Are you a fan of tropical flavors? Do you want to add more plant-based meals to your diet? Look no further than coconut-crusted tofu with mango salsa!
Coconut-Crusted Tofu with Mango Salsa
Category: Rice, Grains + Legumes
Caribbean Red Beans and Turmeric Rice
Caribbean red beans and rice is a popular dish far and wide, and for good reason! Not only is it bursting with flavor, it is also affordable, nutrient-rich and a great source of complete plant protein. It is also naturally gluten free and vegan and very easy to make!
Traditionally, this recipe would be made with dry beans, but I’ve created this super fast, super easy, no-pressure-cooker-needed version to make this recipe super accessible to everyone!
Is Caribbean Red Beans & Rice healthy?
Heck yes! Beans and rice are a match made in heaven – a SUPER meal. It is incredibly nutritious as it packs 12g of complete plant protein in every serving, is rich with vitamins and minerals, and high in fiber which helps improve digestion. Couple it with some massaged kale and you are giving your body all the nutrients it needs!
Plus, one of my favorite simple tips to look and feel your absolute best is to fill half of your plate with fresh greens. This can be any green you love: massaged kale, shredded iceberg, chopped romaine, spring greens, arugula, and more! Why is this such a great tip?
- Greens are extremely filling but have a low caloric density
- They add a delicious brightness and contrast in texture
- They lighten up any meal by cutting your carbs in half
- They improve digestion and reduce bloating
- They are incredibly nutrient-rich and full of antioxidants
This technique of filling half your plate with greens can be done with just about any recipe, but for more ideas check out my Creamy Lentil Curry with Roasted Butternut Squash or this Green Goddess Bowl. I also love coupling fresh greens with pasta in the same bowl – so delicious! If you make this recipe I would love to hear what you think in the comments below!
Servings: 4
Ingredients
Turmeric Rice
- 1 tsp olive oil, vegetable broth, or water for cooking
- 2 cloves garlic, minced
- 2" piece fresh ginger, minced
- 1 tsp cumin seed
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1 cup white rice
- 1 3/4 cup water
- 2 limes, zested and juiced
- 2 small carrots, finely shredded
- 1 medium english cucumber, finely chopped
- 1/4 cup unsweetened shredded coconut
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/2 cup cilantro leaves, chopped
Caribbean Red Beans
- 14 oz canned red kidney beans
- 1 tsp jerk seasoning
- 1 tsp coconut aminos or gluten free soy sauce
Massaged Kale
- 1 bunch lacinato kale, stems removed, finely chopped
- 1 lemon, juiced
- 1 tsp cold pressed olive oil
Instructions
- Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, add the beans to a small saucepan with jerk seasoning and aminos. Bring to a gentle simmer and cook for 4-5 minutes until heated through.
- Prepare your kale by adding it to a large mixing bowl and drizzling with lemon juice and olive oil. Use your hands to massage the kale for 15-30 seconds until tender. Divide between 4 serving bowls.
- Once the rice is ready, stir in the carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes until heated through and carrots have softened.
- Top kale with rice and beans. Garnish with additional cilantro and hot sauce if desired.
Tried this recipe?Let us know how it was!
Creamy Lentil Curry With Roasted Butternut Squash
Jumping head first into November with a Creamy Lentil Curry recipe that will warm you from the inside out!This lentil bowl is easy to make and topped with caramelized butternut squash which makes it the perfect November meal.
This is definitely one of those recipes that you will be excited to make again the very second it’s gone. Like many soups and stews, it actually gets better the second and even third day, so it is wonderful for leftover or to meal prep ahead of time for easy, healthy lunches. The curry powder, ginger and turmeric provide such bold, sweet and earthy flavors that you will want to add a spoonful of this stew on everything from roasted veggies, to rice, to greens.
What do I need to make this Creamy Lentil Curry?
- Curry Powder: This ground spice blend is a mixture of turmeric, chili powder, coriander, cumin, ginger and pepper.
- Kaffir Lime Leaves: These dried or frozen leaves have a spiced, bright citrus flavor that is a lot lighter than a bay leaf and perfect for brightening curries. You can find kaffir lime leaves at most spice stores, online, or at many asian food stores.
- Note: If you do not have kaffir lime leaves, you may substitute 1 1/2 tsp of lemon/lime zest for each lime leaf.
- Whole Cumin: Whole cumin provides much bolder bursts of flavor when you bite into the individual seed, compared to ground, so I like to use a combination of both.
