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Buffalo Tofu n’ Corn Salad

 

Buffalo Tofu n' Corn Salad | www.thatwasvegan.comYou wouldn’t know it from my Recipes page, but I do eat a lot of salads. I just don’t tend to photograph and blog them. My bad, but it’s something I’m working on. Starting right here, right now, with this Buffalo Tofu n’ Corn Salad, I promise to post more healthy salad-y meals. K?

This is perfect for summer. Marinate some tofu in Franks wing sauce, shuck some corn, and then throw them both on the grill. While they’re cooking you can wash some lettuce and chop some veggies, and voila! Dinner! I served mine with vegan ranch dressing, but if you want to avoid those extra calories you could just do S&P and maybe a tiny bit of extra buffalo sauce. Yum.

The trick is to have perfectly cooked tofu.

Buffalo Tofu n' Corn Salad | www.thatwasvegan.com

I like to grill mine directly on the grates, without messing around with tin foil or anything like that. That way you get the nice black char on there. Just make sure you spray a little bit of non-stick on there first!

And as for the corn, I like to shuck them down to just one or two layers, then soak them for at least 10 minutes. That way you can grill them in the husk without them catching on fire. Fire = bad. Especially when it’s your dinner that’s burning. #wordsofwisdon

Buffalo Tofu n' Corn Salad | www.thatwasvegan.com

Who says salads have to be boring? Not me!

Ok, that’s all I got for ya today. I’m currently in Utah (hopefully having a blast!) and I’ll be back on Wednesday with pictures and who knows what else? Snake bites? Deliverance-type stories? There’s no way to tell for sure, so you better check back in then ;)

Buffalo Tofu n' Corn Salad | www.thatwasvegan.com


Buffalo Tofu n' Corn Salad
Serves 2
An easy and delicious (and hearty!) summer meal!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 block firm tofu
  2. Franks buffalo sauce
  3. 1 ear of corn
  4. 4 cups (or so) lettuce
  5. Veggies of choice (I used cukes, red bell peppers, tomatoes, celery, and avocado)
  6. S&P
  7. Vegan ranch, if desired
Instructions
  1. Press your tofu and slice into quarters. Slather with Franks and let marinade for at least an hour (or longer!) Shuck the corn down to just one or two layers and soak in cold water.
  2. Grill the tofu over medium heat for ~15 minutes each side, or until it's just the way you like it. The corn usually takes about 20 minutes on medium.
  3. While those are cooking, wash the lettuce and chop your vegetables. Slice the corn off the ear and cube the tofu. Sprinkle both over the salad and top with either S&P, more buffalo sauce, or vegan ranch... or all three! It's your salad ;)
Notes
  1. You could stretch the tofu to cover 3-4 salads if you like, but I'd add another ear of corn if you're doing that. And more salad too, of course!
That Was Vegan? http://www.thatwasvegan.com/
{ 2 comments }

Cheater Cherry Pie Bites

It’s cherry season, which means cherry pie. Or, in this case, my Vegan Cheater Cherry Pie Bites!

Cheater Cherry Pie Bites | www.thatwasvegan.com

Because really? Who wants to heat up their kitchen when it’s already hot out, when you can just cheat and keep it super simple? You already put in all that work pitting the darn things, there’s no need to torture yourself further. Of course, my pitting sesh wasn’t too bad… I did it sitting outside in the shade, listening to music and drinking something full of gin.

Cheater Cherry Pie Bites | www.thatwasvegan.com

And speaking of pitting, if you don’t have a pitter, check out this post on other ways to do it. I tried the straw method first, and it worked (sorta), but I had to keep grabbing new straws because once you bend it, it never works as good. I had the best luck using a small bamboo skewer! I’d poke a hole in one end of the cherry, the go in the through the other side and push the pit right out, using the flat end of the skewer. Worked like a charm!

Cheater Cherry Pie Bites | www.thatwasvegan.com

Once they’re pitted, you cook them on the stove, just as you would if you were going to fill a pie crust. When they’re done, you simply spoon a bit into into those wonderful little pre-made frozen phyllo dough cups, and serve! Ta-da!

