Been thinking about this recipe for awhile, and I finally got my ass in gear to make it. It turned out amazing! The sauce is sweet and spicy, the cauliflower is crispy, over rice it’s a mf party… and just as good, MAYBE BETTER, than chicken. (;
Who am I kidding.. It is better. So get that ass in the kitchen b*tches.
The recipe is baked, 100% vegan, and borrowed from Nora at Nora Cooks.
1 head cauliflower (about 5 cups)
1 cup water
3/4 cup flour (see notes for gluten free)
1 tablespoon garlic powder
1/4 teaspoon salt
2 cups panko breadcrumbs (see notes for gluten free)
Sticky Orange Sauce
1 cup orange juice, fresh squeezed preferred
1/2 cup granulated sugar (see notes for substitutions)
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Wash and cut cauliflower into bite sized pieces.
In a large bowl, add water, flour, garlic powder and salt. Whisk until well combined. Place the breadcrumbs in a medium sized bowl and set it next to the wet batter bowl. Also place your baking sheet nearby.
Add the cauliflower to the bowl with the wet batter and toss to combine, coating all the pieces well.
One by one, remove a cauliflower piece, tapping any excess batter off, and roll in the breadcrumbs to coat. Place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake.
Bake for about 20-30 minutes until golden brown and crispy.
Sticky Orange Sauce
In a large pan (large enough to fit the cauliflower and sauce), add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two.
Mix the cornstarch and water in a small bowl to combine, and then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
Once the cauliflower is done, add it to the pan with the orange sauce and stir to coat. There won’t be a lot of extra sauce; if you want more double the sauce.
Serve over brown or white rice. Sprinkle with green onions and/or sesame seeds. Serve hot and enjoy!
This chili is full of veggies, a kick of spice, and tons of fiber. Tastes bomb af too, so you’re going to want to give it a try. Really quick, ready in 20 minutes and then you can get yo grub on b*tches.
Featuring black beans and kidney beans, this will soon be a staple in your kitchen. The recipe is also oil free, so there’s no guilt in eating too much.
2 1/2 c veggie broth
1/2 onion, diced
3 cloves of garlic, minced
1 green bell pepper
1/2-3/4 c corn (depending on preference)
1 c butternut squash, peeled, de-seeded, cubed
2 carrots, diced
1 tsp chipotle powder
1 tsp cayenne pepper
1 tsp paprika
1 tsp galric powder
1 tbsp cumin
2 tbsp chili powder
salt and pepper, to taste
1 15 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
In a large pot, heat a 1/2 c of the veggie broth over medium heat, add in onion and garlic for a minute, followed by the rest of the veggies, stirring and cooking for another 5 minutes so everything is softened.
Add in all of the spices, the rest of the veggie broth, diced tomatoes, and beans. Stir well, and simmer for another 15 minutes, check that everything is softened, and it’s ready to eat!
Drop whatever you are doing and get your ass in the kitchen to make this delicious-ass, tasty-ass pie. I had never made a pecan pie… or any pie really… but gat damn this was so good. My whole family (mind you are carnivorous, dairy drinking monsters) couldn’t stop eating it or hyping my ass up about how good it was. Pie crust made from scratch, which I got creative with with those cute lil leaves. Shout out to Abbey from Abbey’s Kitchen for the recipe.
2 ½ c flour
½ tsp salt
¼ cup white sugar
1 cup vegan butter very cold frozen is best
½ cup cold ice water
4 tbsp ground chia seeds OR chickpea liquid
8 tbsp unsweetened vanilla almond milk
1 c maple syrup
1 3/4 c light brown sugar
1/3 c cornstarch
1 1/2 tbsp vanilla extract
2 tsp apple cider vinegar
3/4 c melted vegan butter
¼ tsp salt
3/4 tsp cinnamon
2 cups pecan halves
In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it comes together (you likely won’t use it all!). Form into two thick round disks, wrap in plastic wrap and refrigerate for 1 hour to set up.
Meanwhile, preheat oven to 350F.
Mix together the chia or chickpea liquid and almond milk, refrigerate for 20 minutes.
In a food processor, puree the chia egg or chickpea liquid mixture, maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon.
Stir in the pecan halves.
Roll the first dough disk out to less than 1/4 inch and fit into a 9 inch pie plate. Prick the bottom. Chill until firm for about 30 minutes.
Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
Pour the filling into the shell and press the leaf shapes all around the edge.
Bake for about 1 hour or until it just gently jiggles in the center. After the first 20 minutes, you’ll likely want to cover the edges with tin foil to prevent the crust from overbrowning.
Allow to cool completely before slicing and serving.