Buffalo Cauliflower

It's always the guilty pleasures that I miss as a vegetarian... like Buffalo wings and hot dogs. Here's a pretty awesome substitute for the former. 

Ingredients

1 head cauliflower, cut into florets

1 c. flour

1-1/2 c. buttermilk

1 tsp. garlic powder

1 tsp. salt

Freshly ground black pepper, to taste

1/3 c. Frank’s Red Hot (or similar)

1/2 c. unsalted butter

1/3 c. ketchup

2 tbsp. honey

Directions

Preheat oven to 450 degrees. Whisk together flour, buttermilk, garlic powder, salt, and pepper. The batter should be thick, similar to brownie mix. Coat the cauliflower in the batter. You may want to coat each individual floret, or add to the batter and gently toss to coat. Bake in one layer, on a cookie sheet or shallow pan for about 20 minutes, or until golden brown and a little crispy.

Meanwhile, combine Frank’s Red Hot, butter, ketchup, and honey in a saucepan and heat on low until well mixed.

Once the cauliflower is baked, remove from the oven and coat with Buffalo sauce. You may find it easiest to put the cauliflower in a large bowl and toss to coat. Put the cauliflower back in the oven for another 5 to 10 minutes. Serve with bleu cheese dressing and celery. 

Beer Mac & Cheese Soup

Ingredients

• 2 tbsp. butter

• 1 onion, diced

• 2 carrots, diced

• 2 stalks celery, diced

• 1 jalapeno pepper, diced

• 2 cloves garlic, chopped
• Additional veggies, like broccoli or peas

• 1/4 c. flour 

• 2 c. vegetable broth

• 1-12 oz. bottle beer

• 1 pinch nutmeg

• 1 c. elbow macaroni

• 1/2 c. heavy cream

• 1 tsp. dijon mustard

• 1 tbsp. worcestershire sauce

• 3 c. cheddar cheese, shredded

• cayenne to taste

• salt and pepper to taste

• 
  

Directions
Add the onion, carrot, celery and jalapeno to melted butter and cook until tender, about 10-15 minutes. Add additional vegetables, like broccoli or peas. Add the garlic and cook until fragrant, about a minute. Mix in the flour and let it cook for 2-3 minutes. Add the broth, beer, nutmeg, and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes. Add the cream, mustard, Worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil. Season with cayenne, salt and pepper to taste.

Habanero & Cashew Chili

Ingredients

16 oz. tomato puree

1 bottle dark beer (stout)

2 small/medium yellow onions, chopped

2 carrots, chopped

2 habanero peppers, chopped

1 red bell pepper, chopped

1 banana pepper, chopped (or another bell pepper)

1 tsp. granulated garlic

1 tsp. cumin

1 tbsp. chili powder

1/2 tsp. sea salt

2 c. cooked black beans (or 1 can)

1 1/2 c. cooked white beans (or 1 can)

1/2 c. cashew pieces

1/2 c. bulgur

28 oz. can diced tomatoes

Directions

Put everything up through salt in crock pot, cook on low for 4 hours. Then add beans, cook for another 2 hours or so. About 1 hour prior to serving, add cashews, bulgur and diced tomatoes. Tasty topped with Greek yogurt!

Serves 4 with leftovers. 

Slow Cooker Enchiladas

Ingredients
1/2 yellow onion, diced
1/2 bell pepper, diced
1-16 ounce can black beans, drained and rinsed
1 c. frozen corn
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1-1/2 c. cheese, shredded and divided
2-16 ounce jars of your favorite salsa or enchilada sauce
12 6"-8" tortillas, flour or corn
Optional: 1 cup leftover meat


DirectionsIn a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt. Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator. 

To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

Poppyseed Salad Dressing

Ingredients
1/2 cup sugar
1 teaspoons mustard (I use Coleman’s)
1 teaspoon table salt or 2 teaspoons Kosher
1/2 cup olive oil
1/2 cup canola or grapeseed oil
1/3 cup apple cider or white wine vinegar
1/4 cup finely grated red onion
1 1/2 teaspoon poppy seeds

Directions
Pour the olive and canola oil into a measuring cup and set aside. Add the sugar, mustard, red onion and salt to the jar of a blender (I used the Magic Bullet).  Pour in the vinegar and blend on high until the sugar has thoroughly dissolved. With the motor still running, remove the lid from the blender and pour in the combined oils in a steady stream until emulsified. Pour the dressing into a jar, add the poppy seeds and shake or stir the dressing to combine.  Seal the jar tightly and refrigerate until use. Makes about 2 cups.

