Buffalo Cauliflower Bowl! Why did it take me so long to try this buffalo cauliflower trend?! It’s freakin’ delicious and amazing! Anything uber tasty and guilt free gets a 5-star rating in the book of “Heather.” 😉 Side note: This would be a frightening book. Resume: I was in Bend, OR 2 weeks ago for a vacation (amazing! Managed to squeeze in a night in Sisters and Crater Lake as well), and went to the Bend Brewery. It was there that I was first deflowered to the hot and steamy buffalo cauliflower. What a tasty and ravenous treat. Hehe. 😉 It was instant love. A saucy treat that ended in a very real addiction. Obviously, I had to keep coming back to buffalo cauliflower for more, because, like my love for General Hospital, #additionisreal. Hey, don’t judge, we all have our vice!
I read loads of recipes online about how to make this taste sensation. I was also trying to recreate the incredible recipe from the brewery. This Buffalo Cauliflower Bowl is a result of a few recipes leading me to my buffalo cauliflower of perfection. You will LOVE this as much as everyone I have shared it with. Pinky promise!
I wanted to add this delicious treat to a ‘bowl’. I’m all about the bowls since going more plant-based. It’s an amazing way to get tons of goodness and flavor in your life in an easy fashion. I smothered some sliced portobellos and potato wedges in this buffalo sauce and grilled them up. I put spinach on the side and then smothered the shrooms, fries, and spinach in my left over vegan mac n’ cheese sauce. *Recipe coming soon! I’ll hyperlink the italicized words once I post the recipe so you can dig into this delicious cheese sauce asap. Now, stop reading this and start making your soon-to-be most favorite hot and steamy dish of the summer! Summer flings are the best kinda flings. Only, she’ll leave you wanting more. Every season. Every day. Buffalo Cauliflower Bowl does not disappoint. Enjoy the addiction. 😉
- 1 medium head of cauliflower - diced into florets
- 1/2 of a medium sized potato - cut into wedges
- Approximately 5 sliced portobellos
- 1 large handful of raw baby spinach (or any other green)
- 1/2 C flour
- 1/2 C water
- 1/4 C vegan breadcrumbs (optional)
- 1/2 cup hot sauce - I prefer buffalo style (or more sauce if you like it fully smothered)
- 2 Tbl Earth Balance (vegan butter) - melted
- 1/2 tsp agave or honey (optional, but so good)
- 1/2 tsp salt
- 1/4 tsp black pepper (optional)
- 1 tsp garlic powder
- Preheat the oven to 450f.
- In large bowl, whisk together flour, water, bread crumbs, garlic powder, salt, and pepper
- Toss in cauliflower - toss well
- Spray tinfoil or cookie sheet and place in oven for 20 minutes
- Remove the cauliflower from oven - keep oven on
- In small bowl, mix hot sauce, agave, and Earth Balance
- Toss cauliflower in sauce and butter and place back in oven for 30 minutes
- About ten minutes before the cauliflower is done, mix and toss the potatoes and mushrooms in the same bowl that had the hot sauce - I add pepper too
- Spray them with oil and place them on the BBQ until done
- Assemble bowl and done! Use any dipping sauce/dressing you desire!
- I smother my fries, mushrooms, and spinach in my vegan mac n' cheese sauce!
- This makes one bowl with left over buffalo cauliflower
- A cold IPA or Pale Ale
The BEST Vegan Nacho Cheese Sauce Ever! is the creamiest, tastiest, and easiest vegan cheese sauce I have created to date. It is also the best tasting vegan nacho cheese I have ever consumed! After years of messin’ around and trying to create the best vegan nacho cheese sauce one can possibly make, I dare say, I have finally done it. The texture is absolutely incredible and the flavor is outta this world. Okay, so I’m not gonna be humble in this post ’cause this kicks some serious vegan nacho cheese ass! My husband greatly dislikes and will not eat almost every single ingredient in this sauce, but absolutely LOVED this cheese sauce. If you knew my husband, you’d know that this is sayin’ something. I have a million and five ways you could alter this for different styles as well. Typically, I say, “use whatever is in your fridge and use my recipe as a guide,” however, in this case, to achieve flavor and texture I would state that you should follow this recipe as closely as possible. If you’d like to have a different style of vegan nacho cheese sauce I’d recommend the following:
Add vegan chorizo! Trader Joes makes a bomb one!
