Beer Battered Spicy Cauliflower! by Recipe: Cauliflower: floret cut into…

Beer Battered Spicy Cauliflower!

 by the_clumsy_vegan

Recipe:
Cauliflower: floret cut into bite size pieces
Water
Oil for deep frying
For marinade:
Vegenaise: 1 T
Garam masala: 1/2 T
Cumin powder: 1t
Coriander powder: 2t
Amchur powder: 1t
For Batter:
Flour: 2 T
Corn flour: 3 T
Salt: 1t
Pepper: 2t
Turmeric: 1/2 T
Chilly powder: 2t
Beer or cider: 1 C

Method:
1) Bring a pot of water to boil and add cauliflower. Cook for 4-5 minutes and drain
2) Allow cauliflower to completely cool and coat in marinade ingredients. Palace in the fridge for 20-30 minutes
3) Make a thin batter by mixing all the listed ingredients
4) Dip cauliflower in batter and fry in olive oil.

Beer Battered Spicy Cauliflower!

 by the_clumsy_vegan

Recipe:
Cauliflower: floret cut into bite size pieces
Water
Oil for deep frying
For marinade:
Vegenaise: 1 T
Garam masala: 1/2 T
Cumin powder: 1t
Coriander powder: 2t
Amchur powder: 1t
For Batter:
Flour: 2 T
Corn flour: 3 T
Salt: 1t
Pepper: 2t
Turmeric: 1/2 T
Chilly powder: 2t
Beer or cider: 1 C

Method:
1) Bring a pot of water to boil and add cauliflower. Cook for 4-5 minutes and drain
2) Allow cauliflower to completely cool and coat in marinade ingredients. Palace in the fridge for 20-30 minutes
3) Make a thin batter by mixing all the listed ingredients
4) Dip cauliflower in batter and fry in olive oil.

Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce! by …

Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!

 by closetcooking

Recipe:
.
Ingredients:
2 pounds mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce (or tamari)
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
salt and pepper to taste
.
Directions:
Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

HOMEMADE BAKED VEGGIE TATER TOTS! by Recipe: Ingredients: 2 grated zucc…

HOMEMADE BAKED VEGGIE TATER TOTS!

 by goodnessavenue

Recipe:

Ingredients:
2 grated zucchini
1 cup mashed sweet potato
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp coconut flour
.
Instructions:
1. preheat your oven to 160°C/ 350°F.
2. use your hands to squeeze out all the moisture from the zucchini.
3. in a bowl combine the zucchini, sweet potato, garlic powder, salt, pepper and coconut flour.
4. form the mixture into tablespoon sized tater tots and place on a baking sheet.
5. bake until crispy for 30-40 minutes, flipping halfway through.
6. serve with your favourite dipping sauce.

Tofu + Broccoli in a delicious Stir-Fry Sauce by This homemade stir-fry sa…

Tofu + Broccoli in a delicious Stir-Fry Sauce

by cookingforpeanuts

 This homemade stir-fry sauce pairs perfectly with veggies, tempeh, and even chickpeas!
​
​Recipe:
​Press 1-14oz block extra-firm tofu. Cut the tofu into thin triangles, or into 3/4-inch cubes.In a small bowl, mix 1 tablespoon cornstarch + 1 teaspoon garlic powder + 1/4 teaspoon salt. Transfer the tofu to a reusable container or Ziploc. OPTIONAL: Add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch.Add the cornstarch mixture to the bag. Seal the bag and toss the tofu until evenly coated in the cornstarch. Transfer tofu to a large non-stick sheet. Bake at 400F until just crispy, about 15 minutes, flipping halfway. Make stir-fry sauce: In a medium bowl, whisk: 1/2 cup tamari or soy sauce, 1-1/2 teaspoons garlic chili sauce, 1/4 cup rice vinegar, 2 tablespoons plus 2 teaspoons maple syrup, 2 teaspoons mirin, 1-1/2 teaspoons sriracha. Set aside. Make cornstarch slurry: In a small bowl, mix 2 teaspoons cornstarch in 1 tablespoon + 1 teaspoon water until dissolved. Set aside. Heat 1 tablespoon oil or veggie broth in a large wok or non-stick skillet over medium-high heat until shimmering. Sauté 3 cups bite-size broccoli florets for about 4 minutes, or until browned around the edges. Push broccoli to the edges of the pan and add 1 teaspoon more oil or veggie broth to the middle of the pan. Sauté 4 minced garlic cloves + 2 tsp minced ginger for 30 seconds. Add the sauce and mix everything together. Add the cornstarch slurry and mix well. Add desired amount of baked tofu and continue cooking while gently mixing to incorporate. Cook for 1 to 2 minutes more, until sauce thickens. Serve with rice or mix in noodles.