EASY BUFFALO WING CAULIFLOWER RECIPE

This Buffalo Cauliflower Wings recipe is a healthy alternative to making fried chicken wings. While it is a crowd favorite during football season, it is something that I make everytime that I have guests over because it is such a crowd favorite. They can be gluten-free, vegan, or vegetarian. My favorite way to eat them is like a chicken wing dipped in ranch or blue cheese.

This buffalo wings cauliflower dish works perfectly in a buffet setting as a yummy side dish or you can make it as the main dish for vegans or vegetarians. You can also make these amazing mini overstuffed baked potatoes for your buffet.

EASY BUFFALO WING CAULIFLOWER RECIPE
Easy Buffalo Wing Cauliflower recipe that works as side dish for a buffet or for yummy dipping items for football season and beyond.



Ingredients

• 1 tbsp olive oil
• Head of cauliflower
• 1 tbsp Sriracha sauce
• ¼ cup buffalo sauce
• 1 tbsp butter

Instructions

1. Cut cauliflower into pieces
2. Arrange on a baking sheet, brush with olive oil, and bake for 15 minutes at 350 until edges start to slightly brown.
3. While cauliflower is cooking, mix together sauces and butter in a skillet. Add in cooked cauliflower, and saute over medium/high heat for 10 minutes, stirring/flipping frequently.
4. Serve sprinkled with crumbled blue cheese.

Recipe Adapted : EASY BUFFALO WING CAULIFLOWER RECIPE @ cookhope

Vegan Spicy Glazed Popcorn Broccoli

These vegan spicy glazed popcorn broccoli! Crunchy and baked this broccoli is undeniably amazing. A perfect and cruelty free way to replace popcorn chicken! This super easy recipe takes less than 30 minutes start to finish and will impress everyone!

All those classic nooks and crannies that make popcorn chicken crunchy and super addictive are not lost in this vegan translation. Vegan buttermilk is used to make the dry ingredients crumbly. Those crumbles are pressed onto the broccoli to give it that popcorn feel and taste! 

This popcorn broccoli is totally poppable! The spicy glaze on this broccoli is amazing, but the popcorn broccoli without the glaze is amazing too. They are perfect little nuggets that can be dipped in any of your favorite dips. My daughter loves them, without the spicy glaze. So, I usually just do half with the glaze and half without.  She dips hers in ketchup and BBQ sauce!

Vegan Spicy Glazed Popcorn Broccoli Recipe 
Perfect crunchy baked popcorn broccoli. Tossed in the perfect spicy glaze!



Ingredients
Popcorn Broccoli

• 2 Cups Broccoli florets
• 1 Cup Non dairy milk, I used almond milk
• 1 Teaspoon Apple cider vinegar
• 1 Teaspoon Hot sauce
• 3/4 Cup All purpose flour
• 1/4 Cup Panko bread crumbs
• 2 Tablespoons Corn starch
• 1/2 Teaspoon Baking soda
• 1/2 Teaspoon Garlic powder
• 1 Teaspoon Salt

Spicy Glaze

• 1 Tablespoon Chili paste
• 1/4 Cup Agave syrup
• 2 Tablespoons Ketchup, I used organic
• 2 Teaspoons Soy sauce
• 1 Tablespoon Rice wine vinegar

Instructions

1. Preheat oven to 375 degrees.
2. Now, make vegan buttermilk by whisking together the non dairy milk, apple cider vinegar and hot sauce. Let sit for a few minutes to thicken up while you make the rest. 
3. Next, in a medium sized mixing bowl, combine the flour, panko, corn starch, baking soda, garlic powder and salt. Whisk to combine. 
4. Then, taking 2 Tablespoons of the vegan buttermilk, add that to the dry ingredients. Stir together, then use your hands to make wet crumbles. You should be able to press the mixture together, but it should easily crumble. Add a bit more buttermilk if needed. 
5. Using the remaining vegan buttermilk, dip each broccoli floret into the vegan buttermilk, then put in the bowl with the crumbles and press the crumbles all over the broccoli, coating completely in the breading crumbles. 
6. Then, place the broccoli onto a baking sheet sprayed with non stick spray. Repeat with all the broccoli florets. 
7. Spray the tops of the broccoli with more non stick spray. Then bake at 375 degrees for 10-15 minutes. Flipping the broccoli half way through. Bake until brown and crispy. 
8. While the broccoli is baking, make the glaze. In a small sauce pan. Combine all the glaze ingredients. Whisk and heat on medium low. Bring to a small bubble, whisk and then remove from heat. 
9. When the broccoli is done, either toss with, drizzle with or dip the popcorn broccoli in the the glaze! Serve immediately! 

