Back in the kitchen and recreated this banger. I was scrolling through Pinterest and saw this recipe, in all of its carb-loaded glory, and knew I needed to chef it up (although this dish doesn’t call for much effort at all).
So, if you’re also a fan of pasta covered in a creamy, southwest dressing, getcho butt in the kitchen and try this one out.
If you’re looking for a sweet and spicy bowl of deliciousness, you’ve come to the right place. Containing so many of my faves, it was hard not to eat more than seven bowls of this in one night… I won’t judge if you don’t. I love this recipe so much that I’m making it again tonight, and also because cauliflower is the sh*t and I just can’t get enough.
I used store bought teriyaki sauce, but you adventurous folk can surely use a homemade recipe, or whatever you prefer. I also like to cut corners where they can be cut, so I opted for coleslaw mix rather than spending time cutting and preparing cabbage… talk about pain in my booty. The cauliflower recipe is borrowed from From the Comfort of My Bowl, made by the lovely Jhanelle.
1 c rice, dry (2 c if serving more than 4)
1 avocado, optional
14 oz bag of coleslaw mix or 1 3/4 cups of cabbage
handful of chopped green onions for topping, optional
In a medium sauce pan, prepare rice according to package. And set your oven to preheat 400 degrees F.
While rice is cooking, you’ll combine all of the coleslaw ingredients into a medium or large sized bowl, stir, and place in the fridge until it’s time to munch out.
Next, you’ll get a baking sheet, line with tinfoil or lightly grease it, place the florets of broccoli, top with the olive oil and mix around. Finish with salt and pepper, and place in the oven for 10 min.
While the broccoli is cooking, you’ll prepare the cauliflower. In a bowl, combine all ingredients under “Cauliflower” except cauliflower, teriyaki sauce and green onions, to make a thick and smooth batter.
Rinse and drain cauliflower then dip each piece in the batter, coating completely. Shake off excess batter then place on the lightly oiled or nonstick baking tray. Once the broccoli has been removed, place the tray in the oven and bake for 15 minutes.
Remove from the oven then dip in or brush each nugget with the teriyaki sauce and place the baking tray back into the oven for another 10 to 15 minutes.
Creation time!!! How I served my bowl: a bed of rice, topped with coleslaw, broccoli florets, cauliflower, avocado, a drizzle of extra teriyaki, and topped with green onions. Enjoy that mouthwatering deliciousness.
Who else is balancing the stress of a pandemic with a healthy amount of unhealthy treats? Shout out to sweets for always making me feel better and helping me escape boredom… this recipe especially. It’s so f*cking good, and probably the best brownie recipe I’ve tried up to this point. These babies have a nice and firm, almost-crunchy outside, with a soft gooey middle that pairs fantastically with a fat scoop of ice cream. Hello, comfort food. The recipe is borrowed from My Darling Vegan, made by the lovely Sarah.
2 tbsp ground flaxseed
6 tbsp warm water
1/2 cup vegan butter
3/4 cup white sugar
1/2 cup brown sugar
3/4 cup cocoa powder
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil. Or lightly oil your 8×8 baking pan.
Prepare the flax eggs by mixing the flax and water, and setting aside.
Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
Stir in vanilla extract and flax “eggs” to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
Remove brownies from the oven and let cool for at least 30 minutes before slicing.
It has been some time… this whole covid shutdown has had me distracted in a weird way, even with mostly everything closed. My boredom finally led me back to cooking again, which led me here. And back with a kick-ass stuffed shell. Pumpkin ricotta filling for all you basic bitches out there. Topped with a super delicious garlic alfredo sauce… I suggest making double because you can make fettuccine alfredo for “Pasta Night: Round 2”. This lovely recipe is as seen on Rainbow Plant Life, and made by the lovely Nisha.
Preheat the oven to 350°F (or 175°C). Lightly grease a 9×13-inch baking dish with olive oil.
Cook the pasta shells. Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until just al dente (do not overcook!), then drain well.
Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, extra virgin olive oil, lemon zest, lemon juice, and crushed red pepper flakes (if using) in a food processor and pulse repeatedly until the texture is smooth but still a little chunky, similar to the texture of ricotta cheese.
Make the pumpkin ricotta filling. In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, 1/2 teaspoon kosher salt, black pepper to taste, and vegan parmesan cheese (if using). Fold the ingredients together using a silicone spatula. Taste the filling and adjust the seasonings accordingly, adding more salt, pepper, or nutmeg as needed. Spoon 1-2 tablespoons of the filling into each jumbo pasta shell, and set aside.
Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat and add the 3 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning. Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the lite coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened.
Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.
Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce in the prepared baking dish. Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the chopped fresh sage leaves on top of the sauce. Bake the stuffed shells for 25 minutes, or until the pasta shells are lightly golden. Serve warm.
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!
Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
This will allow the mushrooms to release their water.
After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
Add sea salt and black pepper to taste.
Garnish with fresh herbs and serve.
Rest of the Dish
Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
Boil a large pot of water, add in the green beans for 8-10 minutes until they’re soft, strain, and run cold water over them.
In a large skillet, add a tablespoon of olive oil and the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the garlic and cook for 1 minute. Stir in the mushroom soup. Stir in the milk and cheese until the cheese is melted. Add salt and pepper to taste.
Place your green beans in the prepared dish, pour the mixture over all of the green beans. Fold in 3/4 cup of the fried onions. Bake, uncovered, for 20 minutes. Top with the rest of the fried onions, and bake another 10-15 minutes until they’ve turned golden, and the casserole is hot and bubbly. Enjoy that sh*t.