Cheater Cherry Pie Bites | www.thatwasvegan.com

Now go forth and pit some cherries and make yourself some bites. And have a fabulous weekend! I’ll be in Utah floating in a canoe down the Green River, drinking beer and reapplying sun block every 30 seconds… I promise to bring back lots of pics :)


 

Cheater Cherry Pie Bites
When you're craving cherry pie but don't want the hassle of a pie... make cheater bites!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2lbs cherries, pitted
  2. 3 tablespoons cornstarch
  3. 1/2 to 2/3 cup sugar
  4. Zest and juice from 1/2 a lime
  5. Pinch of salt
  6. 2 boxes mini fillo shells (Athens is a great brand)
Instructions
  1. Mix everything together (except the shells, haha!) in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally. Spoon into the shells and serve warm or room temperature.
  2. For crispier bites, follow the package instructions to bake the shells for a few minutes first.
That Was Vegan? http://www.thatwasvegan.com/
 

{ 4 comments }

Spicy Hawaiian Chickpea Burgers

Spicy Hawaiian Chickpea Burgers | www.thatwasvegan.com

Here’s something you might not know about me: I’m a nerd. A really LISTY nerd. I make lists for everything. It’s possible that I even have a list cataloging my lists… not that I’d admit to it! One of the lists I keep is my ‘Idea Hopper’. It’s a list of recipe ideas and I keep it as a Google doc so I can update it whenever inspiration hits. It’s broken down by category (appetizers, salads, soups, etc) and is about 4 pages long.

Yah. I have a lot of ideas.

Where do they come from? All sorts of places! Sometimes it’s simply a new flavor combination that pops into my head, or it might be a variation of something I see on a menu or even one of those cooking shows (which I’m addicted to!). The interesting thing is that some ideas get turned into recipes fairly quickly, while some languish on there for months or even years. I don’t see much rhyme or reason, other than I go through phases where I only want to attempt easier recipes, and of course seasonality.

Oddly enough, these Spicy Hawaiian Chickpea Burgers have been on that list forever. I actually made them last July for Jamie’s birthday dinner, but didn’t take pictures so I couldn’t post them. I finally made them again a couple weeks ago, and this time managed to get a few shots – although I screwed it up yet again… I forgot to take a shot with the Sriracha! #BloggerFail

Spicy Hawaiian Chickpea Burgers | www.thatwasvegan.com 

These are great for summer, especially with the pineapple topping. As with all my burger recipes, they can be cooked in the oven, on the stove or on the grill (my personal go-to method). They’re a little spicy and a little sweet, and maybe if you serve them in your backyard with a couple tiki torches you’ll be able to trick yourself into believing you’re actually IN Hawaii!

Spicy Hawaiian Chickpea Burgers | www.thatwasvegan.com

 


 

Spicy Hawaiian Chickpea Burgers
Yields 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon chia seeds
  2. 1/2 red bell pepper
  3. 1/2 sweet onion
  4. 1 can chickpeas, rinsed and drained
  5. 2 teaspoons teriyake sauce
  6. 1 tablespoon pineapple juice
  7. 1 teaspoon crushed red pepper flakes
  8. 1/2 teaspoon garlic powder
  9. 1/2 cup bread crumbs (plus more if needed)
  10. S&P to taste
  11. 4-5 Buns
  12. Vegan cheese (I used Daiya Pepper Jack)
  13. 4-5 pineapple rings
  14. Sriracha sauce
Instructions
  1. Mix the chia seeds with 3 tablespoons water in a small cup or bowl and set aside.
  2. Cut the pepper and onion into large chunks, and place in food processor. Pulse 2-3 times, then add all the other ingredients, chia seeds last. Pulse a few more times until everything is mashed together. You don't want any really big pieces but you also don't want the mixture to be liquified. Add S&P and more breadcrumbs if the mix is to wet. Refrigerate for at least a couple hours.
  3. When you're ready to cook, separate the mix into 4-5 patties depending on the size of your buns.
  4. If you’re grilling, I recommend foil or a veggie tray- but baking is super awesome too. Spray a little cooking spray on a baking sheet, and give these babies about 20 minutes (10-12 each side) in a 375 degree oven. I like to finish mine under the broiler for just a few moments, to get that charred look that you get on the grill. Top with cheese for the last couple minutes. You can also grill the pineapple!!
That Was Vegan? http://www.thatwasvegan.com/
{ 6 comments }

Hong Phat Supermarket: Vegan Insanity!