Recipe adapted : Vegan Spicy Glazed Popcorn Broccoli @ rabbitandwolves

Vegan Eggplant & Chickpea Meatballs

Not only are these eggplant meatballs oil-free and low in fat, they are also packed with plant-protein from the chickpeas and tempeh! These are perfect for kids, adults, friends, family…anyone you want to share these precious little bites with!

You can serve these eggplant meatballs atop spaghetti and marinara , as appetizers with a toothpick and a drizzle of marinara, in minestrone soup, in a salad…the list just goes on and on!

Vegan Eggplant & Chickpea Meatballs {Oil-Free} Recipe

INGREDIENTS

• 1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
• 1 1/3 cups white onion, diced
• 1 rib celery, diced small (about 1/3 cup, optional)
• 2 cloves garlic, minced
• 2 unpeeled eggplant, diced into about 1/2-1″ cubes (about 10.5-11 cups diced)*
• 1 cup cooked garbanzo beans (chickpeas)
• 1/3 cup parsley, chopped and loosely packed
• 1/4 cup tempeh bacon (I used 4 slices of Light Life)*
• 1/4 cup quick oats
• 1/4 cup chopped fresh basil
• 1 cup plain breadcrumbs
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon liquid smoke (optional but recommended)
• 1/4-1/3 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2-3/4 cups vegetable broth, as needed

To serve

• Spaghetti noodles
• Marinara of choice (or a raw vegan marinara)

INSTRUCTIONS

1. Make the chia egg by mixing the chia seeds and water together in a small bowl, and set aside to thicken for about 15 minutes.
2. Preheat the oven to 375°F on convection*. Line 2-3 large baking sheet with parchment paper.
3. Place 1/4 cup vegetable broth or water in a large pan over medium heat. Once heated, add in the onions, garlic and celery, and cook until translucent, about 3 to 5 minutes (adding more broth as needed to prevent burning). Transfer to a large bowl.
4. In the same pan, add another 1/2 cup more water or broth with the eggplant. Cook, stirring often, until it is soft, about 10 to 12 minutes. If needed, cook in two batches and add more broth to prevent burning.
5. Once cooked, add to the large bowl along with the garbanzo beans, parsley, tempeh, oats, and basil. Mix until uniform, then place into a food processor in two batches and pulse until chopped and combined but NOT pureed. If needed, you can pulse and also mash down with a fork later on in the bowl to prevent a purée consistency.
6. Place all of the mixture back into the large bowl and add in the remaining ingredients. Adjust salt to taste, then roll into 30-35 meatballs, about 1-inch in diameter. Transfer to the prepared baking sheet(s) and bake until firm and browned, about 20-24 minutes.
7. Serve warm with marinara and pasta or zucchini noodles or even make a meatball sub in a roll with vegan cheese.

NOTES

• You may have to cook the eggplant in two batches. Please note that the eggplant will cook down a bit.
• This recipe was tested using a convection oven. For a regular oven, set the temperature to 400°F and bake for about 25-30 minutes, cooking until firm and browned. I haven’t tested it this way and can’t guarantee the results but I am confident in a positive outcome.
• If you can’t get your hands on tempeh bacon, add in 1/2 tsp liquid smoke + sub in 1/4 cup more bread crumbs or oats — I haven’t tested this yet so I can’t guarantee the results.

Recipe Adapted : Vegan Eggplant Meatballs {Oil-Free} @ sweetsimplevegan

Grilled Blue Cheese & Bacon Stuffed Onions

Ingredients

• 4 lȧrge-sized sweet onions Vidȧliȧ, Mȧui sweets, sweet yellows
• 1 stick butter room temperȧture
• 2/3 cup blue cheese crumbled
• 4 strips bȧcon crisped ȧnd crumbled
• 1/2 teȧspoon dried thyme crushed
• sȧlt ȧnd pepper to tȧste

Method

1. Trim the ends off of the onions, ȧnd peel. Using ȧ melon bȧller or smȧll spoon, scoop out the inside of the onion to creȧte ȧ cȧvity. (Be cȧreful not to dig ȧll the wȧy through the bottom).
2. In ȧ smȧll bowl mix together butter, cheese, bȧcon, ȧnd thyme. Seȧson lightly with sȧlt ȧnd pepper. (Blue cheese is ȧ bit sȧlty so go eȧsy).
3. Using ȧ spȧtulȧ or smȧll spoon, stuff the mixture into the onions, completely filling the center.
4. Plȧce eȧch onion on ȧ squȧre of ȧluminum foil. Drȧw foil up to creȧte ȧ seȧled pouch. (Keep the foil from touching the sides of the onion, ȧnd mȧke sure the top is seȧled to hold in steȧm).
5. Heȧt your grill on high. Reduce heȧt to medium low ȧnd plȧce the foil pouches directly over the heȧt. Close the lid of the grill ȧnd cook for 30 - 40 minutes. (Cooking time will vȧry upon size of onions). Resist the temptȧtion to open the grill ȧnd the pouches.
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See full recipe click >>>>> www.jamesandeverett.com

Chicken Shawarma (Middle Eastern) Recipe

This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!

it’s off the charts for effort vs output: just a handful of everyday spices, garlic, a splash of lemon and olive oil transforms into the most incredible flavour.

