Sprout New Roots


4 Comments

Cauliflower Buffalo “Wing” Bites

So, to start, I have never had real buffalo wings. I know, I’m sure it’s hard to believe, but I have not. Before I was vegetarian, around 11-12 years ago, I steered clear of dark meat because I was always health-conscious and I had always heard that white meat was better than dark. So wings never fit into my diet (cauliflower, however, has always fit perfectly in there!).  So, due to the wonder that is Pinterest, I started noticing vegan recipes for Cauliflower Buffalo Wings dipped in a Vegan Bleu Cheese sauce, and decided I had to give them a try because they looked so good and my husband Jason, pre-veg, used to love them. They came out really good and flavorful! And Jason even said it did resemble the flavor and idea of real chicken wings-which was enough for him and certainly for myself! So here are the 2 recipes I used for Cauliflower Buffalo “Wing” Bites and “Vegan Bleu Cheese”.

photo(7)

Cauliflower Buffalo “Wing” Bites (link to original recipe)

Specifically what I used is in parenthesis.

  • 1¼ cups non-dairy milk (I used soy milk)
  • 1 tsp white vinegar
  • ¾ cup all-purpose flour (I used whole wheat flour)
  • 1 tsp garlic powder
  • 1 head cauliflower, chopped into bite-size pieces
  • 1 cup cayenne pepper sauce-original recipe used “Frank’s Red Hot” (I used Stubbs Wing Sauce and it was way too hot, but my mom used “Bella’s Medium Wing Sauce” and it was perfect)
  • 4 Tbsp margarine or Earth Balance (I used Earth Balance)
  • ½ tsp white vinegar
  • ¼ tsp kosher or sea salt
  • Baby carrots and celery, to serve
  • There is a link to Vegan Bleu Cheese but I used the below recipe instead

Directions

  1. Preheat oven to 450 F. Line two baking sheets with parchment or foil (spray if foil) and set aside.
  2. In a measuring cup or small bowl, combine the milk and vinegar. Let sit for five minutes. Add the flour and garlic powder and stir to combine.
  3. Dredge the cauliflower pieces in the milk/flour mixture and place on the baking sheets, leaving a little room between each piece. Bake for 20-25 minutes.
  4. While cauliflower is baking, combine hot sauce, margarine, vinegar and salt in a small saucepan and bring to a low simmer. Remove from heat and set aside.
  5. Remove cauliflower from the oven and cover with hot sauce mixture. Toss to coat completely. Bake for another 6-8 minutes.
  6. Serve with celery, carrots, and vegan bleu cheese dressing.

Vegan Bleu Cheese Sauce (link to original recipe)

  • 1/2 cup of Vegan Mayo (I used Veganaise)
  • 2 tsp vinegar
  • Juice from 1/2 lemon
  • 1 Tbsp tahini
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 block extra-firm, pressed tofu (How To Press Tofu)
  • salt, to taste

Directions

  1. Mix all ingredients, except tofu, together in a medium mixing bowl. It may seem like there’s too much liquid at first, but as you continue to stir it will all incorporate together.
  2. Crumble the tofu into small pieces and add to the dressing. Fold in the crumbles and serve! Be sure to refrigerate any unused portions. This will keep for about one week in the fridge.

 

Advertisements


4 Comments

The Mac-n-Vegan-Cheesiest!

Everyone loves comfort food. Including us! Who doesn’t appreciate food that’s tastes like home? We grew up in New Orleans and pretty much all of the cuisine here makes people feel happy when they eat it. They may not feel so good afterwards-but it’s worth it to them. Not so much to us. However, we love that warming, comfortable feeling of tasting a slice of home-which brings me to this post! What we consider comfort food. Mac –Cheese! But not just any old mac n cheese- Spaghetti Squash Mac-n-Cashew “Cheese”! There are many recipes that you can find online for different nut and cashew cheese sauces, but I wanted to show you guys exactly what I did with what I had in my pantry because I believe it’s a simpler recipe than a lot that I found online. I chose spaghetti squash for the “noodles” because I have noticed, over time, that I’ve tended to “crowd out” pastas with whole grains and other “whole foods”. The last few times I have eaten pasta (even whole wheat or multi-grain) I feel heavier than I like to afterwards. I think my body is just used to lighter fair these days. And by “lighter” I certainly do not mean only salads-just food that takes less processing by my body. I still love pasta though and of course I still eat it occasionally. It’s just a small change I’ve experienced gradually over this past year and a half. Also, I like to eat a lot-so if I eat pasta-I can’t eat as much and that’s just no fun for me!
So here’s what I did!

cashews

Spaghetti Squash

  • 1 medium-sized spaghetti squash, or 2 small spaghetti squashes

You can bake your spaghetti squash whole or in 2 halves (cut lengthwise) in the oven.

If you choose to bake it whole, pierce the skin with a sharp knife several times around the squash. Bake it for an hour if it’s a medium-large size at 375 degrees. Bake for about 30-40 minutes at 375 degrees if it’s a small one. You’ll need to be careful that the skin doesn’t burn.  Check it occasionally and reposition it if you notice it beginning to brown in one spot. Once it is finished (you should be able to pierce the skin with a knife without much resistance) , remove from the oven, cut in half, and carefully scrape out the seeds and pulp in the center, then scrape the inside “meat” of the squash out with a fork and you’ll notice it comes out in “noodles” just like spaghetti!

If you choose to bake it in half, cut it in half, scrape out the seeds and pulp from the center and place it in the oven on a baking pan rind side up for 30-40 minutes at 375 degrees. Again, once it is finished, scrape the inside of the squash out with a fork.

Cashew Cheese Sauce

  • 1 cup of cashews
  • ¼ cup nutritional yeast flakes
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sea salt
  • 1 ½ cups of non-dairy milk (I used soy milk, but almond milk would work fine as well. Avoid coconut milk for this)
  • 1 heaping tsp cornstarch
  • ¼ cup olive oil

Put cashews in your blender or processor. Blend until they’re crumbly but be sure not to blend to a paste. Add the nutritional yeast flakes along with the garlic powder, onion powder, and sea salt. Pulse the blender 3 or 4 more times to mix it up. On the stove, heat the nondairy milk, olive oil, and the cornstarch. Heat and stir until the cornstarch is dissolved. Turn your blender/processor back on and slowly add the hot milkiness and blend for 2 minutes until smooth. Mix it into your spaghetti squash noodles! Add steamed/sautéed veggies into it or on the side. I have added in fresh spinach (picture below) and also steamed broccoli and carrots! Viola! Guilt-free comfort food!

Little Tip! Use this cashew “cheese” sauce to pour over your veggies or rice! Slather it on a sandwich! Dip chips or veggies into it!

spaghetti-squash-1

What do you consider comfort food ?

Please let us know in the comments below!