If you’re vegan and you live anywhere near Denver, you fall into one of two categories. You’ve either been to Hong Phat, or you need to get your butt there ASAP! Well, assuming you’re a vegan who eats mock meat, that is…

Hong Phat Supermarket: Vegan Insanity! | www.thatwasvegan.com

Vegan drumsticks, anyone? How about a big ol’ ham roll?

Hong Phat Supermarket: Vegan Insanity! | www.thatwasvegan.com

Please don’t pick on the ham roll. There are two of those in my freezer right now!  But seriously, there are at least 15-20 vegan versions of meat and seafood in their freezer section. They also have tons of canned and packaged products marked vegan. And, because it is an Asian market, they also have tons of dead fish lying around, so it’s stinky. You can just bypass those and head straight to the frozen vegan section though (along the back wall, straight ahead and to your left when you walk through the door!). Have questions? The man who always seems to be working the cash register to your right when you first walk in is vegetarian, and he’ll help you out :)

Unfortunately I didn’t get a good picture of the shrimp balls or the citrus sparerib cutlets (yes, seriously), but I did manage to get shots of some other goodies, below. I was never a big seafood eater in my pregan days, but I kind of want to try some of these out!

Hong Phat Supermarket: Vegan Insanity! | www.thatwasvegan.com

Well, not the vegan eel… But maybe the lobster sticks?

Hong Phat Supermarket: Vegan Insanity! | www.thatwasvegan.com

Or the ham slices?

Hong Phat Supermarket: Vegan Insanity! | www.thatwasvegan.com

Or the shredded crab meat, or hot pot?

Hong Phat Supermarket: Vegan Insanity! | www.thatwasvegan.com

Hong Phat Supermarket: Vegan Insanity! | www.thatwasvegan.com

So yah, if you’re into vegan mock meats, this place is totally your jam. Even if you’re not, it’s still fun to visit and gawk at all the crazy stuff! They’re at 1001 S. Federal, in the same strip mall as Lotus Vegetarian (which as of this post has a “closed for remodeling” sign in the window. Sadz.)

{ 12 comments }

Mt Bierstadt: From the Top!

I did it!

Mt Bierstadt: From the Top | www.thatwasvegan.com

 Not to brag, but I’m pretty proud of myself. This was my first 14er, and not only did I summit but I did it in really good time: 2.5 hours! (And while wearing hiking shoes that are both pink and vegan, so there’s that.)

Ok, let’s start at the beginning. We were up at 3:30, out of the house by 4:30, and made it to Guanella Pass just after 6. We put on our gear, made one last pit stop (no trees up there to squat behind!) and were on the trail at 6:15.

You actually start off downhill, and have to cross a creek before you get to the real trail. I was pretty sure I was going to get soaked. Seriously, this was the most stressful part of the hike for me, for some reason. It took me like 5 minutes to build up the courage to step onto that log!

Mt Bierstadt: From the Top | www.thatwasvegan.com

You can see from the picture that people were queuing up, which I was happy for. It gave me a minute to clear my head and stop panicking. On the way back down the log had been washed away, so I just had to hop on the rocks. I was so tired by that point and my feet felt like dirt clods, so I’m surprised I didn’t fall in!

After the creek was when the ascent began. It was a rocky trail but mostly dirt at first, which was nice. Steep though! Lots of pretty wild flowers…

Mt Bierstadt: From the Top | www.thatwasvegan.com

After about 90 minutes it got real steep and real rocky. Very challenging, especially when you can see the final portion of the climb that you know is waiting for you…

Mt Bierstadt: From the Top | www.thatwasvegan.com

When I got to this point I actually felt pretty good. I was like “Yay, almost done!”. Little did I know how difficult scrambling over all those rocks would be… (Those are just morning hazy clouds, BTW, not storm clouds. It was barely 8:30am when I took this shot)

15 minutes later I was at the top. Finally!

Mt Bierstadt: From the Top | www.thatwasvegan.com

The view was amazing and there was a party atmosphere up there, everyone talking and laughing with each other. So much fun!

