Spicy Cauliflower

Source: Fixate Cookbook

6 cups cauliflower florets 
1/2 tsp sea salt
1/4 cup hot sauce
2 TB rice vinegar
1 Tbsp cornstarch 
1 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp minced dried onion 
1 tsp maple syrup
1 tsp Worcestershire sauce
2 Tbsp butter or oil

-Preheat oven to 350 F.
-Coat large baking sheet with non stick spray
-Place cauliflower on baking sheet and season with 1/4 tsp salt
-Bake for 20 minutes or until tender
-While the cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in a medium saucepan. Whisk until cornstarch is dissolved.
-Add chili powder, paprika, garlic and onion powders, maple syrup, Worcestershire, butter and remaining salt. Whisk together.
-Heat sauce mixture over medium heat for about 10 minutes. Stir frequently and set aside when thickened.
-Pour the sauce over the baked cauliflower and mix well (right on the baking sheet).
-Continue baking for another 5 minutes.

Cashew Cheese Spread

Source: Vegetarian Times

1 cup raw cashews
2 TB dried minced onion
2 tsp lime zest (lemon works OK too)
3/4 tsp salt
3 TB lime juice
1/2 tsp chili powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garlic powder
If you like spicy: dash cayenne

1. Place cashews in large bowl & cover with 4 cups water. Cover & let soak 6 hours (or overnight).
2. Drain cashews & place in food processor with 2 TB cold water and remaining ingredients. Store in refrigerator.

Black Bean Stuffed Sweet Potatoes

Source: bbritnell.com

• 4 medium- large sweet potatoes
• 1 teaspoon of lime juice
• ½ teaspoon of ground black pepper
• ½ of a medium red onion, finely diced (about 1 cup diced)
• 1½ tablespoons of oil (I used olive oil)
• ¼ teaspoon of garlic powder
• ¼ teaspoon of onion powder
• ¼ teaspoon of cumin
• ¼ teaspoon of chili powder
• ½ teaspoon of sea salt
• 1 15oz can of black beans, drained and rinsed

For serving:

• ½ an avocado, chopped
• handful of cilantro, chopped
• Cashew Cream Sauce: http://veggieaimee.blogspot.com/2016/02/cashew-cream-sauce.html

1. Pre-heat oven to 350 degrees F.
2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
3. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
4. When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
5. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
6. Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes in half lengthwise and scoop the insides into a bowl and mash. Stir in black bean mixture and distribute among potato skins.
7. Evenly spread the avocado, cilantro, and cashew cream sauce on top of the 4 sweet potatoes.

Cashew Cream Sauce

Source: pinchofyum.com

INGREDIENTS

• 1 cup cashews
• 3/4 cup water
• 1 clove garlic
• 1/2 teaspoon salt

INSTRUCTIONS

1. Place cashews in a bowl. Cover with water and soak for about 2 hours (or overnight). Drain and rinse thoroughly.
2. Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.

NOTES

Add extra ingredients to change the flavor! nutritional yeast flakes, chipotle peppers, pesto, chili paste, etc

Chickpea Parmesan

Source: http://www.connoisseurusveg.com/
Makes 6 cutlets

For the Chickpea Cutlets

• 1-14 oz. can chickpeas, drained and rinsed
• ½ cup cornmeal
• ¼ cup chickpea flour
• 1 small onion, quartered
• 3 garlic cloves, minced
• 2 tbsp. chopped fresh parsley
• 2 tbsp. unflavored soy or almond milk
• 1 tbsp. ground flaxseed
• 1 tbsp. lemon juice
• salt and pepper to taste

For the Batter

• ½ cup unflavored soy or almond milk
• ¼ cup cornstarch
• 2 tbsp. ground flaxseed

For the Cornmeal Coating

• ½ cup cornmeal
• 1 tsp. Italian seasoning blend
• ¼ tsp. salt
• ¼ tsp. black pepper

For Frying

• about ¼ cup oil

For Serving

• 2-3 cups marinara sauce 
• cooked pasta, plus extra marinara sauce (optional)

1. Place all chickpea cutlet ingredients into food processor. Pulse just until well mixed and chickpeas are finely chopped. Transfer mixture to a container and refrigerate at least 30 minutes.
2. Stir all batter ingredients together in a small bowl. Allow to sit for at least 10 minutes.
3. Stir all cornmeal coating ingredients together in a separate bowl.
4. Remove chickpea cutlet mixture from refrigerator and shape into ovals, about 5 inches long and 3 inches wide.
5. Generously coat the bottom of a large nonstick skillet with oil and place over medium heat. When oil is hot, dip each side of a chickpea cutlet into batter, then into cornmeal mixture to coat. Place in skillet. Repeat for as many cutlets will fit in the skillet without overcrowding. Cook until browned and crispy on both sides. Repeat until all cutlets are cooked, adding oil to the skillet as needed between batches.
6. Serve topped with marinara sauce, optionally over pasta.

Valentine Cheese Hearts

Great idea for classroom parties! Simply use a small heart cookie cutter to make the shapes.

Bell Pepper Crustless Quiche

Source: nestfresh.com

oil for frying
1/2 cup chopped onion
2 cloves garlic, minced
1 cup asparagus, trimmed & diced
1 cup sliced mushrooms
3 cups fresh spinach
4 bell peppers
6 eggs
1/4 cup milk
1/2 tsp salt
1 tsp pepper
1 cup shredded cheese

1. Preheat oven to 400. In a large pan, saute onion & garlic. Add asparagus, mushrooms & spinach and saute until spinach has wilted. Remove pan from heat & cool 10 minutes.
2. Rinse & dry peppers. Slice the tops off and remove seeds. Place peppers in baking dish.
3. In large bowl, beat eggs, milk, salt & pepper together. Stir in cheese.
4. Spoon 1/4 of the vegetable mixture into each pepper. Divide egg mixture into peppers. Cover with foil and bake 50 minutes. (At my high elevation, I had to cook the peppers for 75 minutes)