Friday, October 15, 2021

Roasted Buffalo Cauliflower with Homemade Ranch

I've made Buffalo Cauliflower several different ways. Most of the time I use a batter but wanted to go the "naked wings" direction with these. The pictures don't do these justice; they are amazing. The ranch turned out really good as well, I used a few different recipes and picked a little of this and a little of that and am happy with the outcome.

  • 1 large cauliflower, about 6 cups, cut into florets
  • 1 1/2 teaspoon garlic powder
  • 1 tablespoon vegan mayonnaise (home-made or store bought)
  • 3/4 cup Frank's RedHot Buffalo Wing Sauce
In a bowl combine the garlic powder, mayo and Frank's. Stir until combined.

Toss the florets with the sauce you've made, making sure to get the sauce in all the crevices. 

Preheat oven to 425F. Add the florets to a parchment lined baking sheet in a single layer. Bake for 25-30 minutes. You can turn them over half way through.

Ranch Ingredients:
  • 1/2 cup mayo
  • 1/4 cup full-fat coconut milk from a can
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried onion powder
  • 1/2 teaspoon dried minced onions
Combine all the Ranch ingredients in a small bowl and mix well. Keep in the frig while the florets cook. Serve as an appetizer or I choose to treat the florets like "wings" and have potatoes and lima beans as side dishes.

Saturday, October 9, 2021

Mexican Street Corn Burrito Bowl

This was a delicious "bowl" of food. It serves 2 with leftover dressing. I had a leftover ear of corn that had been cooked on the grill. I used that and cut the kernels off the cob. This is a great way to use up some extra veggies that are in your frig. Feel free to make substitutions. We've been on a "bowl" kick lately.

Burrito Bowl:
  • 1/2 cup uncooked rice (I used a mix of brown and wild)
  • 1 ear of grilled corn
  • 1 red bell pepper, thinly sliced
  • 1 can (15-ounce) no-salt black beans, drained and rinsed
  • fresh cilantro, chopped
  • 2 green scallions, sliced
  • fresh jalapeno, sliced
  • 1/2 teaspoon smoked paprika
  • 1 avocado

  • 1/2 cup vegan mayo
  • 2 limes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons Sriracha

Cook rice according to package directions. Set aside to cool once it's done.
Make the dressing. Combine all the ingredients mayo, 3 tablespoons lime juice, 1/2 teaspoon lime zest, cumin, paprika, chili powder and Sriracha. Whisk and put in frig while you make the bowls.

Sauté corn kernels and bell pepper in a large skillet 4-5 minutes, until they are slightly charred. Set aside.

Season with black pepper and some chopped cilantro. Once it's cool add the scallions, jalapeno and 1/2 teaspoon paprika. 

Build your bowl: add 1/2 of the prepared rice to each bowl. 

Add even amounts of black beans and the corn/red pepper mixture. Top with sliced avocado and a wedge of lime. I also had some tomato that needed to be used and added some diced fresh tomato.

Garnish with pickled jalapenos and the dressing. 

Saturday, October 2, 2021

Double Chocolate & Peanut Butter Muffin

Okay, this isn't your normal muffin. First, it doesn't rise up tall like a normal muffin. I found this recipe online and it was not vegan. I changed a few ingredients so that it would be vegan and I am in love with these. Warm a muffin for a few seconds in the microwave and then top with a scoop of vegan ice cream and you will slide out of your chair it's so damn good!

I used a silicone muffin liner and placed it on a cookie sheet for stability. Let the muffins cool completely and it's easy to pop them out of the silicone. 

1/4 cup cocoa powder
2 tablespoons oat flour (just add oats to a spice grounder)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons Organic Coconut Palm sugar
1/2 cup creamy peanut butter (buy pb that is only peanuts, no oil or salt added)
1/4 cup unsweetened applesauce
1/4 cup vegan unsweet almond milk yogurt
1 teaspoon vanilla extract
2 tablespoons honey
1 tablespoon flaxseed meal + 3 tablespoons water, mix well and set aside
5 tablespoons dark vegan chocolate chips + a few to add to the top

Preheat oven to 350F. I used a silicone muffin pan; if you don't have one and use a regular pan spray the cavities. 

In a large bowl stir the cocoa powder, oat flour (measure after it's turned into flour), baking soda, baking powder, salt and sugar.

In a separate bowl combine the peanut butter, applesauce, yogurt, vanilla and honey. Mix until combined.

Add dry ingredients to the wet and mix well. Add the flax egg and combine.

Stir in chocolate chips.

Fill 8 muffin cavities and top with a couple of chips. Add water to fill the cavities you don't fill with batter.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.