Slice plantains into 1-inch pieces and peel.
Fry slices over medium heat until they soften. Remove from oil and drain.
Using a tostonera or the bottom of a cup, mash each piece until they are about ¼ of an inch thick.
Dip each piece in warm salted water and fry again until crispy. Remove from oil and drain.
Salt to taste and serve plain or with salsa or pico de gallo.
Every year my wife and I watch the Super Bowl almost exclusively so we can have an appetizer party in our living room. We don’t care about the game at all, and the commercials are generally subpar—and leaked early online as part of some weird marketing strategy that I don’t understand since airtime during the game is so expensive and coveted. We just want to eat finger foods and that’s about it. This happens during the Golden Globes and Oscars as well, but we’re actually interested in those shows.
Almost every year I go about half and half with homemade items and store-bought ones. Something that straddles the line between the two worlds is hot wings. I’ll buy either Boca or Whole Foods brand nuggets and create my own hot sauce to douse them in. They’re probably my favorite of everything we make, even though I was never much of a fan of them before I became vegan. To me they seemed like a lot of work with little payoff thanks to the bones you had to gnaw from, and nothing had ever beaten the vegan version in my mind. Until now.
Cauliflower! This is a trend these days, and why not? You can have the heat with a totally bird-less delivery system, and it’s a vegetable. Perfect.
That’s what this recipe is: the wings everybody seems to be so fond of with a vegetable at their core and tossed in a homemade wing sauce that’s just spicy enough to make your mouth sit up and take notice, but not so hot that it’ll cry out in pain.
I’m telling you, these buffalo cauliflower bites will make your next viewing party a success, whether you actually watch anything or not. And if buffalo flavor isn’t your thing, try these Root Beer Barbecue Seitan “Wings” instead!
As always, I’d love to hear your thoughts on these Buffalo Cauliflower Bites if you make them. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. It’s always super fun to see these dishes out in the wild!
This somewhat healthier take on the widely-adored hot wing replaces chicken with cauliflower for a vegan version that’s sure to please even the pickiest carnivore.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Yield: 4
Calories: 100kcal
Author: The Nut-Free Vegan
Preheat oven to 425°F; line baking tray with parchment paper.
Cut cauliflower into small florets.
Stir together flour and water in mixing bowl; dip cauliflower to coat and place on baking tray. Place in oven for 20 minutes, turning cauliflower over once.
Meanwhile, cook butter in small saucepan over medium heat until melted; stir in remaining ingredients, reduce to low simmer.
Once cauliflower is done, combine with sauce in mixing bowl and toss to coat; return to oven for another 25 minutes.
Calories: 100kcal
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by Kathy Patalsky · updated: · published: · About 3 minutes to read this article. Leave a Comment
I have always been mesmerized by Cobb Salads. With those colorful rows of perfectly arranged, freshly chopped, salad ingredients. Bright red tomatoes, shiny black olives, fresh chopped onions, succulent avocados and more.
Of course, if you are familiar with “the Cobb” you know that it is anything but vegan. It usually contains such cubed ingredients as eggs, chicken, bacon and cheese. So instead of whimper at not being able to order the Cobb Salad on another menu – I decide to make my own. Meet The Vegan Cobb!
My Vegan Cobb. Luscious green avocados, sweet mandarin oranges, perky cherry tomatoes, sweet Vidalia onions, smoky tempeh bacon bits – and even a clever little way to fake hard-boiled eggs. Make it tonight!..
Egg – less. So you know those white and yellow hard-boiled egg cubes that always end up on the Cobb? Well I considered simply doing a tofu cube. But I though of an even snazzier option: Zesty Turmeric Hearts of Palm! Not only does this fake the egg thing quite well, it tasted delish!
Cobb Fun Fact – How the Cobb Came to Be: “Cobb was the owner of the famous Brown Derby restaurant in Hollywood. Legend has it that Cobb was strolling through the restaurant kitchen late one night probably in 1936, hungry, and started pulling things off the shelves and out of the refrigerators — avocado, tomato, lettuce, cold chicken, hard-boiled egg, bacon, Roquefort cheese, etc. (the ingredients vary a bit, depending on which legend you follow) — and put together quite a nice salad. The ingredients were chopped into a fine dice, arranged in stripes on top of the lettuce, and dressed with French dressing.” -www.ochef.com/858.htm
Tempeh Bacon Bits on top..
