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Indian Cauliflower nu Bhanolu, Gluten Free, Vegan and Paleo
Photo by Alan Berger

Serves
4

Author Notes

Just putting it out there straight up, the last month and a half has been a time of plain unadulterated piggery. Parties, holidays, anniversaries and I haven’t even gotten to New Years Eve/New Years Day yet and I’m all ready to get clean for ’14. There are only so many cookies, cakes, pies and indulgent foods one can handle in the short space of 45 days. Of course, like any situation where brakes are applied, a soft foot on the pedal is always best. “Turn in the direction of the skid” as my old Broadway Department Store Driving instructor used to say. There’s no better way of tapering down after a glut of end-of-year eating then with something that appears to be indulgent but is actually vegan, paleo and gluten free. A little trickery goes a long way on the road to rehabilitated eating. Which is why when I was looking for something healthy, but not hard core kale smoothie, I chose the Gujarati classic Cauliflower nu Bhanolu, a warm and creamy tasting Indian comfort food.

This cauliflower dish cooks up very quickly with just a few ingredients and you will not believe it contains no butter, cream, or eggs, it’s that good.

Creamy and smooth with a hit of heat, this is the perfect side dish to make the transition into healthier New Years eating a whole lot easier. If you have cauliflower haters in your family, this dish might just change their minds. It did at our house. Did I mention that it’s gluten free, vegan and also meets Paleo requirements? Just what you need to clean up your act for the new year. —Kathy Gori

Ingredients

1 ¹/₄ cups

Finely chopped cauliflower florets

1 tablespoon

green chili asnd ginger paste

1 ¹/₂ cups

coconut milk

6 tablespoons

Garbanzo flour (aka Besan flour)

1 teaspoon

sugar

1 teaspoon

Fresh lemon juice

2 teaspoons

salt (or to taste)

3 ¹/₄ teaspoons

Vegetable oil for greasing and tempering (I use coconut oil)

¹/₂ teaspoon

Brown mustard seeds

¹/₂ teaspoon

cumin seeds

1 pinch

Hing (asafoetida) (optional)

Directions

Preheat the oven to 360 degrees.
Lightly grease a pie plate or 6 inch cake pan or 8 inch pie plate, with vegetable oil. Set it aside.

Finely chop the cauliflower florets and set them aside.

Pour 1 and 1/2 cups of coconut milk into a bowl, set aside.

Chop 1 serrano chili finely. Mix it together with 1 tsp of so of chopped fresh ginger and a bit of water until you have 1 Tbs of green chili ginger paste.

Add the besan flour into the coconut milk and mix it into a smooth batter.

Add in the finely chopped cauliflower.

Add in 1 Tbs of the chili and ginger paste. Stir it in well.

Add in the sugar, salt, and lemon juice

Mix everything together well and pour it all into the lightly greased pan. Set it aside.

In a small skillet or pan heat 3 tsp of vegetable oil.
When the oil is hot, add in the mustard seeds and cumin seeds.

When the mustard seeds start to pop, pour over the top of the cauliflower batter.

Pop the whole thing into the oven for 25 to 35 minutes or until the cauliflower mixture is set and lightly golden.

Scoop into individual bowls and serve it up.
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January 21, 2025
Vegan Toasted Coconut And Pistachio Ice Cream
This ice cream is the product of a good, old-fashioned, pantry stare. You know… the kind of quality time you spend staring blankly into your pantry trying to will potato chips to appear with your mind? The kind of quality time you spend staring into the pantry wishing that all of the dried pasta, dried, beans, and jarred sauces would magically cook themselves up extra warm and cheesy so you don’t have to move a muscle.

Alas, muscled must be moved.

Luckily, this recipe is supreme in its simplicity! These were all ingredients staring back at me from the pantry! Coconut milk (the light variety), toasted coconut flakes, pistachios (I must have forgotten they were in there because I surely would have snacked on them if I knew), and sugar (of course). We’re going to need an ice cream maker and a freezer, too.

The sugar is dissolved in warmed coconut milk. Not too much. This ice cream isn’t very sweet.

Once the sugar and coconut cream are mixed together, that’s it! Time to freeze. No egg yolk tempering nonsense.

