Monthly Archives: September 2016

Crispy Cauliflower Bites

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I recently discovered these bad boys, the same time my best friend was giving birth to her first child- what a momentous day.
Believe me when I say, these are one of the tastiest vegan foods I’ve had the pleasure of consuming.

Having experimented with a few flavours, I’ve found that this ‘curried’ version came up top. But it can of course be amended to include any herbs and spices you like.

Ingredients:

1 head cauliflower

120g buckwheat flour

220ml almond milk

3 tbsp coconut oil (measured solidified)

3 tsp paprika

4 tsp ground turmeric

4 tsp ground cumin

1 tsp ground coriander

3 tsp black pepper

1 tsp salt (I use pink himalayan)

2 cloves garlic (crushed/finely diced)

1 inch finely diced ginger (optional)

Method:

Preheat oven to 200ยฐ. Cover a baking tray with parchment paper and melt the coconut oil in the oven on the tray for a couple of minutes. Spread evenly.

Chop cauliflower into medium – small florets (it’s really up to you, I prefer them smaller as they go crispier).

In a large bowl, mix together the flour, paprika, turmeric, cumin, coriander, garlic, ginger, ย salt and pepper. Ensure everything is combined nice and evenly.

Next, add the almond milk to a separate bowl and begin dunking a few florets of cauliflower. Once soaked, dip them into the flour until well coated and add to the baking tray.

Try double dipping some of them (milk-flour-milk-flour) which will create a batter – like consistency, giving a thicker, softer coating (the mix between crispy and soft is amazing).
Don’t leave out the tiny florets either- these are extra special as they work great for a super crispy coating.

Bake for 15 minutes before turning them over. Add more almond milk to any florets that might still have dry flour on them and bake for a further 15-20 minutes.

Serve up with your favourite vegan main and enjoy!

Big hit with the dog who lives off junk food

Fun, nutritous and delicious.. you can’t go wrong ๐Ÿ™‚
P.S. I’d love to know if anybody has tried making a similar version of these? I’ve read great things about pan frying them..

Accompanying home made vegetable pattie with rocket

12/11/16 Update: just felt the need to add this – after I mentioned to my friend about making these the day she gave birth, she admitted she’d had total crispy cauliflower cravings throughout her pregnancy, and had visited the restaurant we first discovered it multiple times towards the end!

Needless to say I whipped her up a batch in a nice little food parcel with some houmous and salad, and she loved it!

Ahh, universe, how you continue to fascinate me so.๐Ÿ’š

Rice Krispie & Oat Energy Bars

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Since going vegan, I actually can’t get enough of puffed brown rice. I use it for so much, like when I want that naughty sensation of eating cereal and cold milk covered with sugar, I fill a bowl with puffed brown rice, almond milk and xylitol (a plant based sugar subsititute which ironically even has oral health benefits)… snap, crackle and pop.
Or I make something like these Krispy, nutty oat bars. They’re packed full of fibre and protein, and the chia seeds give them an extra energy bursting nutritional kick – great for before or after a workout. Plus they take just a few minutes to whip up.

Ingredients:

140g almond butter (or any nut butter, though almond seems to taste best as it isn’t overpowering like peanut can be)

3-4 tbsp maple/date syrup

2 tbsp coconut oil

1/2 banana

1 tsp cinnamon

1 tbsp chia seeds

1/2 cup oats

1/4 cup puffed brown rice

Method:

Melt the coconut oil, almond butter and syrup gently in a saucepan. Blend together with the banana, chia seeds and cinnamon. 

Mix oats and rice well until sticky. Transfer the lot to a baking tray lined with parchment and freeze for about an hour.

The beauty of these babies is that you can take them straight out of the freezer and they’ll be edible within a couple of minutes. Hope you’ll try and enjoy ๐Ÿ™‚
You can also of course mix n match- try opting just for just rice krispies and setting them deeper in the pan- leaves them nice and chunky with lots of bite.