Vegan Cauliflower Buffalo Bites

I was never a big fan of buffalo sauce until I went on a date to Sage Organic Vegan Bistro. On a whim, my date ordered their version of battered and fried cauliflower smothered in buffalo sauce. Always willing to try anything at least once, I grabbed a cauliflower dripping in the vile red sauce and popped it into my mouth. To my surprise, I absolutely loved it. The tanginess of the sauce, the crispy shell around the soft cauliflower, and the cool vegan ranch mixed together to create this highly addictive and delicious appetizer.

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Since then, I've always tossed around the idea of making my own but never wanted to deal with frying them. Finally, today I had some free time to experiment with a frying-free recipe. The result? This ultra satisfying and health-ified version of Sage's tasty treat.

Plain cauliflower bites without sauce

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I used whole wheat flour (which can easily be subbed for gluten-free flour) and baked these babies for about 10 minutes. Next time, I think I'll let them bake a little more to get a more crunchy shell. Even though I had an exceptional experience with buffalo sauce on my dinner date, I'm still a bit weary of it. Instead of covering all of my cauliflower in the cayenne pepper sauce, I baked a smaller batch on a separate sheet. After 10 minutes in the oven, I removed them and poured a small amount of buffalo sauce on them and put them back in the oven for five more minutes. Turns out, I prefer the saucy ones! I'll be sure to smother my next batch in all that buffalo goodness. These were so easy to make, pretty darn healthy, and really filling!

Vegan Cauliflower Buffalo Bites
-1 head of cauliflower, chopped into bite sized pieces
-1/2 cup water
-1/2 cup flour (whole wheat or gluten-free)
-1 tsp onion powder
-1 tsp salt
-buffalo sauce, as desired (Frank's Red Hot is vegan, as is Albertson's store brand "Everyday Essentials")

Preheat the oven to 450 degrees. Chop cauliflower into bite sized pieces. In a medium bowl, combine water, flour, onion powder, and salt. Whisk until smooth and combined, adding a bit more water if necessary. Lightly spray canola oil on a baking sheet. Dip cauliflower into batter, covering all parts of it, and lay on baking sheet. Pop cauliflower bites into the oven and let bake for ten minutes. Remove from oven. If you are using buffalo sauce, cover your bites in the sauce and place back in the oven for 5-10 more minutes, or until crispy. Remove from oven. Serve with celery sticks, carrot sticks, and coolv egan ranch for the ultimate appetizer!

Homemade Seitan: So Much Easier Than You Think!

It's been an ultra-busy week this week because I've been prepping for a very exciting project I'm starting this Saturday! One of the things I had to do to get ready for the events of this weekend was make a homemade seitan. I was dreading having to do this so badly because I figured it wouldn't be easy at all. Well, to my surprise, I was totally wrong! Homemade seitan seems incredibly daunting but all you need are a few ingredients and about an hour of your time. It comes together super easily and tastes great!

Your first step is to combine vital wheat gluten with nutritional yeast, soy sauce, and a cup of vegetable broth. Knead it with a spoon for a few minutes and it becomes a really gross-looking elastic blob. Soooo weird, but don't be turned off! Next, all you have to do is cover the seitan in a saucepan with water and more vegetable broth and let it simmer for about 45 minutes. After that, you're done! Remove the seitan from the liquid, let it cool, and then serve it however you please. So simple!

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The best part about homemaking your mock meats is that you can season them however you want. Throw in some ginger and maple syrup for a spiced ham like taste or sprinkle the uncooked seitan with thyme and oregano for the perfect complement to an Italian meal. Seitan is such a versatile and filling protein, I'll definitely be making it again soon!