I use this fancy ice cream maker. I really love that works to freeze the ice cream consistently as it churns. It’s totally the Cadillac of ice cream makers. I pull it out every summer and want to fist pump in victory. I also use this more traditional home ice cream maker. It’s a good one too. I have a lot of ice cream makers. I could open an ice cream shop on my front porch.

Once the ice cream is churned, I quickly stir in toasted coconut and chopped pistachios.

Quick stir. This business melts like mad!

Also… you could just get a spoon and start eating. I mean… really.

I store my homemade ice cream in a loaf pan lined with parchment paper. That’s normal, right?

Topped with extra toasted coconut and frozen solid! This ice cream is light, totally dairy-free, and packed full of bite between the coconut and pistachios. I’d call this a successful pantry stare down.

Vegan Toasted Coconut and Pistachio Ice Cream

makes 4 cups

Print this Recipe!

2 (13.5 ounce) cans light coconut milk (you can use full fat coconut milk for a creamier consistency)

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 teaspoons bourbon (optional but helps for consistency)

1 cup unsweetened toasted coconut

1/2 cup chopped salted pistachios

In a medium saucepan over medium heat, combine 1 can of coconut milk with sugar. Stir until milk is warmed and sugar is completely dissolved. Remove from heat. Stir in the remaining can of coconut milk, vanilla extract and bourbon. Place in the refrigerator until cool, about 2 hours.

Once chilled, pour mixture into the bowl of an ice cream maker and blend until thick and frozen, at least 30 minutes. Scoop mixture into a large bowl and add most of the toasted coconut, and all of the pistachios. Quickly stir to combine. Spoon mixture into a freezer safe container. I used a 9×5-inch bread tin lined with parchment paper. Top with remaining toasted coconut and freeze until frozen through, about 4 hours. To serve, allow ice cream to sit at room temperature for a few minutes before scooping. This will help the ice cream soften to a more manageable scoop.
52 Responses

I’ve tried this recipe twice now – with full fat coconut milk and light. Unfortunately it has been a failure both times. The texture never quite comes together and each time it is frozen, it becomes rock-solid like ice and is impossible to scoop even after thawing 10 minutes. Really disappointing 🙁 I think this recipe could use more testing.

I just put my batch in the freezer. Really good recipe, Joy 😀 Machine time can differ depending on which model (mine took closer to an hour to churn), and I used about a teaspoon of corn starch as a thickener instead of bourbon (other vegan ice cream recipes use it, I noticed). Ah, but my taste test of the ‘soft serve’ was heaven. A little more icy consistency than the thickness that only comes with dairy (I couldn’t justify using the full-fat coconut milk, either), but don’t let this discourage you from making! The flavor is absolutely worth it ~

Do you think you could swap honey for the sugar? 🙂 thanks!!

yes, i think you can!

This recipe is easy and delicious. I am on a diet where I cannot have dairy or nuts (for breastfeeding a baby who has intolerances). I left out the pistachios and toasted coconut and it is still incredible. Makes me feel like I can still enjoy the finer things in life – like ice cream. Also, if you’ve tried to buy coconut ice cream in the store you’re aware of how expensive it is. This is WAY cheaper.

WOW!

I let the ice cream sit at room temperature for just 1 minute before diving in. That’s the longest that I can bear. Any longer and I’d be screaming. Cool ice cream maker by the way.

I don’t think I let my fluff-ify enough in the ice cream maker. I ran it for a half an hour, put it in a bowl, mixed the crunchy bits in, and put it in the freezer. All day, been dreaming of coming home to this. But man!!! It’s hard as a rock!! That didn’t stop me from scraping the top, though. Flavor is so good. SO, so good. Did I screw up somehow to get the rock hard, icy texture?

It’s very easy to make but very yummy. We all love it. Thank you for a great recipe!

Yum! I’m assuming this is cholesterol-free since it’s vegan. I hope so because, then, I can eat it. 🙂

i just love your posts. This ice cream is going to be a huge hit with all of my vegan friends. I agree with another comment that you’d be an excellent tv cook! I’d watch 🙂

This looks fantastic! I adore coconut and pistachio together!

I wish my pantry would cough up magic items like these. And if I made this ice cream at home, it will never make it to the freezer. I’ll end up eating it right after churning it. It looks so good…

Amazing summer treat!

