I have yet to master eating out or going to someone else’s home since becoming vegan. When I say master I really should say try. I’ve dined out maybe 3 times in the last 2 months and my meal consisted of a salad and a vegetable side. I normally try to eat something first so I am not that hungry when I go. When I’ve gone to a friends house I don’t eat there at all. Tonight is Super Bowl so I know I can whip up a batch of hummus quickly with some veggies or I came across these cool recipes from a Forks over Knives. I highly recommend the Forks over Knives App for vegan/plant based cooking. I live on it and they make it so easy.
Crispy Buffalo Cauliflower Bites
⅔ cup brown rice flour
2 tbsp almond flour
1 tbsp tomato paste
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried parsley
1 head cauliflower
⅓ cup Frank’s hot sauce
Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.
Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.
Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.
Creamy Red Pepper Dip
1 pack extra firm silken tofu
2 large red bell peppers
3 cloves garlic
¼ cup cilantro
1 tsp salt
½ tsp crushed red pepper
Combine all ingredients in the bowl of a food processor and puree until smooth and creamy.
Refrigerate in an airtight container until ready to use.
Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store.