Alright ya'll- I have finally sat down & typed out this recipe for you. I have been making this for years- and for some reason never posted it. For that, I am sorry. I absolutely love this version of buffalo cauliflower. anddddd I'VE HAD A LOT. Trust. I have to admit the first time I ever had it, was way back when- our first trip to Mohawk Bend all those years ago. It was our favorite at the time! Now I have to say Sage Vegan Bistro has my favorite 'restaurant' version. But personally I prefer my own. And so does my boo. And that, well that just makes me feel so special :'( Lol. No but really. I am pretty proud of this recipe and how simple it actually is. This is not a hard recipe AT ALL. Anyone can make this. Here ya go!

Vegan Buffalo Cauliflower Recipe:

• 1 head of cauliflower
• 1/4-1/2 cup of Frank's Buffalo sauce (you can use any type of buffalo sauce you prefer)
• 1/2 tsp. garlic powder (optional
• 3/4 cup brown rice flour
• 3/4 cup water

Directions:

1. Preheat oven to 425 degrees.
2. Cut cauliflower into florets. Removing stem.
3. With a fork, mix the brown rice flour, water & garlic powder together in a bowl until smooth. Make sure its very well blended together. No clumps.
   
4.  Line a couple of pans with parchment paper, spray the pan with coconut oil.
5. Dip individual pieces/florets of cauliflower in the mixture- tap on the bowl to get excess mix off of cauliflower then quickly place on to the sprayed/lined pan. Do this to all cauliflower. Until complete.
6. Bake the cauliflower in the oven for 15-20 minutes. Flipping halfway through that time. -& cook until lightly brown. I like mine to get pretty cooked. 
   
7. In a bowl, toss the baked cauliflower in the buffalo sauce into completely coated. I like a lot of sauce so I make sure it's completely covered. Totally up to you. 
8. Place back in oven for 5-20 minutes. I like to leave mine in there for about another 15-20 minutes.I like it to get a little crisp on the top so that it has a bit of a crunch and not so mushy. If you prefer it to not be crispy- just pop it back in the oven for 5-10 minutes. 
9. ENJOY!!!!!

Yep- it's a thing. Thats right. COCONUT BACON. Just rolls right off the tongue doesn't it? 
Look- in no way shape or form is this supposed to taste like the real thing. Not one bit. Like at all- not at all. If your looking for bacon-y bacon. Turn around, go back from where you were coming from. This ain't it. 

Ahem, now for those who have stayed with me. Do you know what bacon bits are? Do you like em? Do you like maple-y bacon bit type taste? Have ya ever had that? Does it sound good to you? Do you like crunchy food? Do you like trying new things that sound weird? Do you like food? If you answered yes to those questions. Then yes- this is definitely something you might be interested in! I'm not trying to waste your time. You know I wouldn't do that to you!

So I like to add this mainly to salads. For me it's pretty much the same as bacon bits. Although I wouldn't go and put this on say, Mac & Cheese or anything. Cause this is a more of a sweet/savory taste. Not your 'average' only savory bacon bit type taste. I want you to try this on whatever you want to try it on though. If you think it's a good idea, hey it might just be one! And if it is- please leave a comment here on what you put it on :) Look- it's weirdly addicting. There was much more bacon sitting on the table when I took that photo that isn't pictured. Cause ya girl ate it. I gave up on the picture cause I had to eat it. My boyfriend loves it too. 

Koo Koo Coconut Bacon Recipe

• 1 cup coconut chips (unsweetened)
• 1 tsp. liquid smoke
• 2 tbsp. coconut aminos
• 1 tsp. maple syrup
• pinch of chipotle powder *optional- I like to keep things spicy ;)

1. Preheat oven to 300 degrees
2. Line a pan with parchment paper
3. Spray the paper with coconut oil
4. Stir above ingredients together in a bowl
5. Spread the mixture on the pan evenly
6. Bake for 10 minutes & then toss them around so they can cook evenly
7. Cook for another 5 minutes until a little golden light brown
8. Take out of oven, let cool on pan for at least 10 minutes. They get crispier!
9. Try not to eat the whole thing at once! :P 

ENJOY!

Well well, It's that time of the year! Even though last night I was dreaming of fall while watching my favorite movie = Hocus Pocus. But no more non sense- need to stay in the present moment! It's hot outside. Lets face it. I faced it this morning on my walk. Yowza. I cooled off with this here acai bowl I made, so all is well. I do different variations of this bowl depending on what I'm in the mood for- or just what I have in my fridge. Today I wanted something really tropical tasting. So that is why I made this. But if your not feeling tropical, you can do a peanut butter & blueberry version with almond milk- if your into that sort of thing. I usually have homemade granola on hand- but ahem, the boyfriend. Enough said. :P Anywho- Enjoy!

​Acai Bowl 

• ​1 acas packet (I used Amazon Planet)
• 1/2 frozen banana (or fresh, whichever you have)
  
• Couple splashes of OJ
• 1/4 cup frozen mango
• 2 big handfuls of fresh spinach
• 1/4 cup frozen blueberries

 + Topped with strawberries & raw walnuts ( add whatever toppings you'd like! Get creative )

First off..... HELLO! Oh my goodness. I'm just realizing how it's almost been a whole year since I posted a recipe on here. Lets just say- I took a break. (Ha). I have had an off an on kinda year. I've been really trying to find myself- And I started losing balance with almost all of it. What I think I'm realizing now, is that it's not a question of having balance or not having it. I think we are always seeking it. And it's not something you just get. At least for me. To quote "Eat, Pray,Love" as I always do... lol. "Losing balance for love- is part of living balanced life.". I think it's constant work. And I think part of last year I kinda gave up on putting in the work. And lost my balance. Quite a bit. But I am back at it- and going to try my hardest from here on out. I think part of the reason I felt resistant to post on my website- is because, I know I started this in 2012, as a mainly vegan blog. And yes, for the most part- I do only eat vegan. But I thought if I were to ever mention the fact that I don't always eat vegan- I'm a pescatarian if you want to start using labels.
But I've started to realize- I do love creating recipes- I do love sharing them with you. I shouldn't feel bad about the fact that just because I'm not completely vegan 100 % of the time, that I should feel ashamed of that. I am who I am. And for now- this is what I think is right for myself. I think it's great we are all our own selves. We get to chose what we want to eat, who we want to be in this world. Etc.
So I'll hope you'll accept me for who I am. And I will continue to share all the recipes I can with you- cause I sure do love cooking !

