Spicy Red Curry Cauliflower "Wings"

Ingredients

BATTER

• 3/4 cup flour
• Healthy pinch sea salt
• 1/2 tsp curry powder
• 2 tsp tandoori masala spice (see notes for DIY blend)
• 1/2 cup unsweetened plain almond milk
• 6-8 Tbsp water

CAULIFLOWER

• 1 head cauliflower, large stalks removed, cut/torn into bite-size pieces

SAUCE

• 1/4 cupred curry paste 
• 2 tsp melted coconut oil
• 2-3 tsp maple syrup 
• Water to thin (2-3 Tbsp)

GREEN CHUTNEY

• 1 bunch fresh cilantro (~3 ounces), stems mostly removed
• 3 cloves garlic, crushed
• Salt + pepper to taste (~ 1/4 tsp each)
• 1 large lime, juiced (or sub lemon)
• 1 Tbsp sweetener (agave syrup, maple syrup, or honey)
• Water to thin (1-2 Tbsp)
• optional: 1-2 Tbsp ripe avocado for extra creaminess

Instructions

1. Preheat oven to 450 F and line a baking sheet with parchment paper.
2. Next, prepare batter. Mix dry ingredients together, and then add almond 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.
3. 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 inch of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on two baking sheets or in two batches.
4. Bake for 25 minutes. In the meantime prepare the sauce by whisking together curry paste, coconut oil, and maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.
5. Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on baking sheet and bake for another 20-25 minutes, or until browned on the edges and the glaze has caramelized.
6. While baking, prepare chutney, by adding all ingredients to a blender and blending until creamy and smooth. Taste and adjust seasonings as needed, adding more garlic for zing, salt for saltiness, maple syrup for sweetness, or water to thin.
7. Let cauliflower cool slightly and then serve immediately. Best when fresh. The wings can be frozen (either at the glazed stage or the glazed and baked stage) and then reheated in a 350-degree F oven until warmed through.

DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.

Carrot Ribbon Pad Thai

Ingredients

TOFU

• 1 package extra-firm tofu (excess liquid pressed out, crumbled with a fork)
• 1 Tbsp tamari or soy sauce
• 1 tsp chili garlic sauce or 1/8 tsp red pepper flake
• optional: 1/4 tsp ground turmeric

SAUCE

• 2 1/2 Tbsp nut butter (almond butter, peanut butter, sunflower seed butter, etc.)
• 3 Tbsp lime juice
• 3 1/2 Tbsp tamari or soy sauce 
• 1/2 tsp red pepper flake or 1 tsp chili garlic sauce
• 1 1/2 Tbsp maple syrup or agave syrup

VEGGIES

• 1 Tbsp  sesame oil (or water)
• 1 serrano pepper, seeds + stem removed, thinly sliced 
• optional: 3 green onions, ends removed + thinly sliced
• 1 1/2 cups thinly sliced red cabbage
• 1 red bell pepper, cored and thinly sliced lengthwise
• 2 Tbsp tamari or soy sauce 
• 4-5 large carrots, peeled and ribboned with a vegetable peeler (~4 cups packed or 300 g)
• 6 collard greens, large stems removed, stacked + thinly sliced (~2 cups packed or 72 g)
• optional: 1/2 tsp freshly grated ginger (or 1/4 tsp ground ginger)
• optional: 1/2 tsp freshly grated turmeric (or 1/4 tsp ground turmeric)

FOR SERVING optional

• Fresh cilantro
• Crushed peanuts / peanut sauce
• Red pepper flake

Instructions

1. Add tofu to a small mixing bowl and season with tamari, chili garlic sauce (or pepper flake), and turmeric (optional). Stir and set aside.
2. Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for acidity, coconut aminos for saltiness, red pepper flake or chili sauce for heat, or maple syrup for sweetness. Set aside.
3. Heat a large skillet over medium heat. Once hot, add oil (or water), pepper, onions, cabbage, bell pepper, and 1 Tbsp tamari. Cook for 3 minutes, stirring/tossing frequently.
4. Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes.
5. Add carrots and collard greens and remaining 1 Tbsp coconut aminos and stir. Sauté for 2 minutes. Then add Pad Thai sauce and freshly grated ginger and turmeric (optional).
6. Sauté over medium heat until warmed through and collards are slightly wilted - about 3 minutes - stirring frequently.
7. Taste and adjust flavor of dish as needed, adding more maple syrup for sweetness, red pepper flake or chili garlic for heat, coconut aminos for saltiness, or lime juice for acidity.
8. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or 4 as a side.

Sweet & Sour "Chicken"

INGREDIENTS

• 1 cup long grain organic brown rice
• 2-3 tablespoons organic sesame oil, divided use
• ½ large onion, chopped
• ½ red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 tsp grated ginger root
• 2 cloves garlic, minced or pressed
• ¾ sliced shitake mushrooms
• 20 ounce can pineapple chunks in pineapple juice
• 1 tablespoon cornstarch
• 2 tablespoons organic tamari or shoyu 
• 1 tablespoon organic rice wine vinegar
• 1 tablespoon honey
• ¼ teaspoon sirachi 
• 1 lb. baby bok choy, sliced
• 1 teaspoon toasted sesame oil
• 1-2 packages chickenless chicken or tofu
• 1/2 teaspoon cinnamon (instead of five spice powder)
• bit of pepper
• 2 teaspoons toasted sesame seeds