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Homemade Seitan
-1 cup vital wheat gluten (I used Bob's Red Mill)
-3 cups vegetable broth, divided
-1/4 cup nutritional yeast
-1 tablespoon soy sauce
-half an onion, chopped
-1 tsp onion powder
-1 clove garlic, crushed

In a medium bowl, combine wheat gluten, nutritional yeast, and onion powder. Stir in 1 cup of the vegetable broth and the soy sauce. Knead mixture until it becomes elastic, adding more broth if necessary.

In a medium saucepan, pour in the remaining vegetable broth. Mix in garlic and onion. Place the seitan in the saucepan making sure it is completely submerged. If it isn't, add water to cover the seitan loaf. Cover and bring to a boil. Reduce heat and let simmer for 30-45 minutes, flipping the seitan over once in the saucepan halfway through. Once the seitan is firm, remove from the broth. I found it helpful to press and dry the seitan, but some may prefer it more moist. Serve however you'd like to serve it!

Insanely Tasty Green Smoothie!

Anyone who knows me knows I'm the queen of smoothies. I've been known to use the blender at ungodly hours in the morning (sorry roomies!!) because my craving for a thick, tart, cold, fruity beverage is so strong I simply can't wait until lunch time.

My go-to smoothie recipe uses frozen mixed berries, frozen pineapples, frozen mango, and a splash of OJ or water. This morning, though, I wanted to try something new...something that was jam packed with nutrients and vegetables without tasting like liquified leafy greens. Since bananas are naturally sweet, I figured frozen banana would be a good option, topped with kale and a splash of orange juice. What resulted was SO good. I literally could not taste the kale AT ALL (funny how that happens!) and found myself wishing I had made a double batch! This smoothie is refreshing, filled with vitamins and fiber, and has no added sugar. Score! I definitely recommend this smoothie recipe if you have a hard time getting all your veggies in or just want an ultra-satisfying breakfast drink.

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Insanely Tasty Green Smoothie
-1 banana, chopped and frozen
-2 cups fresh kale (frozen would work, too, as would spinach or any other leafy green)
-1 cup orange juice

Combine ingredients in a blender. Blend until smooth. Enjoy!

Tacos & Totchos

When I invite people over for dinner, I like to use that opportunity to cook something unusual and out of the ordinary-something that my normal healthy eating self wouldn't make on a regular night at home. So when my sister and her boyfriend came over on Saturday, I knew it was the perfect opportunity to try making Totchos (tater tot nachos), the latest trendy food I've seen pop up on my Instagram feed and my favorite food blogs. I knew that Totchos wouldn't be a filling enough dinner for the three of us, so I also made some super simple but really yummy veggie tacos on the side. By the end of our dinner, we were SO full we could hardly move! A generous serving of Totchos and two tacos each proved to be a delicious and filling meal.

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The best thing about this dinner is that it looks impressive but is super simple to make. You won't be slaving away in the kitchen for hours because a lot of what is used is pre-made. Serve these tacos and Totchos with a few Coronas and you're good to go!

Totchos with a Chipotle Cream Sauce
-1 bag Ore Ida frozen Tater Tots
-3 cups Daiya cheddar style shreds
-3/4 cup Trader Joe's brand soy chorizo
-1 cup black beans, drained

Prepare Tater Tots according to package instructions. Once done, transfer to a baking dish. Cover bottom of the baking dish with Tater Tots then sprinkle with 1 cup of Daiya Cheese. Layer another row of Tots. Sprinkle 1/2 cup of Daiya cheese. Layer with more Tater Tots (this should be the last of the Tater Tots). Top with soy chorizo, black beans, and the remaining Daiya shreds. Put back in the oven for 5-7 more minutes. Top with chipotle cream sauce (recipe below), and any other condiments like guacamole, salsa, and hot sauce.

Chipotle Cream Sauce
-2 tbs Just Mayo
-1 tbs chipotle powder
-1/2 tablespoon salt
-1 tsp cayenne pepper
-Olive oil as needed to thin out the sauce

Combine ingredients in a small bowl. Mix until combined.

