{ Vegan} Buffalo Cauliflower “Wings”

I recently came across PETA’s SpicyBuffalo Cauliflower “Wings” while searching for the best Super Bowl vegan snacks. I took PETA’s recipe and started experimenting with it (using only water, using different types of non-dairy milk, using different types of flour). My Vegan Buffalo Cauliflower “Wings” are made with a combination of water, soy milk, garbanzo flour and spices. In my opinion, this is the best combination. I hope you enjoy it!

Cauliflower Buffalo Wings

Superbowl. jpg

This is me in 2007, watching Super Bowl XLI, LIVE!. The American Football Conference Champion Indianapolis Colts played the National Football Conference Champion Chicago Bears under pouring rain. The Indianapolis Colts defeated the Bears 29–17.

I was invited to attending this game by one of my closest friends, an experience I will cherish FOREVER!

{ Vegan} Buffalo Cauliflower "Wings"
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Ingredients
  1. 1 head of cauliflower, cut into florets ( approx. 4-5 cups)
  2. 1/2 cup of water
  3. 1/2 cup of unsweetened non-dairy milk ( I use soy but almond will work too)
  4. 1 cup of garbanzo flour ( You can use gluten-free rice flour instead)
  5. 1 teaspoon of garlic powder
  6. 1 teaspoon of paprika
  7. 1 teaspoon of ground cumin
  8. 1/2 teaspoon of salt
  9. 1 cup of Tabasco Buffalo Style Sauce
  10. 1 tablespoon of Earth Balance Buttery Spread, melted
Vegan Ranch Dressing
  1. 1 cup of vegan mayonnaise
  2. 1/2 cup of unsweetened soy milk
  3. 1/2 teaspoon of garlic powder
  4. 1/2 teaspoon of onion powder
  5. 2 teaspoons parsley, chopped
  6. 1 teaspoon of dill
  7. Whisk all ingredients together and chill before serving.
Instructions
  1. Preheat oven to 450F.
  2. In a small bowl, combine the water, non-dairy milk, flour, garlic, paprika, cumin, salt. Whisk until well combined.
  3. Dip the cauliflower florets in the batter until coated evenly and place in a shallow baking dish. Bake for 18 minutes.
  4. While the cauliflower is baking, melt the buttery spread and mix with the buffalo sauce.
  5. Pour the hot sauce mixture over the baked cauliflower and continue baking for 8 minutes
  6. Serve with vegan ranch dressing and celery sticks.
Sunshine & Kale http://sunshineandkale.com/

{ Raw } No Bean Hummus

Hummus is an Arabic word (حمّص ḥummuṣ) meaning “chickpeas,” and the complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna, which means “chickpeas with tahini”.

This recipe uses zucchini instead of chickpeas. so in theory it can’t be called hummus. However, the flavor and texture is very close to the original dish. 

Hummus

This recipe was slightly adapted from the book “RAWvolution” by Matt Amsden, chef and owner of the restaurant with the same name. One of my favorite places to eat while in Santa Monica. 

Rawmazing Restaurant   

Rawvolution

Visiting RAWvolution in Santa Monica

Rawvolution II

{ Raw } No Bean Hummus
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Ingredients
  1. 3 zucchinis, peeled and chopped
  2. 3/4 cup of tahini
  3. 1/2 cup of fresh lemon juice
  4. 1/8 cup of extra virgin olive oil
  5. 4 garlic cloves, crushed
  6. 2 teaspoons sea salt
  7. 1/2 tablespoon of ground cumin
Instructions
  1. In a high speed processor, combine all the ingredients until thick and smooth. Garnish with a pinch of paprika and parsley
Notes
  1. Enjoy it with homemade pita chips or fresh vegetable crudités. It can be used as a spread on sandwiches, as a salad dressing ( blending it with a little bit of apple cider) or as a condiment. It tastes delicious with falafel and veggie burgers.
Sunshine & Kale http://sunshineandkale.com/

 

Roasted Cauliflower With Garlic, Lemon and Tahini Sauce

I love roasted cauliflower as much as I love C-H-O-C-O-L-A-T-E! This recipe is easy, delicious and nutritious! It can be served as a main dish or side dish.

Roasted cauliflower

Roasted Cauliflower With Garlic, Lemon and Tahini Sauce
Serves 2
The slightly sweet taste of cauliflower is perfectly balanced by the tangy lemon zest, garlic and tahini sauce.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 medium size cauliflower
  2. 4 garlic cloves, crushed
  3. 1/2 lemon (both zest and juice)
  4. 3 tablespoons of EVOO
  5. 1/2 teaspoon of sea salt
  6. 1/2 teaspoon of black pepper
  7. 2 tablespoons of tahini sauce
Instructions
  1. Preheat your oven to 450° degrees Fahrenheit (230 degrees C).
  2. Prepare the dressing by mixing the garlic, lemon, olive oil, salt and pepper.
  3. Cut the cauliflower into even-sized pieces and toss to coat with the dressing.
  4. Line a baking sheet with parchment paper . Lay pieces of cauliflower cut-side down. Roast for about 10 minutes before tossing. Return to the oven for about 5 minutes or until it is almost cooked through.
  5. Once the cauliflower is roasted to your liking, remove the baking sheet from the oven and place the roasted cauliflower in a large bowl.
  6. Cool down for about 10 minutes and toss with the tahini sauce.
Notes
  1. It can be served hot or cold (preferable). Enjoy it!
Adapted from Rouxbe Cooking School
Sunshine & Kale http://sunshineandkale.com/
 If you try this recipe, let me know what you think. I’d love to hear from you.