Vegan Buffalo Cauliflower Bites

theveganfarmer.com buffalo cauliflower bitesI don’t know about you, but I love warming up with spicy food on a super cold and snowy day. It’s dipped into negative digits around here the last few days, making me want all things hot- spicy buffalo, tropical beaches, peppermint hot chocolate. Last night I decided to make vegan buffalo cauliflower bites. It came together easily, quickly, and warmed me instantly. This was so spicy, I’m hot just thinking about it.

What You’ll Need

1 C water

1 C flour

1.5 TSP garlic powder

1 head cauliflower

1/2 C Sriracha hot sauce

1 TBSP Earth Balance

pinch of salt and pepper

Mix together the water, flour, garlic powder, salt and pepper. Chop the cauliflower then dredge it in the flour mixture to coat it. Spray a cookie sheet with olive oil. Bake the cauliflower on 450 degrees for 20 minutes. Combine the melted Earth Balance butter and Sriracha sauce. Remove the cauliflower from the oven, pour the Sriracha mix on top, and bake for another 5 minutes or so.

Warning- This is very hot. Like, you’ll wish you had a gallon of almond milk to chug between bites, hot.

Spicy Slow Cooker Black Bean Soup

theveganfarmer.com bl bean soupEmme has been up since dark o’clock.  Which left me with plenty of time to concoct this recipe and get it cooking.  All before 8 a.m.  And since it is a dreary and drizzly day, I thought I’d add a little spice. This soup is precisely what I needed today.

What You’ll Need

olive oil

1/2 chopped onion

chopped bell pepper- about a cup

1 TBSP minced garlic

1/2 TBSP cumin

1 C dry black beans

1/2 TBSP Chipotle chili powder

3 TBSP roasted cherry tomatoes in oil- I used cherry tomatoes from our garden we roasted and canned.

3 C water

salt and pepper to taste

Saute the onion and pepper 5-6 minutes, until soft.  Add the garlic and cumin and cook for another minute.  Transfer to your slow cooker.  Add the beans, water, tomatoes, and Chipotle powder.  Cook on low 3-5 hours.  Once it’s done, add salt and pepper to taste, ladle into bowls, and top with Daiya cheddar cheese.  Serve with cornbread and enjoy!

 

 

Chipotle Corn Chowder

corn chowder1I love corn chowder. Love, love, love.  It’s one of my favorite summer soups.  I also love spicy food.  Combine the two and I’m in heaven.  This soup came together rather quickly on the stove, but I’m sure you could throw it all in a crockpot for 4-5 hours and get the same results.

What You’ll Need

corn chowder2

1 TSP olive oil

1 small onion, diced

3 small red potatoes, diced

1 can corn kernels

1 can creamed corn

3 C veggie broth – we used our own stock

1/2 TSP chipotle powder

salt

pepper

Heat the oil in a pan and saute the onion- 5 minutes or so. Add all the ingredients to a pot and cover.  Cook on low to medium heat for 30 minutes or until the potatoes are tender. Puree half the soup, then pour it back into the pot.  Ladle the soup into bowls, add a chunk of bread and enjoy!

Spicy Vegan Caesar Dressing

This may be my favorite recipe. Ever.  It’s Caesar-y (totally a word!) and spicy thanks to the Sriracha.

Normally I like my salads to have many layers, textures and to be on the lighter side.  I like pairing spinach with strawberries, pecans, and a light, fruity dressing. But sometimes you just need comfort food.  Caesar salad hits the spot every time.  I fill a giant bowl with spring mix, spinach, homemade croutons and dip it by the forkful into a side of dressing.  You could also turn it into a wrap or eat it the way my daughter does- as a dip for tortilla chips.

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