easy buffalo cauliflower wings

I've been wanting to try this out since I became vegetarian over 5 years ago and never got around to actually making it. I don't know why I waited so long because it is sooo good. I used to love eating wings before so this is a great alternative. You can make your own buffalo sauce or buy your fave from the store. Or you can use BBQ sauce or hot sauce instead.

Ingredients
1 head of organic cauliflower (or you can buy a bag of cauliflower florets)
1 tbsp flour
1/4 cup buffalo sauce (add more or less to your taste)
1 tbsp olive oil
sea salt
ground pepper

Directions
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Cut up head of cauliflower into florets. In a large bowl combine all ingredients and mix well. Make sure the cauliflower is fully coated.
3. Spread evenly on baking sheet and bake for about 25-30 minutes. For crispier cauliflower, broil for a couple minutes at the end.
4. Add some celery and/or carrot sticks with blue cheese dressing and you got yourself an appetizer!

 

Happy cooking!

-Kat

Coconut Curry red lentil and vegetable stew

This stew is so flavorful and hearty, again, no need for meat! I paired it with roasted asparagus topped with parmesan and chopped red onions and yellow rice. I haven't posted in a while so here is something I cooked a couple nights ago.

Ingredients
1 can of light coconut milk
1/2 can crushed tomatoes, no salt added
1/2 cup water
1/2 cup red lentils, uncooked
4 peeled potatoes, diced
4 peeled carrots, diced
1 small yellow onion, chopped
1 celery stalk, chopped
green onion, chopped
1 tbsp minced garlic
1 tbsp red thai curry paste
1 tbsp curry powder (or more to your taste)
garlic powder
sea salt
fresh ground pepper
1/2 tbsp turmeric

Directions
1. In a large pot on medium heat, drizzle evoo and saute the onion, minced garlic, celery. When slightly browned, add potatoes and carrots. Cook for about 5 minutes.
2. Add coconut milk, water and crushed tomatoes. Stir. Add lentils, red curry paste and spices. Stir.
3. Cook on med/low heat for 30 minutes or until vegetables and lentils are cooked through. Stew should be chunky.

Pair with any rice or by itself. You can adjust the amount of curry to your liking and if you want extra spice, add some cayenne pepper or crushed red pepper.

Enjoy!
-Kat