Spicy Red Curry Cauliflower Wings

Serves: 4

Cauliflower

1 head cauliflower, large stalks removed cut into bite size pieces (I had 1 pound and 10.24 ounces of chopped cauliflower)

Batter

3/4 cup brown rice flour
1/8 tsp salt
1/2 tsp curry powder
2 tsp tandoori masala blend from whole foods
1/2 cup plant based milk
6 to 8 tbsp water (I used 6 tbsp)

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (important or the wings will stick)

Prepare the batter. Mix dry ingredients together and then add milk and 6 tbsp water to start. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can adhere to the cauliflower - too runny and it won't stick. Add only enough water until you reach the right consistency. Add more brown rice flour if it becomes too thin.

Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1" of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on 2 baking sheets or in 2 batches.

Bake for 25 minutes.

Sauce

1/4 cup Thai Kitchen red curry paste
2 tsp coconut oil, melted
2 tsp maple syrup
3 tbsp water

In the meantime, prepare the sauce by whisking together curry paste, coconut oil, maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.

Once the cauliflower has finished baking, remove from the oven and dip / toss in the glaze 1 - 2 piece at a time. Shake off excess, then place back on baking sheet and bake for another 20 to 25 minutes or until browned on the edges and the glaze has caramelized.

Green Chutney

1 bunch fresh cilantro (~ 3 ounces), stems mostly removed
3 cloves garlic, crushed
1/4 tsp salt
1/4 tsp black pepper powder
? tbsp lime juice (juice from 1 large lime)
1 tbsp coconut sugar or maple syrup
2 tbsp water

While baking, prepare chutney by adding all ingredients to blender and blending until creamy and smooth.

Let cauliflower cool slightly and then serve immediately. Best when fresh.

Taste Note: Tastes AWESOME
Source: minimalistbaker
Note:

1. Had it with both green chutney as well as vegan ranch dressing (tasted so awesome with ranch dressing).
2. This is definitely not spicy, we both felt it was sweet. If you this to be spicy, omit maple syrup.

Chipotle Aioli

Yields: 1 and 1/4 cups

3/4 cup raw cashews, overnight soak cashews in water
3/4 cup water
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp chipotle powder
1/4 tsp paprika, for color

Drain the soaked cashews.

Add soaked and drained cashews to vitamix, add water, lemon juice, salt, maple syrup, chipotle powder.

Blend on high speed until smooth and creamy, adding more water to encourage blending. Scrape down sides as needed.

Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for Cajun Sweet Potato Fries.

Taste Note: Tastes AWESOME
Source: minimalistbaker
Note: I made this without soaking cashews.

Garlic and Herb Cream Cheese

Serves: 4

1/2 cup cashews, soak for 3 hours and drain
1/3 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar

1 tiny garlic clove

Combine cashews, water, lemon juice, vinegar, garlic blend until smooth.

1 tbsp coconut oil, melted

Add melted coconut oil and blend.

1 tbsp fresh parsley
1 tbsp fresh chives
1/4 + 1/8 tsp salt

Add parsley, chives, salt and pulse briefly.

Refrigerate for several hours to overnight, until set.

Spread on favorite bagel

Source: forkandbeans
Taste Note: Tastes GREAT, I didn't grind to a smooth paste, it would have tasted awesome, if I would have ground it to a smooth paste. Also I added 1/2 tsp of salt, I felt it was too salty, so reduced and noted down the salt. Hoping it to be awesome next time.

Mexican Pinto Beans

Serves: 5 (but we used it as 4 servings)
Yields: 2 and 1/2 cups

1 cup pinto beans

Overnight soak the beans in water. In the morning, drain and set aside.

1 tbsp olive oil
1 cup white onion, chopped
1 tbsp garlic, chopped
1/4 tsp salt
1/4 tsp black pepper powder

Heat oil in a pan, add onion, garlic, salt, black pepper powder, saute for 5 minutes in medium flame.

3 cup water

Add drained beans, water, bring to a boil. Cover and simmer on low for 1 hour.

1 cups water
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne powder

Add 1 cups water, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, stir to combine. Bring to a boil, simmer on low heat covered for additional 1 hour in low, stirring occasionally.

1/2 tsp salt
cilantro, chopped for topping

Taste beans to make sure they are cooked through. Add salt and adjust seasonings as needed.  Top with cilantro and enjoy.

