Sunday, October 26, 2014

Sesame Glazed Cauliflower

When most people think of vegan "meat replacements" I think mostly tofu comes to mind. For those a little more educated on plant based eating maybe tempeh or seitan. Mostly, people don't think about cauliflower as a meat replacement but it is a  good one.



I especially like it for small bite type appetizers.  I absolutely love Buffalo Cauliflower. I like Orange Cauliflower.  This Sesame Glazed Cauliflower is pretty awesome, too.



This has a bit of an Asian flair and is a nice alternative to Sesame Glazed Wings and it could be served over rice to be eaten as a full meal.

I got this recipe from another blogger. I changed it very little, most notably to use whole wheat flour and the quantity of non dairy milk used. The result was good and my twelve year old daughter enjoyed it so much she said "Mom, this is 'blogworthy'", so here you go!

Sesame Glazed Cauliflower

For the sauce:
1/2 cup tamari sauce
1/4 cup agave nectar
1/2 tsp ground ginger
1 tbsp sesame oil
1/4 cup apple cider vinegar
1 scallions, minced
1 tbsp sesame seeds

For the cauliflower:
1 head cauliflower cut into bite size florets
1/2 cup whole wheat flour
1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/2 tsp garlic powder
Sesame seeds and sliced scallions for garnish

Preheat oven to 450 degrees

Mix all of the ingredients for the sauce together and set aside.

In a bowl mix the whole wheat flour, garlic powder and non dairy milk until a batter forms.  Add the cauliflower and toss to coat.

Place cauliflower on a well oiled baking sheet.  Place in the oven and bake for 15 minutes at 450 degrees.  After 15 minutes remove from the oven and pour the sauce all over the cauliflower.  Put back into the oven for five minutes and then remove, flip the florets and ensure they are well coated with the sauce. Note: some of the sauce may burn on the bottom of the pan- that's ok. Return to the oven for another five minutes.

Serve hot over rice or as a snack.  Any remaining sauce from the pan may be used for dipping.



Wednesday, October 15, 2014

Pumpkin Spice Sticky Buns

Yep, I have been totally sucked into pumpkin mode. I am all about pumpkin spice everything! I just can't get enough.  I am really enjoying cooking and eating all things pumpkin. Coffee, cake, cookies, pancakesdoughnuts, bread, pasta, muffinsFrench toast, and of course pie. You name it. If it's pumpkin I am probably making it, have recently made it, or am eating it right now.


I have not made sticky buns in a quite a while. The other day I decided it was time to use up the last of the bread dough in the freezer, so why not sticky buns? And why not pumpkin spice sticky buns? 'Tis the pumpkin season after all.



I followed my tried and true sticky bun recipe except that I used the So Delicious Pumpkin Spice Coconut Milk I followed my tried and true sticky bun recipe except that I used the So Delicious Pumpkin Spice Coconut Milk instead of regular nondairy milk and then added some pumpkin pie spice instead of cinnamon. I also shortened the time I let the dough rise from 12 hours overnight in the refrigerator to one hour on the kitchen counter based on the package instructions. They came out just as ooey-gooey awesome!

And, on a total side note/tangent, have you tried the Pumpkin Spice Oreo cookies yet?  Oh my, they are good, too!

Pumpkin Spice Sticky Buns

2 loaves of frozen bread dough*
1 cup chopped pecans
1 4.6 oz package vanilla cook and serve pudding mix (not instant)*
1/4 lb. (1 stick)  Earth Balance Vegan Buttery Sticks
1 cup organic light brown sugar
2 tbsp So Delicious Pumpkin Coconut Milk
1 tbsp pumpkin pie spice

Thaw the bread dough according to package directions. Grease a 9x13 pan well with cooking oil spray. Sprinkle the bottom of the pan with the chopped pecans.  Before the dough rises break into walnut size pieces and place in an even layer on the bottom of the 9x13.  Cover with plastic wrap or foil and allow the dough to rise for about one hour. You may want to spray your plastic wrap or foil with cooking spray so the dough will not stick to the top if it rises that high.

Once the dough has risen uncover and preheat your oven to 350 degrees.  Over low heat place the vegan butter in a saucepan.  Once melted add the brown sugar, pudding mix, pumpkin spice coconut milk and pumpkin pie spice and stir until smooth.  Pour over the top of the risen dough.

Bake at 350 for 30 minutes.  Immediately upon removing the pan from the oven invert the sticky buns on a cooling rack and allow to cool before serving.

*Note: be sure to read package ingredients to ensure your bread dough and pudding mix are indeed vegan.

Tuesday, October 14, 2014

Mashed Potato Cakes with Sriracha Aioli

Whenever I make mashed potatoes I make too much.  I don't know what it is but I always make about double what I need.  What to do to use up extra mashed potatoes?  Mashed potato cakes! You can season them with whatever you like- onion, garlic, fresh herbs, etc. You get the picture.



I used some dried herbs since that was all I had in the house. My daughter and I ate them for dinner last night and we both really enjoyed them.  Reminiscent of a hash brown they are crispy on the outside and tender and creamy on the inside.  We decided to kick it up  a notch with some Sriracha aioli.  Along with a salad this is a simple, easy dish or an interesting side for a larger meal.

I tried to scale the recipe as if you were making this for a single meal.  This should make about five cakes.

Mashed Potato Cakes with Sriracha Aioli

For the mashed potato cakes:
3 red bliss potatoes, peeled 
1 tbsp vegan butter
1 tbsp non dairy milk
1 tbsp dried parsley
Salt and pepper to taste
3 tbsp whole wheat flour
1 tbsp dried minced onion
Splash of non dairy milk
Olive oil for pan frying

For the Sriracha Aioli:
1/4 cup vegan mayonnaise
Sriracha sauce to taste

Boil the potatoes in water until fork tender. Drain and add to a bowl with the vegan butter and tablespoon of non dairy milk.  Add dried parsley, salt and pepper and mash until smooth.  Allow to cool.

When the potatoes are fully cooled add the whole wheat flour, dried minced onions and a splash of non dairy milk.  Mix well.

Heat a skillet over medium high heat and add enough olive oil to coat the pan.  When the oil is hot, using an ice cream scoop scoop out potatoes. The potatoes should be level in the scoop.  Add to the pan and allow the scoop of potato to cook for a few minutes, until the bottom starts to crisp. Using a spatula press the potato down into a pancake shape. Flip and let brown on the other side.  Remove from the pan and repeat with the rest of the potatoes.  Add oil in between each cake.

To make the aioli simply add sriracha sauce to the mayo and whisk until smooth.