- Ground Cumin
- Turmeric
- Paprika
- Cayenne
- Red Lentils: Lentils are small legumes that are full of protein, fiber, and minerals. There are many types of lentils but red or yellow are best for this recipe as they have the shortest cook time.
- Tomatoes
- Water
- Coconut Milk: Canned, full fat coconut milk will achieve the creamiest and most flavorful result in this recipe.
- Tomato Paste
- Chili Garlic Sauce
- Carrot
- Onion
- Garlic
- Ginger
How to serve this Creamy Lentil Curry:
These creamy lentils are amazing on their own, but pair beautifully alongside basmati rice or massaged kale. I love to top them with a sprinkle of pumpkin seeds, fresh cilantro, sliced cucumber, and my favorite addition: roasted butternut squash. The sweet and caramelized flavor of the squash pairs wonderfully with the spiced, earthy, bold lentils and brings a lovely seasonal aspect for fall. You can mix the roasted squash into the lentils after cooking, or place on top when serving.
How to roast Butternut Squash:
Butternut squash has to be one of my favorite varieties of winter squash. Its sweet taste and creamy texture are delicious in so many different recipes. This wonderful taste is greatly enhanced after being roasted in a 400 degree oven. The edges become caramelized and the inside of each cube is tender, creamy and sweet. It can oftentimes seem daunting to peel and cube a large, firm squash, so don’t shy away from pre-cubed, store bought options, but for a step by step guide (with photos) of how to peel and prep your own, follow my tutorial here.
Can these lentils be made ahead of time?
YES! I actually RECOMMEND making it ahead of time as it actually gets better after 24-48 hours! After a day or two, the flavors and spices are married together for a bold and complete harmonious flavor. This means it’s perfect to make for meal prep! Make a big batch on Sunday and you will be enjoying delicious, warm curry all week long. Store each ingredient separately in airtight glass containers.
Servings: 8
Ingredients
Roasted Butternut Squash
- 1 large butternut squash, peeled, deseeded, and cubed
- 1 TBSP avocado oil or olive oil
- 1 tsp salt and pepper
Lentil Curry
- 1 TBSP coconut oil or vegan butter
- 1 red onion, finely diced
- 4 garlic cloves, minced
- 2 TBSP fresh ginger, minced
- 2 tsp cumin seed
- 1 tsp ground cumin
- 1 TBSP curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne optional, for extra spice
- 1/2 tsp salt and pepper
- 1 TBSP tomato paste
- 1 1/2 C red lentils
- 14 oz can diced tomatoes, with juices
- 28 oz water
- 3 kaffir lime leaves
- 14 oz can full fat coconut milk
- 1 TBSP chili garlic sauce
- 1 carrot, shredded
- 1/2 C cilantro, finely chopped
To Serve
- massaged lacinto kale
- pumpkin seeds
- cucumber, sliced
- fresh cilantro
- basmati rice
- naan bread
Instructions
- Preheat oven to 425 and line a baking sheet with foil.
- Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
- Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
- Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
- Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
- Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.
Tried this recipe?Let us know how it was!
Gluten Free Vegan Sweet Chili Cauliflower
This delightfully crispy, flavorful, restaurant-style sweet chili cauliflower is truly TO DIE FOR! It is a vegan spin on coconut shrimp with sweet chili sauce and you’re going to love it. It’s just as delicious as your favorite restaurant app, way healthier (baked not fried and lower in sodium), less expensive, and ready in 35 minutes! Plus it’s gluten free AND vegan!
What Makes This Sweet Chili Cauliflower Healthier Than Restaurant Options?
Since this recipe is baked, not fried, it is totally oil free and much lower in fat. The sauce is also much lower in sodium, and the florets are very lightly breaded with an organic, gluten-free rice flour and water mixture, so this dish is also lower in calories and carbs. Because this recipe is veggie based, it is also higher in nutrients!
What Type of Flour Should I Use?
I have tested this recipe with alllllll the flours – almond flour, chickpea flour, oat flour, you name it! Through my testing, I have found two types of flour that work best to make the most delicious tender on the inside, crispy on the outside sweet chili cauliflower. Brown rice flour and gluten free all purpose flour (or regular all purpose if you’re not gluten free). These two varieties of flour achieve the crispiest exterior which definitely adds to the deliciousness.