Veggie Tacos
-1 pack of taco sized corn tortillas
-1 packet of taco seasoning (make sure there's no chicken or beef powder in the seasoning!)
-2 zucchini, chopped
-2 bell peppers (I used red and green), chopped
-1/2 a yellow onion, chopped
-1 cup frozen corn
-shredded lettuce, as needed
-salsas, as needed

In a large baking pan, cook zucchini, onion, and bell peppers in a bit of olive oil. As the vegetables begin to soften (about 2 minutes), sprinkle with the taco seasoning and mix until vegetables are evenly combined. Add the cup of frozen corn and cook until warmed.

In a separate pan, heat tortillas on low heat until softened. Once done, transfer to individual serving plates and scoop about a cup of the vegetable filling onto each tortilla. Allow guests to dress their tacos with shredded lettuce, salsa, and guacamole as they please. Enjoy!

Restaurant Review: Fratelli Cafe

In big cities everywhere, brunch has become so much more than the 12:00 PM Eggs Benedict you order to cut the edge off of your raging hangover. For whatever reason, brunch has become the trendiest meal that twenty-somethings indulge in every weekend. Dressed in your fanciest boat shoes and designer sunglasses, you order bottomless mimosas, snap Instagram pictures, and relish the fact that you're there to see and be seen. Gone are the days of sweatpants, messy top knots, and Ugg boots at your late weekend breakfast. Brunch has become a classy social event filled with good food and trendy outfits.

As a twenty something with an abnormal obsession with food, I'm pretty much the brunch queen. I've mastered the whole deal and have even become a "regular" at a cool brunch spot in LA. My girlfriends and I make it a weekly thing to pay a visit to Fratelli Cafe dressed in our cutest sundresses and wedges, hiding any evidence that we only slept three hours and drove through Jack in the Box at 3 AM for french fries (lol). In all seriousness, this place is ridiculously good with great service and unbeatable prices!

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My go-to dish is their vegan chicken and egg croissanwich. Sounds weird, I know, but it's mouthwateringly delicious without all the fat and cholesterol from regular meat, cheese, and eggs. Served on a flakey croissant, they pile this sandwich high with avocado, lettuce, and tomato and serve it with crispy breakfast potatoes or a generous bowl of fruit. The chicken is Gardein's faux chicken breast, and the egg is just soft, pan fried, seasoned tofu.

I'm normally someone who can finish a whole plate at a restaurant, no problem. But the Fratelli chicken and egg croissanwich is so filling that I've never finished a single one. As Adam Richman would say, in the battle between man and food, food won (and wins every single time). So for $9, I get a super satisfying brunch and filling left overs for dinner. Hell yes!

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On top of having bomb ass food, Fratelli Cafe also serves some of the best coffee I've ordered at a restaurant (and I'm a Starbucks snob). Insider tip: sit on the patio on a nice day! It's dog friendly so you don't need to leave Fido at home.

Happy brunching, friends!

Fratelli Cafe

7200 Melrose Avenue, Los Angeles, CA 90046(323) 938-2233

Crunchy Corn Flake Chocolate Peanut Butter Clusters

'Tis the season of too many baked goods being brought to the office, Frank Sinatra crooning Christmas tunes everywhere you go, and holiday work parties...yipee! Today, we're holding an office potluck so I decided to wow my coworkers with some vegan sweet treats!

Baking is not my strong point so I tend to avoid it at all costs, but when I found out all of my coworkers were bringing savory dishes to our potluck, I realized it was the perfect opportunity to try my hand (again) at bringing a dessert that would be satisfying, sugary, and vegan. I tossed around ideas for cookies, cakes, and truffles but decided those all seemed a little too involved for my unskilled baker hands. Then, I remembered something my mom used to make me growing up. Crunchy delicious clusters of cornflakes, chocolate, and peanut butter. I decided a vegan version of these delicious treats was most definitely in order!

