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Spicy Cauliflower Wings

This recipe is a great alternative to buffalo wings, It's tender on the inside and slightly crispy on the outside. I was really surprised how close in taste they are.
These are great for parties, game nights or just to snack on with a delicious cool dip.
I made these with my homemade spicy BBQ sauce but you can use any hot sauce that you prefer. Even people who dislike cauliflower will enjoy these as the flavours take over it's natural taste.

Ingredients :
1 head of a medium cauliflower cut into bite sized pieces
1 cup of plain/all purpose flour
1 tsp Himalayan salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp Garlic powder
1 tsp onion powder
1 cup of soya milk/water
BBQ sauce as needed or Hot sauce

Method:
Pre heat yor oven to 180/350
wash the cauliflower and cut into bite sized pieces.

Add the flour and seasonings to a bowl and give it a stir.

Now add the soya milk and stir to make a smooth but slightly thick batter.

Now it's time to add the cauliflower to the batter.

Stir gently to coat all the pieces of cauliflower.

Now line a baking tray with some parchment paper. ( don't skip this as they WILL stick)

Spread the cauliflower pieces onto the baking tray.

Now it's time to bake the wings for 15 minutes.

Remove from the oven after 15 minutes and put the wings into a bowl.

Now add your BBQ Sauce.

Stir gently and make sure all the wings are coated well.

Now put them back onto the parchment lined baking tray.
Bake for a further 10 minutes but this time turn up the temp to 200/400f

Serve them immediately in a bowl with a delicious cool dip.
I made a simple Garlic, onion and rosemary dip to serve with mine.

For the dip :

Half a cup of Alpro plain yoghurt (plant based)
1 Tbs vegan mayonnaise
Salt to taste
Pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried rosemary

Time to enjoy your Cauliflower wings.

Chipotle style Coleslaw

I love coleslaw but unfortunately dairy free coleslaw is not readily available in stores near me.
But not to worry as homemade is far better than shop bought right ?!
This coleslaw is delicious and creamy and has a spicy kick to it. It's quick and easy so give it a go .

Ingredients:

Shredded white cabbage (as needed)
1 carrot (grated)
Broccoli as needed (chopped)
Himalayan salt to taste
Black pepper
1/2 tsp Garlic powder
1/2 tsp onion powder
1 tsp English mustard
1 tsp Chipotle chili powder
Vegan mayo as needed
2 Tbs of plant based yoghurt (I used Alpro Go On plain)

Method :

Add veggies to a bowl.

Add the seasonings and vegan mayo.

Now add the plant based yoghurt.

Give it a good stir.

Serving suggestion.

Enjoy :)

Iced molasses Mocha

I like to take Organic Blackstrap Molasses every day for that extra iron and vitamins that it contains so I thought I'd experiment and add them to a homemade iced mocha rather than the usual Molasses in warm water that Intake every morning.
I have to say that it turned out delicious and I think this will be my favourite way of taking my daily dose from now on.
I use the Meridian Organic Blackstrap Molasses.

If you are not familiar with what Blackstrap Molasses is  , here is a quick summary :

Blackstrap Molasses is the dark, viscous molasses that remains after maximum extraction of sugar from raw sugar cane. It has the consistency of a thick syrup, as the third boiling of sugar syrup yields blackstrap molasses. This concentrated byproduct is left over after the sugar's sucrose has been crystallized.

The benefits are :
Treats constipation
Relieves menstrual cramps
Effective in reducing obesity
Maintains healthy bones and teeth
Beneficial in treatment of cancer
Helps in stabilizing blood sugar levels
Protects from cardiovascular disorders
Helps with digestive issues
Anti-inflammatory
Rich in iron and antioxidants
Provides energy.

Ingredients:

2 Teaspoons of instant coffee with a little warm water to help it dissolve.
1 Tbs of Blackstrap molasses
1 Tbs of sweet freedom choc shot ( you can use raw cacao powder or cocoa powder or chocolate syrup)
1 tsp of Pure maple syrup
1 cup of ice
Rice milk to top up ( you can use any plant based milk)

Method :

Add Coffee to a mason jar or a tall glass with a little warm water and stir to dissolve.
Now add the Molasses, chocolate syrup and maple syrup and give it a good stir.

Now add the ice to the jar.

Top the jar with Rice milk.

 Stir it all up!

Enjoy :)

Quick and easy vegetable stir fry

Sometimes you don't want to spend ages in the kitchen preparing a meal so here's a quick and easy and not to mention delicious vegetable stir fry which takes no time at all.

This recipe is very easily adapted and you can use whatever veggies you have at hand.