Can You Make This Vegan Sweet Chili Cauliflower Ahead of Time?
I definitely recommend making this recipe right before serving, but leftovers can certainly be reheated in an oven or air fryer. Speaking of air fryers – I have heard GREAT feedback from those of you who have tried this recipe in an air fryer, so if that’s your thing, definitely give it a go! If you are looking to save time and meal prep this recipe, you can do that by cutting up your cauliflower into florets and refrigerating in an airtight container, whisking together the ingredients for your sauce, and preparing your batter. The batter does tend to thicken over time, so you will want to add a little more water if needed to thin. The consistency should be just slightly thinner than pancake batter when coating the florets.
Tips to Make This Cauliflower Extra Crispy:
- Make sure your batter is not too thick. I have the best results when my batter is slightly thinner than pancake batter.
- Don’t overcoat your florets. After tossing with the batter, remove each floret one by one using a fork and letting excess batter drip off.
- Add a sprinkle of the optional gluten free breadcrumbs. These add a nice crunch.
- If you’re not eating oil-free, spray with a very light coat of olive oil half way through the bake time.
- Let your florets cool after baking for at least 3-5 minutes before tossing with the sauce. This prevents them from steaming and getting mushy.
Can I Substitute the Chili Garlic Sauce for Other Sauce Flavors?
Absolutely! This recipe is DELIGHTFUL with a buffalo sauce, teriyaki sauce, peanut sauce, BBQ sauce, or my personal favorites Better Than Takeout Orange Cauliflower and Crispy Sesame Cauliflower.
What is Hearts of Palm Rice?
This sweet chili cauliflower can be served with white rice, brown rice, cauliflower rice, you name it! But my favorite option is a rice made from hearts of palm from Palmini! This is a wonderful low-carb, low-calorie alternative that tastes and feels very similar to regular rice! The taste is also much more mild than cauliflower rice. You can order from their website or amazon.
Servings: 4
Ingredients
- 1 head cauliflower, cut into medium sized florets, stems removed
Cauliflower Batter
- 1 C brown rice flour or gluten free all purpose flour
- 1 C water or plant milk, make sure plant milk is unsweetened and unflavored
- 1 TBSP coconut aminos or soy sauce
- 1/4 C finely shredded, unsweetened coconut
- 1/2 C gluten free breadcrumbs optional
Sweet Chili Glaze
- 1/2 C sweet chili sauce
- 1/4 C chili garlic sauce
To Serve
- broccoli, steamed
- red bell pepper, steamed
- black sesame seeds
- cilantro, finely chopped
- 4 servings hearts of palm rice, cooked accordingly
Instructions
- Preheat oven to 400 degrees.
- Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
- One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs if using. Spray with a very light coat of olive oil. (optional for extra crispiness!)
- Bake for 25 minutes until golden and crisp.
- Whisk together sweet chili sauce and chili garlic sauce in a small saucepan. Warm over low heat. Season to taste.
- Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
- Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and cilantro.
- Serve hot with rice, broccoli, and peppers. Can also be served as a poppable, bite-sized appetizer.
Tried this recipe?Let us know how it was!
Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate
This simple and delicious fall harvest salad is bursting with seasonal flavors and hearty texture. The juicy pomegranate, roasted sweet potatoes and peppery parsley make it the perfect salad to enjoy all season long, especially as a side dish for Thanksgiving. It is also allergen-friendly as it is vegan and gluten free!
A big, beautiful, hearty salad can easily be the star of the show on any table. The ingredients in this salad are so flavorful that they can actually be enjoyed totally dressing-free, but a light drizzle of this homemade pomegranate vinaigrette is a great finishing touch for a crowd-pleasing bowl.
Keys to Success for a Crave Worthy Fall Harvest Salad
These are a few tips and tricks I always use, no matter the season, that are sure to have your guests going back to the salad bowl for seconds. Follow these and your salad is sure to be a highlight of any Thanksgiving or holiday spread.
- 5+ Ingredients: Using a mixture of ingredients and thinking outside of the traditional “lettuce and veggies box” creates depth and interest for any bowl.
- Adding a Grain: Ingredients such as quinoa, farro, brown rice, or bread crumbs add a hearty texture and make your salad feel like a meal.
- Homemade Dressing: Making your own dressing is SO easy and will take any salad from blah to WOW! Plus, they are way healthier because you are in control of exactly what goes in them. No sugar, dairy, excess oil or preservatives! Homemade dressings also taste much fresher and more flavorful than store-bought dressing.
