Beer-Battered Cauliflower Tacos with Lime-Infused Cashew Cream
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What’s this? Two cauliflower recipes in a row?
Yes, yes, that’s right. Because I can’t get enough of the dang stuff. CAULIFLOWER FOR THE WIN!
Last week I bought 2 heads of cauliflower because I was off in cauliflower land, dreaming of all the cauliflower meals I wanted to make. This was one of them. Cauliflower tacos. With a beer batter. Because, duh. Everything is better with beer. That’s what my husband tells me, anyway.
These vegan tacos are both soft and crunchy at the same time, and when they’re served with the lime-infused cashew cream – well, watch out! They are crazy good.
Who needs fish when you’ve got cauliflower?
Beer-Battered Cauliflower Tacos with Lime-Infused Cashew Cream
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Author: Vegan Insanity
Recipe type: Entree
Serves: 4-6
Ingredients
Lime-Infused Cashew Cream
- ⅓ cup raw cashews
- 2 tbsp lime juice
- zest of 1 lime
- 1 garlic clove
- ¼ cup water
- ½ tbsp chia seeds
- ½ tsp salt
- ¼ tsp black pepper
Beer Batter
- ½ cup kamut flour
- ⅓ cup cornstarch
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- ⅓ cup beer
- 1 tsp cooking oil (I used avocado oil)
- 1 tsp lime juice
Putting it all together
- ½ large cauliflower, cut into "steaks" or bite-sized pieces
- corn or flour tortillas (I used flour)
- lettuce of choice
- 2 large roasted red peppers, thinly sliced
- 2 green onions, chopped
- ½ cup cooking oil (I used avocado oil)
Instructions
Lime-Infused Cashew Cream
- Add all ingredients to a high-powered blender or food processor and blend/process until smooth. Set aside.
Beer Batter
- Combine flour, cornstarch, garlic powder, chili powder and smoked paprika in a large bowl. Add in the flax egg, beer, oil and lime juice. Mix together very well, making sure everything is combined.
- Add about ½ cup oil to a medium pan over medium heat.
- Once the oil is nice and hot, dip each piece of cauliflower into your batter and then place on the pan (you will need to do this in batches to prevent over-crowding the pan). Fry for about 3 minutes on each side, or until browned.
- Remove to a plate lined with paper towels and sprinkle with a bit of salt.
Putting it all together
- Add one cauliflower steak (or a few bit-sized pieces) to each tortilla, top with lime-infused cashew cream, the lettuce of your choice, some roasted red peppers and a few green onion pieces. Repeat with remaining cauliflower. Eat and enjoy!
Notes
*Adapted from Fork and Beans.
2 Comments
I’ve got a thing for cauliflower. The possibilities are endless with this stuff, so I use it wheneverI can get my hands on it.
Though it’s good as a pizza crust, mashed like potatoes, baked like chicken wings, and stuffed into tacos – it’s also good on it’s own, roasted in the oven, covered in an array of spices.
Mmm mmm good.
I could eat this cauliflower all by myself – the whole thing – and I wouldn’t feel guilty. Because it’s cauliflower! And it’s healthy! And it’s better than most other savory snacks I can think of!
Oh, and did I mention that it’s crazy easy to make, too?
Chop cauliflower, toss with seasonings, bake, eat. The end.
Serve it up on it’s own as a snack, or alongside pretty much any meal you could possibly be eating. Burgers? Yep. Pasta? Why not? Tacos? Of course!
This cauliflower goes with everything. Eat it up!
Oven-Roasted Cauliflower Bites with Lime & Cilantro
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Author: Vegan Insanity
Recipe type: Side
Serves: 4
Ingredients
- 1 medium-large head of cauliflower, chopped into bite-sized pieces
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 4 tbsp olive oil
- ¼ cup cilantro
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp lime juice
- 1 tbsp hot sauce
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper or a non-stick baking mat.
- In a large bowl, mix together the minced garlic, chili powder, cumin, olive oil, cilantro, salt & pepper. Once mixed thoroughly, add the cauliflower pieces and toss, making sure every piece gets coated nicely.
- Bake for 30-45 minutes, or until the cauliflower is tender and has browned.
- Add the lime juice and hot sauce to the roasted cauliflower and mix gently. Cover each piece with the lime juice and hot sauce.
- Remove to a serving dish, sprinkle with more fresh cilantro (optional), and serve immediately.
