Tag Archives: vegancheese

CAULIFLOWER CAKES WITH OLD BAY

Cauliflower Cakes

Here we go again, the most used and abused vegetable out there for vegans! Cauliflower is very versatile and to no surprise that I had to make little patty cakes out of them. This can easily transform into a crab-less patty by substituting cauliflower for artichoke hearts. (TBD for that recipe! ) Sprinkling a little of my hometown classic seasoning Old Bay inside the mix or on top at the very end not only gives this recipe more flavor but that “seafood” kick. If you’re feeling daring, squeeze these bad boys in between 2 hamburger buns, slather some vegan mayo, tomatoes, lettuce and you have an amazing cauliflower burger. YUM!

These baked, crispy, light, and delicious cakes are best served warm with a little lemon-garlic aioli recipe found here.

Cauliflower Cakes

Cauliflower Cakes

Ingredients:
2 ½- 3 cups cauliflower florets
½ cup Panko
1 flax egg (1 tbsp+3 tbsp water)
½ tsp garlic powder
¼ tsp paprika
salt and pepper, to taste
½ cup vegan mozzarella shreds
Old Bay seasoning, optional

Steps:
Preheat oven to 400 degrees.
Steam cauliflower for about 5 minutes until tender to mash. In a separate bowl, mash steamed cauliflower with a fork. Carefully squeeze cauliflower mash until most of the water is drained. Pat dry with a paper towel.

In a clean mixing bowl, combine panko crumbs, flax egg, paprika, garlic powder salt and pepper. Add in cauliflower mash and mix well. Add in mozzarella shreds and mix until well combined. Roll a few pieces into ball shapes and form into patties. If the mixture is too wet, add a little more Panko to each patty before baking.

Spray cooking oil onto baking sheet and bake patties for about 10 minutes per side or until crispy and browned.

Note: Sprinkle Old Bay seasoning on top and enjoy with lemon-garlic aioli recipe found here.

xoxo Sarah

 

GRILLED FIG & ARUGULA FLATBREAD

Grilled Fig & Arugula Flatbread

Getting every bit of grilling in before the Summer comes to an end. This idea came when a friend asked me if I ever missed cheese, especially eating fruits with savory cheese. I answered by making this bleu “cheese” grilled fig flat bread.  I would describe this as a triple “S” recipe.
-Satisfying
-Sophisticated
-Simple

Grilled Fig & Arugula flatbread

Grilled Fig & Arugula Flatbread

Grilled fig & arugula flatbread

Ingredients:
4 flour tortillas
1 cup vegan bleu cheese
4 green or black figs, halved
2 cups arugula, washed
1/2 tbsp olive oil
1/4 cup balsamic vinegar
1/2 tbsp agave
salt & pepper, to taste (optional)

Steps:
Preheat oven to 350 degrees. Lightly brush oil on the inside half of figs and place face side down on a grill pan. Grill or bake for 7-8 minutes or until lightly brown and soft. Set aside to cool and cut each halves into thirds.

In a small bowl, whisk oil, balsamic and agave. Season with salt and pepper to taste. Lightly dress arugula with dressing and quick a quick toss. Set aside.

Warm tortillas on the stove top or in the oven for 2-3 minutes. Spread each tortilla with vegan bleu cheese, fig slices and top with balsamic arugula.

Best served immediately.

Enjoy!
xoxo Sarah

VEGAN “BLEU CHEESE”

Vegan Bleu Cheese

Let’s just all take a moment to soak in all the glory of how amazing this looks…

The Fall is upon and that only means one thing. FOOTBALL SEASON!! Endless parties, BBQ and just a reason to watch some football, have some brew and some cauliflower buffalo wings. The tangy spiciness of the infamous Frank’s Hot Sauce, cooled in some bleu cheese is what brings me back to the good ole football season days.

Vegan Bleu Cheese

Simple.tasty.pure perfection. Serve this dip for your next Superbowl party!

Ingredients:
1/2 cup crumbled extra firm or firm tofu
1 cup Veganaise
1/4 tsp apple cider vinegar
1/4 -1/2 tsp tahini
1 tsp garlic powder
juice of half lemon
dash of salt & pepper

Directions:
Place tofu block in between layers of paper towel and place a plate on top with another heavy object to help drain excess water. Leave to drain overnight.

In a small bowl crumble the tofu into small pieces.

In a separate large bowl, mix the rest of the ingredients except crumbled tofu. Adjust the seasoning to your liking and taste. I added a little more tahini (1/2 tsp) to achieve a more thick and nutty flavor.

Add in crumbled tofu and mix until well combined. Serve chilled or right away with your favorite cauliflower buffalo bites or some fresh celery sticks!

Vegan Bleu Cheese

Enjoy!
xoxo Sarah