Buffalo Cauliflower Wings
For my first recipe post, I thought I would describe a tasty, easy to make vegan recipe! I mentioned before that buffalo chicken used to be my favorite meal, and I’ll admit I missed it immensely in the beginning of the diet change. Since I discovered buffalo cauliflower wings I haven’t thought about a chicken wing! Cauliflower is an extremely magical food in the world of veganism. It replaces meat perfectly—regarding taste and texture! I’ve always liked cauliflower but since cutting meat out of my diet I have a newfound appreciation for it! I made this dish for the biggest carnivore I know, my mother. She was extremely skeptical at first, but once the meal was finished she was asking for seconds! I hope you enjoy this meal as much as I do!
The ingredients include:
- 1 head of cauliflower
- 1 ½ cup unsweetened almond milk
- 1 cup brown rice flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. of paprika
- ¼ tsp. sea salt
- ¼ tsp. ground pepper
- 1 cup franks red hot sauce or any vegan buffalo sauce
Instructions:
- Preheat oven to 400 degrees (Fahrenheit) and line two baking sheets with parchment paper.
- Next, prepare the batter. Mix the dry ingredients together, and then add the almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower. If it is too runny it won’t stick.
- Once the oven is preheated, add the cauliflower one at a time to the batter to coat. Shake off the excess and place it on a baking sheet. Easiest done with a fork! Give each piece about an inch of room.
- Bake for 15 minutes then remove from oven. Carefully dip each cauliflower into buffalo sauce then place back onto making sheet. Bake for an additional 15-20 minutes. The second round of baking will make them extra crispy! Serve with vegan ranch dressing or a creamy sauce.
Hummus
For my second recipe I decided to focus on a delicious snackthat can be made within 30 minutes or less which is, HUMMUS! My diet mostly consists of hummus; I eat itat least once a day as a snack! I normally buy it, which is extremely quick,easy, and delicious but a new goal of mine is to make it myself—which is justas quick, easy, and debatably more delicious, just a couple more steps! Hummus is amazing because it is full of nutritional benefits, filling, all while tasting amazing. Along with this, there are so many different options regarding flavors. I am a fan of spicy foods so my go to hummus contains a bit of zest but I could eat an entire container of plain hummus as well. For this recipe, I decided to keep it more on the simple side since not everyone shares my love for spice. With that being said, this recipe is full of flavor and will enhance any veggie or chip!
Ingredients:
- 2 (15 oz.) cans chickpeas (garbanzo beans)drained with liquid reserved
- 1/3 cup chickpea liquid (or more, as needed)
- ½ cup tahini
- ¼ cup olive oil
- 2 lemons, juiced
- 2 garlic cloves
- 1 tsp. cumin
- ½ tsp. Salt
Instructions:
- Add all the ingredients to your blender. Remove lid and insert the tamper. Once you start blending you will most likelyneed to use the tamper to push the ingredients towards the blades.
- Turn the blender on high for 30 seconds (or morefor creamier) add more chickpea liquid, if desired, for a softer hummus.
- Add the hummus to a serving plate and garnishwith either olive oil, paprika or fresh parsley.
BOOM that simple! Serve with your favorite veggies, tortilla, or pita chips!
Cookies
Craving freshly baked cookies, but not the time it takes to make them? I gotcha covered! This super easy, quick, and delicious cookie recipe will satisfy any and all of your sweet tooth cravings. I stumbled upon this recipe and decided to try them out because I genuinely thought it was too good to be true. Once I experienced how ridiculously easy and tasty they were I had to inform everyone I knew about them! Oh, and it’s only 4 ingredients, 3 steps and… vegan? BOYAH! Pair with your favorite vegan ice cream if you’re feeling extra daring.
