Delicious Vegan Recipes
Crispy Buffalo Cauliflower Bites
It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so I am pleased that it has turned out to be a very simple recipe.
You will not need to add salt as the sauces have enough salt to season them. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both.
Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute
INGREDIENTS
⅔ cup brown rice flour
2 tablespoons almond flour
1 tablespoon tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon dried parsley
1 head cauliflower, cut into 2-inch florets
⅓ cup Frank’s hot sauce or barbecue sauce
Spinach Ranch Dip
⅔ cup brown rice flour
INSTRUCTIONS
Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.
Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.
Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.
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Potato Pancakes
Here’s my plant-based version of potato pancakes, a recipe that traditionally consists of shallow-fried grated potato, flour, and egg. My recipe here is free of the ingredients that damage our arteries. As a plant lover, I prefer dairy-free toppings, such as the traditional applesauce, or nontraditional choices like salsa, guacamole, or hummus.
INGREDIENTS
· 2 russet potatoes, grated
· 1 large zucchini, grated
· ½ yellow onion, grated
· ½ cup oat flour
· 1 teaspoon baking powder
· ½ teaspoon freshly ground black pepper
INSTRUCTIONS
1. 1. Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
2. Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
3. In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
4. Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.
5. Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice.
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ROASTED VEGGIE PASTA
This pasta has been our party staple for years. And we promise, you’ll be surprised by how all these average ingredients make for one awesome dish.
INGREDIENTS
· 1 pound pasta
· 1/2 large red onion, sliced
· 2 medium carrots, cut into thin matchsticks
· 1 pint tiny tomatoes, halved
· 1 medium zucchini, cut into thin matchsticks
· 1 pound eggplant, skin on, cut into cubes
· 1/4 teaspoon salt
· 2 1/2 tablespoons chopped fresh thyme leaves
· 3 cloves garlic, minced
· 2 tablespoons lemon juice
· 3 tablespoons balsamic vinegar
· 1/2 teaspoon red pepper flakes (optional)
· Salt and black pepper
INSTRUCTIONS
1. Cook the pasta according to the package directions. Drain and pour back into the pot.
2. Preheat oven to 425°F. Grab two large Silicone or other non-stick baking sheets.
3. In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together. Spread out on the baking sheets and then slip them into the oven.
4. Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
5. Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.
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