When this chicken is cooking, the smell is incredible. Incredible!!! This Chicken Shawarma is how I met most of my neighbours when I lived in a townhouse complex. The courtyard was out the front and when I had friends round for a BBQ, random people I had never met before popped their head up over the fence, wanting to know what on earth I was making. They were elated when I handed out samples

Chicken Shawarma (Middle Eastern) Recipe

This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. It is best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.



Ingredients

• 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

Marinade

• 1 large garlic clove , minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

Yoghurt Sauce

• 1 cup Greek yoghurt
• 1 clove garlic , crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

To Serve

• 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices

Instructions

1. Combine the marinade ingredients in a large ziplock bag (or bowl).
2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
3. Marinate overnight or up to 24 hours.
4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

To Serve

• Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
• To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Recipe Notes

1. Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
2. This also works well made ahead, which I recently did when I made this for 50 people as part of a multi-course meal. I grilled it in the morning and cut it up. Then prior to serving it was just heated up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!
3. If using large lebanese bread as pictured (diameter is almost 30cm/1 foot), you need around 300g/10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 200 - 250g/7 - 8oz per person seems to be enough on average, but I always end up providing more!
4. Chicken - I use 6 pieces approx 5oz/150g each.

Recipe Adapted : Chicken Shawarma (Middle Eastern) @ recipetineats

LOW CARB FRIED CABBAGE WITH KIELBASA RECIPE

Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?

This Fried Cabbage with Kielbasa is one of the most popular keto recipes here on the site, and I can see why. You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This easy sausage and cabbage dinner fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery. Cabbage has long since been a low carb staple.

LOW CARB FRIED CABBAGE WITH KIELBASA RECIPE

INGREDIENTS

• 6 tbsp butter, divided (olive oil, ghee or coconut oil)
• 1 cup onion, diced (about 4 oz)
• 4 cloves garlic, minced
• 2 tbsp red wine vinegar (get it here)
• 14 oz kielbasa, thinly sliced on a bias
• large head green cabbage, cored and sliced
• 1 tsp paprika
• sea salt and pepper, to taste
• 1/4 cup Italian flat leaf parsley, rough chopped
• 1 tsp crushed red pepper flakes, optional

INSTRUCTIONS

1. In a large skillet over medium heat, melt 3 tbsp of butter. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
2. Add red wine vinegar to the pan and mix in with onions and garlic.
3. Add sliced kielbasa to the pan and sauté until slightly browned.
4. Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
5. Saute until cabbage is wilted and slightly browned.
6. Top with fresh parsley and crushed red pepper flakes before serving.

Recipe Adapted : LOW CARB FRIED CABBAGE WITH KIELBASA @ peaceloveandlowcarb

STARBUCKS PUMPKIN SCONES COPYCAT RECIPE

No need to overpay for Starbucks scones anymore – these copycat scones are so easy to make and they’re a million times tastier too!

I actually make these pumpkin scones once a year around the holidays mainly because, well, if I make them all the time, I’m sure I’d eat the entire batch by myself which wouldn’t be the best thing to happen to me when it comes to skinny jeans. No, but really, these scones really put me in the holiday spirit and they taste a million times better than the Starbucks version!

With a crumbly, yet fluffy scone base and two kinds of glazes, these scones are completely irresistible.

STARBUCKS PUMPKIN SCONES COPYCAT RECIPE
These copycat scones are so easy to make and they’re a million times tastier too!



INGREDIENTS:

• 2 cups all-purpose flour
• 1/3 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1/2 cup pumpkin puree
• 3 tablespoons milk
• 1 large egg
• 2 teaspoons vanilla extract

FOR THE GLAZE

• 1 cup confectioners’ sugar
• 2 tablespoons milk

FOR THE SPICED GLAZE

• 1 cup confectioners’ sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Pinch of nutmeg
• 2 tablespoons milk

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.
5. Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
6. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
7. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
8. Allow glazes to set before serving.

Recipe Adapted : STARBUCKS PUMPKIN SCONES COPYCAT RECIPE @ damn