Baked Cauliflower Wings

When I was a kid cauliflower was on my list of vegetables that I absolutely hated. I always thought of it as a bad, less flavorful version of broccoli. It wasn’t until I had my first fried “cauliflower wing” that I was introduced to the transformative qualities of cauliflower. Sure, it might not be super flavorful on its own, but it soaks up other flavors like a sponge. Much like tofu, this quality makes it easy to make it taste like whatever you want. While I might not be a big advocate for things like cauliflower rice, or cauliflower pizza crust, I’ve grown to love cauliflower on its own. My favorite ways to prepare cauliflower are roasting it with a variety of spices, or breading it and serving it up with some of my favorite sauces for cauliflower wings.

Today I’ll share with you my quick and easy recipe for breading cauliflower wings. It’s super simple, and allows you the versatility to bake them, or fry them if you’d prefer. You only need a few ingredients and your favorite wing sauce/s. In this recipe we used vegan buffalo sauce, and BBQ sauce to coat ours. Feel free to experiment with some other great flavors like Thai Chili sauce, or a garlic non-dairy butter. Just make sure you check the ingredient label. Some buffalo sauces contain dairy, and some BBQ sauces contain anchovies.


Baked Cauliflower Wings

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • one head of cauliflower
  • 1 cup non-dairy milk
  • 1 cup all purpose flour
  • 1 cup bread crumbs, we used panko
  • 1/4 cup of BBQ sauce
  • 1/4 cup of Buffalo Sauce
  • 2 tbsp vegan butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • canola oil spray (optional)
  • parchment paper

Directions


1. Wash and dry the head of cauliflower. Break it down into bite sized florets.
2. Set up three bowls. In the first bowl add all of the milk. In the second bowl add all of the flour, salt, and pepper and mix. In the third bowl add the panko.
3. Dredge each cauliflower floret, and then set aside on a baking sheet lined with parchment paper. To dredge them first place a floret in the non-dairy milk. Remove it allowing excess milk to drip back into the bowl, and then place it in the flour mixture. Make sure it is coated well with flour, tap of excess, and place it back in the milk. Remove it from the milk, and finally coat it thoroughly in the panko. Repeat for every floret.
4. Preheat the oven to 375 degrees.
5. Spray the florets with just a little bit of canola oil. This will help them brown in the oven.
6. Bake the wings for 30-35 minutes, or until crisp and golden brown.
7. While the wings bake place whatever wing sauce you’ll be using in a large mixing bowl, so it can warm to room temperature and won’t make your wings cold.
8. Melt butter in a separate bowl in the microwave, and add to the wing sauce/s. Mix thoroughly. This will help the sauce coat the wings nicely, and adds an extra fatty richness. If you’d like to you can skip this step.
9. Once the wings have baked toss them in the desired wing sauce/s until they’re thoroughly coated. If you choose to only use one sauce double it from a 1/4 cup to a 1/2 cup.
10. I recommend serving with a dipping sauce, and a side salad.

Sticky Buns

undefinedOne of my favorite treats as a kid were the sticky buns that my mom would make from time to time. Like many of the baked good recipes I’ll be posting on the blog this originated from my maternal grandmother, Billie Gerard. I never got the chance to meet my grandmother, she passed away a few months before I was born, but baking her recipes has always given me the opportunity to get to know her in a way. She was a baker, and she left behind a treasure trove of amazing recipes.

Most of my Grandma’s recipes contain dairy and eggs, but that hasn’t stopped me from adapting them to be vegan. Sometimes it takes a few tries, but I always manage to create a pretty spot on replica of the original recipe sans the animal products. I guess the one benefit to growing up an omnivore is that I’ve had all of these foods before, and know precisely how they should taste, so I can make sure the vegan version is as perfect as the original.

undefinedThese vegan sticky buns are easy to make, and not very time consuming, minus the downtime they take to rise. As a self-professed lazy person I’ve never really minded having to wait an hour for my baked goods to proof as it just gives me a chance to take a break, and loaf around. They’re well worth the effort as they not only make a great decadent breakfast, but an any time snack as well.

