Cauliflower buffalo wings, baked zucchini fries,
crispy baked potato topped with beets and greens.
Cauliflower buffalo wings
Preheat oven to 425 degrees
1 medium head of cauliflower, cut into florets
1 cup cashew cream or vegan buttermilk (see below)
1 cup flour
2 tsp garlic salt
1 cup Frank’s buffalo sauce
1 tablespoon melted earth balance (or other vegan butter substitute)
Whisk cashew cream, flour, garlic salt and cayenne pepper (you choose how spicy you want it) until smooth in a large bowl. Toss in cauliflower florets and toss to coat well. Spread out in even layer on parchment paper lined baking sheet. Try to separate the pieces as much as possible. Bake for 15-18 minutes, flip half way through baking, until lightly browned and a little crispy. Remove from oven. In a big bowl, mix melted earth balance and Frank’s. Toss the cauliflower with sauce to coat well. Return to oven & bake an additional 5-10 minutes. The longer you cook them the more the sauce will soak in, I like them saucy so I don’t bake them long the second time. Serve immediately.
1 cup raw cashews
3/4 cup water
Soak the cashews in enough cold water to cover them for at least 3 hours. Drain and rinse the cashews, then combine the drained cashews with 3/4 cup water in a blender and blend until very smooth, scraping down the sides often.
Vegan buttermilk with a quickness.
Place 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar in a measuring cup.
Add enough non-dairy milk (of your choosing) until it reaches the 1-cup line; stir with a fork or whisk.
Allow mixture to rest for 5-10 minutes.