Oh Joy, this vegan coconut ice cream looks just delicious! Wish to have this in my freezer right now! 😀 Best, Luu

Successful pantry stare down indeed! I believe I have all these items in my own pantry currently…this recipe is calling my name!

This looks amazing! I make a regular (not vegan) pistachio ice cream utilizing rose water, saffron, and of course pistachios which turns out really delish too. You should give it a try, I think it would work well with this vegan version 🙂

I always have this problem when ordering ice cream. My two favorite flavors are pistachio and coconut. You just solved the problem. This looks amazing. I use a loaf pan too. Easier for scooping right?

I like it very much, I did some coconut milk whipped on top of berries topped with crunchy sweet/salty coconut flakes last week and I was in heaven. Can’t wait to try this out!!!

love that pistachio coconut topping!

I would totally visit your ice cream porch. Love this, and pulling out my ice cream maker this weekend

Gurlll yes to this!! Also, I saw the comment above about coconut bacon, it’s a thing and it’s awesome!!

Joy I have been on a major pistachio kick to the point I have the thumb blisters to prove it from shelling so many 🙂 I love coconut milk ice cream too. Pinned!

That looks sooo delicious!

Ice “cram” maker! That makes sense to me too..being as that’s what happens to really good ice cream 😉

hahaha! i’m the worst.

I’ve been really into the banana ice creams (just frozen banana + food processor) but a coconut variety would be quite nice. Sadly my ice cream maker stayed with my mom so will have to find a recipe with a little less churning (consequently probably a lot more coconut fat so it doesn’t freeze solid)…

I am totally buying my hubby an ice cream maker for his upcoming birthday…not so much because he wants one, but because I wanna make ice cream to stuff my face with!!! This may have to be the first recipe I use- looks delish!

yes indeed, looks sooo good – coconuty creamy cold and crunchy – ! i have done that pantry stare so often. one time it resulted in me pouring graham cracker crumbs in my mouth, then spooning peanut butter in, then eating a baking chocolate square.

Love love love! One of my favorite things to make in the summer is homemade ice cream and I’m definitely going to have to give this recipe a go!

Yummy! Definitely trying this out…today! If you store your ice cream in a loaf pan, how do you cover it and keep it from freezer burn?

xoxo

Taylor

this looks yummy. Can it be made with the treta pack (in the box) coconut milk as well?

I’ve never tried it before Gina, I can’t see why you couldn’t make it that way!

Making this ASAP. I love that you used light coconut milk, most recipes call for full fat. Sometimes you just want something a little less heavy! Thanks for the recipe, Joy!

youtube.com/sparklesandsuch26

the full fat coconut milk has soooooo much fat. i just can’t justify it.

Coconut is one of my new favorite ingredients now! It’s perfect on desserts, but we also found another amazing use for it: coconut bacon. All you have to do is toss some coconut shavings with liquid smoke and pop them in the oven for a little bit. We add them to salads, on top of pancakes, and even in some vegan mac n’ cheese. It’s seriously the greatest thing ever!

coconut bacon!?!?! you just blew my mind.

Cannot wait to make this! So excited it’s dairy-free!!

Thanks for using one of my favorite words – “Cadillac” as an adjective. 🙂

Ice cream looks delish, too.

are cadillacs even still cool? i think no. apt description? i think no.

Cutest ice cream ever! Can ice cream be cute? I love coconut. I love pistachios. I would not have thought to pair them together in this ice cream blend. So excited =)

I like the parchment lined loaf pan idea. Take the whole thing out and make nice clean slices…hmmm…for ice cream sandwiches…hmmm. Your posts always churn up inspiration.

slicing feels like a really good idea!

That looks so good!

It’s winter here, and now I want to make ice cream. Looks awesome! I have no ice cream make though, do you think it would turn out as good with a bit of muscle power?

staceylives.blogspot.com

Of all the bloggers I love I think you would pull off a tv show the best!

the best/the worst? perhaps.

Best for entertainment and the amazing food is a given 🙂

Oh if only my pantry stare resulted in things like this. Mine just leave me dishearten and walking away with a packet of pretzels.

Love the topping on this! It must be delicious!