Sticky Buns

Sticky Bun Dough

  • 1 cup oat milk
  • 3 tbsp vegetable oil
  • 2 tbsp vegan white sugar
  • 2 tbsp Bob’s Red Mill Egg Replacer
  • 1/4 cup water
  • 1 cup water
  • 1 tbsp instant yeast
  • 6 cups flour

Sticky Bun Filling/Topping

  • 2/3 cup vegan brown sugar
  • 1 cup vegan margarine
  • 4 tbsp melted vegan margarine
  • 2 tsp cinnamon
  • 1 cup dark corn syrup

Directions

  1. Heat sauce pan on medium heat for about a minute. You can tell if it’s ready by flicking water at it. If it sizzles and quickly evaporates you’re good to go. Add the oat milk in. It should make a hiss as it goes into the pan. Keep it on medium heat and stir until it begins to simmer whisking occasionally. Don’t stir the liquid continuously as you want it to scald a little bit for this recipe.
  2. Very carefully add in the oil. The oat milk has probably reached a pretty high temperature here, so it may jump and splash back a little.
  3. Whisk in the sugar and salt and allow to simmer for another minute.
  4. Turn off burner and remove the liquid from heat. Allow to cool until it is about room temperature.
  5. While the milk mixture cools combine the egg replacer with 1/4 cup of water in a separate bowl. Mix thoroughly and set aside.
  6. In a large mixing bowl combine yeast with one cup hot water. The water should be hot, but not so hot you can’t touch it.
  7. Add the egg replacer, the milk mixture, and three cups of flower and beat by hand or with a hand mixer.
  8. Add in the rest of the flour. If you chose to use a hand mixer you’ll want to ditch it at this point, because the dough is about to get too heavy for it. Mix the flour in with your hands or a spoon until a soft, somewhat sticky dough has formed.
  9. Knead for a few minutes on a floured surface. Grease mixing bowl, and return the dough ball to the bowl. Cover with a towel and set aside for an hour or until dough has doubled in size.
  10. Once the dough has doubled break it into two portions so it is easier to work with. Roll out each portion separately into a roughly 14″x8″ rectangle.
  11. In a bowl soften one cup of margarine to room temperature, and cream in the vegan brown sugar.
  12. Grease two Pyrex baking dishes (sized approximately 15″x8″) with room temperature butter and brown sugar mixture. Make sure the mixture reaches all the way up the sides, as well as completely coating the bottom.
  13. Melt down two tablespoons of margarine, and stir in the cinnamon. Brush mixture over each rectangle.
  14. Roll each rectangle up longways like a pumpkin roll or jelly roll, and cut into 16 pieces
  15. Place your pieces in the buttered pans leaving about 1/2″ of space in between each one.
  16. Preheat oven to 400 degrees. Cover with foil and allow to proof a second time on top of the preheating oven for 20 minutes.
  17. Bake for 20 minutes, and then drizzle each pan with 1/2 cup of dark corn syrup while they are still hot. Allow to cool, and enjoy.

Quick and Easy Pizza Dough

Fresh pizza dough is an important component of making a good pizza. We never use those pre-baked crusts in a bag at the super market. Usually when making pizza we used Trader Joe’s fresh pizza dough, but it has become increasingly more uncomfortable to make additional trips to the supermarket due to the covid-19 pandemic. We’ve been making our own dough far more often, and working on perfecting a quick and easy recipe. Not only is this as good as the store bought dough, but it saves a ton of money in the long term to make your own dough.

undefinedSome pizza dough recipes can be very time consuming, and end with so-so results after all that time and effort. We’ve created a quick and easy recipe that won’t take you any longer than running out to the supermarket to buy dough.


Quick and Easy Pizza Dough


This recipe makes one large pizza crust. To make two large pizza crusts double all ingredients with the exception of the yeast and sugar.

