Baked Cauliflower Buffalo Wings – Gluten Free

Chicken Wings

RECIPES, Savory Food | February 7, 2016 | By

Cauliflower is very versatile and a extremely nutritious vegetable. Not only can you make these amazing Cauliflower Buffalo Wings but you can also roast it to a char or steam and puree it and it transforms into a mashed potato-like dish with less calories. These Cauliflower Buffalo Wings are incredible and very addictive even to non vegans and specially for kids! Its the perfect gluten free healthy snack for a movie or just to enjoy with friends and family.

Chicken Wings

Buffalo Wings1

 

Buffalo Cauliflower Wings Gluten Free
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 large head of cauliflower, broken into bite sized pieces
  2. ½ cup almond flour/meal
  3. ½ tsp salt
  4. 2 tbsp onion powder
  5. ½ cup water
  6. ½ cup hot sauce (or barbecue sauce any sauce you like)
Instructions
  1. Preheat oven to 450F.
  2. Combine all of the ingredients except the hot sauce in a bowl. Whisk together until smooth (consistency should be on the thinner side).
  3. Mix in cauliflower, being sure that all the pieces are coated.
  4. Place cauliflower on a baking tray in a single layer (use parchment paper or oil to prevent it from sticking) and roast in the oven for 15 minutes.
  5. Using a spatula, gently scoop the cauliflower from the tray and put into the bowl of hot sauce. Carefully and slowly toss the cauliflower around to coat with sauce.
  6. Place the cauliflower back on the baking tray and roast for 25 more minutes until the sauce has absorbed/firmed up on the cauliflower.
  7. Serve with your favorite dressing and voilá enjoy!
Notes
  1. Sprinkle some nutritional yeast on top and serve while still hot.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Quinoa Chickpea Tabbouleh and Wheat Free Falafel

RECIPES, Savory Food | February 4, 2016 | By

These Quinoa Chickpea Tabbouleh with wheat free Falafel are packed with protein and full of color! Quinoa is one of my absolute favorite grains — breakfast, lunch, or dinner. I’m a die-hard fan. It has a toasted flavor and slightly chewy texture that makes it great on its own or in a salad like this one.

Vegan Chickpea Salad

Quinoa Chickpea Tabbouleh and Wheat Free Falafel
Yields 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. For the Tabbouleh
  2. 1 cup quinoa
  3. 1 (15 ounce) can lentils, drained and rinsed
  4. 1 (15 ounce) can chickpeas, drained and rinsed
  5. 1 yellow pepper
  6. 1/2 red onion, sliced
  7. 2 bunches Italian parsley, finely chopped
  8. 1 bunch mint, finely chopped
  9. 1 small beetroot (sliced in small cubes)
  10. 2 tbsp extra virgin olive oil
  11. 1/4 cup lemon juice, about juice of 1 lemon
  12. Pinch cinnamon
  13. Salt and freshly ground pepper, to taste
  14. For the Falafel
  15. 2/3 cup raw chickpeas, soaked overnight (120 g)
  16. 1 handful of cilantro
  17. 1 cloves of garlic
  18. 1/2 onion
  19. 2 tsp ground cumin
  20. 1 small yellow bell pepper
  21. Black pepper and salt
  22. 8 tbsp oat flour
Instructions
  1. Add 1 cup quinoa to 2 cups boiling water. Reduce heat to low. Cover and simmer until tender, about 15 minutes and let stand, covered, for 5 minutes.
  2. Fry the onions on a non stick pan without oil until translucent and add the chickpea and lentils. Cook until fluid is evaporated. Combine in a bowl the quinoa, chickpeas lentil mix, yellow pepper, onion, parsley, mint, olive oil, lemon juice, pinch cinnamon, and salt and pepper. Toss to combine.
  3. For the Falafel add chickpeas to a food processor or blender and blend for a few seconds.
  4. Add the rest of the ingredients (except the oat flour) and mix to combine. Don't overblend, you want a chunky texture. Add the oat flour and blend just until it's mixed with the rest of the ingredients. Place the mixture in a bowl, cover and let stand in the fridge for at least one hour.
  5. Make about 16 patties and fry on a non stick pan until golden brown on each side.
  6. Now serve as you like and sprinkle some beetroot on top, bon appetite!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Bean Stew-Sausage Ragout

Vegan Chickpea Bean Stew

Savory Food | October 3, 2015 | By

This Bean Stew-Sausages Ragout is a delicious meal that is so flavorful and very quick to make. I make this for friends all the time and it is very popular. The meal is very high in protein and low in fat.

Bean Stew-Sausage Ragout
Serves 3
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 100g Fresh Kidney Beans (soaked in water overnight, drained and rinsed) you can also use 1 canned kidney beans
  2. 100g Fresh Chickpea (soaked in water overnight, drained and rinsed) you can also use 1 canned chickpeas
  3. 300g Potatoes (medium dice)
  4. 1 Onion (small dice)
  5. 50g mince TVP Soy Texture Portein (soaked in water for 10min drained and sqeezed)
  6. 2 Vegan Spicy Sausages (cut diagonally in thin slices)
  7. 100g Asparagus
  8. 3 Cup of Water
  9. 1/4 Fresh Chive (small dice)
  10. 1 tsp Dried Oregano
  11. 3 tbsp Soy Sauce
  12. 1 tbsp Tomato Paste
  13. 1 tbsp Mustart Paste
  14. 1 tsp Pepper
  15. 1/2 Cup of Soy Cream or Coconut Cream
Instructions
  1. First we start by frying the onions in a pan with medium head.
  2. Add potatoes, kidney beans and chickpeas and the water and let it simmer for 10min until potatoes are cooked (If you use canned kidney beans and chickpeas than add after the potato is cooked).
  3. Now add dried oregano, soy sauce, tomato paste, mustard paste, pepper and let it cook for 2min.
  4. Add the mince soy texture and cook for another 5min until it has soaked all the sauce. Now add the soy cream and cook for another minute. The mince soy texture should be very soft and the stew should have a creamy and rich consistency add more water if nessessary.
  5. Turn down the heat and add fresh chive and blend it together.
  6. Fry the sausage in a separate pan until golden brown add it to the stew and mix it together.
  7. Cook the asparagus about 2 min in water and serve.
Notes
  1. Let the stew sit for 10 min and it will be even more flavorful. Enjoy!
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/

Fried Lentils with Carrots and Seitan on top of Rice

Savory Food | August 12, 2015 | By

Sautéed Vegetables with fried Tofu ❤

Savory Food | August 2, 2015 | By