INSTRUCTIONS

1. Make the brown rice in your rice cooker or using your preferred method. (I put mine on before I leave for the gym so that it’s done when I get back.)
2. After you prep all your vegetables, heat your wok and add some of the sesame oil. Sauté the red onion, followed by the bell pepper pieces, ginger, garlic and mushrooms.
3. While the veggies are cooking, separate out the pineapple chunks from the juice. You should have about 2 cups of pineapple chunks and about 1 cup of pineapple juice. Whisk in the cornstarch, tamari or shoyu, rice wine vinegar, honey, and sirachi to the pineapple juice, and make sure the cornstarch is mixed in well - you don’t want lumps!)
4. Add the pineapple chunks to the veggie mixture, and than add the sauce. Turn the heat low and cook until thickened. When it is thickened just right, taste for seasoning, turn off the heat, and cover the wok.
5. You’re going to be doing steps 5 and 6 at the same time, so you’ll need two large skillets. (Actually, if you have help in the kitchen, one person can be doing steps 5-6 while you do steps 2-4. Then you’ll really have dinner on the table quickly!) In a separate skillet, heat some oil and toss in the bok choy. Sauté for just a minute or two so it’s still crisp. Add the cooked rice, along with the toasted sesame oil, and sauté briefly until the rice is reheated. Cover.
6. Toss the cinnamon and pepper with the frozen "chicken" and tofu, as you heat the remaining sesame oil in a separate skillet. Saute the "meat" in the hot oil for about 6 minutes. 
7. Plate some of the rice and bok choy mixture. Top with the veggie sweet and sour mixture, and then add the cooked "meat". Sprinkle with sesame seeds and serve. Yum!

Roasted Eggplant & Tomato Orzo/Orechetti Pasta

INGREDIENTS
Roasted veggies
1 medium purple eggplant (about 1 pound), sliced into ¾-inch cubes
1 cup cherry or grape tomatoes, halved
3 tablespoons olive oil
Salt and pepper 

Everything else
½ pound DeLallo Organic Whole Wheat Orzo
⅓ cup crumbled feta
¼ cup chopped fresh basil
2 tablespoons pine nuts, toasted
Lemon-garlic dressing
5 tablespoons olive oil, more to taste
2 tablespoon lemon juice
3 cloves garlic, pressed or minced
1/2 teaspoon salt, more to taste
1/2 teaspoon red pepper flakes
Freshly ground black pepper, to taste



INSTRUCTIONS
1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and the other rack in the upper third of the oven. Line 1 large, rimmed baking sheet and 1 small, rimmed baking sheet with parchment paper for easy cleanup. 

2. On the large baking sheet, toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper. Arrange the eggplant in a single layer. Roast on the middle rack until the eggplant is tender and deeply golden on the edges, about 25 minutes, tossing halfway. 

3. Meanwhile, on the smaller baking sheet, toss the halved tomatoes with 1 teaspoon olive oil and a sprinkle of salt and pepper. Wait to place the pan of tomatoes on the top rack until you return the eggplant to the oven after tossing. Roast until the tomatoes are tender and a little wrinkled, about 12 minutes. (So in an ideal situation, the eggplant and tomatoes will be done roasting at the same time.) 

4. Bring a large pot of salted water to boil. Add the pasta, give it a stir and cook until al dente, about 9 minutes. Reserve about 1 cup cooking water, then drain the orzo and transfer it to a large serving bowl. 

5. To prepare the dressing, whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes and freshly ground black pepper. Drizzle it over the warm orzo and toss to coat. Add the roasted eggplant, tomatoes, feta, basil, parsley and pine nuts. Toss to combine. If the pasta seems dry, add a couple of tablespoons of the reserved pasta cooking water and/or a little more olive oil. Season to taste with additional salt (mine needed ¼ teaspoon more) and pepper. Serve immediately.

Jackfruit "Pulled Pork" Sandwiches

INGREDIENTS

For the jackfruit pulled pork:

1 large can jackfruit (net weight: 482g, in water, not syrup)
2 large garlic cloves (minced)
1 tbsp olive oil
1/3 c. BBQ sauce
1 tbsp. onion powder
1 tsp smoked paprika
1 tsp fresh-ground pepper
2 tbsp. white vinegar
3/4 tsp Himalayan salt

For the slaw:

1/4 head large purple cabbage (finely shredded)
3 tbsp. mayo
1 tsp grainy mustard (or a bit more if you like it)
1 tbsp red wine vinegar
1 tsp fresh-ground pepper
3/4 tsp Himalayan salt

For the bun and garnishes:

2-3 hamburger buns
2-3 tbsp vegan mayo (1 tbsp per bun)
2-3 tsp grainy mustard
3 handfuls greens 

DIRECTIONS

1. Using a mandolin, shred your cabbage into skinny bits that are easy to chew. Transfer cabbage to a bowl and add mayo, mustard, vinegar, salt & pepper. Toss to combine. Set aside in fridge while you make your pulled jackfruit.
2. Heat oil in a pan and add minced garlic. Drain your can of jackfruit, and add it to the pan. Using a wooden spatula, mash the jackfruit so it breaks apart.
3. Add spices, BBQ sauce and vinegar to your jackfruit and mix to combine so it’s evenly coated with flavour.
4. Time to build your sandwich: toast your buns and add mayo to one side, mustard to the other. Load on your jackfruit, followed by slaw. Top with a handful of greens and enjoy.