Vegan Cheesy Dill Popcorn
4 Comments
I used to visit this popcorn store near our house all the time before I switched to a plant-based diet. Kernels. That was their name – and they sold all different kinds of… you guessed it – popcorn. They often had buy one, get one free deals doing on too, which made my decision to stuff my face full of popcorn even easier.
Since all of their popcorn is coated in butter, I can no longer visit them and buy copious amounts of popcorn. Sad face.
My favourite flavour was cheesy dill. It was finger-lickin’ good, and I don’t say that lightly. That stuff was addictive. I couldn’t get enough! Once I quit cheese and butter, this delicious treat was off the menu for me.
And for months, I just sulked and whined about it. I want my cheesy diiiiiiiiiiiiiiill. I NEED it. I can’t survive without it! I’m going to dieeeeeeeeee…
Ahem.
Thankfully, I [kind of] know my way around the kitchen, so I thought I’d try out my own homemade cheesy dill popcorn – a vegan version that I was actually able to eat.
And I did it!
It is:
Cheesy
Dill-y
Satisfying
Healthy (ish)
Delicious
Mouth-watering
Crunchy
Full of flavour
Now I can stuff my face whenever I want! SCORE.
Seriously, if you’re a popcorn love and cheese and dill are your thang, give this popcorn a try. I dare you not to stuff your face, too.
Vegan Cheesy Dill Popcorn
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Author: Vegan Insanity
Recipe type: Snack
Serves: 4
Ingredients
- ½ cup popcorn kernels
- ¼ cup vegan butter, melted (I used Earth Balance)
- 1 tbsp apple cider vinegar
- 2 tbsp fresh dill, chopped
- ¼ cup nutritional yeast
- 1 tsp salt
Instructions
- Pop your popcorn and place into a large, brown paper bag.
- Drizzle half of the melyed butter, close the bag, and shake and about 15 seconds. Repeat with remaining butter. Do the same with the apple cider vinegar.
- Sprinkle the fresh dill, nutrotional yeast and sale over the popcorn. Close the bag and shake again - for 15-30 seconds, or until all popcorn is coated well.
- Dump popcorn into serving bowl(s) and serve immediately.
Raw Vegan Dessert Pizza
3 Comments
Summer makes me crave cold food, so when my husband suggested pizza for dinner the other night, I offered up a much cooler suggestion – dessert pizza!
That’s right. Dessert for dinner. Why not?
This ain’t your usual dessert pizza, though. Those are often made with a sugar cookie crust, and I just wasn’t in the mood for a big cookie for dinner (although I did consider it).
So, I thought I’d try for a raw crust, and since Medjool dates are always plentiful in our kitchen, I used those as my inspiration. I opted for a chocolate crust, because… well, IT’S CHOCOLATE. And you can’t complain about chocolate. Ever. Chocolate is always delicious.
I wasn’t really sure what would work best for the pizza “sauce”, so I tried cashew cream, but thickened it slightly, by adding less water than I normally do. It was perfect. Next time I may add some cocoa powder for an even bigger chocolate kick.
After freezing the crust and “sauce” until firm, I topped the pizza with fresh fruit, a drizzle of chocolate, and called it a day. A damn good day, if I do say so myself.
And I must add – my husband loved the pizza. OF COURSE.
Vegan Dessert Pizza
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Author: Vegan Insanity
Recipe type: Vegan Dessert Pizza
Serves: 8
Ingredients
Pizza Crust
- 1 cup Medjool dates, pitted
- ½ cup almonds
- ½ cup rolled oats
- 2 tbsp cocoa powder
- ½ tbsp coconut oil
- ½ teaspoon vanilla
- ¼ tsp salt
- ½ cup dairy-free chocolate chips (I used Enjoy Life brand)
Cashew Cream
- 1 cup raw cashews (soaked for at least 2 hours)
- ½ cup water
- 2 tsp lemon juice
- 2 tbsp agave
- ½ tsp cinnamon
- ¼ tsp vanilla
- ¼ tsp salt
Chocolate Drizzle
- 2 tbsp coconut oil, melted
- 1½ tsp agave
- 2 tbsp cocoa powder
Fruit Topping
- ½ cup strawberries, sliced
- ½ cup raspberries
- ½ cup kiwi, peeled & sliced
Instructions
Pizza Crust
- Rub a bit of coconut oil on your pie plate, lightly covering the bottom and sides of the pie plate. Set aside.
