Tag Archives: crueltyfree

KOREAN SPICY CAULIFLOWER

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

Ingredients:
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)

Steps:
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.

Enjoy!
xoxo Sarah

 

VEGAN THANKSGIVING FOR TWO

VEGAN THANKSGIVING

Here are Ahnestveggie’s top 7 all time favorite Vegan Thanksgiving round up for the small-er families this Thanksgiving. There will be plenty of leftovers with this menu! (click on the images to get each recipe)

SPINACH STUFFED PORTOBELLO MUSHROOM:

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VEGAN POT PIE:

Vegan Pot Pie

THAI BUTTERNUT SQUASH SOUP:

Thai Curry Butternut Squash Soup

ROSEMARY FINGERLING POTATOES W/GARLIC-LEMON AIOLI:

Rosemary fingerling potato

THYME QUINOA STUFFED ACORN SQUASH:

Thyme Quinoa stuffed Acorn Squash

BABY EGGPLANT & MUSHROOM PIE:

Baby eggplant & Mushroom pie

FALL HARVEST SALAD:

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Have a Happy and Safe Thanksgiving!

xoxo Sarah

BAT CAVE BLACK BEAN SOUP

Bat Cave Black Bean Soup

Yes I’m aware this is another black bean recipe for my Halloween series. I love black beans that much and no judging allowed. This recipe can be found in the Ahnestveggie “Starters” archive found here. There are a few ingredient tweaks made from the original recipe, but again please do what best suites your taste buds.

This is a creamy, slightly sweet but savory soup. The sweetness comes from the cultured coconut found at Whole Foods or local natural and organic food market. Top with a dollop of quick avocado cashew creme or your favorite vegan sour cream.

Bat Cave Black Bean Soup

Bat Cave Black Bean Soup

Recipe adapted from the original : Coconut Spice Black Bean Soup

Ingredients:
1  15 oz can black bean, rinsed and drained
¼ cup cultured coconut, plain
1 cup vegetable broth
1 medium onion, diced
2 clove garlic, minced
½ tsp ground cumin
salt and pepper to taste
*optional: cilantro to garnish

Steps:
In a medium sauce pan, heat olive oil and sauté onions, garlic and cumin for about 5 minutes or until onions are completely translucent and bottom of the pan starts to brown.

Add beans and stir. Mix in vegetable broth, season with salt and pepper to taste. Bring mixture to a boil for about 6-7 more minutes until slightly thickened.  Set aside.

Transfer black bean mixture into a blender and puree. Add cultured coconut and puree until creamy. Pour mixture back into saucepan and heat for another 2 minutes. Serve warm and top with fresh avocado slices, avocado cashew cream sauce or just a few fresh pieces of cilantro.

**P.S. The fake bat was a ring I found at a local party store.

Enjoy!
xoxo Sarah

BABY EGGPLANT AND MUSHROOM PIE

Baby Eggplant and Mushroom Pie

The perfect way to celebrate the first few days of Autumn is by making comfort meals including savory pies of some sort. This is a different and healthier take on a Shepard’s pie. Instead of using potatoes, the cauliflower mash not only gives this dish a satisfying healthier approach but doesn’t have you feeling the need to put your fork down halfway through this deliciousness of a meal!

I would like to describe this as Thanksgiving in your mouth!

Baby eggplant & Mushroom pie

Baby Eggplant & Mushroom Pie

Baby Eggplant & Mushroom Pie

 

Ingredients:

(Eggplant and Mushroom Filling)
3-4 baby eggplants, chopped (about 1 cup)
1 cup mushrooms, chopped
½ medium onion, chopped
¼ cup vegetable broth
2 tsp fresh rosemary, chopped
1 clove garlic, minced
salt & pepper, to taste

(Cauliflower Mash)
1 head cauliflower
1 clove garlic, minced
2 tsp apple cider vinegar, optional
2 tsp vegan butter  (Earth Balance)
1 tbsp almond milk, add more if thick
salt and pepper, to taste

Steps:

(Eggplant and Mushroom Filling)
Preheat oven to 400 degrees.
In a medium bowl, mix all ingredients and season to taste. Transfer vegetable mixture to two mini casserole dish and bake for 10-12 minutes. Set aside

(Cauliflower Mash)
De-stem and cut cauliflower into florets. Steam florets for about 15 minutes until tender soft.

In a food processor,  pulse florets and the remaining ingredients until mixture is creamy. Add more almond milk if mixture is too thick.

Add cauliflower mash on top of the vegetables and bake for an additional 25 minutes. Serve warm with a few fresh rosemary pieces on top.

Enjoy!
xoxo Sarah