Pasta Fagioli

Pasta Fagioli (pasta and beans) is an incredibly hearty traditional Italian dish that is just perfect for fall. This recipe makes a fagioli so thick you can stand a spoon up in the pot, so it's sure to warm you to the bone and fill your tummy. Even better, it goes from prep to plate in half an hour.

Ingredients

1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
½ c. carrots, chopped
½ large onion, grated
5 cloves garlic, pressed or grated
1 sprig fresh thyme
1 sprig fresh rosemary
1 dried bay leaf
2 tbsp. tomato paste
2-14.5 oz. cans diced tomatoes
8 c. low sodium vegetable broth
2-15 oz. cans low sodium red kidney beans, rinsed
16 oz. ditalini pasta
2 tsp. kosher salt
1 tsp. fresh ground black pepper

Directions

Heat butter and oil in an 8 quart stock pot over medium high heat. Add onion and carrots to pan and cook until onions are almost translucent; add garlic, thyme sprig, rosemary sprig, and bay leaf. Add tomato paste, chicken broth, tomatoes, beans salt and pepper. Cover and bring to a boil. 

Add pasta and cook according to the package directions, about 7 minutes. Remove from heat, remove herb stems, serve and enjoy!

Chickpea, Squash & Red Lentil Stew

Ingredients
1 yellow onion, chopped
1 tbsp. olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp. garam masala
1 butternut squash (about 3 lbs.), peeled and chopped
1-28 oz. can diced tomatoes in tomato juice
1 qt. vegetable broth
1 c. red lentils
2-15 oz. cans chickpeas, drained and rinsed
1-2 tsp. sea salt (to taste)
fresh cilantro, minced (for serving)

Directions
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and sauté for about six minutes. Add the minced garlic and sauté for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.

Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.

Season with sea salt to taste, and serve. This stew freezes extremely well and will keep in the fridge for up to five days.

Brussels Sprout & Butternut Squash Lasagna

Ingredients
3 c. Brussels sprouts, quartered
3 c. butternut squash, diced
1 tbsp. butter
1 shallot, chopped 
6 fresh sage leaves, chopped
1 egg
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese, plus 1/4 cup for topping 
1/2 tsp. freshly grated nutmeg
7 oz. fresh pesto sauce (I used Wegmans’)
8 oz. fresh mozzarella cheese, drained of water and sliced
lasagna noodles (I used Wegmans’ fresh lasagna sheets)

Directions

Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimmed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes. 

Melt butter in a sauté pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine. 

In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg. 

Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.

Serves 6.

P.F. Chang’s Lettuce Wraps

Ingredients
3 tbsp. oil
2 c. meat substitute (“chicken” strips or soy crumbles)
1 c, water chestnuts
2/3 c. mushrooms
3 tbsp. chopped onions
1 tsp. minced garlic
4 -5 leaves lettuce

Special Sauce
1/4 c.sugar
1/2 c. water
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1 tbsp. lemon juice
1/8 tsp. sesame oil
1 tbsp. hot mustard
2 tsp. water
1 -2 tsp. garlic and red chile paste

Stirfry Sauce
2 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. rice wine vinegar

Directions
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Saute meat substitute until slightly browned. Remove from the pan and cool. Keep oil in the pan, keep hot.

As it cools, mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When the meat substitute is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another tablespoon of vegetable oil. Add meat substitute, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

Vegetable Pot Pie

This dish lends itself to creativity and leftovers. Use the veggies you've got in the fridge!

Ingredients
2 tsp. honey
¼ to ½ cup white wine or vegetable stock
1 c. chopped onion
1 shallot, minced
1 c. thinly sliced celery
1 c. diced red bell pepper
⅔ c. thinly sliced carrot
⅔ c. sliced frozen green beans
⅓ c. frozen peas
⅓ c. whole wheat flour
1 c. milk (2% works well)
2 c. vegetable stock (1 ½ for a creamier consistency)
2 tbsp. chopped fresh parsley (optional)
1 tsp. salt or low-sodium soy sauce
½ tsp. dried thyme (1 tsp. for fresh)
¼ tsp. dried sage (1/2 tsp. for fresh)
¼ tsp. freshly ground black pepper
⅛ tsp. cayenne pepper
Canned buttermilk biscuits

Directions
Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees. In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add 1/4 cup more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.

In glass measuring cup, combine milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside. Note: If sauce doesn’t thicken, add 2 tbsp. corn starch mixed with cold water and a little of the stock.

Lay biscuits lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.

UPDATE: This recipe works well in the crockpot! Just toss the ingredients in and cook on low for 5 to 6 hours. I noticed that the milk separated a little... so it might make sense to cook with broth only and then add dairy later on...