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January 21, 2025
Cookie Dough Mug Muffin (Gluten-free, sugar-free, vegan)
Serves
1

Author Notes

A gluten-free, sugar-free and dairy-free cookie dough-flavored muffin that can be made in a mug in under 5 minutes for instant gratification and no guilt. This recipe is vegan and paleo-friendly. —Mylittlejarofspices

Ingredients

1

small banana

1.5 tablespoons

Almond Butter (or your choice of nut butter)

1 tablespoon

Coconut flour

1 tablespoon

Coconut Milk

1 handful

Cacao Nibs

¹/₂ teaspoon

Vanilla extract

¹/₂ teaspoon

Baking Powder

¹/₄ teaspoon

Cinnamon

Directions

Combine all ingredients in a small mug

Microwave for 1:30 minutes for a soft “cookie dough” core, add 15 seconds if you wish a more firm muffin.

Let cool for a few minutes before digging directly into the mug with a spoon
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January 21, 2025
Gluten-free vegan savoury brussels sprout and pumpkin galette
Photo by Alannah | Kale Mary

Serves
4

Ingredients

For the dough

1 ³/₄ cups

gluten-free plain flour

³/₄ cup

almond meal

¹/₂ cup

glutinous rice flour

¹/₂

lemon, juiced

1 ¹/₄ cups

filtered water

Pinch of salt

For the filling

75 grams

butternut pumpkin, shaved into fine ribbons

200 grams

brussels sprouts, finely shaved

1 teaspoon

olive oil

1 teaspoon

dijon mustard

1 teaspoon

sumac

1

stem of fresh rosemary

Directions

Preheat your oven to 200 degrees C.

Combine dough ingredients into a bowl then lay a sheet of baking paper on a round baking tray and wet your hands to scoop the dough out of your mixing bowl. Shape on the tray. If the dough starts to stick to your hands, simply wet your hands again. Once you have the dough evenly spread out, pop it in the oven for 5 mins.

While the base is in the oven, combine filling ingredients into a bowl and mix until everything is evenly coated.

Remove dough from oven and add filling ingredients on top, leaving a 2cm gap around the edges. Then, gently fold the edges in – overlapping the dough where you need to – and lightly brush the crust with olive oil.

Cook the galette in the oven for 30 mins, removing after 15 minutes to give the crust another brush of olive oil.

Let cool slightly before slicing into quarters.
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January 21, 2025
Fried cauliflower AKA vegan fried ‘chicken’ {gluten-free}
Photo by Alannah | Kale Mary

Serves
2

Ingredients

¹/₂

head of cauliflower

2

flax eggs (2 tbsp ground flax whisked with 6 tbsp water)

¹/₄ cup

sriracha

1 tablespoon

dijon mustard

1 tablespoon

olive oil, plus extra, to coat battered cauliflower

1 cup

GF all purpose flour

1 tablespoon

nutritional yeast flakes

1 teaspoon

salt

1 teaspoon

garlic powder

1 teaspoon

onion powder

¹/₂ teaspoon

dried thyme

¹/₂ teaspoon

sweet smoked paprika

¹/₄ teaspoon

celery seeds

¹/₄ teaspoon

ground cinnamon

Directions

Cut the cauliflower into medium-sized pieces. Set aside.

Place three similar-sized shallow bowls or dishes on your counter. In one, mix sriracha, dijon and olive oil with the flax eggs. In another, mix flour with nutritional yeast, salt, garlic, onion, thyme, paprika, celery seeds and cinnamon. Pour some olive oil in the third dish (I recommend starting with less and adding more as you need it to avoid wastage).

Dip the cauliflower in the wet mix, then into the dry mix, before dipping it again in the wet mix and dry mix again. Repeat the process for all cauliflower pieces. You will have two coats of batter on each piece.

Transfer half the cauliflower in the dish containing the olive oil and then place in the airfryer basket. Be careful not to overcrowd the basket.

Set the airfryer to 200 degrees C and cook for 14 minutes, rotating after 7 minutes.

Remove the cauliflower from the basket and repeat with the remaining half of the cauliflower pieces. Serve warm.

