Sticky Korean BBQ Cauliflower Lettuce Cups

I’m not sure what drives the flavor of these home more, the sauce, the crushed peanuts or the spicy mayo, but I like it ALL a lot! I got this recipe from – of course Pinch of Yum, – one of the places I share from the most around here.

You can find my version of Cheesecake Factoryโ€™s Asian lettuce wraps here, from all the way back in 2011. Wow, this is an old blog!

Anyway, I didn’t fully read Lindsayโ€™s recipe when I made my sauce, and quickly dumped it on the cooked cauliflower and returned it to the oven for an additional 30 minutes to get it sticky. Then, realized it needed to simmer in a saucepan instead. Oops! It still worked, but took me double the time to get thickened and left me with a really burnt on sticky pan… Thankfully, when I cook, the hubs does the dishes. Yay!

Here we go…

What you will will need for the lettuce cups:

1- large head of cauliflower, washed and cut into small flower pieces

Generous spashes of olive oil

Salt

Butter lettuce leaves

Crushed peanuts

Green onions, diced

Spicy mayo (2 heaping tablespoons of mayo, with as many squirts or splashes of your favorite type of hot sauce) I use Chalola and thinned it with a bit of water. Stir well.

Here’s what you do and in what order I do things:

Preheat oven to 450 degrees

Wash, cut up, and pat dry the cauliflower. Drizzle with some olive oil and salt to taste. Toss. Roast it all on a baking sheet for 30 minutes

Pulse two handfuls of peanuts in a food processor, or put in a baggie and press with a spoon to break up into smaller pieces. Set aside.

Cut up green onions. Set aside.

Make spicy mayo. Set aside.

Make your sauce now:

1/2 – cup soy sauce (I use GF)

1/4 – cup brown sugar

1 – clove garlic, or generous sprinkling of garlic powder

1- one inch piece of ginger or two generous sprinkles of ground ginger (I used ground and it was fine.)

1- Tablespoon rice vinegar

1- Tablespoon of your favorite hot sauce (less if you like it more mild, of course…)

1 – Tablespoon of toasted sesame oil

1/2 cornstarch

Combine this in a pan and bring to a simmer, stirring until thickened

Pull cauliflower out of the oven and pour over the cauliflower and return to roasting until soft and the sauce is thick and sticky. Toss well to incorporate.

While thats finishing up, prepare your cups by washing and patting dry some butter lettuce leaves and arrange on a plate.

Line each cup with cauliflower, top with spicy mayo, nuts, and green onions and serve.

Idea: You can make this same concoction with tofu for yet another vegan dinner.

This made 12 lettuce cups.

Also, if you’re a lover of memoir reading, you can buy my memoir Steel Town Girl here.

Advertisements

Chickpea and Spinach Burgers

I love roasted chickpeas with a concoction of spices on them as a healthy snack, and recently had a chickpea burger at a Crazy Cucumber restaurant and it was delicious! It was dense, but moist and full of flavor.

So, I wanted to try my hand at making chickpea burgers at home, and although not as dense, they were still moist and delicious and held up well for frying and flipping.

I hope you like them as much as we did.

Ingredients:

1 – 15 ounce can drained and rinsed chickpeas

1 – handful of spinach, torn

1 – egg

1/4 – lemon juice

1- handful of scallions, chopped

Handful of fresh parsley chopped, or generous sprinkle of dried

1 tsp. – smoked paprika

1 tsp. – cumin

1 tsp. – chili powder (or cayenne)

1 tsp. – garlic powder

Salt and pepper to taste

*Note: you can add or omit any spice you like or don’t, and still have a great tasting chickpea burger. You really can’t mess these up.

1/3 cup- Panko breadcrumbs

Directions:

In a food processor, combine all the ingredients, except for panko, until well mixed.

Transfer to a bowl and add panko until you can form the mixture into patties.

Fry each patty (you will get 4) for about five minutes per side.

You can eat these on salads, buns, or just by themselves. I chose to put ours on a slice of bread with the sauce from my creamed cucumber recipe drizzled on top.

Loved it!

Note: (We have been dairy-free for years now, so if you are too, you can omit the sour cream, and sub out milk for almond milk in the creamed cucumber recipe.)

Lentil Chili

ยฟHola como estas!?

The D.J. on the radio said the heat index is 94 degrees here today, but because I do what I want, and have A/C, โ€” I made this lentil chili as I cooly danced around my dance kitchen floor.

This recipe is from Simply Quinoa, and it came up in my feeds today as I was wondering what I could do with some leftover cooked lentils I had in my refrigerator from another recipe. Ah, good ole serendipity!