Add even more jalapenos!
Add cilantro (had I had this in my fridge I absolutely would’ve done this)
Add taco seasoning for a flare
Jazz it up with a smoky (or any) hot sauce
Vegan or not, this is a much healthier version of a cheese sauce and it literally takes a mere 5 minutes to make. If I sold my, “The BEST Vegan Nacho Cheese Sauce Ever!” I would promise you a money back guarantee if you were not 100% satisfied. Get down with some corn tortillas chips, sweet peppers, and margaritas on your next beautiful weekend!
- 1 C raw cashews
- 1/4 C nutritional yeast
- 1 1/4 tsp Braggs Liquid Aminos OR soy sauce
- 1 Tbl vegan cream cheese
- 1 Tbl dijon mustard
- Approximately 10 pickled jalapenos
- 2 Tbl Ortega Taco Sauce (or another thick taco sauce)
- 2 small cloves of garlic
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp coriander
- Place all of the ingredients in a mini food processor or anything that will chop/grind well and puree until completely smooth and creamy
- Serve with your choice of chips or veggies
- I served this at room temperature. If you refrigerate and serve again you can quickly heat it up.
- Feel free to add: vegan chorizo, more jalapenos, cilantro, and/or taco seasoning
- Negra Modelo or another light and crisp beer
- A margarita of your choice
Fried Spiraled Zoodles are the next ‘it’ french fries. Why? For starters, using a spiralizer is ridiculously fun and entertaining on so many levels. Secondly, they’re healthier, and we all know we wanna stay svelte yet eat like a ‘fast foodie’. Thirdly, and most importantly, they’re just damn delicious! Dip those babies in a chipotle mayo and MWAH! There aren’t enough napkins to wipe away your drool. Promise.
I had a twinge of anxiety before making the Fried Spiraled Zoodles because I knew I had to, gulp, fry them! I’m not opposed to frying, though I virtually never do it, it’s the result of a childhood memory. One fine morning my mother was frying away… what? I don’t remember. However, I do most definitely remember her picking up a tupperware cup that was filled with hot grease as it melted onto her lovely white hands, and a scream that pierced through my heart of complete fear. I have no idea how she stayed so calm and collected as she ran to the neighbors to have them watch me as she carted herself to the ER. Hence my frying fright. Needless to say, I was relieved when that portion of this recipe was completed. Also, that brought me closer to the eating portion, and I slobbered it down with a chilled IPA. Not a day goes by that I regret moving back to Portland, OR. Especially when I’m slurping up an IPA. Though I do in fact drink IPA’s from anywhere, I will say with certainty that OR makes the finest of them all, as do they, pinot noirs… in my humble opinion.
Use any dipping sauce from ketchup to mayo of any kind, ranch, blue cheese dressing, Sriracha, hot sauce etc. They will not disappoint! Enjoy!
- 4 zucchinis (spiralized)
- 4 eggs
- Flour - about 2 cups or enough to cover all the zucchini
- Oil for frying
- Salt & pepper to taste for egg
- Dip the spiralized zucchini into the egg with salt & pepper, and then into the flour. Place into and additional bowl as you continue the process.
- Heat a large pan with enough oil to cover the zucchini. When it is fully hot (I used a high heat), add the zucchini.
- Cook until golden or desired crispiness.
- Serve with a chipotle mayo or any sauce you desire.
- You can add any seasoning to the egg mix and/or sprinkle it over the cooked zucchini. Make it cajun, Italian, Greek etc
- A cold beer
Artichoke Balsamic & Basil Hummus is my most favorite hummus of the year! I have a true love affair with this hummus. I’m cheating on my old love, sun-dried tomato and basil hummus (recipe coming soon), with my new love. Believe me, she’s worth it. My husband doesn’t even like artichokes but loves the crap outta this recipe. I am a big fan of serving this with crackers and little brushetta-esk toasts. However, veggies, pretzels, pita bread, and other dipping vessels will more than suffice as well. So chomp down and do you! Just do it with this damn fine Artichoke Balsamic & Basil Hummus. Guilt free, regret free, recipe of the year. To jazz it up, I often throw in some parmesan cheese and garnish with that as well. In the recipe you see today, I used marinated artichoke hearts, however, if I had a can of artichoke hearts, I would’ve marinated them myself for a few hours or overnight in this: Olive oil, balsamic, salt, pepper, oregano, and fresh basil. Then I would’ve ignored the balsamic in the recipe card. If you’re lookin’ for quick, easy, delicious, impressive, and sexy apps for a soiree, you simply must add this to your repertoire. Cheating has never tasted soooo good. 😉
Disclaimer: I am not promoting cheating. Just having a true love affair with food.
