Cauliflower is very versatile and is has a great texture for this recipe. Buffalo sauce is recommended, but for something sweeter, BBQ sauce or a teriyaki glaze can be used in its place. The Blue Cheeze dressing is great at cooling the heat of the spicy sauce. This recipe is based on the one by Kim Campbell in PlantPure Nation Cookbook.
1 head of cauliflower, chopped or broken into bite sized florets
1 cup + 2 tbsp unsweetened non dairy milk
1 cup whole wheat flour (can also try gluten free substitute)
2 tbsp nutritional yeast
1 tsp garlic salt
½ tsp onion powder
1 tsp paprika
¼ tsp black pepper
10 oz (or to taste) buffalo or other sauce of choice (no oil and low sugar)
Preheat oven to 400 F and line baking sheet with parchment paper.
Mix all dry ingredients (except cauliflower) in a bowl with the non dairy milk.
Dip the cauliflower florets into the batter mixture and place them on the lined baking sheet.
Bake in the oven for about 22 minutes until crispy.
Take the cauliflower out of the oven, and coat them in the sauce of choice before placing back into the oven for another 4 to 5 minutes.
Serve with carrot and celery sticks, and blue cheeze dressing (below).
Blue Cheeze Dressing
1 tsp agave (or honey)
1 minced garlic clove
2 tsp miso paste
2 tbsp + 1 tsp lemon juice
1 tbsp apple cider vinegar
2 tbsp tahini
½ tsp sea salt
½ tsp onion powder
3 oz extra firm tofu
½ tbsp water (more to thin, if desired)
1 tsp Dijon mustard
1 tbsp soaked raw cashews (can sub ½ tbsp. cashew butter or tahini)
2 tbsp finely chopped green onions (or parsley)
¼ cup crumbled extra firm tofu
Place everything except the green onion and crumbled tofu into a blender or food processer, and scrape down the sides as needed. Pour the mixture into a bowl and add the green onions and crumbled tofu and gently stir to mix. Thin with water if desired.
This recipe is based on the one by Leanne Campbell in The China Study Cookbook, with a couple of my variations. Great flavor with the sweetness of the sweet potato and tomatoes mixed with the savory flavor of the peanut butter. Yum!
2 tbsp vegetable stock or broth
1 chopped onion
1 chopped bell pepper
4 minced garlic cloves
¼ tsp cayenne
1 tsp dried ground ginger (or 1 tbsp fresh)
1 tsp cinnamon
1 cup water or broth
1 chopped/cubed sweet potato (peeling optional)
2 cups frozen chopped spinach (can also use fresh spinach or kale, 4+ cups)
½ cup frozen corn
4 tbsp tomato paste
1 15 oz can organic diced tomatoes
1 sliced zucchini (peeling optional)
¼ cup natural peanut butter
Salt to taste
2 cups cooked brown rice or other whole grain for serving
Optional add-ins or replacements for the vegetable ingredients above (I do not recommend leaving out the sweet potato or the tomatoes/paste as they bring the dish together):
1-2 cups sliced mushrooms
1-1 ½ cups beans
1 cup chopped carrots
Sauté the onion, pepper, and garlic in the broth in a large soup pot over medium high heat until onion is soft.
Reduce heat to medium and add spices and cook for 2 minutes.
Add water/broth and the rest of the veggies (everything except rice and peanut butter) to the pot. Bring the mixture to a boil and reduce heat, cover, and simmer for 10 minutes or until the potato is soft enough. Add water if needed.
Add in peanut butter and salt, and cook for 5 minutes.
This recipe is very versatile. I have made it many times, but it has never been the same twice! Variations can depend on what you have on hand. Here is the base recipe, with some of the many options you can use to adjust to your preferences:
Water as needed for desired consistency or thinning out nut butter)
Optional: 1 tsp toasted sesame oil
~4 to 8 cups Shredded cabbage or coleslaw (any type or color; I think the easiest is using the bagged shredded coleslaw, I used 2 eight oz sized bags for this particular time, and it had broccoli and carrots added)
½ to 1 cup Shelled edamame (I use frozen; feel free to try other beans or sprouted lentils)
½ to 1 cup Whole kernel corn (I use frozen)
1 cup Shredded carrots (or use coleslaw with carrots in it already)
1 Bell pepper chopped (I prefer red for sweetness)
Leafy greens (spinach or kale) chopped or torn
Nuts or seeds to top, for added crunch (here I used shelled sunflower seeds, but can use peanuts, almonds, cashews, pepitas, etc.)
Herbs: chopped cilantro and/or green onions
For slaw, place base slaw ingredients in large bowl and mix together. Add in the optional add-ins as desired.
For dressing, place the nut butter with a tbsp or two of water in a medium sized microwave safe bowl in the microwave for about 20 seconds to thin it out and make it easier to mix. Add the other dressing ingredients to the nut butter/water mix, and whisk together to achieve desired dressing consistency (feel free to adjust ingredients to taste). Pour the dressing on top of the slaw and toss/mix all together. Enjoy!