This is so good! Crunchy, crispy and oh so portable!
- 2 c cauliflower, cut into bite size pieces
- 1 c canned white beans, 1/4 liquid reserved
- 1/2 c buffalo sauce
- 1/2 c bread crumbs
- 1/2 c cornmeal
- 1/4 c hemp seeds
- 1 tbsp dried parsley
- 1 tbsp garlic powder
- Olive oil spray
- 4 tortilla
- Shredded carrots
- Sliced celery
- Chopped romaine
- 1 c almond or cashew milk
- 1/4 c white vinegar
- 5 tsp lemon juice
- 1 1/2 c raw cashews
- 1 1/4 tsp salt
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion salt
- 1/4 tsp pepper
- 1/4 tsp mustard powder
Combine in a high speed blender and purée till smooth. Chill.
Preheat oven to 450.
Put cauliflower, beans hot sauce and bean liquid in a bag or bowl and combine until well coated, set aside to absorb the mixture.
Place the cornmeal, bread crumbs, hemp seed, parlay and garlic powder in a food processor and pulse to blend and chop. Place in a plastic bag or large bowl.
Use a slotted spoon to remove cauliflower mixture and add to crispy coating, toss to combine.
Spread on parchment lined baking sheet, spray with olive oil and bake for 25, drizzle with more hot sauce and bake until golden and crispy about 10 minutes. Allow to cool 5 minutes.
Serve on tortillas, with ranch, lettuce, carrots and celery.
This is a hard one to take a pic of, mostly because I did not want to cut it in half. This is a one pan meal – I used Gina skillet to cook everything up. It’s vegan too!!
- 1/2 c veggie broth
- 1/4 c Tamari or soy sauce
- 1 tsp garlic powder
- 2 tbsp balsamic
- 4 portobello mushrooms, cleaned and sliced
- 1 jar red roasted red peppers, sliced
- 1 onion, sliced thin
- Smoked paprika
- Pea sprouts
- 1 head of romaine, chopped
- 1/2 c vegan mayo
- 4 tbsp basil chopped
Combine the veggie broth, tamari or soy sauce, garlic powder and vinegar in a bowl, add mushrooms and toss to coat. Let marinade for 30 min – 8 hours.
Combine mayo and basil, keep chilled till read.
Add 1/4 c marinade to a large skillet over medium heat, add onions and peppers and cook until soft. Push to the side of the pan and add mushrooms and 1/2 the marinade, salt and paprika, increase heat to medium high and cook, stirring occasionally until liquid is evaporated. Add more marinade if needed, it will take about 15 min to cook the mushroom.
Spread mayo on a tortilla, top with onion mixture, lettuce, sprouts and mushroom. Wrap and serve.
- This is straight from Skinny Girl – no changes cos her recipes are always perfect! They taste great and are so easy! I saw the recipe on FB at 6 am and made them for breakfast the same morning. The recipe makes 4 small bagels. I sliced it in half, toasted it and topped it with vegan cream cheese and a slice of tomato! Hubby had never had a savory bagel (what!?!? Don’t even get me started) and he enjoyed them! I used the Everything Bagel Mix from TJ’s. I did lazy out and toss everything in the food processor. You can visit skinnytaste.com for details on how to do it by hand.
- 1 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c Greek yogurt (Do NOT substitute with regular yogurt), drain off any liquid
- 1 egg white, beaten
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Preheat oven to 350. Like a pan with parchment and spray with oil. Or heat your air fryer, and spray the air fryer basket with oil. Beat the egg white and set aside.
Add dry ingredients to food processor and pulse to combine. Add yogurt and pulse to incorporate, then pulse about 20 times until it forms a tight ball.
Lightly flour your work surface and form the dough into a ball. Divide into 4 pieces and roll into ropes and then form into a bagel shape.
Brush with egg white and add your topping of choice.
Bake or air fry for 25 minutes or until golden brown.
This recipe is inspired by Eating Well. You need to prepare and marinade the eggplant in advance so there is some fore thought required. The rest of the dish comes to gather super quick!
- 1 ½ pounds eggplant
- ½ c olive oil
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 2 large cloves garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp piment d’Espelette or Aleppo pepper
- 1 head of romaine, rinsed and separates
- 2 tomatoes, sliced thin
- 1 container of Tzatziki or you can make your own
- Hot sauce
- Feta, unless your vegan
- Pita bread
- Sliced red onion
To prepare eggplant:
Trim ends off eggplant and cut lengthwise into 1/4 inch-thick slices. Place in a colander and toss with 1 teaspoon salt. Let stand for 30 minutes. Rinse and pat dry.
Transfer the eggplant to a 9-by-13-inch baking dish. Whisk oil, dill, lemon juice, garlic, coriander, cumin, oregano and piment d’Espelette (or Aleppo) in a small bowl. Rub the marinade on the eggplant. Refrigerate for at least 3 hours and up to 1 day.
To grill & serve: Preheat grill to medium-high. Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side. Serve in pitas with tomato, lettuce, onion and some of the tzatziki and feta, of using.
This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.
- 3 tbsp butter or vegan butter
- 1 tbsp olive oil (more for drizzling)
- 1 lb oyster mushrooms, broken into pieces if they are large12 large
- salt and pepper
- 1/4 c shallot, minced
- 3 cloves garlic, minced
- splash of Pernod
- 1 tbsp vermouth
- 1 tbsp flour
- 1/2 c whole milk
- 8 oz fresh spinach
- 1/2 c parmesan, grated
- 1/4 c bread crumbs
- 1/4 c chopped parley
- lemon slices
- 4 pieces of toasted bread
In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.
Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.
Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.
Mix the parmesan, parley and breadcrumbs together
Turn your oven on medium broil.
Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.
Broil for 3 – 4 minutes or until browned.
Spread on toast and serve.
Serve with lemon slices.
This wrap is amazing – use the foil to get a really tight grip on the wrap!
- Vegan ranch
- 1 head of romaine, chopped
- 1 tomato, chopped
- 1 avocado, sliced thin
- Phones baloney coconut bacon
- 1 small red onion, sliced thin
- 4 large flour tortillas
Heat the tortillas on a griddle until warm.
In a large bowl, toss lettuce with a couple TBSP of ranch dressing.
Divide lettuce, tomatoes, onion, avocado and coconut bacon between the wraps, towards the front side. Roll up the sides, fold the side and roll tightly. Then roll in foil. Enjoy!!!
This one was a combo of bring a few things I had on hand together. We then wrapped them up and had them as the pre-camp performance picnic! So good!!
- 1/2 recipe seitan, shaved thin
- Nacho sauce, warmed
- 2 c onions, sliced thin
- 2 c bell peppers, sliced thin
- 2 tbsp grape seed oil
- 2 tbsp Worcester sauce – vegan
- 2 tbsp water
- Salt and pepper
- 6 hoagie buns
In a large pan heat oil and add onions, green peppers stir in water and Worcester sauce, season with salt and pepper and cook for 3 minutes.
Push veggies to one side and cook the seitan for 3 minutes until crispy.
Full rolls with seitan and peppers and drizzle with cheese sauce.