The Vegan Cobb
makes one giant big bowl
6 cups of chopped fresh spinach – or another salad green for the base
1 cup mandarin oranges, drained
⅓ cup sliced black olives
½ cup chopped sweet onion – tossed in black pepper
1 avocado, chopped – tossed in the juice of 1 large lemon
1 cup cherry tomatoes, halved
¾ cup tempeh bacon bits – recipe here
1 cup chilled kidney beans, drained
1 cup hearts of palm (diced) – tossed in ⅛ teaspoon turmeric + 1 teaspoon olive oil + 1 tablespoon apple cider vinegar + 1 tablespoon nutritional yeast
To Make:
1. Toss your spinach in a light salad dressing – only if serving immediately. If your Cobb will sit for a while, leave greens undressed.
2. For your hearts of palm – only toss half of them in the yellow turmeric mix. This way you will have half white and half yellow. Just like an egg would look. Continue assembling salad – add all your ingredients in thin rows across the top.
3. Serve! I like this salad with a generous drizzle of my Vegan Ranch Dressing. or you can use the traditional Cobb Salad dressing – which is zesty french. Yum!
Happy Cobb-ing!
Hey there! I’m Kathy, lover of kitty cats, weekend baking, 90’s movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious – and plant-loaded – while sharing some LIFE and conversation along the way.
Author Veg Life Staff
Preheat oven to 400°F.
On a sheet pan prepared with cooking spray, arrange the polenta slices and bake until crispy on the bottom and heated through, about 20 minutes. Flip halfway through the baking time.
In a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
Add the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and parsley.
Serve the cheese sauce over the polenta.
It’s Friday, it’s Friday! That is a cause for celebration. And, we get to take the celebration up another notch because YES it’s time for brownie recipe number two!
This week’s brownie recipe is a huge treat because this has been the best way to get me to eat protein powder during the week (in a dessert) and Gimme Delicious, this week’s recipe creator, is a healthy brownie genius.
Did I mention, like her site says, these treats are also gluten-free and vegan? So everyone can get in on the party!
And as some of you know, healthy eating does not come naturally to me. I grew up in a Southern household, which means that the four main food groups were casseroles, pretzel salad (yes, this counted as a vegetable), sausage and/or bacon, and Cocoa Puffs. Those were the glory days.
But now that I am a bit older, I’ve realized that it’s probably better to practice some balance in my everyday life. And for my hubs and I, eating Paleo during the week has been the easiest transition for us. It involves meat, of which I am a fan, and lots of vegetables, of which my hubs is a fan, and sweet potatoes. Which I love. So, it works!
However, we are all for the weekend splurges, so get ready because next week’s recipe is going to be a party in a pan!
But for this week, and the every day, I highly recommend these paleo brownies. They only involve FOUR ingredients (which you probably have in your pantry right now), have a quick bake time, and taste fudgy and nutty, with the addition of the almond butter. I threw a little coarse kosher salt on top for that salty/sweet combo that heightens the cocoa powder flavor.
AND check out this week’s video for my current brownie eating philosophy:
There you have it my loves! Paleo brownies. Next up, the Southern/homestyle/splurge version. Happy weekending!
4 Ingredient Paleo Fudge Brownies from Gimme Delicious
These gluten-free, vegan, and paleo brownies are the closest I have come in gluten-free baking to that cake-y, yet fudgey, consistency I love in a decadent brownie. With only four ingredients (well, five counting the sea salt on top), you probably have all you need in your pantry right now!
What You Will Need:
What You Will Do:
The Spruce Eats / Anastasiia Tretiak
From the book “The Bengali Five-Spice Chronicles” by Rinku Bhattacharya comes this authentic vegetarian Indian food recipe for orange or red split lentils with tomatoes and fresh cilantro, a Bengali Indian recipe called Tomato Dhoney Pata Diye Masoor Dal.