Mt Bierstadt: From the Top | www.thatwasvegan.com

We only stayed up there for about 15 minutes, long enough to share a PB&J and take a bunch of pictures. It was really windy and cold, and I was ready to get back down before it got more crowded. There’s something about standing on what is basically a pile of rocks at 14,000 that makes you not want to fall off the edge, you know?

Mt Bierstadt: From the Top | www.thatwasvegan.com

As we headed back down the sun came out in full force and it was AMAZING! I’m sure the people that were still huffing and puffing their way UP weren’t so thrilled about it, but I was. They also may have been annoyed by the huge smile on my face, haha. There’s nothing worse that knowing the worst part of your workout is still ahead of you, and seeing someone who’s already finished and is headed back downhill. I’m joking, mostly… but I will say that I’m glad we started so early, we only passed a handful of people when we were on our way up that had already summited. And anyway, everyone is just SO friendly! There’s such a sense of camaraderie among these hearty hiking types. Everyone is willing to share some gu, powerade, or just a word of encouragement. It was such a great experience.

Look at all the people still heading up!

Mt Bierstadt: From the Top | www.thatwasvegan.com

Our total time was just under 5 hours. 2.5 to the summit, about 15 at the top, and less than 2 hours back down. The rest was breaks. Most of our breaks on the way up were just 30 second breathers, but on the way down I actually sat on a rock in the sun and just enjoyed the view for a while, it was great.

We stopped in Georgetown for a beer and some yummy vegan mexican food, and then we were home by 2! I was tired but still loaded the dogs up and took them to the dog park for a while, then it was back home to collapse on the couch with a bottle of wine. A pretty perfect day :D

And now, like most people that have bagged their first 14er, I’m ready for the next one! I’m thinking about a moonlight climb up Grays and Torreys next month during the Super Moon, so we can watch the sunrise from the top of the world. Sounds great, right?

{ 11 comments }

Tango Mango Salsa

Mango Salsa | www.thatwasvegan.com

Happy Friday, my friends! We’ve made it through another work week, and tomorrow is the day I climb my first 14er. Wish me luck! I promise to report back next week with pictures and everything, including (if all goes well, knock on wood) a shot of me at the summit, holding my awesome summit sign. I know it’ll be challenging, but at least that high up we wont have to deal with the ridiculous heat we’ve been having, like this nonsense:

Mango Salsa | www.thatwasvegan.com

And then, the next week? I’m heading to Utah for a 4-day canoe trip down the Green River! I’m super excited about that trip. I’ve never been on any multi-day river trip, but I’m told this one is amazeballs, and I’ve looked at other people’s pictures online and it looks amazing.

In the meantime, I’m just hanging around, eating awesome vegan food… Like these grilled avocados:

Mango Salsa | www.thatwasvegan.com

Which morphed into these tacos:

Mango Salsa | www.thatwasvegan.com

And yes, those bad boys will be getting their own post, I promise! In the meantime, I have some super delicious salsa for you. Making your own salsa is surprisingly easy as long as you have a food processor or fairly good blender.

The fun part is mixing and matching your ingredients based on what’s on sale! That’s how this particular salsa was born, when I saw that mangoes were on sale for like $1 a couple weeks ago. I snacked on it a bit with tortilla chips, but it’s ultimate destination was atop some nicely grilled tofu. Perfection! You can also make it a little bit thinner, and it’ll be a great marinade as well.

So check your local grocery ads to see what’s on sale, then pull out your food processor and get started! You can put virtually anything in your salsa (strawberries, anyone?) and it’s easy to adjust the heat based on your tastes. So whatcha waiting for??


Tango Mango Salsa
Homemade salsa is waaay better than the jarred stuff!
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Ingredients
  1. 1 mango
  2. 2 jalapenos
  3. 1 small onion
  4. 2 cups chopped pineapple (canned or fresh, but if it's canned you'll want to drain it)
  5. 1/2 teaspoon salt (plus more to taste)
  6. 1/2 teaspoon chili powder (plus more to taste)
Instructions
  1. Peel the mango, and roughly chop it. Chop the jalapenos and onions. They don't need to be perfect, everything is going in the food processor, but you do want them to be roughly the same size.
  2. Add to the food processor along with the remaining ingredients. Pulse until just slightly chunky, then taste and add more salt or chili powder as needed. Keep in mind that as the jalapeno bits stew in there, their heat will spread a bit.
  3. If you're planning to use this as a marinade, keep pulsing until it's smooth and thinned out, otherwise you're done!
That Was Vegan? http://www.thatwasvegan.com/
 

{ 1 comment }

FoMu Vegan Ice Cream

Fomu Vegan Ice Cream

Looking at this picture makes me laugh, because it looks like I ate an entire pint before I remembered to take a shot of the containers… but I swear there were just four pints of FoMu vegan ice cream.

