Spicy Sesame Cauliflower Wings . By . Recipe: INGREDIENTS Crispy Cauliflower…

Spicy Sesame Cauliflower Wings
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By plantifullybased
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Recipe:

INGREDIENTS

Crispy Cauliflower
1 head of cauliflower, broken into florets [around 650-700g]
3/4 cup panko breadcrumbs [45g]
6 tbsp (about 1/3 cup) fine breadcrumbs [60g]
*if you want to just use 1 kind of breadcrumbs you can use 1 and 1/4 cups
1/2 cup chickpea flour [60g]
3/4 cup water

Sauce
3 tbsp soy sauce, low sodium [45ml]
1 tbsp rice vinegar [15 ml]
1/4 cup grade A maple syrup [60ml]
1 tbsp sesame oil, untoasted [15ml]
1/2 tsp ground ginger
1/2 tsp red pepper flakes (or to taste)
1 cup water
Cornstarch slurry: 2 tbsp cornstarch + 2 tbsp water

2-3 stalks of green onion, chopped
Sesame seeds for garnish

METHOD

Preheat oven to 425F (218C).
Cut the cauliflower in half and cut the green bottom off.
Break the cauliflower into medium sized florets. Then cut the stems off. The florets should all be around the same size.
Prepare chickpea flour “egg” wash by adding chickpea flour and water into a bowl and mix together until smooth.
Add the breadcrumbs into a big bowl.
Using one hand add a floret into the chickpea flour “egg” wash and drip off excess.
Then using the other hand coat the floret in the breadcrumbs. I also like to sometimes shake the bowl to coat it. Using a wet hand and dry hand will help make the process more efficient.

Linguine with sun-dried tomato-spinach pesto! by Recipe: Serves 3-4 1 cup…

 Linguine with sun-dried tomato-spinach pesto!

 by yummyyatra

Recipe: Serves 3-4
1 cup of sun-dried tomatoes with olive oil (from a jar)
1 cup of baby spinach
2 tbsp Nutritional yeast (optional)
1/4-1/2 cup extra virgin olive oil
1/4 cup of toasted unsalted almonds
3 cloves garlic
Salt, to taste
1 tbsp fresh lemon juice (optional)
1 tbsp dried herbs
1 lb of pasta
1/2-1 tsp Red pepper flakes (optional)

Sun-dried tomato pesto with spinach In a food processor, combine the sun-dried tomatoes, spinach, garlic, lemon juice (if using), nutritional yeast (if using), almonds, dried herbs and season with salt. Process for about a minute, scraping the sides of the bowl using a spatula, as needed
Gently add the olive oil to thin out the pesto. Add just enough to make the consistency creamy and spreadable.  Instructions to sauce the pasta with the pesto Cook pasta until al dente in a large pot of salted boiling water
Reserve 1/4-1/2 cup of pasta water and drain the pasta Transfer to a serving bowl, toss in the reserved pasta water, combine with the sun-dried tomato pesto and serve immediately with some red pepper flakes, if you like.

Miso Sesame Noodle Bowl . by .​Recipe​3 Tbsp soy sauce or tamari 1 Tbsp red …

Miso Sesame Noodle Bowl
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by itsallgoodvegan
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​Recipe
​3 Tbsp soy sauce or tamari
1 Tbsp red miso paste
1 tsp sriracha add more a spicy sauce
1 tsp garlic powder
2-3 Tbsp vegetable stock, substitute for water
1 tsp cornstarch

Miso Sesame Noodles
1 tsp sesame oil, substitute for water
1 package (8 ounces) white mushroom, chopped
1 cup of chickpeas, drained and rinsed
8 ounces of angel hair noodles, cooked according to the back of the package

Garnishes
Black or white sesame seeds
Crushed red pepper
green onion, chopped

In a medium bowl combine all of the sauce ingredients together and whisk.Heat a large pan or wok over medium heat. Once hot, add the oil and mushrooms. Saute for 3-5 minutes, or until the mushrooms let out their juices, stirring frequently. Add the chickpeas to the pan and cook for 2 minutes. Combine the cooked noodles and sauce and mix well ( for a couple of mins). Immediately take the pan off the heat and divide it into bowls. Garnish with sesame seeds, crushed red peppers, and chopped green onions. Leftovers will last 2-3 days in the fridge. Garnish your noodles after you reheat them, not before.

Sweet and sour chickpeas . by . Perfect for whenever you want something quic…

Sweet and sour chickpeas
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by earthofmariaa
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 Perfect for whenever you want something quick, simple, and packed full of flavour. You can also change it up by adding any other veggies of your choice to the chickpeas!
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Recipe:
Ingredients:
​Sweet and sour chickpeas
1 medium red onion, chopped
2 cloves garlic, minced
2 cups oyster mushrooms
1 can chickpeas, drained and rinsed
2 tbsp tamari
2 tbsp rice vinegar
1 tbsp maple syrup
1/4 cup water
1 tbsp cornstarch
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Instructions:
Sauté the onion and the garlic in a non-stick frying pan for a couple of minutes. When they soften, add the oyster mushrooms and continue to cook until they soften, which takes around 5 minutes. Next, add the chickpeas, tamari, rice vinegar, maple syrup, water and cornstarch. Continue to cook, stirring frequently, for 3-4 minutes more, until the sauce thickens.