- Add the dates, almonds, oats, cocoa powder, coconut oil, vanilla and salt to a food processor and process until a chocolate "dough ball" emerges, about 2 minutes. Make sure there are no large chunks left in the mixture. Add the chocolate chips and pulse for just a few seconds. You don't want to chop them up, just incorporate them into the "dough".
- Transfer mixture to your pie plate press the crust into it, making sure to cover the bottom of the pan evenly. You also want to go up the sides of the pan a bit. Set aside.
Cashew Cream
- Add cashews, water, lemon juice, agave, and salt to your food processor or high powdered blender. Blend/process until smooth.
- Pour sauce over the pizza crust and spread around, without going all the way to the end of the crust (leave about an inch or so that has no cashew cream on it). Cover with plastic wrap and freeze for 4 hours, or until the cashew cream is firm.
Chocolate Drizzle
- In a small bowl, whisk together the coconut oil, agave and cocoa powder, until smooth. Set aside.
Putting it all together
- Remove the pie plate from the freezer about 30 minutes before you plan to add your toppings. This will make the pizza crust come out of the pan much easier. Remove and place on a large plate, cutting board or serving platter. Layer strawberries, raspberries and kiwis on your pizza, overlapping just a bit.
- Drizzle with chocolate, cut into pizza slices and serve.
Vegan Breadsticks with Herb Topping
2 Comments
I’ve been searching for the perfect breadstick recipe for years.
I’ve tried countless of them, and they all fell flat. Either they took 500 hours to rise (not really, but still – FOREVER), they didn’t rise at all, they were chewy, or they just plain didn’t taste good.
Then – I foundMarly’s recipeand life has never been the same.
They’re light, fluffy, they rise in less than an hour, and they taste ridiculously good for being so simple.
I’m in love. My breadstick kick is back, and I am now enjoying these sticks on a regular basis.
Instead of all-purpose, I use kamut flour. I just love the flavour of it (and I really hate using all-purpose). I also switched up the herbed topping ingredients for a bit more flavour. The next time I make these I’m going to try “pizza” flavour. Yum.
These would also be yummy with melted vegan butter, cinnamon and brown sugar instead of herbs. Mmmm hmmm. Just don’t serve those with pasta. That would be weird.
Vegan Breadsticks with Herb Topping
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Author: Vegan Insanity
Recipe type: Bread
Serves: 20
Ingredients
Breadsticks
- 1½ cups very warm water (not too hot, not too cold - think bath water)
- 2¼ tsp active dry yeast
- 1 tbsp brown sugar
- ½ cup whole wheat flour
- 3-4 cups of kamut flour (all-purpose would also work, so would light spelt)
- 2 tsp salt
- 2 tbsp vegan butter, melted (I used Earth Balance)
Herb Topping
- 3 tbsp vegan butter, melted (I used Earth Balance)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp oregano
- ½ tsp basil
- 1 tbsp nutritional yeast
- 1 tsp salt
Instructions
Breadsticks
- Spray a large baking sheet with non-stick spray (or use a non-stick mat or some parchment paper).
- In a medium bowl, add water, sugar and active dry yeast. Stir and set aside until a proofed (about 10 minutes).
- In a large bowl, add the flour and salt. Stir to combine. Add the yeast mixture and melted butter mix well, until a dough ball forms.
- Place the dough on a floured surface and knead for a few minutes, until smooth.
- From the dough ball, pull golf ball sized pieces and roll them into balls, then into long pieces. Add to your baking sheet.
- Preheat your oven to 150F. Once it reaches that temperature, turn it back off, and place the breadsticks in the oven. Now they have a warm place to rise. Allow them to sit in there for about 35 minutes.
- Remove breadsticks from the oven and heat to 375F.
Herb Topping
- Add all ingredients to a small bowl and mix well. Spread half of the mixture onto the breadsticks (after they have doubled in size, and before you bake them).
- Bake the breadsticks in the oven for about 15 minutes, then remove and spread the rest of the herb topping onto them.
- Serve warm!
Notes
Adapted from Namely Marly.
Rich Chocolate Zucchini Muffins
20 Comments
I’m always looking for ways to sneak veggies into my kids’ diets. They flat out refuse vegetables most of time, so I have to hide them in foods they’ll eat – like chocolate. That’s where these muffins come in.