Vegan Meatloaf! Am I allowed to say it’s a meatloaf? A classic, with a chickpea/tofu twist my vegan babies. I was really surprised by this one to be honest, I questioned if it could compare on any level to real meatloaf… and I’d say it gets there. It packs in the protein and has loads of flavor. I fed it to my family on Easter and they weren’t complaining, so it’s non-vegan approved b*tches.
1/2 tbsp olive oil
1/3 c white onion, diced
2 tsp minced garlic
1/2 red bell pepper, diced
1 15 oz can chickpeas, save liquid from can
6 oz extra firm tofu
1 tbsp soy sauce or liquid amino
1/4 c ketchup
1/2 tsp liquid smoke, optional
1 packet of meatloaf seasoning OR
1 tsp italian seasoning
2 tbsp parsley
4 tbsp chickpea liquid
1/2 c nondairy milk
3/4 c breadcrumbs
3/4-1 c oats
Preheat the oven to 375 degrees, and lightly grease a 9 in. loaf pan or line with parchment paper to avoid sticking.
Saute onion, garlic, and bell pepper until soft and fragrant, about 5 minutes on medium heat, remove from heat.
Mash the chickpeas with a fork or potato masher until they are broken up but not mushy or pasty. Crumble in the tofu AFTER you have pressed it a few times with a dish rag or paper towels to remove some moisture. Add in cooked veggies, soy sauce, ketchup, liquid smoke, and meatloaf seasoning. Mix well.
Add in the chickpea liquid, milk, and breadcrumbs, stir to combine, add oats 1/4 c at a time, mixing until the mixture holds together well and can be formed (holds in a ball shape). Transfer to the loaf pan, flatten, and place in the oven for 35 minutes.
Remove and top with ketchup moving width-wise from top to bottom (refer to picture), and cook another 15 minutes. Remove and let sit at least 10 minutes before slicing so it holds better.
I’ve been eating this every morning and not sick of it yet! Oatmeal is full of fiber and tastes great (with some maple syrup), I love it y’all, hopefully you do too. Suuuper simple right here, cooks up quick and served with a side of fruit.
1 c water or milk of choice
1/2 c oats
dash of cinnamon
2 tbsp raisins
1 tbsp maple syrup
Optional to enjoy on the side:
Boil water, add oats and cook stirring occasionally until the water has been absorbed, about 5-10 minutes. Add in a dash of cinnamon, raisins, maple syrup, and stir that sh*t up. Fin.
Where my chili lovers at? This recipe is amazeballs, I think I say that about all my chili recipes… so here’s to my chili eating fools. It’s filling, it’s tasty and pair it alongside some cornbread, you can’t go wrong.
2 tbsp water, more as needed
4 garlic cloves, minced
1 jalapeno, minced
1 bell pepper, diced
3/4 c lentils
2 c water
1 15 oz can of diced tomatoes
1/4 tsp paprika
2 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
pepper to taste
1 15 oz can of black beans with juices
1 15 oz can of kidney beans, rinsed
7-8 baby mushrooms
In a large sauce pan, heat 2 tbsp water, add in the onion and garlic, once translucent add in the jalapeno and bell pepper. After about 2-4 minutes, and everything is soft, add lentils and water. Give a nice stir, add diced tomatoes, all spices, and beans. Cook for about 20 minutes until almost all of the liquid has evaporated, add in the mushrooms, stir and cook for another 10 minutes. Add any spices you feel are missing, and enjoy!
**optional cook up some cornbread according to package or fritos!
I didn’t think I liked eggplant, but GAT DAM, if you can cook correctly it’s crazy how things end up tasting great. Haha that makes it sound like I didn’t know how to cook before…
Seriously, this turned out really great, it’s a pretty quick recipe too, I was eating within 30-40 minutes. I highly recommend once you’ve sliced your eggplant to salt both sides of each round and let some of that moisture out before cooking. It’ll make a big difference. I gave specific instructions in the directions, so mf follow along.
I am almost, almost done with being sick, hence why I’ve ventured away from soups, and I couldn’t be more stoked. I hope you give this one a try!
For the Asian Sauce
1 tbsp sesame oil
1 tbsp grated ginger
1 tbsp honey (more if necessary)
1 tbsp rice vinegar
2 tbsp water
1 tbsp sriracha (more or less based on your preference)
1 tbsp creamy peanut butter
Topping : sesame seeds
Rest of the Ingredients
1 eggplant, sliced into 1/2 in rounds
IF you want a full meal also add this!
1 c of brown rice, prepared according to package
If you are making the meal, get that rice cooked!
Preheat the oven to 400 degrees. Then, prior to doing anything else, lay your eggplant flat on a surface, sprinkle salt on both sides, pat in, and let sit for about 15 minutes. Once you see little water bubbles form on top, wipe all of them down with a paper towel. This will help when you cook, the whole texture will be much more enjoyable TRUST ME.
While you let the oven heat and eggplant get dewey, mix up your asian sauce ingredients in a small/medium sized bowl. The peanut butter may not blend completely, but that’s totally fine.
Once the eggplant has been wiped, lay them flat on a baking sheet, I spooned a bit of sauce onto each individual eggplant, flipped and repeated that so each side was covered. You can throw everything in a bag and give it a shake too. Bake for 10 minutes, flip, and bake another 10 minutes.
I served mine over rice, with broccoli and the eggplant.