- Add Something Sweet: Fresh or dried fruit provides a bright and refreshing burst of flavor that is the perfect contrast to earthy veggies.
- Diversify Your Greens: Think outside the box and use a mixture of greens such as kale, arugula, microgreens, mustard greens, or watercress.
- Instant Flavor Enhancers: Ingredients like fresh citrus zest and herbs add so much to the flavor. Start with smaller amounts as some people are sensitive to the flavor of fresh herbs.
- Add a Plant Protein: Legumes such as lentils, beans, edamame and peas add a great texture, fiber, and extra protein to make this salad more of a meal.
Other Classic Thanksgiving Dishes to Veganize
Oftentimes traditional Thanksgiving recipes are filled with meat, milk, butter and cream. However, it’s so easy to veganize many of your favorite Thanksgiving sides..
- Mashed Potatoes: Swap traditional butter and cream for vegan butter and coconut or cashew cream.
- Sweet Potato Casserole: Substitute traditional butter and eggs for vegan butter and flaxseed eggs.
- Stuffing: Swap traditional butter and chicken broth for vegan butter and vegetable broth.
- Green Bean Casserole: Instead of using store-bought mushroom soup, make your own using cashew cream.
- Whipped Cream: My two favorite store-bought options are this Almond Milk Whipped Cream and this Oat Milk Whipped Cream, but you can also make your own using canned coconut milk or aquafaba.
Thanksgiving Sides That Are Already Vegan
- Cranberry Sauce
- Roasted Brussels Sprouts
- Roasted Glazed Carrots
- Corn
- Bread (oftentimes)
Servings: 8
Ingredients
Fall Harvest Salad
- 1 C quinoa, cooked according to package and cooled
- 1 large sweet potato, cubed
- 1 1/2 TBSP olive oil divided
- 1/2 tsp salt and pepper
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 bunch flat leaf parsley, finely chopped about 1 1/2 – 2 cups
- 1/2 C sliced almonds
- 1 bunch lacinto kale, finely chopped about 3 – 4 cups
- 1 lemon, zested and juiced
- 1 C pomegranate arils
- 14 oz canned chickpeas, drained and rinsed
- 1/3 C pinenuts, toasted
Pomegranate Dijon Vinaigrette
- 1/3 C pomegranate juice
- 2 TBSP balsamic vinegar
- 2 TBSP olive oil
- 1 tsp dijon mustard
- 1/2 lemon, juiced
- salt and pepper
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with oil.
- Add sweet potatoes to a bowl and drizzle with 1 TBSP of olive oil. Season with salt, pepper, garlic, cinnamon, and cumin. Toss to evenly coat. Spread on baking sheet being sure not to overcrowd and using a second baking sheet if needed. Wipe out bowl.
- Bake for 25-30 minutes, flipping after 15-20 minutes. Remove and let cool for 5 minutes.
- Meanwhile, add your kale to the same bowl and drizzle with the remaining 1/2 TBSP olive oil and juice of 1 lemon. Use your hands to massage for 15-30 seconds until tender.
- Whisk together all ingredients for dressing in a glass. Season to taste.
- Add all ingredients for salad to a large bowl and toss to combine. This salad is delicious without the dressing, so taste before adding!
- Drizzle a light amount of dressing, if desired, right before serving and toss to combine.
Notes
This salad can be made in advance and stored in an air tight container in the fridge for up to 5 days. Keep dressing separate and add right before serving.
Tried this recipe?Let us know how it was!
Roasted Delicata Grain Bowl with Fig Balsamic Dressing
When it comes to cozy fall dinners, roasted delicata squash is hard to beat. After roasting, it becomes sweet, flavorful, caramelized on the outside, creamy on the inside, and adds such a warm and delightful texture to almost any dish. This easy to make roasted delicata grain bowl has become one of our favorite dishes this time of year. It incorporates some of the best flavors of fall including delicata squash, pomegranate, plum, pumpkin, and fig.
What is Delicata Squash and How do You Prepare it?
Delicata squash, commonly referred to as peanut squash, Bohemian squash, or sweet potato squash, is loved for its delicate, edible skin. That’s right, the skin is totally edible so there is no peeling required! This makes delicata a dream come true for squash-lovers who dislike the hassle of peeling other common varieties of squash. So just how do you prepare this lovable, delicious squash? Follow the simple steps below.