Just. Four.

Just four of the most decadent, brain-freezing yummy ice cream flavors I’ve tasted.

Cake & Batter
Salted Caramel
Dark & Stormy (Yes, like the drink!)
Cardamom Pistachio

They were all wonderful, smooth and creamy, but my favorite (surprisingly, to me) was the Cake & Batter. The chunks of cake blew my mind. I honestly thought my favorite would be the Cardamom Pistachio because pistachio was always my favorite flavor growing up. The Salted Caramel was also just as good as you’d suspect, really rich. The only one I wouldn’t jump off the roof of my house just for another taste of was the Dark & Stormy. I’m a fan of the rum drink, but the flavor was just a bit too strong for me in the ice cream version.

FoMu is a Boston-based ice cream company (they have an actual ice cream shop you can visit in the Allston area, if you’re lucky to be nearby!), but the rest of us can order any of about a gazillion flavors online. At $11 a pint they’re a little bit pricey, but if you’re willing to splurge for a special occasion, this is the ice cream for you!

*I was provided free product to review, but the opinions are 100% mine!

{ 7 comments }

Korean BBQ Chickpea Tacos

Korean BBQ Chickpea Tacos w/ Sriracha Pineapples | www.thatwasvegan.com

Happy Monday (if such a thing exists) and I hope you all had a wonderful long weekend! I did. In preparation for bagging my first 14er in just a few days, I spent most of the weekend hiking and biking. Sunday was the best though because Lauren and Jamie and Mike came over and we had a vegan BBQ! I made my very favorite-ist pasta salad, and bean burgers which were a delicious combo of my spicy chickpea burgers and my smoky-sweet chickpea burgers with adobo. Jamie and Mike brought tons of fresh fruit and Lauren made my most favorite onion dip in the world. I could take a bath in that stuff! I think she uses the Lipton mix but then adds in secret ingredients like dog kisses, and love ♥♥♥

Annnyway, enough reminiscing about what I ate yesterday, let’s talk tacos.

Korean BBQ Chickpea Tacos w/ Sriracha Pineapples | www.thatwasvegan.com

Korean BBQ (the vegan kind!) has been popular in my kitchen and tummy since Shawna, a friend since alllll the way back in middle school, introduced me to it in 2012. I’ve made

Korean Seitan Tacos with Sriracha Pineapples (hmmm… why does that sound familiar?)
Korean BBQ Quesadillas
Korean Pizza with Kogi-Style BBQ Seitan and Sriracha Pineapples
Korean BBQ Subs
Korean BBQ Tofu (with Kimchi Fried Rice)
Korean BBQ & Kimchi Pizza
Sweet Potato and Korean BBQ Bites

Clearly I really love that sticky sweet Korean BBQ sauce! Especially on seitan, which is really “meaty” and holds up well. This time though, I decided to take the easier (and some would argue) healthier route and just roll with some chickpeas. They’re still really delicious and it’s much easier to open a can than it is to make your own seitan… And of course I topped them with my famed sriracha pineapples!

And the rice! I made Coconut Jasmine rice… I’ll share the recipe, I promise. It was to die for. I also served them with some steamed kale, because vitamins.

Korean BBQ Chickpea Tacos w/ Sriracha Pineapples | www.thatwasvegan.com

 All in all, a healthy and delicious meal that was easy to prepare. The tacos and kale took no time at all, and if you cheated and bought some coconut scented rice at the grocery store, well… you’d be eating by now!