She calls it lentil sloppy joes. I called it chili. Whatever you want to call it, you’ll call it pretty dang good. She served hers on a bun. I served our over pasta. She used a slow cooker with uncooked lentils. I used the stovetop with already-prepared lentils. She had her measurements. And, I tweeked them for our tastes and the amount of lentils I had already made.

Anyway, here we go… ๐Ÿš€

Ingredients:

1- cup chopped carrots ๐Ÿฅ•

1 – cup chopped mushrooms ๐Ÿ„

1- cup chopped onions, or generous sprinkle of onion powder to taste, I opt for that

3 – cloves of garlic, minced

Approximately 3.5 cups of cooked lentils. (If uncooked, use 1 1/2 cups.)

I omitted the quinoa, but you can add 1/2 cup uncooked quinoa if you like.

8 oz. – tomato sauce

1/2 – cup ketchup

1 – Tbsp. Maple syrup

1 – tsp. hot sauce

1/4 – tsp. Chili powder

1- tsp. paprika

Salt and pepper to taste

1 – cup vegetable broth

Directions:

Sautรฉ your carrots and mushrooms

Add minced garlic till fragrant

Stir that around

Dance in your kitchen ๐Ÿ’ƒ๐Ÿป๐Ÿ’ƒ๐Ÿป๐Ÿ’ƒ๐Ÿป๐Ÿ’ƒ๐Ÿป

Add all the other ingredients and bring to s boil, then cover on simmer to keep warm once the veggies are cooked. All we’re doing is warming this through.

Make your pasta

Dance some more ๐Ÿ’ƒ๐Ÿป๐Ÿ’ƒ๐Ÿป๐Ÿ’ƒ๐Ÿป๐Ÿ’ƒ๐Ÿป

Drain pasta

Mix together, or plate separately.

Top with your favorite vegan cheddar for a skyline chili totally vegan dinner! Enjoy!

Leftovers equals no cooking tomorrow! Yay!

Buffalo “Chicken” Tacos with Avocado Creamed Cole Slaw

IMG_4397 2

Happy New Year!

No, you don’t need to eat pork on New Year’s day for good luck and prosperity. We didn’t! I made this! Again!

I’ve made this recipe three times now and each time I forget to post it. The recipe is from a gal named Jenne who is a vegan chef. She grew up in Atlanta, Georgia and learned how to make all her favorite southern soul foods all vegan. You can find this recipe here. And you can find her book here.

If you’re wondering where the avocado creamed slaw and corn tortillas came from, that was from a recipe that baked the cauliflower. We didn’t care for the cauliflower because of the flour breading and because it didn’t get crisp like this fried version, but liked the taco and creamed slaw part. This is both recipes combined into one. And trust me, you don’t need the tortillas, avocado, or slaw. You’ll be popping them in your mouth too fast to care. But, the recipe for the slaw is at the bottom of this post. And, I think these would also make a great appetizer. You could make them and serve with a side of hot sauce or buffalo sauce. Anyway, you eat them, you’ll love them! Thanks Jenne!

Dry Ingredients:ย 

1 – Cup GF flour

1 – tsp. cornstarch

1/2 – tsp. salt

1/2 – tsp. cayenne pepper

1/2- tsp. black pepper

1/2- tsp. onion powder

1/2- tsp. garlic powder

1/4 – tsp. Old Bay Seasoning

1 – Tablespoon Nutritional Yeast

Wet Ingredients:

1/3 cup- Hot sauce of your choice (I used Cholula)

1/4 cup – dairy free, unsweetened milk

1 Tablespoon- Dijon mustard

_______________________________

For frying:

1- 24-ounce peanut oil in dutch oven

Main Ingredient:

1 head – cauliflower

Directions:ย 

Mix dry ingredients in one bowl

Mix wet ingredients in another and whisk

Wash cauliflower and cut up into medium and small florets

Dip cauliflower pieces into the wet ingredients and then in the dry and then wet to dry one more time. This makes for extra crunchy yumminess.

Add oil to dutch oven and heat (it’s ready when you hear a sizzle when water drops hit the oil)

Fry in batches using a slotted spoon, strainer or dumpling catcher for adding them to the hot oil. Be careful!

Fry smaller pieces 4-5 minutes until golden brown. Fry larger pieces 7 minutes until golden brown.

Lay each batch on a paper towel lined plate and keep adding the new till all the cauliflower is cooked.

Eat by themselves as poppers with hot sauce dipping sauce.

Or add to a corn tortilla with avocado slaw and fresh cilantro.

Recipe for the Avocado Creamed Slaw:

2- Avocados, mashed

2 – cloves- garlic, minced

1/4 – cup Dairy Free Sour Cream

1/4 – cup water

1/2 – tsp. salt

A squeeze of lime juice

Directions:

Add all the ingredients to a bowl and mix together well.

