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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”.

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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.

 

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Eating Out New Orleans: Sukho Thai

Over the course of the past 2 years, Sukho Thai in New Orleans on Magazine St. (there is also another location downtown) has become one of our go-to spots for our family celebrations from birthdays to graduations to just simply eating out together. Since most of us share a plant-based vegan diet now, we’ve found that ethnic restaurants are the best bet when it comes to offering a variety of delicious veggie dishes that will please us all (including the omnivores among us) and Sukho Thai is no exception. Until recently, they had an entirely “Vegetarian” menu section-with the option to veganize any of the dishes. Easy enough! Well, they have re-vamped their menu and have decided to create an entirely “Vegan” menu section instead of just “Vegetarian”! I imagine the popularity of vegan requests has brought this great change on. Their food is consistently delicious and flavorful! One issue we noticed, however, was that in the “vegan” pad thai, my husband found egg. I am assuming that it must be because it’s newer to them to omit the egg and they aren’t as used to having to do that-so just be sure to specify/double check if you order that. Everything else was vegan as it should be. If you are in the New Orleans area looking for some tasty Thai food – be sure check them out! Here is the menu plus the dishes that we most recently got.

5

6Eggplant Lover

2Veggie Pad Thai

1Veggie Yellow Curry

4

Garden Soup

3

Peppery Garlic Tofu

Have you been to New Orleans?

If so, were you able to easily find delicious plant-based food wherever you ate?

We’d love to hear about it!


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Eating Out New Orleans: Santa Fe Tapas Vegan Brunch

This past Saturday, we spent the entire day out and about with our mom. For lunch, we decided to be adventurous and try out a restaurant that we had heard about through the New Orleans vegan community grapevine.

Every Saturday, Santa Fe Tapas on St. Charles has a vegan brunch. Everything was absolutely delicious! Probably one of the best meals any of us have ever eaten! As soon as they brought us our meals, all 3 of us immediately whipped out our iPhone’s to take pictures! Everything was so pretty and looked incredible and we had to document this! The tamales were our favorite, though, hands down. And the bananas foster – oh my goodness! To die for!

Here’s what we ordered:

Roasted Vegetables Vegan Tamales, Poblano Mole, Pico de Gallo, Guacamole

Crisp marinated Tofu, Piquillo Roasted Corn Spinach Shallot Orzo (Risotto)

Panneed “Scallopini” Parsnip Potato Latke, Asparagus Amandine

Bananas Foster (with house made vegan ice cream!)

If anyone has a delicious vegan tamale recipe, please share it with us! We’ve been dreaming about it ever since!


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Tofu Lettuce Wraps!

A few weeks ago, I was CRAVING P. F. Changs tofu lettuce wraps. I figured that they couldn’t be too difficult to make, and decided I should give it a try. I found this recipe and got to work. It was so easy and SO delicious! I am definitely going to be cooking this regularly.

  • cooked brown rice
  • 1 head of lettuce
  • 1 pound extra firm tofu
  • 2 – 3 cups chopped shitake mushrooms (we have used 1.5 portobello mushrooms chopped up and that works great too)
  • 4 tbsp chopped garlic (fresh)
  • 1.5 tbsp ginger (if you have fresh, then grate 1 tsp. of grated fresh ginger for every ¼ tsp. of dry ground ginger-we use both options depending on if we have fresh or not, if you’re new to ginger, ground up may be a better option)
  • 1/2 to 1 can chopped water chestnuts (8 oz)
  • red pepper flakes
  • soy sauce or tamari
  • pepper
  • onion powder

Chop tofu into tiny squares. Spread out the tofu on cookie sheet. Top with pepper, red pepper flakes (don’t over sprinkle because it could get too spicy) , soy/tamari sauce, and onion powder. Bake on 375 degrees for about 40 minutes.

Saute chopped up garlic and ginger in a little water for 5 minutes until they soften, then add the mushrooms, water chestnuts, and a dash of soy sauce, onion powder and sprinkle a bit of the red pepper flakes.  Cook for another 10 minutes.

Once the tofu is finished, add the tofu and some rice to the pan and mix all ingredients together and cook for another few minutes to mix the flavors.

Wrap mixture in pieces of lettuce, and enjoy!

-Jenn