SO any who! I'm glad to be back. Here is a recipe for ya! :) Eat yo KALE! 
​
<3 
K


Fiesta Bowl : 

-Tempeh Taco Meat
-Steamed Kale
-Coconut Bacon
-Cashew Sour Cream
-Spicy pepitas
-Pico de gallo
-Black Beans
-Quinoa
+Optional - Avocado/ Guacamole (Would be extra good on there!)


Tempeh Taco Meat //

• 1 package tempeh 
• 1/2 tsp chipotle powder
  
• 1/2 tsp cumin
  
• 1/2 tsp garlic
  
• 1/2 tsp paprika
• 1/2 tsp cayenne (optional) 
• 1/2 tsp pink salt 

Cut tempeh into strips- place in sauté pan with about 1 cup of water. Simmer for about 10 minutes. This allows the tempeh to become more soft and tender. After it's simmered in the water- drain the excess liquid if there is any. Now in the same pan, add in all of your seasonings. This is where I go to town. I add more than what I put is called for above- so if you feel you love seasonings, you can add a bit more :) I break apart the tempeh while cooking it with those seasonings. I spray a little coconut oil in there as its cooking on a low heat. And there ya have it! Tempeh taco meat! This is much better than buying pre packaged taco meat- there is a TON OF salt in those and I really try to avoid it as much as I can. Their nice sometimes- but for the most part. Make as much homemade food as you can :)

Coconut Bacon//

• 1 cup unsweetened coconut flakes
• 1 tbsp. maple syrup
• 1/2 tsp liquid smoke
• 1/2 tsp chipotle powder
• 2 tbsp. coconut aminos

Preheat oven to 350. In a bowl, mix all of the above ingredients. Line a pan with parchment paper.
Pour the coconut flakes on the paper. Make sure they are evenly distributed on the pan. Bake for 7 minutes. Keep an eye on them. (trust me- these babies are delicate and I have burned them- many a time :'( ) I cook them for about 12 minutes. But it truly depends on your oven. Cause I know how all ovens cook differently. So just keep an eye. You don't want them to be crispy when their done. Take them out of the oven when they have turned a little bit tan. They will crisp up after you have taken them out of the oven- and let them cool. Enjoy!

Cashew Sour Cream//

• 3/4 cup of cashews (soaked for 1 hour or overnight)
• 1/2-1 tsp of pink salt
• 1/2 tsp chipotle powder
  
• 1-2 cloves of garlic
  
• 1-2 tsp. lemon juice

Again. Go nuts with the seasonings- if you feel you like a lot of flavor. Otherwise. Keep it chill. :)
Blend all of the above in a food processor. Add in water little by little. I end up adding about a 1/4 cup of water in the end. But go little by little if this is your first time making it. I like mine a bit creamy- but you can add more water if you like- to reach or more dressing consistency. But be careful. A little water goes a long way. So my advice is to go little by little.


*The rest of this dish is pretty self explanatory. I made quinoa- steamed kale- I made beans- I made pico de gallo. Etc. Etc. Add in whatever else you'd like! To make the spicy pepitas- I just spray a little pan with coconut oil and add in a few pinches of pumpkin seeds with chipotle powder. I cook them until they get a little bit crisped up :-) Ya'll enjoy!



​

Yep, thats right. Vegan cheese sticks. May sound impossible- but tis not. Tis not. Because guess what- everything can be veganized I tell you! Muhahaha

...No really, it really can be. And it's actually very fun! Like for instance- this recipe! Before this- I had never ate, nor knew what a 'hearts of palm' was. (It's basically a palm tree, mind you). But now, I do! & now you do too. Agh, all is well in the world again. 

Now I will stop all this non sense and get right into the recipe.... :)


What you will need :

• 1-2 cans of Hearts of Palm (I got mine at whole foods, there is about 5 'sticks' in each can.)
• 1/2 cup- 1 cup *unsweetened almond milk (emphasis on the unsweetened)
  
• 1/2 cup - 1 cup Bread crumbs (these can be GF or Whole wheat, you get to chose - YAY!)
• Marinara Sauce 
• Spices (Optional, but highly recommended- I used a mix of paprika, garlic powder, cayenne, pink salt and black pepper)

Directions :

1. Preheat oven to 400.
2. Place milk in a shallow dish.
3. Mix together herbs with your breadcrumbs. And put that mixture on a separate shallow dish.
4. Take out hearts of palm from container & roll each one in the almond milk mixture- and then roll into the breadcrumb mixture - making sure all sides of the stick is coated. 
5. Place on parchment paper lined pan & repeat until all sticks are coated. 
6. Bake in the oven for 15-20 mins. Turning over half way through. I like to go a little bit longer in the oven to get them to be more crunchy. But thats all up to you! I also heat my marinara in the ramekin for a few minutes to get it nice & warm :) Enjoy!