Add in some shredded cabbage or pre-shredded coleslaw from a bag and stir. (You can also leave some without slaw to put on top of the tacos too.)

Enjoy! And Happy New Year!ย 

Dairy Free Chocolate Mousse

This recipe is from a book called The Vegucation of Robin. (Gotta love that title!) I found it in a thrift store a few weeks back and couldn’t wait to try some things in it.

It’s about how real food saved Robin Quivers life. Robin Quivers is best known as a radio personality and counterpart of Howard Stern.

The copyright date is 2013, but I love it. It’s part memoir about her false starts to better health, the health issues that caused her to want to change her diet and simple, easy to make recipes.

This is her recipe for a decadent mousse. It’s airy, light, vegan and dairy free. And it’s absolutely scrumptious! Hope you enjoy this as much as we have.

Ingredients:

1/4 Cup plus 2 Tablespoons of almond milk

8 ounces of dairy free chocolate chips

8 ounces of Silken tofu

1 – (15 ounce) can coconut milk

Directions:

In a small pot warm almond milk and add in the chocolate chips and stir over medium heat until melted and smooth. Set aside.

Then, add your tofu, coconut milk and your melted chocolate milk mixture and blend well until smooth.

Transfer to bowls, clever with plastic and refrigerated or 3-4 hours until set.

You can top with fruit, or grated chocolate and or enjoy without anything else.

*This recipe made 5 ramekins.

Hey! I know another book that’s all memoir by another Robin, hint, hint… called Steel Town Girl available on Amazon in both paperback and on Kindle. If you have a memoir lover on your holiday gift giving list, check it out. #giftbooks #supportindieauthors

If you are over on my book blog, you can enter the contest to win your copy of Steel Town Girl over there. For my upcoming birthday, I’m giving away 5 copies!

You can enter on this post here.

Recipe for Happiness & Other News

I know, I know! You are here for recipes and what’s with all this book stuff? You didn’t follow this site for that!

O.k! I got it!

So, here’s my personal recipe for happiness:

Ingredients:

  • 1 – human companion that is willing to grow and learn with you along life’s path
  • 1 – 2+ furry type companions, or maybe a fish or two
  • 1 – box like structure that holds these precious beings โ€” you are counted in that equation, just so you know. ๐Ÿ˜‰
  • Add in as much home-cooking as possible (see note below); mostly vegetables
  • Allow in the occasional decadent indulgences of “waffle and pancake days” or Chinese night in pajamas while consuming copious amounts of reading and/or Netflicks or Ghost stories and/or large amounts of watching art journal videos
  • Have a home library
  • Make lots of art and decorate your box-like structure with all your homemade wares and those of the artists you support. (We recently visited Asheville, NC and The WoolWorth Walk was my all time favorite! So inspiring, and of course I couldn’t resist getting ideas and bringing home some homemade goodies. โ€” By the way, I just opened an Etsy store here if you’d like to take a look. I have even more Halloween to come soon and of course some non-Halloween items I’ve made too, including my book with a homemade bookmark made just for you! I’ve been busy…)
  • Get outside as much as possible and walk or hike up a mountain โ€” it clears the head and moves your creative juices around
  • Listen to the birds sing and to what nature has to say to you. It’s there, if you listen
  • Get massages regularly, if you can’t do that โ€” invest in a good foam roller, $40 at Target and roll around on the floor โ€”you are welcome!
  • Add in some healthy liquid like water, coffee, or tea to keep it all succulent and beautiful, and give it all a good stir

Directions:

  • Take in as much as possible of these things (except for the waffles and pancakes) and bake them up for one sweet day!
  • Enjoy!

Happy now? O.k.

I need ya’ll to go over and read my post on my other blog today and follow me there, k?

Note: This blog was started 7 years ago, May 11, 2011 to be exact. There are 161 posts here and to be quite honest, my life is changing rapidly; (more on that another time.) Since that time, my husband and I have retired, portions have gotten smaller, appetites have shrunk, interests have changed โ€” A LOT! โ€” and lately with the publishing of my first book Steel Town Girl, I’ve allowed a lot more take out and going out to eat than usual. I’ve had to in order to get anything else done.

Here’s something that might blow your mind:

My husband retired from his job after 33 years. I have been at the stove since I was nine. That’s 41 years of cooking something for someone. And I’m tired.

So, with that being said, I still love cooking, I still try to make healthy choices, but posts here may get less and less, and unless you follow me at my new blog, we may not get to know what’s going on with one another. If you follow me there, I’ll be sure to follow back.

Peace, love and happiness to you all and I hope this recipe turns out well for you!

Let me know what you’d add (or delete) in the comments!