Zucchini and black beans are my favourite to use in chocolate muffins/brownies/cakes/anything with chocolate, but I had no black beans and one medium sized zucchini in my fridge – so zucchini and chocolate it was. I made muffins, since my kids love them.
The verdict? 2 thumbs up – from both kids!
Of course, with chocolate, it’s hard to go wrong, right?
You can’t taste a single hint of zucchini in this recipe, just chocolate, which is why my kids kept begging for more and more muffins, until eventually they were gone (in just 2 days)… okay fine, I may have eaten one three myself, too!
Rich Chocolate Zucchini Muffins
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Author: Vegan Insanity
Recipe type: Snack, Dessert
Serves: 10-12
Ingredients
- 1 flax egg (1 tbsp ground flax seed, 3 tbsp water)
- 1 cup whole wheat flour
- ¾ cup coconut or brown sugar
- ⅓ cup cocoa powder
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup dairy-free milk (I used soy)
- 2 tsp apple cider vinegar
- ¼ cup coconut oil
- 1 tsp vanilla
- ¾ cup grated zucchini
- ¾ cup chocolate chips
- ½ cup water
Instructions
- In a small bowl, whisk together the ground flax seed and water for your flax egg. Set aside.
- Preheat oven to 350F. Line a muffin tin with 12 liners.
- In a medium bowl, whisk together flour, sugar, cocoa powder , cinnamon, baking soda, and salt.
- In another bowl, whisk together non-dairy milk, apple cider vinegar, coconut oil, vanilla and flax egg, until combined.
- Pour wet mixture over dry mixture and mix well, until all the flour is incorporated.
- Stir in the zucchini, ½ cup chocolate chips and water.
- Fill muffin liners (almost to the top), sprinkle with the remaining ¼ cup chocolate chips and bake for 15 minutes, or until a toothpick comes out clean.
Incredible Nutty Banana Smoothie
6 Comments
A few weeks ago, I was feeling a bit daring and decided to break out of my regular fruit smoothie routine. I didn’t want fruit, so I turned to nuts! A nut smoothie? Sure, why not?
I have at least one fruit smoothie every day, but this day… I just wasn’t feelin’ them. I still wanted to have a smoothie, but I wanted something different. Not fruity.
So, I threw this concoction together and low and an behold – it came out tasting delicious. Very, very delicious, if I do say so myself. It’s now one of my favourite smoothies. Whenever I get bored of fruit smoothies, this one is next in line.
Incredible Nutty Banana Smoothie
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Author: Vegan Insanity
Recipe type: Breakfast
Cuisine: Smoothie
Serves: 1
Ingredients
- ½ cup peanuts
- ¼ hazelnuts
- 2 medium, ripe bananas
- 1 cup dairy-free milk (I used almond)
- 8 ice cubes
Instructions
- Add all ingredients to a high-powdered blender and blend until smooth. If the mixture is too thick for you, add a bit more milk.
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My love for pasta cannot be put into words – it’s that strong. If I could eat breakfast for every meal of the day, I’d be one happy girl (I’ve been known to cook up a pot of pasta for breakfast on really cold mornings! I’m weird, I know.).
Alas, this is not possible, so I indulge whenever I can. And when I do make pasta, I try not to complicate things. Simple is often best. Like this pasta here, for example.
There is very little added to it (just tomatoes, garlic, basil, parsley, lemon juice and some herbs), and it tastes amazing. Also, because there are so few ingredients, it takes no time at all to prepare!
I love simple pastas!
Isn’t it pretty?
Use any kind of pasta you want for this – it will work with almost all kinds, but I love linguine. Spaghetti and spiral noodles work well, too. This was just an organic white pasta, but I usually use spelt, whole wheat or brown rice pastas – and they all work well in this recipe!
Garlic & Tomato Pasta
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Author: Vegan Insanity
Recipe type: Pasta
Serves: 2
Ingredients
- 8 oz. pasta (or ½-1 cup per person)
- 4 medium garlic cloves, minced
- ½ cup tomatoes, diced
- 2 tbsp avocado oil
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- ½ tbsp lemon juice
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Boil pasta according to package directions.
- Heat oil in a large pan over medium heat. Once warm, add garlic and cook until lightly browned, then add in the tomatoes and cook for another few minutes (3 or 4).
- Drain your cooked pasta and add it to the pan. Mix everything together, and then add in your basil, parsley, lemon juice, salt and black pepper. Mix again.
- Serve immediately.
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