Monthly Archives: January 2015


Portobello 'Bacon' Sliders

It’s official, I ate my weight in sliders, testing out some Game Day munchies. Here’s a little twist on the typical coconut ‘bacon’ recipe we vegans love. The best part about this recipe is that you can sub out mushroom slices for any protein of choice such as tempeh, tofu, or mixed veggies.

2 large Portobello caps
1 tbsp Tamari or soy sauce
1 tbsp pure maple syrup
1/4 tsp liquid smoke
pepper, optional

Slice mushrooms in 1/2 inch thick slices.

In a bowl combine Tamari, maple syrup, liquid smoke and a dash of pepper. Toss in sliced mushrooms to coat.

On medium high saute until mushrooms shrink in size and the edges are slightly crispy.

Assembling Options:
5-6 mini slider buns (buttered & toasted)
vegan mayo (used  Just Mayo)
fresh avocado slices
baby spinach or greens of choice

I want to see how you recreate mini sliders for game day! Make sure you #ahnestveggie so we can share the love for food, football and sliders!

xoxo Sarah



Korean Spicy Cauliflower

Since lived in LA, I’ve been even more intrigued to transform traditional Korean dishes vegan friendly. This is not only a satisfying snack while having a few friends over for beer and a movie, but a great appetizer to bring to your next Superbowl party! If the Seattle Seahawks  (anyone to beat the Patriots) does not win, then at least these little spicy Korean cauliflower bites will!

You can totally omit the cornstarch and bake them for a more “healthier” approach but to get the traditional Korean fried chicken experience you want that crispy, extra crunch exterior.

I mean let’s just take a moment to soak in all this glory of spicy Gochujang sauce…..
P.S Gochujang (Korean hot pepper paste) can be found in most Asian food markets)

Korean Spicy Cauliflower

Korea Spicy Cauliflower

Korean Spicy Cauliflower

korean Spicy Cauliflower

1 head cauliflower
1/2 all purpose flour
1/2 corn or potato starch
1 tsp garlic powder
1/4 tsp salt and pepper
1/2 cup filtered water
1/2 cup oil for frying (I used sunflower oil)
1 green onion, thinly sliced (for garnish)
1/2  tbsp toasted sesame seeds (for garnish)

Cut cauliflower into bite size florets. In a mixing bowl, combine flour, cornstarch, seasoning and stir. Slowly add in water until a batter is made. Add 1 tbsp of water as needed if the batter is too thick to work with.

Heat oil in a deep pan or wok on medium high heat. Carefully drop each battered cauliflower making sure they do not touch and stick together. Fry for about 3-4 minutes per cauliflower or until they are crispy, brown and slightly hardened. Set aside on a paper towel lined plate to drain the oil.

Korean Spicy Sauce:
1/4 cup Gochujang (Korean hot pepper paste)
1 tbsp rice wine vinegar
2-3 garlic, minced
2 tbsp ketchup
1 tbsp agave
1-2 tbsp filtered water, optional

On medium high heat, combine all ingredients minus the water. Stir for about 1-2 minutes until well combined. If the mixture is too thick add 1 tbsp of water at a time to loosen the sauce. Turn off heat and toss in fried cauliflower to full coat.

Plate and sprinkle with sesame seeds and fresh green onions. Best served right away while still warm and crispy.

xoxo Sarah




2015 has been a tough year already but no complaining when you’re drooling with this sexy photo of buffalo chick’n sliders. Even more foodporn when that blue cheese sauce drips down the sides and just makes this mini conception that much more delicious.

When there is buffalo sauce and blue cheese in the same sentence I can only think of Superbowl Sundays. Throughout the next few weeks I will be posting a few plant-based and out of the world Superbowl round ups for to make your catering needs that much more simple. Gardein got you covered with pre packaged chick’n sliders with buns included, but I decided to use my own fresh mini seasme slider buns and grill then with a little butter…just cause butter makes everything better.

Buffalo Chick'n Sliders

Buffalo Chick'n Sliders

Buffalo Chick'n Sliders

Buffalo Chick'n Sliders

You Will Need:
1 Package Gardein Chick’n Sliders (minus buns)
4 mini buns
greens, of choice
1 tbsp butter, divided

Blue Cheese Sauce:
1/3 cup vegan mayo, (I used Just Mayo)
1 tbsp almond milk
1/2 tsp apple cider vinegar
1 tbsp roughly chopped dill
1/4 tsp tahini
1/2 tsp garlic powder
pepper, to taste

Mix ingredients together until well incorporated. Store in a small mason jar or air tight container and chill in the refrigerator until ready to assemble.

Quick Buffalo Wing-less sauce:
1 tbsp vegan butter, Earth Balance
1/3 cup buffalo hot sauce

Heat small saucepan to medium-high heat and melt butter. Whisk in buffalo hot sauce and simmer for about a minute or two until sauce thickens. Set aside.

Cook frozen patties on medium high heat with a little coconut oil for about 2-3 minutes per side until crispy. Set aside

Using the same pan, butter top and bottom of each bun and grill until crispy and warmed. Assemble with a handful of greens of choice. (I thought arugula kicked butt with this sandwich so I used that but feel free to use romaine, spinach, sprouts etc.)

Dunk each patty in prepared buffalo wing-less sauce and put on top of greens, top with prepared blue cheese sauce and top with second bun.

Tip:  a quick caramelized onion recipe works really well as it tones down the saltiness. You can find a recipe here, used from my archives.

More tasty Superbowl Sunday treats coming your way!

and as always Enjoy!
XOXO Sarah