Vegan Buffalo Fries by Buffalo Cauliflower Wings⠀ 1 head of cauliflower⠀ 1 …

Vegan Buffalo Fries

by alexafuelednaturally

Buffalo Cauliflower Wings⠀
1 head of cauliflower⠀
1 1/4 Cup unsweetened soy milk or any plant milk⠀
1 Cup all-purpose flour⠀
1 tsp garlic powder⠀
1 tsp onion powder⠀
1 tsp cumin⠀
1 tsp of paprika⠀
1/2 tsp turmeric⠀
1/4 tsp sea salt⠀
1/4 tsp ground pepper⠀
1 Cup frank’s red hot sauce or any vegan buffalo sauce⠀
⠀
Seasoned Fries ⠀
1 tsp garlic powder⠀
1 tsp onion powder⠀
1 tsp cumin⠀
1 tsp of paprika⠀
1/2 tsp turmeric⠀
1/2 tsp sea salt⠀
1/4 tsp ground pepper⠀
4-6 russet potatoes, peeled⠀
⠀
Vegan Ranch⠀
1/2 cup vegan mayo⠀
1/4 cup unsweetened soy milk⠀
2 tbsp finely chopped cilantro⠀
1/4 tsp ground pepper⠀
1/4 tsp garlic powder⠀
1/4 tsp onion powder⠀
1/2 tbsp apple cider vinegar⠀
⠀
INSTRUCTIONS⠀
1.Preheat oven to 400F and line two baking sheets with parchment paper.⠀
2. Next, prepare batter. Mix dry ingredients together, and then add soy milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.⠀
3.Once the oven is preheated, add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room.⠀
4. Peel and chop potatoes into thick fries. Place the fries in a large zip lock bag along with all the spices, seal the bag and shake!⠀
5. Line the potatoes on a baking sheet lined with parchment paper with 1/2 inch between each potato.⠀
6. Place potato fries in the oven first. After being in the oven for 7 minutes put in cauliflower wings on the rack under the potatoes.⠀
7. Potatoes will bake for 32 min total and the wings will bake for 25 min total.⠀
8. Meanwhile, In a medium size bowl combine all ranch ingredients and mix until well combined. Set aside in fridge until ready to use.⠀
9. Once the cauliflower its ready, remove from oven. Place cauliflower wings in a large bowl and mix with 1 cup of buffalo sauce. Make sure each cauliflower is coated. Place cauliflower wings back on the baking sheet and bake in the oven for 5 more minutes.

Hummus anyone? made this Creamy Hummus⁠ Extra Creamy Classic Hummus! What is y…

Hummus anyone?  naturallyzuzu made this Creamy Hummus⁠
Extra Creamy Classic Hummus! What is your favorite type of hummus? ⁠

Recipe:
Ingredients
2 cans of organic chickpeas (drain one can and reserve water from the second can)⁠
1 cup good quality tahini⁠
Juice from one lemon⁠
Chickpea juice from the can⁠
3-4 cloves of garlic⁠
1 tsp salt⁠
1 tsp pepper⁠

Instructions:
Blend everything in the vitamix until smooth and creamy. Plate the hummus in a shallow bowl, decorate with chopped purple onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges, and crushed red pepper. Enjoy with warm pita bread.

Creamy Tahini Lentils, crispy roasted potatoes and garlicky kale. by Recipe:…

Creamy Tahini Lentils, crispy roasted potatoes and garlicky kale.

by cookingforpeanuts

Recipe:

sauté 1 large diced onion in 1 tbsp olive oil or broth until translucent, about 5 minutes.

Add 3 large minced garlic cloves and cook 30 seconds more.

Add 1 tsp dried oregano, 1/2 dried tsp thyme, 1/2 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp onion powder. Cook one more minute.

Add 1 tbsp tomato paste, 1-1/2 cups dry green or brown lentils, 4 cups veggie broth and simmer about 15 minutes, or until lentils are just cooked. Mix in 1 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar. Simmer another 2 minutes. Add salt and black pepper to taste.
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Looking for more delicious plant-based recipes?  Head to our website! (Link in Bio) 

Roasted Cauliflower & Lentil Curry Soup by What you need: Neutral oil, 1 lb…

Roasted Cauliflower & Lentil Curry Soup

by thevegansara

What you need: Neutral oil, 1 lb cauliflower florets (cut into 1 inch pieces), 2 tsp cumin powder, 2 tsp coriander powder, 2 tsp cinnamon powder, 1 1/2 tsp turmeric powder, 1/2 tsp black pepper, 1/8 tsp cayenne pepper (optional or add more for heat), & sea salt, 1 large yellow onion finely chopped, 1 large carrot finely chopped, 1 celery stalk finely chopped, 3 garlic cloves minced, 1 tsp grated ginger, 2 tbl red curry paste, 1 lb baby red potatoes halved, 1 cup red lentils (cleaned & rinsed), 3 cups veggie broth, 2 cups water, 1 cup coconut milk, 1 tbl maple syrup, Juice of 1/2 lime. Serves 4-6

What you do:
 Place Cauliflower florets in a large mixing bowl, drizzle 2 tsp neutral oil, set aside
 In a small bowl mix together all spices up to & including cayenne pepper & salt
 Add 1 tbl of spice mix to florets, mix until coated. Place florets on parchment lined baking sheet & roast at 425 F for 20-25 min till or until edges are golden & caramelized (flipping halfway through cook time)
While cauliflower is roasting, in a large Dutch oven over med heat coat bottom of pot with neutral oil. When oil is heated, add onions, celery, & carrots sauté 7-8 min till onion is golden.
Add red curry paste, ginger, & garlic mix for about 2 min till heated & incorporated
 Add broth, water, lentils, & potatoes, & remaining spice mix. Bring to a boil & simmer with lid partially covered until potatoes & lentils are tender about 20-25 min. Option: Use immersion blender or carefully transfer 1/2 soup broth to a blender for a smoother consistency & then return to pot
 Add coconut milk,maple syrup, & lime juice. Adjust seasoning to taste. Cook 5 more min till warmed through
 For serving, ladle soup & top with roasted cauliflower & fresh herbs. Enjoy!