Tag Archives: vegetarian


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

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

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


Cauliflower Ricotta Cheese

Butternut Squash Mac n No-Cheese (v)

Thanksgiving is upon us and what better way to celebrate then creating  two sides, smothered butternut squash and macaroni and cheese, into one amazing dish? This all time favorite side dish is filled with buttery, cheesy goodness with half the fat. Most importantly Ahnestly vegan! I was inspired by my fellow Maryland blogger, Nom Yourself, and incorporated her amazing cauliflower ricotta cheese recipe ( I know…WHAT?!)

Cauliflower ricotta cheese

Cauliflower ricotta cheese from Nomyourself.com

1/2 packet rotini pasta
1 medium butternut squash, cut into chunks
1/2 cup cauliflower ricotta cheese
1/2 cup cashew cheese
2 ½ almond milk, plus ¼ cup
*Homemade breadcrumbs
salt and pepper to taste

*Homemade Bread Crumbs Directions: I used Ezekiel sesame seed bread loaf and toasted 2 pieces on 375 degrees for about 20 minutes (10 minutes per side) or until both sides were equally brown and crispy. Place bread in a food processor and pulse until most of the pieces are crumbly.


Bring pasta to a boil and cook until al dente. Drain and set aside

In a separate pot, add 2 1/2 cups almond milk and cut squash and bring to a boil on medium heat. Cover the pot and cook until squash is fork tender. Add salt and pepper to taste. If you like a little kick and are from Maryland like me, add a dash of Old Bay seasoning. Occasionally stir the mixture, so the milk does not burn the bottom of the pot.

Add remainder ¼ cup milk, bring to a boil until thickened. Then, add both homemade vegan cheese and toss a few times to fully incorporate. Make sure not to over mix the mixture as it will toughen and you will end up with a very dry mac n “no-cheese” dish. Toss in cooked pasta and give another stir to coat the squash-cheese mixture. Transfer to a baking dish.

Preheat oven to 350 degrees. Sprinkle some bread crumbs on top of the mac n’ no cheese dish. Bake for about 10-15 minutes. Serve hot and for a little something extra on a bed of lightly dressed kale.

Butternut Squash Mac n No Cheese

More vegan Thanksgiving recipes to come!

xoxo Sarah



Edamame-Avocado Dumplings


I tend to go through phases of obsession and this week they’re edamames. I was inspired by one of my favorite restaurants in Santa Monica, CA “True Food Kitchen“, to make this dish and of course put a little twist on things and added avocados to the filling.

Edamame-Avocado Dumplings Fun Fact:  You can determine if the avocados are ripe by lifting the little button on top of the avocado. If it’s green underneath, then it means you should hurry up and purchase them for your weeks worth of cooking. If it’s brown, then you might want to stay away from those.

1 cup thawed, shelled, cooked & drained edamames
half an avocado
1/2 clove garlic, minced
1 tsp parsley
1 tsp tahini
1/4 tsp sriracha sauce (optional)
dash of nutmeg

18 dairy free wonton or dumpling sheets (I used square shaped sheets)
1/2 cup vegetable broth (can sub out for water)
1 tbsp liquid amino
1 tsp apple cider vinegar
pea shoots
dash of sesame oil
IMG_1527 Steps:
Pulse together all the filling ingredients, EXCEPT the avocados, in a food processor and put aside. In a separate bowl, mash the avocados using the back of a fork. Having a few chunky pieces is recommended as they give the dumplings more texture. Toss in the pulsed filling mixture with the mashed avocados.

Lay 9 wonton or dumpling sheets down on wax paper and spoon in about 1 tsp of the filling mixture to the center. Grab a small bowl of water to use as “glue” and seal the bottom layer of the dumplings with a new sheet. Just like a pillow. Make sure not to drench the edges as they will tear and fall apart. You might want to gently press towards the center so there are no air bubbles.

In a skillet or deep pan, pour your choice of vegetable broth or water and drop your dumplings to cook. This is a healthy option, rather than the usual fried process. Once the dumplings are translucent on both sides, they’re ready to plate and eat.

Now for the sauwwce, in a small separate bowl combine the liquid amino, vinegar and drizzle on top of the dumplings. Garnish with a small hand full of pea shoots, sprinkle sesame seeds and finish with a drizzle of sesame oil.

xoxo Sarah

* I had leftover filling and stored them in the refrigerator and used it as dip with my veggie flax seed tortilla chips the next day:)