Crispy Cauliflower Steaks (WFPBNO)

These cauliflower steaks were delicious!!!! They were browner on the bottom, so be sure to flip your steak after 10 minutes, so they get brown on both sides. Also, not sure what happened to my ingredients picture, it's gone! To cut the cauliflower into steaks pull/trim off the leaves, cut the cauliflower in half. Then holding a half against your cutting board slice a steaks, about 1 inch thick. You should get four nice steaks. 

• 1 head cauliflower
• 1 cup non-dairy, unsweet milk, I used almond
• 1 teaspoon apple cider vinegar
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper, plus more for the top
• 2 1/2 cups panko bread crumbs
• Brown Gravy for serving

Cut the cauliflower into steaks and set aside. Add apple cider vinegar to milk and stir. Set aside. In a mixing bowl or container that will hold the steaks, add flour and cornstarch, whisk in salt and pepper. Pour the milk/vinegar mixture into the flour and whisk to combine. Add panko to a plate by itself. Preheat oven to 425F.

Add one cauliflower steak and coat it fully. Remove and let excess batter drip off.

Add steak to the panko and fully cover both sides and the edges with panko. Gently shake off any excess.

Place the coated steaks on a baking sheet coated with parchment paper. Add more cracked black pepper before putting in the oven!

Bake for 20 minutes. Flip after 10 minutes so each side gets nice and brown. 

While they are cooking make the brown gravy. I also put potatoes on to boil before I started my cauliflower so that we could have the delicious dish you see below.

Enjoy!!!

Texas Caviar (WFPBNO)

I wanted a snack to take house setting over the weekend. I had one can of black-eyed peas in the pantry and some beautiful store bought cherry tomatoes. This is what happened. Be sure to taste the dressing before adding it to the caviar so that you can tweak it if you believe it needs ore spice or mustard, etc.

I only used one jalapeno since we grew these and they are HOT!~  However, if you love the heat feel free to add more. Always feel free to customize according to your taste.

• 1 can black-eyed peas, drained and rinsed
• 1 pint cherry tomatoes, quartered (if small just halve them)
• 1 bunch scallions, sliced
• 1/2 cup red bell pepper, diced
• 1/2 cup dressing (recipe is below)
• 1 jalapeno pepper, small dice
• 1 tablespoon minced garlic
• 1/2 cup cilantro, chopped
• salt and pepper to taste

Add all caviar ingredients to a large bowl and mix well. Set aside.

• 1 individual serving of unsweet applesauce
• 1/4 cup white wine vinegar
• 2-3 tablespoons lemon juice
• 2 tablespoon parsley, chopped
• 2 teaspoon dried oregano
• 2 garlic cloves, crushed
• 2 teaspoons stone ground Dijon mustard
• salt and pepper to taste

Add all dressing ingredients to a blender and blend until smooth.

Add 1/2 cup of dressing to the caviar and stir well. 

Let chill for a couple of hours before serving.

Enjoy!

BBQ Chick'n Pizza

Our local grocery store had flatbreads on sale BOGO last week. So, I bought two packages and made pizzas. This BBQ pizza was amazing, it's definitely a different direction than I normally go in when making pizza. But, we loved it. 

Of course we don't eat chicken but I had a bag of soy curls in the freezer and used 1 cup of hydrated soy curls and it turned out amazing. If you aren't familiar with soy curls they are made by Butler Foods and can be bought directly from them or from Amazon. Some curls are longer than others, so I normally break them into uniform pieces, a little over an inch in length.

Let's make pizza:

• 1 cup Butler Soy Curls
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 - 3/4 cup of your favorite BBQ sauce
• 1 medium roma tomato, quartered and sliced thin
• 1 12-inch flatbread crust
• a couple of handfuls fresh spinach, chopped
• 3-4 ounces vegan mozzarella cheese shreds

Rehydrate your soy curls according to the package directions in broth or water.

Once rehydrated squeeze out all of the liquid from the soy curls. Add about 1/4 cup of your BBQ sauce.

Give it a good stir to coat the soy curls well.

Preheat oven to 425F. Add the flatbread to a baking sheet. Spread BBQ sauce over the flatbread. I used about 1/3 of a cup. Use however much you like.

Top the sauce with the soy curls.

Add your tomato slices.

Top that with the spinach.

Last step, add your cheese shreds.

Bake for 9 minutes, depending on your oven. 

Allow to cool for a few minutes. Slice and eat.

Enjoy!!!

Cauliflower Tacos (WFPBNO)

These turned out really tasty! I made them last week for Taco Tuesday. They really don't have any heat to them and I will probably add some heat to the batter next time. I made the  mayonnaise from Dr. McDougall's website for the mayo dressing. Obviously, add whatever favorite toppings you put on your taco's. 

For the cauliflower:

• 1/2 large head of cauliflower, cut into florets
• 1/4 cup plain flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon smoked paprika
• 1/4 cup plant-based, unsweet milk

For the tacos:

• soft tortillas (or hard if you prefer them)
• pickled red onion
• shredded lettuce or cabbage
• guacamole
• salsa
  
• mayonnaise dressing (1/4 cup mayo mixed with juice from 1/2 a lime)

Preheat oven to 375F. If you haven't made your pickled onions do this first. They need to sit a bit to get all flavorful. Mix all of the dry ingredients for the cauliflower in a large bowl.

Stir in milk and whisk to make a paste

Add all the cauliflower florets and toss well to coat them.

Line a baking pan with parchment paper. Add the cauliflower in a single layer.

Cook for 30-40 minutes until they are nice and crispy. While they are baking make your mayo dressing.

Once the cauliflower is crispy, carefully removed from the oven and get all of your ingredients together for the tacos. Let each person build their own with the condiments of their choice. We used salsa, guacamole, refried beans and a few chips.

Enjoy!!