Korean BBQ Chickpea Tacos
Serves 2
A fun new take on tacos!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. I can chickpeas
  2. 1-2 tablespoons Korean hot pepper paste (Gochujang)
  3. 3 tablespoons brown sugar
  4. 3 tablespoons soy sauce
  5. 1 teaspoon rice wine vinegar
  6. 1 tablespoon hot chili oil
  7. 2 cups pineapple chunks
  8. Sriracha sauce
  9. 4-5 taco shells
Instructions
  1. Drain and rinse the chickpeas. In a mixing bowl combine the gochujang, sugar, soy sauce, vinegar, and chili oil. Mix well, then pour in the chickpeas. Stir well until coated. If you have time you can let them marinate in the fridge, but it's not necessary. Heat a skillet over medium. When it's hot, pour in the chickpeas and all the extra marinade. Bring to a boil, stirring, then reduce heat to low and let it simmer uncovered until most of the sauce is gone.
  2. While the chickpeas are cooking, put the pineapple chunks in a container with a lid (like a tupperware), and add about 1 teaspoon of sriracha. Close and shake, then taste one. If it's not hot enough, add more sauce. If it's too hot, rinse them all of and start over, this time using less sauce. When you get the right amount of heat, set aside.
  3. Spoon the chickpeas into the taco shells and top with the pineapple chunks. Top with more sriracha if you're feeling brave!
Notes
  1. If you don't want to make your own Korean BBQ sauce, you can buy the bottle kind in most mainstream grocery stores, in the Asian section!
That Was Vegan? http://www.thatwasvegan.com/
{ 1 comment }

Mt. Bierstadt: Looking Up

Mt. Bierstadt: Looking Up | www.thatwasvegan.com

Photo credit: eschuette1

As you all know, nothing really happens in life unless it’s blogged, tweeted, facebooked or instagramed, so to make it official (and to keep myself from wussing out) I’m officially announcing that I will be hiking up to the tippety top of my very first 14er this summer!

The mountain? Mt. Bierstadt.

Why? Because I’m a Coloradan and that (apparently) is what we do. We “bag” 14ers, which are mountains with peak elevations of 14,000 or more. Mt. Bierstadt,  at 14,060, is considered one of the easiest in Colorado and is one of the three or four that are recommended to first timers.

We’re planning to make the trek early on Friday, July 11 and I’m very excited!

And now the real question is… which Denver-area readers want to come with me? :)

 

 

{ 7 comments }

Roasted Cauliflower Steaks

Baked Cauliflower Steak | www.thatwasvegan.com

That? Right there? That’s music for your mouth, otherwise known as Sweet n’ Sour Baked Cauliflower Steaks!

They’re easy, healthy and you’re not tied to the sweet n’ sour version I made. You could top them with any flavor of sauce you like… or no sauce at all! You could just rock a little olive oil and salt & pepper and call it a day!

In case you were wondering, they’re Cooper and Sally Approved

Roasted Cauliflower Steaks

Theoretically speaking, of course. They didn’t actually get to taste any… but I feel certain that if they had gotten a taste, they’d have given it two enthusiastic paws up! Good dogs!

Do you guys love cauliflower? I’ve been eating quite a bit of it lately, it’s delicious and versatile, which I love. Buffalo Cauliflower Pizza? Cauliflower n’ Cheese? Done and doner.

You simply start by slicing and roasting the caulisteaks (haha, can’t stop using the cute little “tm”!), then literally just top it with your favorite sauce and serve. They make a great main OR side dish.

Baked Cauliflower Steak | www.thatwasvegan.com


Roasted Cauliflower Steaks
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 head cauliflower
  2. S&P
  3. Olive oil or non-stick spray
  4. Sauce of choice
Instructions
  1. Preheat your oven to 375. Line a cookie sheet with parchment paper OR cover with non-stick spray.
  2. Peel off the green leaves at the base of your cauliflower, then slice it (top down) into 3/4" "steaks". Make sure you leave the bottom of the cauli intact, that's what will hold your pieces together. You'll also end up with some smaller bits, so just throw those in too!
  3. Spray the steaks with a bit of the non-stick or brush on some olive oil, and add a pinch of S&P. Bake for about 20 minutes, flipping once, or until they're soft enough to cut easily with a fork. I put mine under the broiler for a few moments to get a little color.
  4. Top with your favorite sauce (or with more olive oil and S&P) and get ready to make your tummy happy!
That Was Vegan? http://www.thatwasvegan.com/
 

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{ 12 comments }