These Crunchy Corn Flake Chocolate Peanut Butter Clusters are sooooo simple and yummy! They require three (!!!!!) ingredients, a big mixing bowl, a microwave, and a fridge. That's right, they are no-bake desserts that will definitely impress your friends and family!

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Crunchy Corn Flake Chocolate Peanut Butter Clusters
3 cups of vegan chocolate chips (I used Trader Joe's Semi-Sweet Chocolate chips)
1 cup of creamy/smooth peanut butter
6 cups of Corn Flakes cereal

In a bowl, heat up the vegan chocolate chips in a microwave (45-60 seconds, depending on microwave strength). Remove bowl and add the peanut butter. Mix until smooth and combined. In a large mixing bowl, pour in the cornflakes and distribute melted chocolate peanut butter mixture into the cornflakes. Mix together until cornflakes are evenly coated. Using a small spoon, drop a spoonful of the mixture onto a baking sheet. Once you've spooned all of the mixture onto the baking sheet, put it in the fridge for at least thirty minutes or until the chocolate has hardened. Then, they are ready to enjoy!

Vegans Can Indulge, Too!

Many people wrongly assume that a vegan diet automatically means intensely healthy salads for every meal, but that couldn't be further from the truth!

Unfortunately, it is just as easy to eat unhealthily on a vegan diet. Think about all the tasty foods that are vegan and also jam-packed with fat and sugar...french fries, Trader Joe's cinnamon rolls, cookie butter (my weakness), Oreos...the list goes on and on. Luckily for me, I tend to gravitate towards nutrient-packed meals filled with veggies, whole wheat pasta, brown rice, etc. But I'd be lying if I said I didn't indulge every now and then (and probably more often than I should!).

Before continuing on with this blog post, I'd like to clarify some things about my decision to follow a cruelty-free lifestyle. I decided to eliminate meat and most dairy products from my diet for the animals, not because I didn't like the taste, wanted to lose weight, thought it was healthier, etc. My sole decision to join the vegan club was because I didn't want to put my hard-earned money towards an industry that exploits and abuses sentient beings that I deeply love and adore. In choosing this lifestyle, I've automatically made healthier decisions and lost a small bit of weight, but those are only added bonuses and play no influence in my dining choices, for better or for worse.

Because it was never a thing about not liking the taste of meat, I find myself salivating at pictures of macaroni and cheese, cheese fries, ice cream cones, etc. So as not to deprive myself, I always end up making my own delicious vegan version of dairy and meat-filled meals. On the first night in my new apartment, I was desperate to make a vegan Mac n' Cheeze Burger. So, I did! It was SO GOOD and SO EASY it's almost funny. I could probably eat it everyday but that wouldn't be good for my waistline, haha!

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Mac n' Cheeze Burger

1 Box of Earth Balance Orange Cheddar Vegan Mac n' Cheese cooked according to the package instructions (I used Earth Balance Soy-Free Buttery Spread and Original Unsweetened Almond Breeze almond milk)
1 Vegan Griller Boca Burger Patty
1 Tomato (or, if you're like me, halve two or three cherry tomatoes)
1 cup Daiya Cheddar Style Shreds
1 bun
black pepper, to taste

Thousand Island Spread
1 tbs Just Mayo vegan mayonaise
1 tbs Ketchup
1/2 tbs of sweet relish
1/2 a cap full of white vinegar

Cook the Earth Balance Mac n' Cheese according to package instructions. When mixing in your cheese sauce, add the Daiya Cheddar Style Shreds to make it extra thick and creamy. Stir continuously until Daiya Shreds are melted. Season the mac n' cheese with black pepper to taste. Microwave the Boca Burger Patty according to package instructions. In a small cup or bowl, mix together the Just Mayo, ketchup, sweet relish, and white vinegar until combined. Spread Thousand Island on your bun, top with cooked Boca Burger Patty, tomatoes, and giant scoop of mac n' cheese. Your tastebuds will thank you!