- 1 can garbanzo beans (save the liquid from the can)
- 4 oz marinated artichoke hearts
- 1-2 cloves garlic
- 2-3 tsp lemon juice
- 2 Tbl tahini
- 4 Tbl garbanzo bean liquid (or as much or little as you'd like for texture)
- Salt to taste
- 5 leaves fresh basil
- 1-2 tsp balsamic vinegar
- Parmesan cheese to taste
- Dried or fresh oregano to taste
- Place the tahini, basil, salt, bean liquid, garlic, and artichoke hearts in your mini food processor and puree
- Add the garbanzo beans, lemon juice, balsamic, and any more bean liquid you would like and puree
- If using parmesan cheese and/or oregano, add now and puree again
- Serve and garnish with basil and if you'd like, fresh ground pepper & parmesan cheese
- For a creamier consistency substitute half the can of garbanzo beans for cannellini beans.
- For an even more delicious flavor marinate your own artichokes using: olive oil, balsamic, fresh basil (chopped), dried or fresh oregano, salt, pepper. Marinate for at least a few hours or over night. Do not add the balsamic from the recipe card into the food processor if you've done this.
- Dry Sauvignon Blanc
Welcome back to another annual American tradition! Super Bowl 51 has arrived. Personally, I’ve always been in it for the food, commercials, and the half time show. Every year, someone explains to me the ins and outs of football… and every year I forget the information as quickly as I had received it. To be fair, typically there are some adult libations involved so I share half of the blame with that little detail.
Since I’ve not had much time, and last year I posted a tad too late, I am reposting last year’s amazing spread that I had concocted along with a fabulous dish from my fabulous friend, Alana. Alas, Alana has remained in Beijing and I am now in Portland, Oregon but I miss her daily, as I miss throwing and hosting parties with her, our tipsy IKEA adventures (click on it for that incredible story), and our weekly “The Goodwife” dates. This one’s for you, girl!
“Super Bowl 51 – Food for the football Gods and you!” 9 amazing appetizers for the big day that are more than guaranteed to satisfy your crazy crowd. Have you been wondering what to serve other than plain chips and plain sliders? Well, here is your answer and some! There is no way, and I mean no way, that these 9 appetizers will not only be crowd pleasers but have people, dare I say it, at times almost forget about the game. Ahh! Crazy! Sacrilege! Don’t hate me. Promise, you will thank me later when you are rolling your guests out the door with their ever-so-content bulging bellies. And yes, those bellies will be food & beer bellies, no doubt. So, start makin’ your list and sortin’ out next Sunday. Go ______! Insert team of your choice. 😉
The list: (Click on the colored link to bring you to the recipe’s page)
Holy Sh#& Nachos! This is maybe the best thing in the entire world. Featured on Food Gawker!
Classic Guacamole. Great to top the nachos with AND for an awesome dip!
Lentil Sloppy Joes To Die For! Make these into sliders for game day.
Cheesy Mushroom & Onion Pizza. Serve as slices or small square bites.
Classic Creamy Mac n’ Cheese. Serve in large slices or as small bites in cups.
Easy Spinach & Mushroom Quesadillas. Serve in small triangles.
Classic Hummus. Honestly, when and how could this ever not be a perfect app? Serve with pita chips, pretzels, veggies, whatever! Make in 5 minutes!
Parmesan & Artichoke Dip. A super creamy and 5 minute dip that can be served with the same options as the hummus!
Mediterranean Pita Platter. Throw some of the already made hummus on here, plus some other easy & quick do-dads, and done!