Ingredients

  • 1 cup warm water
  • 1 tbsp vegan sugar
  • 1 tbsp active dry yeast
  • 1 tbsp olive oil
  • 2 cups of all purpose flour
  • 1 tsp sea salt

Directions

  1. To make your own dough you’ll want to start by measuring out one cup of warm water. The water should be between 105-110 degrees fahrenheit. If it’s too cool the yeast won’t bloom, and if it’s too warm it will kill the yeast. If you don’t trust yourself to measure the temperature feel free to use a thermometer.
  2. Add the water to a large mixing bowl, and then combine 1 tbsp sugar and 1 tbsp active yeast by gently stirring.
  3. Cover the mixing bowl with a hand towel to retain heat, and allow the yeast to bloom for about five minutes.
  4. Once the yeast has become frothy, gently stir in the 1 ½ tbsp olive oil.
  5. Add in the salt, and slowly add flour a little bit at a time, gently folding it into the wet ingredients. If the dough is still too wet add more flour. The dough should be slightly sticky, but easy to form into a ball.
  6. Knead the dough on a floured surface, grease the mixing bowl with oil or cooking spray, and then return the dough to the bowl.
  7. Cover the bowl with the towel and allow the dough to rise in a warm area for at least a half hour, or until it has doubled in size.
  8. After this step you can either use the dough immediately, or save it for later. Place the dough ball in a greased container and freeze, or refrigerate, depending on when you plan to use it. If you’ve chosen to use the dough immediately remove dough once it has doubled, and transfer back to a floured surface
  9. Preheat oven to 450 degrees.
  10. Knead the dough, and roll it out with a floured rolling pin. Grease a pizza tray, and stretch the dough onto it.
  11. Gently poke the dough with a fork, being sure not to poke the whole way through.
  12. Place the dough in the oven to pre-bake for five minutes, and then remove.
  13. Add desired toppings and bake for an additional 20 minutes.

The Best Vegan Chocolate Chip Cookies

undefinedOne of the things I’ve missed the most since going vegan are these phenomenal chocolate chip cookies that my Mom often bakes.  The recipe came from a family friend, and was a staple in our home for as long as I can remember.  In my mind no other chocolate chip cookie compares, especially a lot of vegan cookie recipes I’ve tried that always seem to end up too spongy and cake like.  I hadn’t had these cookies in over two years, and had been craving them like crazy, so I decided to veganize them.  They turned out almost exactly how they do when using real eggs.

undefined For me, the perfect chocolate chip cookie should have a little bit of crispness on the outside, but be soft on the inside. It is just the right amount of sweet with a little bit of salty. A lot of chocolate chips are a must, of course. That’s why we’ll be adding the whole bag to this recipe. We’ve used several brands of chocolate chips, but prefer Enjoy Life. These really are my favorite chocolate chip cookie, and even though the recipe makes close to thirty cookies they’re usually gone within a few days at our house.

The Best Vegan Chocolate Chip Cookies

For the ingredients we recommend Big Tree Farms brand coconut brown sugar, Wholesome brand white sugar, and Enjoy Life semi-sweet mini-chips.

Ingredients

  • 1 cup crisco
  • 2 eggs worth of Bob’s Red Mill Egg replacer
  • ¾ cups vegan coconut brown sugar
  • ¾ cups vegan white sugar
  • ½ tsp of sea salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 2 ¼ cup flour
  • 1 bag vegan chocolate chips

Directions

  1. Combine the Bob’s red mill egg replacer with water as instructed on the package in a small bowl, and set aside.
  2. In a large mixing bowl combine the crisco with the brown and white sugar until smooth.
  3. Gently fold the egg replacer into the mixture.
  4. Mix in the salt and baking soda, and beat with a spoon until the mixture is well integrated.
  5. Fold in the bag of chocolate chips.
  6. Slowly chop in the flour with the spoon until smooth dough is formed. Do not use your hands to mix the dough. The warmth from your hands will melt the crisco.
  7. Preheat the oven to 350 degrees. Line several cookie sheets with greased parchment paper.
  8. Using two spoons, scoop tablespoon sized balls of dough onto the baking sheet. Once again do not use your hands. Instead, use the back of one spoon to push the dough off of the other and onto the baking sheet. Make sure you spread the cookies out far enough that they won’t touch when they spread out.
  9. Bake for 9 minutes. Make sure the oven racks are up as high as they’ll go, so the cookies don’t get overdone on the bottom.
  10. Transfer cookies to a cooling rack.