Ingredients:
- 2 cups of almond flour
- 1/3 cup of dark maple syrup
- ½ TSP baking power
- 2 TSP vanilla extract
Instructions:
- Combine all ingredients in a medium bowl
- Form tablespoon-size cookies and place on baking sheet 1 inch apart
- Bake at 350 for 12 minutes
Vegan Parmesan Cheese
The only reason I am not fully vegan is because of dairy. I am not ready to completely give it up—just yet. Once day, but until that day, I try to eat as little as I can. Throughout the years I have gotten a lot better and it’s with the help of this next recipe that I know I do not need dairy in order to enjoy “cheese like” treats! Dairy alternative cheeses make it super easy to trick your mind into thinking that you are eating dairy—without actually eating it! The future is a marvelous place folks. I present to you, extremely easy to make vegan parmesan cheese!
Ingredients:
- 1 cup raw cashews
- ½ cup nutritional yeast
- 1 TBSP garlic powder
Instructions:
- Combine, then blend or process until a powdery consistency is reached.
- Store in the fridge for up to 3 weeks!
Buttermilk Pancakes
This recipe should excite all of my sweet-over-savory lovin’ brekky eaters—pancakes! I have tried a hand full of vegan pancake recipes that I honestly did not love. I do not consider myself a picky eater, especially when it comes to pancakes, but all the vegan pancakes I tried in the past lacked the fluffy factor that makes pancakes, pancakes! I was convinced I would never go gogo over gaga for pancakes again. Instead, I would have to settle for flat, bland pancakes. Until, this magical recipe stumbled into my lap and I have been counting my blessings ever since! There truly is a reason why my blog is called: Anything You Can Eat I Can Eat Vegan! Hope you enjoy!
Ingredients:
- 1 cup of almond milk or non-dairy milk
- 1 TSP apple cider vinegar
- 1 cup of all-purpose flour
- 2 TSP baking powder
- 2 TBSP sugar
- Pinch of salt
- 1 TBSP oil
Instructions:
- Combine the almond milk and apple cider vinegar, stirring well. Set aside.
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Add the oil to the milk mixture and stir—pour into dry mixture.
- Mix until JUST combined. Lumps are okay! Do not over-mix.
- Heat frying pan to medium heat. Spray oil lightly onto pan.
- Scoop batter into round pancakes shapes. Leaving some room for spreading. Usually two at a time, depending on the size of your pan. Let it cook until bubbles rise to the surface then burst, and edges start to look cooked. Take a peak underneath and if it is golden, flip to the other side. Cook about 30 seconds to 1 minute on the other side (second side takes much less time to cook)
- Serve with vegan butter, desired fruit, and drizzle with maple syrup!
Spicy Lentil Soup
I am a sucker for soup and this lentil soup is such a winner! It’s so warming and hearty, perfect for a chilly winter evening. Along with that, it is full of nutritional goodness! It’s a one pot wonder too which means minimal clean up! You can also make a big patch and save it for leftovers. There isn’t anything this soup can’t do. Lentils are a great source of protein and fiber so they make a great substitute for meat.
Ingredients:
- 3 TBSP of olive oil
- 1 diced onion
- 2 diced carrots
- 2 diced celery stalks
- 2 diced garlic cloves
- 1 TSP of curry powder
- 1 TSP of cumin
- ½ TSP of turmeric
- 1 TSP of oregano
- ½ TSP of red pepper
- 2 gold potatoes peeled and diced
- 38 oz. can diced tomatoes
- 14 oz. canned lentils
- 8 cups of vegetable broth
- 3 bay leaves
- 4 cups of baby spinach/as much as desired
Instructions:
- In a saucepan over medium heat, soften the onions, carrots, and celery in the oil.
- Add minced garlic, curry powder, cumin, turmeric, oregano, crushed red pepper and cook for 2 minutes.
- Add potatoes, canned tomatoes, lentils, vegetable broth, and bay leaves.
- Bring to a boil, reduce heat and simmer for 60 minutes.
- Remove the bay leaves, add baby spinach, and serve hot with your favorite pita or bread!
Anything You Can Eat, I Can Eat Vegan! 