Since you are going to be consuming the skin you will first want to thoroughly wash your squash. I like to use a soft bristled brush with warm water and give it a good scrub. After drying, place your squash on a flat, stable surface and slice off the top and bottom. Stand the squash up on one of the flat ends and carefully, slowly slice down the center so you have two long halves. Use a spoon to scoop out the seeds. Fun fact: the seeds are also edible (just like pumpkin!) so feel free to wash, dry, and roast if your little heart desires.
Once you have your two halves, place them flesh side down on a cutting board and slice crosswise into 1″ thick half moons.
Next, place your squash slices in a bowl. Drizzle with oil of choice and salt and pepper. Other seasonings can be used, but delicata has a very sweet, flavorful taste of its own. A little salt and pepper is really all it needs. Once you have an even light coat of olive oil and salt and pepper it is time to roast! Spread in an even layer on a foil-lined baking sheet and follow the recipe for this roasted delicata grain bowl below.
What is Massaged Kale?
If I could have a soapbox to stand on for one topic and one topic only it would be MASSAGED KALE. I know it sounds weird. I know kale is bitter and rigid and fibrous. But I also know you’re going to LOVE it when you try this easy technique. Once I started preparing my kale this way it quickly became my most favorite base for bowls, salads, grains, and more! After massaging it becomes sweet, tender, and adds a perfect pop of flavor. Follow these simple tips and you’ll be craving kale on the daily.
- Buy Lacinto Kale, also known as Dinosaur Kale. In contrast to traditional curly kale, it is darker in color, flatter in texture, easier to clean, and sweeter/more mild in taste.
- Remove the stems. I actually like the stems, but for those newer to their relationships with kale they can be a little to thick, tough, and fibrous.
- Finely chop. Thinner strips of kale are easier to tenderize when massaging and make for smaller pieces to chew.
- Oil + Lemon Juice. Aka, the secret sauce. Just a tiny bit of both is the perfect combination to tenderize the kale and add some slip when massaging.
- Massage!! I know, I know. What type of high maintenance vegetable requires massaging?! But trust me, it’s worth the entire 15-30 seconds it takes, and you will love the result! Simply use your hands to rub the chopped leaves between your fingers and you will quickly feel it soften.
Servings: 4
Ingredients
Delicata Squash
- 1 medium delicata squash halved lengthwise, seeds removed, and sliced into 1" half moons
- 1 TBSP olive or avocado oil
- 1/2 tsp salt and pepper
Grain Bowl
- 1 C brown rice, cooked according to package
- 1 bunch lacinto kale, stems removed, finely chopped
- 1/2 tsp olive or avocado oil
- 1/2 lemon, juiced
- 4 C baby arugula
- 1 plum, cubed
- 2 medjool dates, chopped
- 1/2 C pomegranate arils
- 2 TBSP pumpkin seeds
- 1/2 C crispy chickpeas
- 1/4 C fresh parsley, finely chopped
Creamy Fig Balsamic
- 1/4 C balsamic vinegar
- 2 TBSP fig jam
- 1 TBSP tahini
- 1/2 lemon, juiced
- 1/2 tsp dijon mustard
- 2-3 TBSP water, to thin as needed
Instructions
- Preheat your oven to 425. Line a baking sheet with foil and lightly spray with olive oil. Set aside
- Add delicata slices to a bowl and drizzle with oil. Sprinkle with salt and pepper and toss to evenly coat. Arrange in a single layer on your lined baking sheet. Place in the oven and roast for 25-30 minutes, flipping halfway through.
- Wipe out bowl if necessary (a little olive oil residue is just fine) and add your chopped kale. Drizzle with 1/2 tsp olive oil and lemon juice. Use your hands to massage the kale for 15-30 seconds until it becomes soft and tender. Add in arugula and toss to combine.
- Distribute greens between 4 serving bowls and top with cooked rice and remaining ingredients.
- Add ingredients for dressing to a small blender and puree until creamy. Season to taste.
- Drizzle dressing over bowls and top with roasted squash.
Tried this recipe?Let us know how it was!
Vegan Orange Cauliflower – Better Than Takeout!