Author Rink says: “This is a weeknight variation of orange split lentils which are extremely versatile because of their quick cooking time and naturally mild and adaptive taste. They are comforting, simple, and as basic as it gets. Everyone in my family, including my children, loves this lentil. This light variation is a summertime favorite but can be enjoyed as a soup in winter, if desired, with some hot buttered whole wheat toast.”
If you need to keep this Bengali masoor dal lentil dish vegan and dairy free, you can use a bit of olive oil or vegan margarine in place of the ghee. Enjoy.
Cook Mode
(Keep screen awake)
½ cup dried orange or red split lentils, masoor dal
3 cups water, for cooking lentils
1/2 teaspoon turmeric
1 teaspoon salt
4 green chiles, slit lengthwise
2 ripe tomatoes, chopped
2 teaspoons ghee. or olive oil or vegan margarine
1 teaspoon cumin seeds
2 tablespoons chopped fresh cilantro
Put the lentils and 3 cups of water in a saucepan and bring to a boil.
Add the turmeric, salt, and green chiles and cook for about 15 minutes.
While the lentils are boiling a scum may form on the surface; you can gently remove this while the lentils are cooking.
Add the tomatoes and cook for another 5 minutes. Mix the lentil and tomato mixture well—it should have a nice soupy consistency that is not too thin or too thick.
Heat the ghee in a small skillet on medium heat for about one minute, then add the cumin seeds and wait till the seeds begin to sizzle.
Pour this seasoned ghee with the cumin seeds over the lentils and stir in the fresh chopped cilantro.
Serve your red lentil masoor dal with steamed white rice, as is traditional in Indian cuisine, or as the author suggests, as a soup with some hot buttered toast for a light meal.
If you need to make this recipe dairy-free and vegan, you can of course substitute olive oil or vegetable oil for the Indian ghee. Enjoy your vegetarian masoor dal!
This vegetarian masoor dal recipe comes from “The Bengali Five-Spice Chronicles” by Rinku Bhattacharya.
Serve this red lentil Bengali masoor dhal dish with Indian basmati rice or Indian lemon rice, and of course, scoop it all up with some homemade vegan naan bread.
| Nutrition Facts (per serving) | |
|---|---|
| 117 | Calories |
| 4g | Fat |
| 18g | Carbs |
| 6g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 3 | |
| Amount per serving | |
| Calories | 117 |
| % Daily Value* | |
| 4g | 5% |
| Saturated Fat 2g | 10% |
| 7mg | 2% |
| 806mg | 35% |
| 18g | 7% |
| Dietary Fiber 6g | 22% |
| Total Sugars 7g | |
| 6g | |
| Vitamin C 65mg | 326% |
| Calcium 58mg | 4% |
| Iron 3mg | 16% |
| Potassium 724mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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Ingredients:
How it’s made:
Preheat the oven to 180 C / Gas mark 4.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 23x33cm (9×13 in) baking tin.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
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Ingredients:
Instructions:
Ingredients:
When we got sick growing up, there were two things mama bear would always have us consume; her homemade salsa and a Hot Toddy. Her homemade salsa could burn the germs off a tractor tire (in a spicy good way). It’s damn delicious and a secret recipe…I can’t even share it on the blog. It’s one of those that if you don’t memorize it growing up then that’s your own fault because there is no measuring and no writing it down.
Her Hot Toddy on the other hand should be shared with the world. I actually looked forward to it when I got sick. I’m not sure if the hot brandy drink was for my sore throat or her own sleep sanity but it always worked! We obviously were never ever allowed to drink minus the occasional sips of wine on holidays to teach us what was good and classy (that really comes in handy now) and a Hot Toddy during flu season was her only rule breaker. So when I was young and she let us drink the tiniest bit of alcohol it felt pretty damn cool. I’m happy to share this family recipe and memory with you and I hope it brings warmth to your soul and a remedy to your cold. I had such a fun time making this one for all of you. Hope you enjoy it!
::INGREDIENTS::
Mix all ingredients together and enjoy hot!
