What I Cooked: Pt. Five
This was a FULL week of cooking around here! My freezer is now full for future days when cooking just isn’t in the cards - always cook once to eat at least twice. Make extra!
On the menu this week, was Breaded Baked Cauliflower Wings, One Pot Creamy Garlic Pasta, as well as some delicious treats with a Fruit Crisp and Raw Gingerbread Balls.
Remember, you don’t have to follow these recipes exactly, or any for that matter - use recipes like rough guidelines and alter them to fit what you have and your tastes!
Baked Breaded Cauliflower Wings
I couldn’t find a egg free recipe I liked the looks of for this so I made up one on the fly and it was amazing!
1/2 head cauliflower, cut into florets
1 cup milk
1/4 corn starch
2 cups panko bread crumbs
Pink Himalayan salt and pepper to taste
Preheat oven to 425 F degrees
In a shallow dish, combine milk, corn starch, salt & pepper. Put panko, salt and pepper in a separate dish.
Dip each cauliflower floret in the milk mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the lined baking sheet. Continue until finished with all the florets.
Bake for about 30 to 40 minutes or until golden brown, flipping half way through
Serve with favorite dipping sauce (like a cashew cream dill or ranch) or drizzle with hot sauce and enjoy!
We enjoyed this with a side of maple roasted beets, roasted sweet potatoes and chopped veg - delicious!
One Pot Creamy Garlic Pasta
One pot….do I really need to say more?
This recipe is a really great starting point to build on. Use lentil or chickpea pasta for added protein and add in some delicious veggies to bulk it up - I like the look of green veggies in this one so we added 4 large handfuls of baby spinach, 1/2 cup of peas and a healthy sprinkling of crispy roasted mushrooms on top.
Fruit Crisp
This one all started with 2 apples that were going a bit soft. Add in a random bit of frozen chopped rhubarb we had left (thanks to our incredible neighbour!) and some frozen strawberries to round it all out - heavenly.
The Filling:
2 chopped apples, skin on
1 cup chopped rhubarb
1-2 cups chopped strawberries
1 tbsp corn starch
2 drops doTERRA Wild Orange
splash of pure vanilla extract
Topping:
1 /2 cup oats
1 cup unbleached flour
1/2 vegan butter, softened (I like Earth Balance, Soy Free)
1/4 cup coconut sugar
2 tsp Ceylon Cinnamon
pinch of Pink Himalayan Salt
Heat oven to 375 degrees.
Mix filling in 8″ x 8″ glass baking dish (or really….just use any oven safe dish that you have)
Mix topping in a bowl and sprinkle over the filling mixture. Don’t be stingy, use it all. This is the best part!
Bake for 30 minutes – 35 minutes, or until topping starts to brown.
No Bake Gingerbread Balls
The linked recipe is what I based mine off of, but I omitted the maple syrup - no need with all the dates and also left out the black strap molasses. These were freaking delicious!! The girls loved these as an after school treat.