Bonus! Right now, until Nov 27, 2018 if you buy the Kindle version of my book Steel Town Girl, you’ll get a $4.30 credit toward the purchase price of any other book listed on “Great on Kindle.”

 

 

Steel Town Girl, is now also available on Kindle!

IMG_6739

I’m a published author ya’ll!

When you self-publish your work, yourย paperback version and your Kindle e-book will have different time frames as to how long it will take for each to be available for sale. It also takes about three days for the paperback link and the Kindle link to merge on Amazon, to make shopping easier, so I am sharing that with you all now. Pretty cool to see it that way.

When I updated Friday, I was getting ready to go out to celebrateย hitting the publish button, and fully expected it to be another five to seven days, like they said it would be before it was available for sale. But, my husband came rushing upstairs excited, yelling that I might want to have some wine at dinner because he discovered my paperback had already gone live on Amazon. Whaaat?!

It took one day.ย From hitting publish to availability. โ€” Yay! Yikes!

So, we went out to a crab leg dinner and needless to say, when the waitress asked me if I’d like a six ounce or nine ounce glass of Riesling, I said, nine. Then, later… said, I’ll take another six.

Then, we saw a movie โ€” Did you see The House with a Clock in Its Walls? โ€” Awesome! We loved it! If you are the discarded black sheep of your family, have felt as if dealing with your past is somehow equivalent to facing down the devil himself โ€” (and you love Halloween like I do), THIS is your movie! Totally ironic I chose this as the movie I wanted to see on pub day. And during the movie, unbeknownst to me, I had received an email that my Kindle e-book was now up on Kindle but I didn’t see it till morning. Because I two days “off” I am telling you about it now.

Hence, another update about my book Steel Town Girl.

Thanks for listening! Stay tuned for some stuff. Fun stuff!

Are you by chance a self-published author? If so, what book did you write? Leave me a comment and let’s connect.

~ You are Loved,

Robin

 

Pub Day! 9/21/18

Rm0zltJjTSmXnRA4B1a%gQ

This is what showing up for yourself looks like after twenty-seven years of putting yourself on hold! Iโ€™m both a ball of anxiety and an empty sack of relief!

Today, is PUB DAY for me! Yay! A day I thought would NEVER get here!

My book Steel Town Girl, a memoir, is nowย available on Amazon!

Tomorrow, the Kindle version will be out if you prefer e-books over paperback.

Thanks for your support!

I gotta go celebrate now!

~ Robin

#STG

Egg Loaf

There’s two words you don’t usually see together.

What is it? A Ketogenic diet created version of French toast. I found this recipe on YT here.

I made mine with vegan butter, and a coconut-based vegan cream cheese, and when it was done it looked just like the one in the video.

I wanted to try this because it piqued my interest, and because today was a beautiful rainy day where I piddled around in the house all day, I thought I’d give it a whirl.

But, I’m not sure I’d make it again? It tastes ‘similar’ to, not exactly like French toast to us. And because we’re not on a keto diet anymore, I’d rather make French toast the old-fashioned way.

Anyway, maybe you’re on a keto diet and haven’t heard of it and might really enjoy it, so I decided to pass it along.

Ingredients:

8- eggs

1- stick butter, or vegan butter, softened.

1- block cream cheese, or container of vegan cream cheese, softened.

Cinnamon

Directions:

Whirl, twirl and swirl, the eggs, softened butter and cream cheese in a blender.

Pour into a greased dish.

Sprinkle with cinnamon.

Bake at 350 for 40 minutes.

It will be puffy when you take it out of the oven so let sit for 5 minutes.

Cut and top with pure maple syrup.

Enjoy!

Cauliflower Walnut Taco Meat

Wait… what?

Yep. And it’s frickin’ delicious and so easy all you do is twirl it, bake it and eat it.

I got this keeper from Lindsay at: Pinch of Yum

Ingredients:

3 cups- cauliflower

2 cups- walnuts

2- chipotle peppers in adobo sauce

1- Tablespoon chili powder

1- teaspoon cumin

Salt to taste

How to:

Throw all this in a food processor and whirl until obliterated into tiny pieces.

I then put this into a big bowl and stirred well to make sure everything was well incorporated (you can skip this if you feel it’s stirred well.)

Topple mixture out onto a greased baking sheet pan and bake at 375 for 35 minutes. Stir and re-spread flat with your spatula once during baking. As you can see, it looks like browned hamburger when you’re done.

I made Vegetarian Chipotle bowls (on plates ๐Ÿ˜‚) by adding, some rice, homemade corn salsa, mashed avocado and a few lime salt tortilla chips. You could use this for tacos, burritos or quesadillas too.

Enjoy! Aka: El yummo!

And I made some sweet cornbread for dessert: