Buffalo Cauliflower

I love anything that is made with buffalo sauce, especially chicken wings. I’ve heard that people have used cauliflower instead of chicken to lighten up the recipe. This recipe is simple to make and equally as delicious!

What You Need:

1 Head of Cauliflower, chopped

Olive Oil

Salt and Pepper to taste

Gluten Free Bread Crumbs

Buffalo Sauce

What To Do:

Preheat the oven to 400 degrees and drizzle a little bit of olive oil on a cookie sheet. Toss the cauliflower in the oil with salt and pepper. Top with a sprinkle of bread crumbs, (I used about 1/4 of a cup). Cook for about 40-50 minutes, flipping once, until the cauliflower is soft.

In a sauce pan, heat up the buffalo sauce and add the cauliflower in. Mix until all the cauliflower is covered in sauce. I love hot sauce so I used more but start with 1/4 cup and add more until you get the desired taste you want. If the buffalo sauce is too spicy for you, add in some local honey before you add get cauliflower. Enjoy!!

Meatless Monday Pasta

Happy Meatless Monday!

Why should you decrease your meat consumption one day a week? It helps reduce our carbon footprint and saves resources like fossil fuels and fresh water. Meat production manufactures more greenhouse gases than growing vegetables do. Also livestock uses way more water than vegetables. Studies show that we use 1,850 gallons of water to make one pound of beef while only using 39 gallons of water to produce one pound of vegetables. Going meatless one day a week also has health benefits. It can reduce the risk of heart disease and strokes, help you live longer, and improve your overall health. Consuming vegetables that are protein rich help get the essential nutrients and vitamins such as iron, fiber, magnesium, and zinc which decrease your intake of saturated fats.

This recipe is simple to make and you can substitute or add in extra veggies. I usually look in my fridge and add in what I can find.

What You Need:

Cherry Tomatoes-One container

Garlic (2-3 cloves chopped)

1/2 Stick of Vegan Butter (Regular Butter if you prefer)

1/2 Cup of White Wine

Tofu-Diced and Seasoned with Salt and Pepper

Spinach-1 bag

Feta Cheese

Salt and Pepper to taste

Italian Herb Grinder

Gluten Free Spaghetti

What To Do:

In a saucepan, add the vegan butter, tomatoes, salt, pepper, and the Italian Herb Spices. Let it cook until the tomatoes start to blister a bit and get soft.

Add in garlic and cook until the garlic is toasted. When the tomatoes are soft, take a fork and press into them. Be careful because it will splatter everywhere. I recommend wearing an apron!

Add the spinach in the pan until it has cooked down and wilted. Pour in the wine and carefully place in the diced tofu. Cook until the sauce is simmering and the tofu is warm. Serve with spaghetti or pasta and top with feta cheese!