Ingredients :

1 medium carrot cut into strips

3 large leaves of Savoy cabbage (chopped)

5 medium chestnut mushrooms (sliced)

2 hand fulls of baby spinach

1 small onion (chopped into chunks)

1 small red chili 

1 Tbs of coconut oil for frying

For the sauce :

In a bowl add

2 Tbs of Soy sauce

1 Tbs tomato ketchup

1 Tbs of natural peanut butter

1 squirt of sriracha 

1 squirt of Agave nectar

1 tsp onion powder

1 tsp garlic powder

Black pepper

1/2 tsp Ground ginger

Method :

Add The coconut oil to a large pan/wok.

On a medium heat add in the the carrots first as they take the longest to cook. Cook the carrots for 5 minutes and then add the rest of the veggie apart from the spinach.

Cook for a further 5-7 minutes whilst stirring occasionally.

Now add in the stir fry sauce and stir and cook for 4 minutes until heated through.

Now turn off the heat and add the spinach and stir through.

Serve with Rice or Noodles. 

  

Spicy BBQ Sauce

I must admit I was never a big fan of BBQ sauce until I started making my own. Now I use it with everything :)

This BBQ sauce is quick and easy and requires no cooking.

Ingredients :

1 cup of tomato ketchup
3 TBS Apple cider vinegar
1 TBS Molasses
1 TBS smoked paprika
1 Tsp chili powder
2 TBS Organic coconut sugar (you can use brown sugar) 
1 Tsp garlic powder
1 Tsp onion powder
1 Tbs English mustard

 1 Tsp Black pepper

Feel free to add liquid smoke if you want a more smokier flavour, I left it out this time as the smoked paprika gave it just the right smokiness that I like.

Method :

Add all of the ingredients into a large bowl.

Give it a good mix and taste for adjustments.

Pour your BBQ into a jar or squeezy bottle.

Keep the BBQ Sauce stored in the fridge.

The sauce should last a month in the fridge.

Chick'n style Seitan

For those who don't know what seitan is, it is a meat substitute made from vital wheat gluten, it is a great alternative to soy and tofu.
Seitan can be be flavoured however you like and cooked in two ways which are baked or simmered. Once cooked it can be used in stir fries, roasts, curries or whatever you like in substitute of meat.
This recipe I've made is using the simmering method, it's very easy and the end result is amazing and very delicious.

Ingredients:

For the seitan:

1 and 1/2 cups of vital wheat gluten flour.
1 cup of vegetable stock
2 Tbs of Nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1 Tbs soy sauce
1 tsp dried Rosemary
1 tsp pepper
1 tsp chipotle chili powder 

For the broth :
8 cups of water
1 vegetable stock cube
1 tsp onion powder
1 tsp garlic powder
1 tsp dried Rosemary
2 splashes of soy sauce.

Method :
add all the dry ingredients to a large bowl and mix thoroughly as you want it mixed before adding the stock.

Now add 1 tbs of soy sauce into your 1 and 1/2 cups of stock and add it to the bowl stirring quickly with a spoon.

stop stirring as soon as all the liquid has been absorbed.

Now get your hands in there and gently knead only for 10 seconds ( if you knead too much it will result in a tough seitan) Gently flatten with your knuckles and let the seitan rest whole you prepare the broth.

Add 1 cube of vegetable stock to a large pan with 8 cups of cold water , soy sauce, garlic powder, onion powder and dried rosemary. Make sure your pot is large as the seitan pieces will expand whilst cooking.

Bring the broth to a rolling boil and then lower it to a gentle simmer.

Now it's the time to shape your seitan however you like .
I halved the seitan in the bowl and made one bit into a small loaf shape and pulled little bits and stretched them to make chicken like pieces to be breaded and fried on another day.
You can make one large loaf if you wish.

Now gently add the seitan to broth.

Cover the pot with a lid and simmer for 45 minutes, stirring occasionally so that it won't stick to the bottom of the pan.

Once the 45 minutes is up, your seitan is ready and will look like this.

Put a colander over a large bowl and put the seitan and broth in it. The bowl will gather the broth and the seitan can cool in it.

Once the seitan and broth is cooled store the seitan in a tub with a lid and pour the broth over it to keep it moist.

Seitan is always best eaten the next day as it soaks in the flavours of the broth for a few hours. But by all means it is ready to eat on the same day, so feel free to enjoy it with a meal on the day.
Seitan is so versatile, it can be used in sandwiches, wraps, stir fries and anything else that you would use meat for.

The seitan will last in the fridge for 2 weeks and can also be frozen in it's broth or alone for up to 3 months.

Serving suggestion.