Okay, name your FAVORITE childhood Chinese takeout dish, I’ll go first… Orange. Chicken. Honestly, my go-to order as a child was “hunan pork without the pork” 😂 (early onset vegan at age 8? I think so.) but I remember the first time I tried Orange Chicken and thought “WOW this would be so good if it wasn’t chicken!!” Well, this Vegan Orange Cauliflower is huge for Orange Chicken loving vegans. Not only is it delicious and the perfect solution for an orange chicken craving, it’s also way healthier, lower in sodium, and more delicious than takeout (plus it’s gluten free, vegan, and NOT deep fried).
What Makes This Vegan Orange Cauliflower Healthier Than Takeout?
Since this recipe is baked, not fried, it is totally oil free and much lower in fat. The sauce is also refined-sugar free and lower in sodium, and the florets are very lightly breaded with an organic, gluten-free rice flour and water mixture, so this dish is also lower in calories and carbs. Because this recipe is veggie based, it is also higher in nutrients!
What Type of Flour Should I Use?
I have tested this recipe with alllllll the flours – almond flour, chickpea flour, oat flour, you name it! Through my testing, I have found two types of flour that work best to make the most delicious tender on the inside, crispy on the outside orange cauliflower. Brown rice flour and gluten free all purpose flour (or regular all purpose if you’re not gluten free). These two varieties of flour achieve the crispiest exterior which definitely adds to the deliciousness.
Can You Make This Vegan Orange Cauliflower Ahead of Time?
I definitely recommend making this recipe right before serving, but leftovers can certainly be reheated in an oven or air fryer. Speaking of air fryers – I have heard GREAT feedback from those of you who have tried this recipe in an air fryer, so if that’s your thing, definitely give it a go! If you are looking to save time and meal prep this recipe, you can do that by cutting up your cauliflower into florets and refrigerating in an airtight container, whisking together the ingredients for your sauce, and preparing your batter. The batter does tend to thicken over time, so you will want to add a little more water if needed to thin. The consistency should be just slightly thinner than pancake batter when coating the florets.
Tips to Make This Cauliflower Extra Crispy:
- Make sure your batter is not too thick. I have the best results when my batter is slightly thinner than pancake batter.
- Don’t overcoat your florets. After tossing with the batter, remove each floret one by one using a fork and letting excess batter drip off.
- Add a sprinkle of the optional gluten free breadcrumbs. These add a nice crunch.
- If you’re not eating oil-free, spray with a very light coat of olive oil half way through the bake time.
- Let your florets cool after baking for at least 3-5 minutes before tossing with the sauce. This prevents them from steaming and getting mushy.
Can I Substitute the Orange Sauce for Other Sauce Flavors?
Absolutely! This recipe is DELIGHTFUL with a buffalo sauce, teriyaki sauce, peanut sauce, BBQ sauce, or my personal favorite Crispy Sesame Cauliflower.
Servings: 4
Equipment
- Baking Sheet
- Sauce Pan
Ingredients
- 1 head cauliflower, cut into medium sized florets, stems removed
Cauliflower batter
- 1 C brown rice flour or gluten free all purpose flour
- 3/4 C water or plant milk make sure your plant milk is unsweetened and unflavored
- 1 TBSP liquid aminos or soy sauce
- 2 TBSP orange juice
- 1/2 tsp garlic powder
- 1/2 C GF bread crumbs optional
Orange Sauce
- 1/2 C orange juice
- 1/4 C water
- 2 TBSP orange zest
- 1" piece of ginger
- 2 garlic cloves
- 1 TBSP chili garlic sauce
- 3 TBSP rice vinegar
- 2 TBSP liquid aminos or soy sauce
- 1/4 C sweetener of choice coconut sugar, swerve, maple syrup, agave. adjust based on sweetness of OJ
- crushed red peppers to taste
- 1 1/2 tsp tapioca flour cornstarch or arrowroot powder work as well
To Serve
- green onions, chopped
- broccolini, steamed
- jasmine rice, shirataki rice, or hearts of palm rice
Instructions
- Preheat oven to 400 degrees.
- Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
- One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs if using. Spray with a very light coat of olive oil. (optional for extra crispiness!)
- Bake for 25 minutes until golden and crisp.
- Purée all ingredients for sauce in a blender until smooth. Pour into a small saucepan over low heat. Adjust spice, sweetness, and saltiness to your liking. Simmer for 5-10 min.
- Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
- Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with green onion.
- Serve hot with steamed rice and broccolini!
Tried this recipe?Let us know how it was!