Source: thissavoryvegan
Taste Note: Tastes GREAT

Vegan Mayo

Yields: Cups

1/2 cup cashews, soaked in water for 1 to 4 hours
1 tiny garlic clove
1 tsp lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp dijon mustard
1/2 cup water

Blend all the ingredients until smooth.

Source: janeshealthykitchen
Taste Note: Tastes AWESOME

Cashew Cream

1/2 cup cashews

Soak cashews for 20 minutes minimum. Rinse cashews.

1/4 cup + 2 tbsp water
1 tbsp lemon juice

Put all the ingredients in blender, blend until creamy.

Taste Note: Tastes AWESOME
Source: LisaJaneBea

Guacamole

3 avocados, peeled, pitted and mashed
1 and 1/2 tbsp lime juice
1 tsp salt

In a medium bowl, mash together, avocado, lime juice and salt. I used potato masher to mash avocados.

3 tbsp red onion, finely chopped
2 ripe roma tomatoes, deseeded and finely chopped (about 3/4 cup)
3 tbsp chopped fresh cilantro
1/4 tsp ground cumin
1 tsp garlic, finely chopped
2 tbsp jalapeno, deseeded and finely chopped (1 large Jalapeno)

Mix in the rest of the ingredients. Refrigerate for 1 hour or serve immediately.

Source: allrecipes
Taste Note: Tastes AWESOME

Vegan Sour Cream

1/2 cup raw cashews*

Overnight soak cashews in water.

1/2 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt

* If you use just 1/4 cup, vita-mix does not blend, so always prepare with 1/2 cup cashews.

Yields:
Taste Note: Tastes AWESOME

Red Salsa

14.5 ounce can NO SALT ADDED diced fire-roasted tomatoes, slightly drained
1/2 cup chopped fresh cilantro, large stems removed
1/4 cup chopped white or red onion
1 jalapeño pepper
1 tsp chopped garlic
1 and 1/2 Tbsp lime juice
1/2 tsp ground cumin
1/2 tsp salt (3/4 tsp salt, if adding NO SALT tomatoes)

Add tomatoes, cilantro, onion, jalapeño, garlic, lime juice, ground cumin and salt, to vita-mix and pulse to mix. You are looking for a well blended but semi-chunky salsa.

Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

Yields: 1 and 3/4 Cups Salsa. I always use 1 cup of salsa for making Spanish rice, remaining for taco,  chips and salsa, ...
Taste Note: Tastes Spicy and AWESOME
Source: minimalistbaker

Black Pepper Mushroom

1 Tbsp Whole Black Pepper (2 tbsp) Yields: 2 tbsp + 1 tsp coarsely ground

Dry roast whole black pepper for 2 to 3 minutes, take it out, coarsely powder it with mortar and pestle.

1 Tbsp Oil (2 tbsp)
1/2 Tsp Fennel Seeds (1 tsp)
1 Sprig Curry Leaves

1 Cup Big Onion, Thinly Sliced (2 cups)
1/2 Tsp Ginger, Grated (1/2 tbsp)
1/2 Tsp Garlic, Grated (1/2 tbsp)

When I cooked with Costco mushroom pack, I added 1 pound and 2.73 ounces bell pepper - red, yellow, orange and green bell peppers
1/4 Red Bell Pepper, Julienned
1/4 Orange Bell Pepper, Julienned
1/4 Yellow Bell Pepper, Julienned

8 Oz White Mushroom, Chopped (3 Cups Chopped) (24 ounces, Costco Pack)

1/2 Tsp Coriander Powder (1/2 tbsp)
1/4 Tsp Garam Masala Powder (1/2 tsp)

Heat oil in a pan, add fennel seeds, curry leaves and saute for a minute.

Add onion, saute till onion turns light brown, about 5 minutes in medium flame. Add  ginger and garlic, scute for a minute.

Add bell peppers, saute for 5 minutes in medium flame.

Add mushroom, saute for 5 minutes in medium flame.

Add freshly ground black pepper powder, coriander powder, garam masala powder and mix well.

Close the pan and cook for 5 minutes in medium flame.

3/4 Tsp Salt (2 tsp)
Cilantro Leaves, Chopped, to Garnish

Add salt, mix well, switch off the stove and mix with cilantro.

Taste Note: Tastes AWESOME
Yields: 1 and 1/2 Cups
Source: sharmispassions