Vegan recipes

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Buffalo Cauliflower Ingredients:

• 1 large organic cauliflower head
• 1 cup water
• 3/4 cup all purpose flour
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1/4 tsp salt
• 1 cup medium buffalo sauce (I use Noble Made, can buy in Whole Foods)
• 1 Tbsp vegan butter, melted (I use Earth Balance)

Buffalo Cauliflower Cooking Instructions:

1. Preheat oven to 450 degrees F, line a large baking sheet with parchment paper 
2. Wash and cut cauliflower into bite sized pieces
3. In a large bowl, add water, flour, garlic and onion powder, and salt.  Whisk until well combined.
4. Add cauliflower to the batter in the bowl and toss to combine.  Remove cauliflower pieces one by one and tap off the excess batter a few times on the side of the bowl.  Place on the prepared baking sheet and make sure they are not touching each other.  
5. Bake for 10 minutes.  Flip them over and bake for 10 more minutes or until golden brown.
6. Meanwhile, prepare buffalo sauce by melting butter in a saucepan over medium heat.  Once melted, whisk in the hot sauce, then set aside.  
7. Brush the cauliflower with the buffalo/vegan butter sauce individually (or you can toss them in a large bowl to coat).  Put back in oven to bake for 10 minutes.

Lemon-Roasted Potato Ingredients:

• 3 lbs organic Russet Potatoes, cut into 1  1/2 inch cubes
• 1/2 cup avocado oil
• 4 organic garlic cloves, minced
• 1  1/2 tsp dried oregano
• 1 tsp salt
• Ground pepper to taste
• 1/2 cup organic vegetable broth
• 1 organic lemon, squeezed

Lemon-Roasted Potato Cooking Instructions:

1. Preheat oven to 400 degrees F.
2. Place the potatoes in a single layer in 13x9 baking dish or pan and pour the oil over them.   Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
3. Bake the potatoes for 15 minutes.  
4. Add the stock, toss and bake for 10 more minutes.
5. Add the lemon juice, toss and bake for 10-15 minutes more (can do the last few minutes on broil to get them more golden brown).

Super-green salad with apples and roasted pecans (with balsamic vinaigrette) ingredients:

• 4 cups organic Super Greens Salad or can do a mix of Spinach and Kale
• 1 organic honeycrisp apple, cut into 1/4 inch sticks
• 1 organic orange bell pepper, cut into 1/4 inch strips
• 1 cup roasted pecans (roasted in oven 350 degree F oven for 5-7 minutes)
• 3 Tbsp good balsamic vinegar
• 1/4 cup good olive oil
• Pinch of salt and pepper
• 1/2 tsp onion powder

Balsamic Vinaigrette Instructions:

1. Place balsamic vinegar in a small bowl, add the salt, pepper and onion powder.  
2. Whisk in olive oil until dressing emulsifies.  
3. Toss with Super-Green Salad...delish!!