Green Goddess Nourish Bowl
Looking for a plant based, nutrient rich, super food lunch or dinner that is GUARANTEED to make you feel like a GODDESS?! Look no further! This fresh and nourishing bowl is such an easy and delicious way to load up on GREENS and will leave you feeling refreshed, satisfied, energized and more! The fiber will keep you full all day long and also help improve digestion. This bowl of green goodness comes together in a delightful fashion with the addition of the bright, creamy and flavorful green goddess sauce. This is nothing like your store-bought goddess sauce – this dressing is TO DIE FOR. Equally as nutritious (and delicious) in it’s own right! I love making these bowls for lunches all week long. The hearty ingredients are perfect for prepping ahead of time, so feel free to make on Sunday or Monday and enjoy healthy meals all week.
Servings: 6
Equipment
- Saucepan
- Blender
- Spiralizer
Ingredients
Green Goddess Bowl
- 1 C green lentils
- 1 bunch lacinto kale, chopped
- 1 lemon, juiced
- 1 tsp EVOO optional, omit if oil free
- 2 zucchinis, spiralized can also create ribbons with a potato peeler
- 2 english cucumbers, quartered lengthwise and sliced
- 2 C green peas
- 3 C french style green beans, halved
- 1/4 C pumpkin seeds
- 1/4 C fresh parsley, finely chopped
Green Goddess Sauce
- 3 lemons, juiced
- 1/2 C plain coconut milk yogurt any plain yogurt will do
- 1/2 ripe avocado
- 1 jalapeno
- 1/2 bunch cilantro
- 1/2 bunch parsley
- 1/4 C mint
- 1 garlic clove
- 1 tsp maple syrup
- 1 TBSP fresh ginger
- 1/2 C water more or less for desired texture
- salt and pepper
Instructions
- Bring a medium pot of water to a boil. Add lentils and simmer for 12-15 minutes until tender but not mushy. I like them pretty firm for this dish. Drain and rinse with cool water.
- Add chopped kale to a bowl with olive oil and lemon juice. Use your hands to massage the leaves for 15-30 seconds until tender. Massaging kale brings out a delightfully sweet taste and creates a softer texture, making it much less rigid and bitter.
- Fill the same sauce pan you used for the lentils with water. Bring to a boil and add green beans. Boil for 1-2 minutes until they become just slightly more vibrant and tender. Drain and transfer immediately to an ice bath to cool.
- Add all ingredients for sauce to a blender and purée until creamy. Season to taste.
- Arrange all veggies, lentils, and seeds in bowls. Drizzle with sauce right before serving. Toss to combine!
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Better Than Takeout Sesame Cauliflower
Today’s easy to accomplish goal: Making sure Meatless Monday is NOT boring!! 🙌🏼 Every day is Meatless Monday around our house, and whether you’re a fellow vegan, trying to reduce the amount of animal products you consume, or just looking for an AMAZING recipe – you’re going to love this bowl!
This delightfully crispy, flavorful, takeout-style sesame cauliflower is truly TO DIE FOR! What makes it better than takeout?! Well, it’s just as delicious, way healthier (baked not fried, refined sugar free, and lower in sodium), less expensive, and ready in 35 minutes! Plus it’s gluten free AND vegan!
Your friends and family (and your taste buds!) will have no idea this recipe is a healthier, gluten-fee spin on your fav takeout dish because it’s just that GOOD! They will be begging for more.
Servings: 4
Equipment
- Oven
- Baking Sheet
- Sauce Pan
- Mixing Bowl
Ingredients
- 1 head cauliflower, cut into medium-sized florets, stems removed
Batter
- 3/4 C water or plain plant-milk make sure your plant milk is unsweetened and unflavored
- 1 C brown rice flour gluten free all purpose works well too
- 1 TBSP liquid aminos or tamari
- 1 tsp garlic powder
- 1/2 C GF breadcrumbs
Sesame Sauce
- 1/4 C liquid aminos or tamari
- 1/4 C sweetener of choice coconut sugar, maple syrup, swerve, agave, etc.
- 3 TBSP sesame seeds
- 1 TBSP sesame oil
- 1 TBSP fresh ginger, minced
- 3 cloves garlic, minced
- 3 TBSP chili garlic sauce
- 1 TBSP tomato paste
- 2 TBSP rice vinegar
- 1 tsp chili flakes optional
- 1/8 tsp salt and pepper
- 2 tsp tapioca flour, arrowroot powder, or cornstarch combined with 2 TBSP water
To Serve
- 1 TBSP sesame seeds
- 3 green onions, sliced
- 2 C jasmine rice cooked according to package
- 2 bunches broccolini steamed
Instructions
- Preheat oven to 400 degrees.