NOTE: Although I haven’t tried it, this recipe could be adapted to be deep fried. To cook without an airfryer, skip the step that involves coating the battered cauliflower in olive oil.
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January 21, 2025
A Visit to Vegan Chef Ann Gentry’s Los Angeles Kitchen
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January 21, 2025
Plain Cake Donut
Brace yourself for an unbelievably adorable, moist, and perfectly sweet donut that will leave you breathless and endlessly happy. We’re going to bake them, not deep-fry them! If you’re OK with sugar, this should be your go-to recipe, as it yields a fantastically crispy outside that secures the light, pillowy inside. The donut here is shown with the cinnamon sugar topping .

Ingredients

1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays

1 cup vegan sugar

3/4 cup white or brown rice flour

1/3 cup garbanzo and fava bean flour

1/2 cup potato starch

1/4 cup arrowroot

1 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/8 teaspoon baking soda

6 tablespoons unsweetened applesauce

1/4 cup vanilla extract

1/2 cup hot water

Preparation

Topping:

Step 1

Cinnamon sugar Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.

Step 2

In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.

Step 3

Bake for 8 minutes, rotate, and continue to bake until the donuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in cinnamon sugar .

Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.
See Related Recipes and Cooking Tips

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January 21, 2025
Adobo Mushroom Tacos
These mushroom tacos are “the most requested dish at family gatherings and potlucks with friends,” writes Edgar Castrejón in his book, Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community, all about vegan Mexican and Latin American cooking. While Castrejón recommends chanterelle mushrooms for their “chewy texture that satisfies, like a meat filling,” almost any combination of mushrooms, torn or cut into bite-size pieces, works well in this recipe. Toss the mushrooms energetically to ensure the spice mix gets into all the nooks and crannies. As good as the seasoned mushrooms are, the tacos really come alive with the toppings, so don’t sleep on those.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

1

lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped

2

Tbsp. avocado oil or vegetable oil

2

Tbsp. fresh lime juice

1

Tbsp. dried oregano

1

Tbsp. onion powder

2

tsp. garlic powder

2

tsp. ground cumin

2

tsp. coconut sugar or organic cane sugar

2

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½

tsp. cayenne pepper

Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Preparation

Step 1

Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.

Step 2

Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

Reprinted with permission from ‘Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community’ by Edgar Castrejón, copyright 2021. Published by Ten Speed Press, an imprint of Penguin Random House.

Buy it on Amazon or Bookshop.org
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January 21, 2025
Baked Sweet Potato Taquitos

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January 21, 2025
Vegan Stuffed Butternut Squash with Mushrooms and Couscous
Sweet, soft butternut squash with a nice spicy heat from chili and packed with porcini, couscous, and herbs.

Vegan Stuffed Butternut Squash with Mushrooms and Couscous
Sweet, soft butternut squash with a subtle spicy heat from the chili and packed with porcini, couscous, and herbs.

By Zita Nagy

Adapted from Jamie Oliver’s cookbook, Happy Days with the Naked Chef, this dish is perfect for cold fall or winter days as it warms our heart and soul. It can also be filled with rice and pine nuts. The best part is the rice or couscous cooks in the squash using only the moisture from its flesh.

Vegan Stuffed Butternut Squash with Mushrooms and Couscous

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Vegan Stuffed Butternut Squash with Mushrooms and Couscous

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Author: Zita Nagy

Yield: 4 1x

3 1/4 Pounds (1.5 kg) butternut squash, cut in half lengthways and seeds and fibers scooped out

1 small handful dried porcini mushroom

1 red onion, finely chopped

2 cloves garlic, finely chopped

5 pieces sun-dried tomatoes, chopped

3 1/2 Ounces (100 g) couscous

2 sprigs of fresh rosemary, leaves picked and finely chopped

1/4 teaspoon chili powder

1/4 teaspoon ground coriander seeds

1/2 handful walnuts, very coarsely chopped

olive oil

salt, black pepper to taste

Cook Mode

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Instructions

In a bowl soak the porcini in about 1 cup (200 ml) water for around 5 minutes.

Preheat the oven to 200C (392F).

Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside.

Heat 2 tablespoons of olive oil in a frying pan and add chopped red onion and garlic.

Sauté them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes.

Cook for 5 minutes or until tender.

Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes.

Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and press the halves together.

Rub the skin of the squash with olive oil, wrap it in foil, place in a baking tray and bake in the preheated oven for about 1.5-2 hours or until the squash is tender.

Category: Main

Cuisine: Vegetarian
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January 21, 2025