowl add the milk and buffalo sauce. Stir until combined

Add the wet ingredients to the bowl of flour mixture. Still until combined.

Add cauliflower to the batter. 

Stir until coated.

Remove each "wing" and shake off the excess batter. Then coat in breadcrumbs.

Set pieces on parchment lined baking sheet.

Bake for 20 minutes. Then turn and cook another 20 minutes.

They should be nice and crispy on the outside and thoroughly cooked on the inside.

I had leftovers with roasted baby potato wedges and sliced tomatoes.

Enjoy!!!!

Burrito Bowls

 I've been trying out some different ideas for bowls, burrito bowls, rice bowls, black bean bowls, etc. This is an easy way to make a filling, healthy meal. You can keep each ingredient in it's own container to make whatever type of bowl you feel like eating. These also come together very quick if you have minute rice or a microwave rice. I didn't have either and cooked 4 servings of brown rice on the stovetop. Just plan ahead if you have to go that route. Also, you can add what you like and leave out things you aren't fond of, so substitution is easy.

• 1 (15-ounce) can unsalted black beans,, drained and rinsed
• 1/4 cup water
• 3/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup fresh corn kernels (I used 2 ears of corn)
• 1 tablespoon fresh lime juice, divided
• 4 servings cooked brown rice
• 1/2  cup chopped fresh cilantro, divided
• 1 recipe Baked Soy Sauce & Sriracha Tofu
• 4 cups romaine lettuce hearts, chopped
• 2 ripe avocados, sliced
• salsa (use your favorite brand or home made)
• sour cream (I used Dr. McDougall's recipe)

In a medium saucepan add beans, water, chili powder, and cumin. Cook over medium heat until beans are hot. Remove from heat and cover to keep warm.

Cook your brown rice. I used regular brown rice cooked on the stovetop. This took about 45 minutes. So, plan ahead if you don't have leftover rice or a quick cooking rice.

Add 2-3 tablespoons of the cilantro to the rice and 1 1/2 teaspoon lime juice. Stir and set aside.

In a medium size nonstick skillet cook corn, stirring occasionally until it gets a little char on it. Sprinkle with 1 1/2 teaspoons lime juice. Set aside.

Add the romaine to a bowl.

Add 1/4 of the beans, corn, rice, tofu (you will have extra) and avocado. Top with salsa, sour cream and remaining cilantro. This would also be good with pickled jalapenos on top if you have them.

The flavor combo in this dish was delicious! Enjoy!

Baked Soy Sauce & Sriracha Tofu

 This tofu is so flavorful and made a delicious addition to a bowl I prepared for dinner last week. It has a little bit of kick to it but not too much. You can mix the soy sauce and sriracha together and give it a taste before you add it to the tofu if you prefer your food less spicy. You could also start with less sriracha and add more if you want to kick it up a notch. This is a very versatile dish and can be eaten hot or cold. Add it to salads, stir-fries, sandwiches or like I did; add it to a bowl.

• 1 block extra-firm tofu (mine wasn't the kind in the tub of  water, it was shrink wrapped)
• 2 tablespoons soy sauce
• 1 1/2 tablespoon sriracha

Preheat oven to 425F. If you need to press your tofu do that first. If it's the dense, shrink wrapped type you won't need to do that. Just dry it off. Cut into equal size pieces, mine were about 1/2 inch thick. Add to a large bowl.

Add the soy sauce and sriracha.

Gently stir to combine and coat the tofu.

Place on parchment lined baking sheet.

Cook for 10 minutes. Then flip and add any remaining marinade to the other side of the tofu. Bake for another 10 minutes.

Once done remove from the baking sheet. You can eat this hot or cold. It's delicious as is or amazing added to a Burrito Bowl or other type of bowl dish. I'll be posting that recipe next week. I made 4 bowls using this yummy tofu.

Enjoy!!!!