- Line two baking sheets with parchment paper and spray lightly with olive oil to coat.
- Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
- One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs. Spray with a very light coat of olive oil. (optional for extra crispiness!)
- Bake for 25 minutes until golden and crisp.
- Prepare sesame sauce by adding all ingredients except tapioca flour to a small saucepan. Bring to a steady simmer and let thicken. Mix tapioca flour with water and stir into sauce little by little until desired texture is achieved.
- Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
- Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.
- Serve hot with steamed rice and broccolini.
Notes
*This recipe is best eaten right away but can be reheated in the oven (for best results) or the microwave. * The sauce and batter can be prepped ahead of time.
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Falafel Greens & Rice Bowl + Cucumber Tzatziki
Are you looking for a delicious and healthy plant-based, gluten-free dinner that no one will falafel about?! 😆 Heeeeere ya go! 😋 Falafel is one of my FAVORITE things to make. Super flavorful with fresh herbs, full of plant protein and fiber, and SO easy. Plus it can be enjoyed in so many different ways! Pita wraps, toasts, salads, sandwiches… and this delicious veggie rice bowl! 😍 The recipe below makes 20 falafels – use for meal prep and enjoy for lunches all week, or pop the rest in the freezer to thaw later for easy weeknight dinners! 💁🏻♀️
The vegan cucumber tzatziki is also super easy to make and packs a cool refreshing flavor that is the perfect contrast to the savory falafel! I love to add fresh dill and lime to my tzatziki and use a vegan coconut-based greek yogurt, but any greek yogurt will do! You can add more lime juice if you like your tzatziki a bit thinner to drizzle, or keep it nice and thick for a fluffier sauce.
One of the best parts about this recipe is there is absolutely zero chopping for the falafel patties! Simply throw all ingredients into a food processor and pulse until combined!
I hope you enjoy! Let me know what you think in the comments below. Cheers!
Servings: 4 Bowls (20 falafel patties)
Equipment
- Food Processor
- Baking Sheet
- Oven
Ingredients
Gluten Free Vegan Falafel
- 3 garlic cloves
- 2 green onions
- 1 C parsley
- 1/2 C cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 14 oz can chickpeas, drained
- 3 TBSP ground flax seed necessary, for binding agent
- 3 TBSP hemp seed optional, adds extra protein and omega 3s
- 3 TBSP rice flour gluten free all purpose, or oat flour would also work well
Vegan Cucumber Tzatziki
- 1 C vegan greek yogurt look for a greek-style yogurt for extra thickness, I like to use a coconut-base or almond-base
- 1/2 C english cucumber, finely chopped
- 1 garlic clove, pressed
- 2 TBSP fresh dill, chopped
- 1 lime, zested and juiced
- salt and pepper, to taste
Greens & Rice Bowls
- 4 servings basmati rice, cooked according to package
- 1 C cilantro, finely chopped
- 1 C green peas
- 1 C crispy chickpeas
- 4 C green lettuce, chopped
Instructions
- Preheat oven to 375.
- Add garlic, onion, parsley, cilantro, and seasonings to a food processor and blend until well combined. Add in remaining falafel ingredients except flour and pulse until combined but NOT pureed. It is very important to NOT puree, or your mixture will be way too soggy and wet. You want some chunkiness. Add in flour 1 TBSP at a time and pulse until mixture is no longer wet.
- Use your hands to roll into 1.5-2 TBSP sized balls and flatten slightly. Place on a parchment lined baking sheet 2" apart. Spray lightly with oil (optional, for extra crisp) and bake for 25-30 minutes at 375.
- Add all ingredients for tzatziki to a bowl and mix well to combine. Alternatively, you can blend in the food processor for a smoother chunk-free tzatziki. Season to taste adding more or less lime if desired.
- Stir chopped cilantro into cooked rice and season to taste. Place a bed of lettuce and rice in serving bowls. Top with peas, crispy chickpeas, and baked falafel. Top with a drizzle with tzatziki.
Notes
These falafels are wonderful to make ahead of time. They can be kept in the fridge for up to 5 days or in the freezer for up to 6 months. To reheat simply microwave, bake or warm on low in a saucepan.
Tried this recipe?Let us know how it was!