Vegan Buffalo Cauliflower

One of the item I really miss since I gave up meat is the buffalo wings at Squatter's Pub in Salt Lake City, Utah. I also once had the wings at the Pike's Bar and Grill in Seattle at the Pike's Market and they are comparable. For me it must be spicy and it's been an item that I really really miss in life. The Curvy Carrot posted this great recipe, but I don't do buttermilk and so I needed to change it up... but it's to die for.

Buffalo-style Cauliflower

Ingredients:

1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup coconut milk
1 tsp apple cider vinegar
1 cup sprouted eikorn flour or your choice of all-purpose gluten-free flour
2 teaspoons garlic puree,
1 teaspoon himilayan salt
1 cup Frank's Original Hot Sauce {gluten free and kosher}
1 tablespoon coconut oil, melted



Directions: 
1. Preheat the oven to 450 degrees.
2. In a small bowl mix coconut milk and apple cider vinegar.
2.  In a large bowl, whisk together the coconut milk mixture, flour, and garlic, salt, whisking until mostly smooth (it’s ok if there are a few lumps left).
3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the mixture.
4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
5. Meanwhile, combine the buffalo sauce and the melted coconut oil in a small bowl.
6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

Seasonal Spiced Pumpkin Soup

If you love this harvest season, then you probably love everything pumpkin, and soup is a great. I saw a great soup in the Simple Vegan recipe book one day, but first off it had carrot juice in it... and since when was carrot juice paleo vegeo... so then I had to figure out how to modify it to my dietary lifestyle.

One of the great items I have purchased over the last couple years is my Vitamix and so I don't need to juice a carrot if I want to use one, I can just throw it in the vita and go to town. So here's my take on their recipe:


Seasonal Spiced Pumpkin Soup

Ingredients:
24 oz Vegetable broth
1/4 cup (60 ml) unsweetened coconut milk
1 1/2 cups (368 g) canned pumpkin
1 tablespoon coconut oil {if needing that rich flavor}
1/2 cup (58 g) sliced onions, sautéed in coconut oil
1 1/2 garlic cloves, roasted {if you want to cook this on the stove, then chop and toss in}
1/2 teaspoon of ground cinnamon
2 medium sized organic carrots
1/4 teaspoon cayenne pepper
2 drops of Black Pepper Essential oil
salt and freshly ground black pepper, to taste

1/2 cup hulled pumpkin seeds - roasted {optional}

Directions for Vitamix: 

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 6-7 minutes or until heavy steam escapes from vented lid.
5. Garnish with roasted pumpkin seeds and enjoy 

Yummy Healthy Breakfast Smoothie 

A banana is a great item to throw into a recovery drink because it's a good,quick usable carbohydrate. I am allergic to them {latex allergy} but you are welcome to bring them into your diet if you'd like. I got the idea from the Simply Savor site, but I don't use a lot of their ingredients like yogurt {hence the whey} or soymilk. We don't do soy anything, but I do get the Maranatha almond butter for my cutie husband. My daughter and I have always used Hemp Nut Butter.


Banana Nut Butter Smoothie:

Ingredients:
1 Small Ripe Banana
1 tsp almond or hemp nut butter
3/4 cup of flax milk, almond milk or coconut milk
1 Scoop of Undenatured Whey
Handful of ice cubes

Directions: 
In a blender combine all ingredients, blend until smooth. Enjoy.